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Joey's Fish Shack

111 - 12222 137 Avenue NW Edmonton AB T5L 4X5 · Food - General

Official record from Alberta →

Inspection summary

Joey's Fish Shack has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 2, 2026. The most recent inspection, on August 31, 2026, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on August 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on July 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 2, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 3 separate inspections, most recently on August 31, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on August 31, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Risk Management Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A used glove was stored in the fish bread crumbs. Do not re-use gloves. The glove was discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean utensils were being stored with unclean utensils and the containers they were being stored in were accumulating food debris.Ensure that utensils are fully cleaned and sanitized prior to storing and that the container is routinely cleaned and sanitized as well.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers being used in the facility were not constructed of food grade material. Some of the containers used in the facility were cracked or damaged. Only use utensils and containers that are constructed of food grade materials.Remove any utensils and equipment that are cracked or damaged.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fish were being stored in the non-working prep cooler which has an ambient temperature of 10 degrees Celsius. The fish were still below 4 degrees Celsius. The fish were moved to an ice bath. Have cooler repaired so that it can maintain 10 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler at the far end of the cook line (Mostly used for Salad) measured an ambient 8-10 degrees Celsius.The prep cooler is to be maintained at 4 degrees Celsius or less at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wire shelving above the chest freezer at the end of the cook line as an accumulation of dust and grease. Clean area noted above.
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution measured a chlorine residual of 0ppm.A 100-ppm chlorine sanitizer solution was prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the containers being used in the facility were not constructed of food grade material. Some of the containers used in the facility were cracked or damaged. Only use utensils and containers that are constructed of food grade materials.Remove any utensils and equipment that are cracked or damaged.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A single use paper cup was being used to scoop French fries. Do not use bowls as scoops, Use a scoop with a handle. Do not re-use single use plastic, and paper cups.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler at the far end of the cook line (Mostly used for Salad) measured an ambient 8-10 degrees Celsius.The prep cooler is to be maintained at 4 degrees Celsius or less at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wire shelving above the chest freezer at the end of the cook line as an accumulation of dust and grease. Clean area noted above.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The prepared QUAT solution was >400-500ppm. Please ensure the concentration of QUAT solution is at 200-300ppm. Use the QUAT test strips to verify. Also, please follow the manufacturer's instructions as rinsing may be required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Coca Cola cooler in the server areas requires a thermometer. All the other coolers were equipped with thermometers. The hot holding unit was unverified at the time.A probe and infrared thermometers were present.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towels were missing for the two compartment sink.Paper towels were missing in the front server area. Install a paper towel holder/dispenser.Kitchen hand sink had soap and paper towels in the dispensers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed in the corner wall by the kitchen prep cooler, underneath the hand sink in the kitchen, underneath the server hand sink, and inside a large plastic bin at the back/prep area.Pest control company comes monthly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles were missing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler handles had buildup.The mechanical ventilation hood had oil/grease droplets on the edge of the unit. Operator indicated that it was due for servicing.

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