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Joey's Fish Shack

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

3 inspections

  1. 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.
  2. Risk Management Inspection

    0 infractions

  3. 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.