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Joey's Fish Shack

17018 95 Avenue NW Edmonton AB T5T 5R5 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers expired April 2025. Please obtain new ones.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen handwashing sink faucet nozzle does not retract properly, making it difficult to use for effective handwashing.
  2. Monitoring Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers expired April 2025. Please obtain new ones.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated handwashing sink in the kitchen was being used to thaw a pail of seafood under cold running water—a task reserved for food preparation sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back of the kitchen, along the base of the wall the plastic trim is misaligned/displaced. Please fix.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen handwashing sink faucet nozzle does not retract properly, making it difficult to use for effective handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the kitchen back prep area, a grey bus pan was observed containing miscellaneous food utensils. The majority of these utensils had visible food debris on them.Magnetic holder - observed a red peeler and knife (red handle) observed with food debris.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed used disposable gloves left on a red cutting table on a prep table in kitchen.Please discard used disposable gloves after use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Front of the house - observed assortment of glass cleaners, air fresheners, cleaners next to plates and utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed 4 inserts of fish and some in prep sink being potentially left out to thaw. Relocated into walk in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additionally cleaning for inside prep coolers in kitchen.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloths observed on food contact surfaces when not in immediate use. Please store used cleaning cloths in an approved sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal cellphone and slurpee were stored near food prep areas. Please store personal items away from food areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was being stored on the floor in the walk-in cooler. Please store all food items at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the cooler with the sauces and lemons did not appear to be working. Please equip the cooler with a functional thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and QUAT test strips were unable to be located. Please obtain test strips and ensure the dishwasher and sanitizer buckets are being tested daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink in the kitchen did not have paper towel. Please stock the dispenser with paper towel.2. The handwashing sink in the front area did not have paper towel stored in a suitable dispensing unit (i.e. paper towel dispenser or a paper towel holder).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a few metal strainers that were in disrepair and/or rusty. The strainers were discarded during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bowl was being used as a scoop in the flour. Please only use scoops with handles. The bowl was removed during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/equipment are visibly dirty and require thorough cleaning:-both microwaves-food rack with the tin foil-wall behind the microwave-bus carts-filters for the ventilation canopy-the entire cook line (back and sides of deep fryers, etc)-shelving rack in the back with the steel pans