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Joey's Fish Shack

A - 5101 76 Street Red Deer AB T4P 2J4 · Food - General

Official record from Alberta →

Inspection summary

Joey's Fish Shack has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on October 21, 2025, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 January 7, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 5 times across 4 separate inspections, most recently on July 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on July 4, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 21, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Four cutting boards were set aside for repair or replacement due to excessive wear, deep grooves, and discoloration.Please ensure damaged cutting boards are repaired or replaced as needed, and that equipment is routinely monitored so worn items are removed from use before they can no longer be effectively cleaned and sanitized.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the bar area was obstructed (a bucket of garnish was placed inside it. The sink is also used for dumping. This is a reoccurring issue that the operators have been asked to correct previously.The hand sink is ONLY for handwashing - no dumping or storage of any kind.If an additional sink is needed at this station, please install one.There is an extra sink in this area that is filled with ice.ACTION:The hand sink is ONLY for handwashing - no dumping or storage of any kind.Due to the reoccurrence of this issue, it is clear that a dumping sink is needed at this station. You can use the ice sink as a dumping sink and store ice in a container if needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Under the dishwasher, the dishwashing sinks, the grill, and the cookline prep tables, there is a significant accumulation of grease, food debris, and grime.ACTION:Thoroughly clean the areas noted above.Grease and food debris accumulate as part of the food handling process, however, the frequency of cleaning should correspond with the need so that unsanitary conditions are not accumulating.
  4. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the server area had a bucket of ice stored inside it again. This was corrected at the last inspection and was also corrected at this reinspection.This bucket obstructs the hand sink; it is not possible to wash hands thoroughly while the bucket is in the sink.ACTION:Hand sinks are ONLY for handwashing. Other items, such as buckets of ice, cannot be stored in them and they cannot be used for dishwashing, dumping, rinsing, etc.
    • 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 staff washroom door that opens into areas of food storage and food contact was open again. Particles from inside the toilet can travel up to 6 feet when the toilet is flushed and these particles can linger in the air, contaminating surfaces and posing a contamination risk to food.ACTION:Please keep this door closed or install a self-closing door.
  5. Monitoring Inspection

    4 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 strips on-site were noted to have expired in July 2023.ACTION:Please ensure that valid, non-expired chlorine test strips are available.Please test the dishwasher chlorine level regularly, such as on the first cycle of the day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks in the server area and in the kitchen were both fully supplied.1) Hand sink in the server area was obstructed with a bucket/pail, that had several sliced citrus fruits inside it. The bucket/pail was stored inside the sink, obstructing it from use.Bucket was removed by PHI and education was provided to operators.ACTION:Ensure that hand sinks are ONLY used for hand washing.Ensure that hand sinks are accessible and never obstructed.
    • 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 staff washroom opens directly across from the walk-in cooler and freezer, and the take-out food containers. The door was open and is not self-closing.Flushing toilets aerosolizes the contents of the toilet. These aerosolized particles can travel up to 6 feet and pose a contamination risk for food and food equipment.ACTION:Please keep the washroom door closed at all times OR install a self-closing mechanism should keeping the door closed not be feasible for staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a significant accumulation of food debris and grease under the cookline (grill, deep fryer, etc). The food observed appears to exceed what would be accumulated in 1 week.ACTION:Please thoroughly clean and sanitize under the kitchen equipment.If weekly cleaning accumulates this extend of accumulated debris, the frequency of cleaning under the equipment should be increased to 2+ times per week.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature dishwasher was found to be inadequately dispensing 100 ppm of chlorine sanitizer, with the observed pail being empty. The staff complied by replacing the empty pail. Sanitizing measured at 100 ppm chlorine concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The overhead ventilation hood has accumulated dust and a buildup of grease. Please maintain this area clean to ensure a sanitary environment and prevent potential fire hazards.

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