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Joeys Fish Shack / StrEATS Kitchen

10 - 150 52 Street NE Calgary AB T2E 4L8 · Food - General

Official record from Alberta →

Inspection summary

Joeys Fish Shack / StrEATS Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on August 10, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on August 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on July 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 6 times across 6 separate inspections, most recently on August 10, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 2 times across 2 separate inspections, most recently on July 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on July 23, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • **OUTSTANDING**1. The food handling permit was not displayed.COMPLETE THE FOLLOWING:1. Print and post the food handling permit for the store. It must be posted in an area that is easily visible to customers.
  2. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher was not operating properly during the inspection, and the sanitizer bucket was empty. - The Operator appeared unsure of how to use the dishwasher.- The facility has a 2-compartment dishwashing sink and dishwasher. **August 5, 2026: dishwasher still not repaired. The Operator contacted the dishwasher company during the inspection. COMPLETE THE FOLLOWING:1. Repair the dishwasher and ensure it maintains a concentration of 100ppm chlorine at all times. 2. Use disposable utensils and plates for all customer food until the dishwasher has been repaired. 3. All dishwashing of utensils and equipment must be washed and sanitized by hand in the 2-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The chlorine test strips expired November 2024.2. The Operator was unable to locate the QUAT sanitizer test strips.COMPLETE THE FOLLOWING:1. Purchase new test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • **OUTSTANDING**1. The food handling permit was not displayed.COMPLETE THE FOLLOWING:1. Print and post the food handling permit for the store. It must be posted in an area that is easily visible to customers.
  3. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed a food handler not wash their hands between changing gloves. Education provided to Operator during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The walk-in cooler measured 8*C. Produce and sauces were stored in this cooler. COMPLETE THE FOLLOWING:1. Repair the cooler and ensure it measures 4*C or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwasher was not operating properly during the inspection, and the sanitizer bucket was empty. - The Operator appeared unsure of how to use the dishwasher.- The facility has a 2-compartment dishwashing sink and dishwasher. COMPLETE THE FOLLOWING:1. Repair the dishwasher and ensure it maintains a concentration of 100ppm chlorine at all times. 2. Use disposable utensils and plates for all customer food until the dishwasher has been repaired. 3. All dishwashing of utensils and equipment must be washed and sanitized by hand in the 2-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The chlorine test strips expired November 2024.2. The Operator was unable to locate the QUAT sanitizer test strips.COMPLETE THE FOLLOWING:1. Purchase new test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • **OUTSTANDING**1. The food handling permit was not displayed.COMPLETE THE FOLLOWING:1. Print and post the food handling permit for the store. It must be posted in an area that is easily visible to customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. A knife was stored between the two prep coolers in the cooking area. Knife removed. Operator informed not to store any utensils in between the prep coolers, as this area is not easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease build up on the hood vent filters above the deep fryers.COMPLETE THE FOLLOWING:1. Thoroughly clean the filters.
  4. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Display the Food Handling Permit. You can place it next to the License
  5. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Display the Food Handling Permit. You can place it next to the License
  6. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Display the Food Handling Permit. You can place it next to the License
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Do not store the knife in the gap between the 2 tables. Not a sanitary way to store utensils.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

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