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Joey's Fish Shack / strEATS Med Hat Kitchen

1290 Trans Way SE Medicine Hat AB T1B 1J5Canada · Food - General

Official record from Alberta →

Inspection summary

Joey's Fish Shack / strEATS Med Hat Kitchen has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on September 16, 2026, found no infractions.

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

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on August 21, 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 October 14, 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)?

  • 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 2 times across 2 separate inspections, most recently on October 14, 2025. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 28, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 separate inspections, most recently on August 21, 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.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A non-food-grade bucket was being used to store what appeared to be either dressing or batter. Staff said they would discard the food, make a new batch, and discontinue use of the bucket for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The mini-fridge with creamers and milks is not equipped with a thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of dust on the ceiling in between the dish pit and walk-in cooler and freezer.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Batter was being stored in a non-food grade container. The operator removed the container from the cooler to discard the batter. Proper containers were discussed with the operator.
    • 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 is dimly lit.
  5. Risk Management Inspection

    0 infractions

  6. 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)?
      • The chlorine test strips in the kitchen are expired. Please replace the test strips to ensure accurate testing of the sanitizer.
    • 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?
      • The receiving door has a gap in the bottom right edge. Please re-seal the door to prevent the entry of pests.
  7. 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)?
      • The chlorine test strips in the kitchen are expired. Please replace the test strips to ensure accurate testing of the sanitizer.
    • 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?
      • The receiving door has a gap in the bottom right edge. Please re-seal the door to prevent the entry of pests.
    • 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?
      • The food handling permit for this facility is not properly displayed. Please display the food permit in a visible location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is accumulated grease build up on the vent hood. Please ensure the vent hood is properly cleaned to prevent cross-contamination of food.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There is an unlabelled bottle of sanitizer solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of debris in the area underneath the dishwasher and underneath the shelving in the walk-in cooler.
  10. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A phone was left on a cutting board in the kitchen. The phone was removed by the operator and the cutting board was cleaned and sanitized.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A mini cooler in the back area measured above 4 degrees C. High-risk food items were moved to a separate cooler. Staff had cleaned the fridge out earlier which may have been the cause for the elevated temperature.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The handwashing sink in the staff bathroom was obstructed. The operator promptly removed the obstruction.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the floor in the back area have a build-up of grime and require a deep cleaning, mainly underneath and behind equipment.
  13. Monitoring Inspection

    0 infractions

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