Joey's Fish Shack / strEATS Med Hat Kitchen
1290 Trans Way SE Medicine Hat AB T1B 1J5Canada · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- 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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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.
- 09. Are chemicals stored and handled in a safe manner?
- 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.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions