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Joey's Fish Shack / strEATS St. Albert Kitchen

3506 Tudor Glen St. Albert AB T8N 3V3 · Food - General

Official record from Alberta →

Inspection summary

Joey's Fish Shack / strEATS St. Albert Kitchen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 12, 2025. The most recent inspection, on August 14, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 27 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 9 times across 3 separate inspections, most recently on August 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on August 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 12, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 8 times across 3 separate inspections, most recently on August 12, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times on August 12, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    16 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Visibly spoiled items were observed in the walk-in cooler: including two boxes cabbage, milk (with a best before date of July 28, 2026), and a bowl of prepared tzatziki.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left on food preparation counters.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple utensils were stored in a sanitizer bucket with a solution that measured 0 ppm chlorine or quat. The utensils were visibly soiled, and the solution itself was visibly dirty.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A used glove was observed inside the batter mixture and appeared to be retained for reuse.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Meat products were dated with their original preparation date, subsequently frozen, and later thawed without being re-dated or otherwise identifying the date on which they were removed from frozen storage. The length of time the thawed products had been stored could therefore not be determined.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish fillets were stored immediately adjacent to fresh produce and ready-to-eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items in the prep cooler were stored without protection from contamination, including an insert of visibly contaminated pickles, an open container of whipping cream, and an opened package of visibly contaminated tofu. Multiple buckets of batter were stored uncovered in the walk-in cooler. Multiple containers of dry goods, including rice and flour, were stored uncovered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable items were being stored at room temperature, including tartar sauce and cooked onions. A bag of frozen chicken tenders was stored on top of the preparation cooler and measured 10.5°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • August 12, 2026: Dishwasher was ran three times and achieved only 50 ppm chlorine residual.December 12, 2025: Dishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility requires chlorine test strips for the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both handwashing stations were not supplied with paper towels and were obstructed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooking line, including gas stove top, deep fryer and flat-top grill, had a significant accumulation of grease, food debris, and other soil. The interior of the standing freezer was visibly soiled with splashes of food residue. The ventilation system in the walk-in cooler had a significant accumulation of dust and debris, which had also accumulated on the surrounding ceiling surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal cooking tray located on top of the stove and used to hold spices, seasonings, oils, and other items had an accumulation of food and grease residue. An insert used in the prep cooler had visible mold growth inside. Inserts used for beef and chicken in the hot-holding equipment were heavily soiled and had accumulations of food debris and grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors, walls and shelving throughout the facility were visibly dirty and had an accumulation of food debris, grease, and other soil.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food-handling and preparation surfaces were visibly dirty and cluttered with food, equipment, containers, and other items, leaving insufficient clean and unobstructed surfaces for safe food preparation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • High-touch surfaces including door handles, light switches and equipment handles throughout have a buildup of grease and food debris.
  3. 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)?
      • Dishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility requires chlorine test strips for the dishwasher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operators both had only Food Safety Basics, which does not meet the requirement.
  4. Initial Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There was evidence of glove reuse. Discussed with operator and employee. Discarded used gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish was being stored immediately adjacent to ready-to-eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large amount of pre-portioned tartar sauce was sitting out at room temperature, exceeding the 2 hour window. Operator was instructed to only put out what they can use during the lunch and dinner rush and not to leave them out mid day. Portions left out beyond two hours must be disposed of.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both the drink cooler and the sauce cooler in the front service area were adjusted to be colder during inspection. Temperatures were reduced to be 4C or colder.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility requires chlorine test strips for the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility had been using quat test strips to test lactic acid sanitizer. Corrected and demonstrated with appropriate test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operators both had only Food Safety Basics, which does not meet the requirement.
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