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Joey's Only Seafood Restaurant

C - 1103 18 Street SE High River AB T1V 2A9 · Food - General

17 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 11/27. The floors and baseboards around the kitchen require deep cleaning. 9/23. - Outside of the refuse containers cleaned. - General cleaning of the facility still required. 8/26. Deep cleaning required around the kitchen. Includes the following areas:- Outside of refuse containers. - Floors throughout the kitchen and in the walk-in freezer. - Baseboards around the facility. - Wall around the handwashing sink.
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 11/27. Part received for the faucet. Part has not been installed yet. 10/30. Outstanding. 9/23. Outstanding**8/26. The faucet for the 2-compartment prep sink was leaking. Repair leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 11/27. The floors and baseboards around the kitchen require deep cleaning. 9/23. - Outside of the refuse containers cleaned. - General cleaning of the facility still required. 8/26. Deep cleaning required around the kitchen. Includes the following areas:- Outside of refuse containers. - Floors throughout the kitchen and in the walk-in freezer. - Baseboards around the facility. - Wall around the handwashing sink.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 10/30. Outstanding. 9/23. Outstanding**8/26. The faucet for the 2-compartment prep sink was leaking. Repair leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 9/23. - Outside of the refuse containers cleaned. - General cleaning of the facility still required. 8/26. Deep cleaning required around the kitchen. Includes the following areas:- Outside of refuse containers. - Floors throughout the kitchen and in the walk-in freezer. - Baseboards around the facility. - Wall around the handwashing sink.
  4. Risk Management Inspection

    4 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?
      • 9/23. Outstanding**8/28. Food Handling Permit was not displayed at the front.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 9/23. Outstanding**8/26. Outstanding**3/25. Outstanding. 3/12. The faucet was still leaking from the top. 2/26. Was being fixed during re-inspection. Will check at the next re-inspection. 2/5/2025. There was a pipe leaking under the dishwashing sink. Repair pipe leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 9/23. Outstanding**8/26. The faucet for the 2-compartment prep sink was leaking. Repair leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 9/23. - Outside of the refuse containers cleaned. - General cleaning of the facility still required. 8/26. Deep cleaning required around the kitchen. Includes the following areas:- Outside of refuse containers. - Floors throughout the kitchen and in the walk-in freezer. - Baseboards around the facility. - Wall around the handwashing sink.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 8/26. There was a bowl being used as a scoop. All scoops must have a handle to protect from contamination.
    • 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?
      • 8/28. Food Handling Permit was not displayed at the front.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 8/26. The faucet for the 2-compartment prep sink was leaking. Repair leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 8/26. Outstanding**3/25. Outstanding. 3/12. The faucet was still leaking from the top. 2/26. Was being fixed during re-inspection. Will check at the next re-inspection. 2/5/2025. There was a pipe leaking under the dishwashing sink. Repair pipe leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 8/26. Deep cleaning required around the kitchen. Includes the following areas:- Outside of refuse containers. - Floors throughout the kitchen and in the walk-in freezer. - Baseboards around the facility. - Wall around the handwashing sink.
  6. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3/25. Outstanding. 3/12. The faucet was still leaking from the top. 2/26. Was being fixed during re-inspection. Will check at the next re-inspection. 2/5/2025. There was a pipe leaking under the dishwashing sink. Repair pipe leak.
  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3/12. The faucet was still leaking from the top. 2/26. Was being fixed during re-inspection. Will check at the next re-inspection. 2/5/2025. There was a pipe leaking under the dishwashing sink. Repair pipe leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2/26. Outstanding: walls and exterior of deep fryers on the cookline.  2/5/2025. Deep cleaning of the facility needs to be completed. Cleaning of the following areas must be completed:- Ventilation canopy and filters- Floors underneath the equipment along the cookline- Ceiling tiles- Exterior of the equipment along the cookline- Exterior of the dishwasher, walls and floors around the dishwasher- Floors in the back of the kitchen.
  8. Risk Management Inspection

    3 infractions

    • 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?
      • 2/26. Outstanding. 2/5/2025. There was a small gap observed under the back kitchen door. Repair weatherstripping to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2/26. Was being fixed during re-inspection. Will check at the next re-inspection. 2/5/2025. There was a pipe leaking under the dishwashing sink. Repair pipe leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2/26. Outstanding: walls and exterior of deep fryers on the cookline.  2/5/2025. Deep cleaning of the facility needs to be completed. Cleaning of the following areas must be completed:- Ventilation canopy and filters- Floors underneath the equipment along the cookline- Ceiling tiles- Exterior of the equipment along the cookline- Exterior of the dishwasher, walls and floors around the dishwasher- Floors in the back of the kitchen.
  9. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 2/12. There was a dead fly observed in the flour container which was located below a fly sticky trap. The dead fly and some of the flour was discarded. Ensure that the flour container is stored away from the fly sticky trap.
    • 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?
      • 2/5/2025. There was a small gap observed under the back kitchen door. Repair weatherstripping to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2/5/2025. There was a pipe leaking under the dishwashing sink. Repair pipe leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2/5/2025. Deep cleaning of the facility needs to be completed. Cleaning of the following areas must be completed:- Ventilation canopy and filters- Floors underneath the equipment along the cookline- Ceiling tiles- Exterior of the equipment along the cookline- Exterior of the dishwasher, walls and floors around the dishwasher- Floors in the back of the kitchen.
  10. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 2/5/2025. There were used gloves stored in an insert of panko mix. Gloves are single-use and must be discarded after use.The gloves were discarded at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2/5/2025. The low temperature chlorine dishwasher was 10ppm chlorine. A new bucket of chlorine was hooked up to the dishwasher and the dishwasher was able to dispense 100ppm chlorine.
    • 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?
      • 2/5/2025. There was a small gap observed under the back kitchen door. Repair weatherstripping to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2/5/2025. There was a pipe leaking under the dishwashing sink. Repair pipe leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2/5/2025. Deep cleaning of the facility needs to be completed. Cleaning of the following areas must be completed:- Ventilation canopy and filters- Floors underneath the equipment along the cookline- Ceiling tiles- Exterior of the equipment along the cookline- Exterior of the dishwasher, walls and floors around the dishwasher- Floors in the back of the kitchen.
  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) There was no surface sanitizer available at both the kitchen and server's station/bar. Surface sanitizer must be available at all times when food handling is occurring. Sanitizer buckets were filled at the time of the inspection.2) Cloths were stored on the counter. Cleaning cloths must be stored in sanitizer when not in use. Cloths were placed in sanitizer buckets at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Cups without handles were being used as scoops for the salsa. All scoops must have handles to prevent contamination of food via hands. The cups were replaced with spoons at the time of the inspection.2) There was a fly trap hung above the food prep sink. Fly traps must be stored away from areas where food handling is occurring and food/utensil storage. Fly trap was moved at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Customer utensils were being stored with the eating side facing up. All utensils must be stored with the handles facing up to prevent contamination of the utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no Quats sanitizer test strips. Obtain test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of the following areas must be completed:- Ventilation canopy and filters- Floors underneath the equipment along the cookline- Ceiling tiles- Exterior of the equipment along the cookline- Exterior of the dishwasher, walls and floors around the dishwasher- Floors in the back of the kitchen.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 3/4. Some cleaning of the facility was completed. Require more in the following areas:- ceiling (dust build-up)- exterior of the coolers and shelving unit- wall behind the cookline and dishwashing pit2/5. Deep cleaning of the facility required: - Underneath equipment on the cookline- Walls around the equipment on the cookline and dishwashing pit- Inside the prep coolers- Ceiling tilesViolation (Outstanding):Deep cleaning of facility needs to be done: - Underneath the cookline and equipment- Inside coolers- Ceiling tiles have build-up of dust- All high tough surfaces (i.e., cooler handles)General cleaning required for the facility. - Build-up of food debris and grease under the cookline- Build-up of grime and food debris on walls around dishwasher and on top of the dishwasher. - Build-up of food debris inside food equipment such as coolers. Clean all listed areas.
  14. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) There was no sanitizer prepared at the time of the inspection. A bucket was filled with 200ppm Quats sanitizer at the time of the inspection. 2) Cleaning cloths were observed on the food preparation counters. All cleaning cloths must be stored in sanitizer when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The top of the prep cooler across from the grill had a temperature of 9C. All perishable items were moved to the bottom of the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink by the cookline did not have soap or paper towel. Ensure all handwashing sinks are equipped with soap and paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation hood vent is due for servicing. Ensure hood vent is serviced and maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2/5. Deep cleaning of the facility required: - Underneath equipment on the cookline- Walls around the equipment on the cookline and dishwashing pit- Inside the prep coolers- Ceiling tilesViolation (Outstanding):Deep cleaning of facility needs to be done: - Underneath the cookline and equipment- Inside coolers- Ceiling tiles have build-up of dust- All high tough surfaces (i.e., cooler handles)General cleaning required for the facility. - Build-up of food debris and grease under the cookline- Build-up of grime and food debris on walls around dishwasher and on top of the dishwasher. - Build-up of food debris inside food equipment such as coolers. Clean all listed areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2/5 Violation OutstandingA cleaning schedule needs to be created for the facility. Attached below is an example of a cleaning schedule. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
  15. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation hood vent is due for servicing. Ensure hood vent is serviced and maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation (Outstanding):Deep cleaning of facility needs to be done: - Underneath the cookline and equipment- Inside coolers- Ceiling tiles have build-up of dust- All high tough surfaces (i.e., cooler handles)General cleaning required for the facility. - Build-up of food debris and grease under the cookline- Build-up of grime and food debris on walls around dishwasher and on top of the dishwasher. - Build-up of food debris inside food equipment such as coolers. Clean all listed areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule needs to be created for the facility. Attached below is an example of a cleaning schedule. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
  16. Risk Management Inspection

    4 infractions

    • 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?
      • Violation (Outstanding):Sept 27. Weather stripping fell off the bottom of back door. Weather stripping needs to be installed again to prevent entry of pests. May 25. Weather stripping was added. Must be moved lower in order to cover all gaps around the door. There was a large gap underneath the back door. Weather stripping on the door needs to be repaired to prevent pest access into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation hood vent is due for servicing. Ensure hood vent is serviced and maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation (Outstanding):Deep cleaning of facility needs to be done: - Underneath the cookline and equipment- Inside coolers- Ceiling tiles have build-up of dust- All high tough surfaces (i.e., cooler handles)General cleaning required for the facility. - Build-up of food debris and grease under the cookline- Build-up of grime and food debris on walls around dishwasher and on top of the dishwasher. - Build-up of food debris inside food equipment such as coolers. Clean all listed areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule needs to be created for the facility. Attached below is an example of a cleaning schedule. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf
  17. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There was a previously used single-use glove left next to the grill. Gloves cannot be reused once they are removed from hands. Glove was discarded during time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The handle for the scoop in the flour bin was in direct contact with the flour. All scoops must be stored in a manner that prevents contamination of the food via hands or scoop handle. Scoop taken out of the bin and stored on top of the bin during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The top of the prep cooler had a temperature of 9-10C. The inside of the prep cooler had a temperature of 7C. Ensure that refrigeration units can maintain a temperature of 4C or lower. Temperature was lowered during time of inspection. Follow up required to verify temperature goes down to 4C or lower. 2) There was gravy in a pot that was being cooler in the prep cooler. Food must be cooled rapidly to 4C. This must be done using an ice bath or ice wand. Gravy was put in an ice bath in the cooler during time of inspection to cool faster.3) There was frozen fish being thawed in the prep sink. The stream of cold water was too low. Stream of cold water was increased during inspection to allow for safe thawing of fish.
    • 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?
      • Violation (Outstanding):Sept 27. Weather stripping fell off the bottom of back door. Weather stripping needs to be installed again to prevent entry of pests. May 25. Weather stripping was added. Must be moved lower in order to cover all gaps around the door. There was a large gap underneath the back door. Weather stripping on the door needs to be repaired to prevent pest access into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ventilation hood vent is due for servicing. Ensure hood vent is serviced and maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation (Outstanding):Deep cleaning of facility needs to be done: - Underneath the cookline and equipment- Inside coolers- Ceiling tiles have build-up of dust- All high tough surfaces (i.e., cooler handles)General cleaning required for the facility. - Build-up of food debris and grease under the cookline- Build-up of grime and food debris on walls around dishwasher and on top of the dishwasher. - Build-up of food debris inside food equipment such as coolers. Clean all listed areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule needs to be created for the facility. Attached below is an example of a cleaning schedule. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf