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Joey's Only Seafood Restaurant

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

Official record from Alberta →

Inspection summary

Joey's Only Seafood Restaurant has been inspected 17 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on September 4, 2026, recorded 2 infractions.

1 of 17 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on September 4, 2026. 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?

  • 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 5 times across 4 separate inspections, most recently on July 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on July 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 29 times across 16 separate inspections, most recently on September 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 separate inspections, most recently on July 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

17 inspections

  1. Risk Management Inspection

    2 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?
      • **Outstanding**A gap is observed at the bottom on both sides of the back exit door.**Please repair/replace the weather stripping to prevent potential pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**The floors and baseboards around the kitchen require deep cleaning.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food containers were observed on the floor in the walk-in-freezer.**Ensure all food items are stored at a minimum of 6 inches above the floor to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Correction**A half-sliced onion was observed on the prep table at room temperature during the inspection. - Operator discarded the onion during the inspection.**Ensure processed vegetables are stored at or below 4*C at all times to prevent bacterial growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS sanitizer test strips were water damage.**Acquire new QUATS sanitizer test strips with a valid expiration date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not present in the dispenser. **Ensure hand soap is always present at handsink for proper handwashing.
    • 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?
      • A gap is observed at the bottom on both sides of the back exit door.**Please repair/replace the weather stripping to prevent potential pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Ventilation canopy filters. - Underneath and in-between the equipments throughout the cookline. - Walls behind the equipments in the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**The floors and baseboards around the kitchen require deep cleaning.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Risk Management Inspection

    0 infractions

  15. 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.
  16. 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
  17. 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

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