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Joey's Seafood Restaurant

620 - 20 Crowfoot Crescent NW Calgary AB T3G 2P6 · Food - General

5 inspections

  1. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The spray bottle of quats sanitizer located at the food preparation table opposite the dishwashing sink was observed to be empty. - Operator replaced the sanitizing solution from the dispenser and concentration was tested at 200 ppm.- Ensure to always have quat sanitizer available at a concentration of 200 ppm by verifying with test strips, for effectiveness in killing microorganisms.2. Cleaning cloths were observed on food prep surfaces in the facility with no sanitizer residue detected in them/in buckets of sanitizing solution. - Operator was instructed to replace cleaning cloths and use along with sanitizing solution.Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In the walk-in cooler, a box containing dressings/sauces was placed directly on the floor.2. Boxes of canola oil and other items were observed on the floor in front of the dishwashing sink.- 1,2: Ensure all food items/boxes of food are stored at least 6 inches off the floor.3. In the walk-in cooler, flour in a container was overfilled and poured on the floor.- Do not overfill food items in containers so that the lids can properly close, this protects food from potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fish batter observed placed in another bowl containing ice beside the commercial deep fryer with temperature measured at 10.8 degrees Celsius. - Operator placed in a bigger bowl of ice bath.Ensure to store all high-risk foods under refrigeration at 4 degrees Celsius or less. Monitor the temperature and change the ice bath as needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Outstanding violation**- February 2, 2026April 2, 2025:There was no chlorine test strip available.Obtain chlorine test strip to measure the sanitizer concentration 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?
      • The handwashing sink at the bar,1. Observed to be used as a dump sink.- Clearly designate handwashing sinks and use for only washing hands. Do not pour food or drinks in it. 2. Access was obstructed by a chair and garbage bin at the time of inspection.- Operator was instructed to remove the items from the front of the handwashing sink.Handwashing sinks must be accessible and clear at all times during operation to facilitate handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Outstanding violation**- February 2, 2026April 2, 2025:The handwashing sink paper towel dispenser in the prep area was empty.Restock the paper towel dispenser with paper towels.
    • 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 was no light in the walk-in cooler. No visibility and difficult to properly assess.-Repair/fix the lighting for safe handling of food and to facilitate cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding violation**- February 2, 2026: Broken floor tiles noted in front of the dishwasher. Water and grease observed to be seeping out from them.Requirement:- Repair/fix the floors in disrepair.Floor surfaces should be smooth, easily cleanable, impervious to moisture and durable.Recurring violations cited on April 2, 2025:1. Cracked tiles were noted around the dishwasher. The tiles were not joined to the walls.Fix the tiles.2. Gaps were noted between the tiles in the deep fryer area.Seal the gap to facilitate effecting cleaning of the floor.3.  The walk-in cooler light was dim.Obtain additional light in the walk-in cooler.Previous violations:1) Unfinished floor in the kitchen. Tiles were not extended to the wall and holes noted around the equipment legs. Finish the floor2) Walk-in cooler light was dim. Increase light level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding violation**- February 2, 2026: An upright hand trolley placed on the wall of the mop station and close to the staff washroom door was also observed to be visibly dirty, with accumulated grease and debris.- Clean and maintain in a sanitary manner or remove the trolley.October 25, 2024:1) Small prep cooler was not operational.Repair or remove the small prep cooler.2) Rust was noted on the green walk-in cooler racks. Clean the walk-in cooler and replace the green racks. 3) Grime build-up on the dishwasher racks.Clean or replace the racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding violation**- February 2, 2026: The light fixtures attached to the canopy also observed with accumulated grease and debris.- Clean the light fixtures along with the exhaust hood canopy and ensure to maintain in a sanitary condition at all times.April 2, 2025:1. The ventilation canopy filters were accumulated with grease and other deposits. Clean the ventilation canopy filters.2. The top and behind the stainless steel walls of the dishwasher was accumulated with debris.Clean the top, inside, underneath and behind the stainless steel walls of the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The prep cooler opposite the cookline was observed to be dirty. - Clean the cooler thoroughly.2. The mop station in the kitchen was noted to be visibly dirty and had a strong foul odor. - Clean the station, throw out old mop heads and change to new ones.3. The bar and the space being used for storage at the front were observed to be cluttered.- Clear the clutter, remove unnecessary items. Arrange and organize the area properly.NoteAreas in a food facility must be maintained in an organized and sanitary manner to prevent cross-contamination and for ease of cleaning to prevent pest harborage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding violation**- February 2, 2026: The floors of the kitchen and bar were also observed to be visibly dirty.The dining room benches were noted to be torn and in disrepair.Requirement:Thoroughly clean the floors and other indicated areas and ensure to maintain in a sanitary condition at all times.Repair/replace the dining benches as all surfaces must be smooth, non-absorbent and easily cleanable.October 25, 2024:1) Grime build-up underneath the dishwasher and kitchen baseboards.2) Slight dust build-up on the vents covers under the kitchen air vents. 3) Dining room bench cover was torn up.4) Grease and food stains build-up on the bottom of the equipment and legs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding violation**- February 2, 2026April 2, 2025:1. The handwashing sink was dirty. Rust was noted along the caulking joints.Clean the handwashing sink and recaulk the joints.
  2. Demand Inspection

    8 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There was no chlorine test strip available.Obtain chlorine test strip to measure the sanitizer concentration for the dishwasher.2. There was no quat test strip available.Obtain quat test strip to measure the sanitizer concentration
    • 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 paper towel dispenser in the prep area was empty.Restock the paper towel dispenser with paper towels.
    • 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?
      • There was no food handling permit displayed.Display your food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violations cited on April 2, 2025:1. Cracked tiles were noted around the dishwasher. The tiles were not joined to the walls.Fix the tiles.2. Gaps were noted between the tiles in the deep fryer area.Seal the gap to facilitate effecting cleaning of the floor.3.  The walk-in cooler light was dim.Obtain additional light in the walk-in cooler.Previous violations:1) Unfinished floor in the kitchen. Tiles were not extended to the wall and holes noted around the equipment legs. Finish the floor2) Walk-in cooler light was dim. Increase light level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Old tape and glue residues were observed on the "clean" food containers.Rewash these food containers.2) Broken edges on the Insulated containers for the fish batter.Replace these containers.3) Small prep cooler was not operational.Repair or remove the small prep cooler.4) Deep grooves and stains on the plastic cutting boardsReplace or resurface cutting boards.5) Rust was noted on the green walk-in cooler racks. Clean the walk-in cooler and replace the green racks. 6) Grime build-up on the dishwasher racks.Clean or replace the racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The ventilation canopy filters were accumulated with grease and other deposits. Clean the ventilation canopy filters.2. The top and behind the stainless steel walls of the dishwasher was accumulated with debris.Clean the top, inside, underneath and behind the stainless steel walls of the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the staff washroom inside door. 2) Grime build-up underneath the dishwasher and kitchen baseboards.3) Slight dust build-up on the vents covers under the kitchen air vents. 4) Dining room bench cover was torn up.5) Grease and food stains build-up on the bottom of the equipment and legs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The handwashing sink was dirty. Rust was noted along the caulking joints.Clean the handwashing sink and recaulk the joints.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer dispenser station did not detect any sanitizer with the quat test strip. It was noted that the sanitizer container was empty. Additional sanitizer was available and the quat sanitizer was restocked.2. Sanitizer bucket in the coffee station did not detect any sanitizer with the quat test strip.Fresh sanitizer bucket was prepared at 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There was no chlorine test strip available.Obtain chlorine test strip to measure the sanitizer concentration for the dishwasher.2. There was no quat test strip available.Obtain quat test strip to measure the sanitizer concentration
    • 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 paper towel dispenser in the prep area was empty.Restock the paper towel dispenser with paper towels.
    • 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?
      • There was no food handling permit displayed.Display your food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violations cited on April 2, 2025:1. Cracked tiles were noted around the dishwasher. The tiles were not joined to the walls.Fix the tiles.2. Gaps were noted between the tiles in the deep fryer area.Seal the gap to facilitate effecting cleaning of the floor.3.  The walk-in cooler light was dim.Obtain additional light in the walk-in cooler.Previous violations:1) Unfinished floor in the kitchen. Tiles were not extended to the wall and holes noted around the equipment legs. Finish the floor2) Walk-in cooler light was dim. Increase light level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Old tape and glue residues were observed on the "clean" food containers.Rewash these food containers.2) Broken edges on the Insulated containers for the fish batter.Replace these containers.3) Small prep cooler was not operational.Repair or remove the small prep cooler.4) Deep grooves and stains on the plastic cutting boardsReplace or resurface cutting boards.5) Rust was noted on the green walk-in cooler racks. Clean the walk-in cooler and replace the green racks. 6) Grime build-up on the dishwasher racks.Clean or replace the racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The ventilation canopy filters were accumulated with grease and other deposits. Clean the ventilation canopy filters.2. The top and behind the stainless steel walls of the dishwasher was accumulated with debris.Clean the top, inside, underneath and behind the stainless steel walls of the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the staff washroom inside door. 2) Grime build-up underneath the dishwasher and kitchen baseboards.3) Slight dust build-up on the vents covers under the kitchen air vents. 4) Dining room bench cover was torn up.5) Grease and food stains build-up on the bottom of the equipment and legs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The handwashing sink was dirty. Rust was noted along the caulking joints.Clean the handwashing sink and recaulk the joints.
  4. Initial Inspection

    3 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?
      • 1) Unfinished floor in the kitchen. Tiles were not extended to the wall and holes noted around the equipment legs. Finish the floor2) Walk-in cooler light was dim. Increase light level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Old tape and glue residues were observed on the "clean" food containers.Rewash these food containers.2) Broken edges on the Insulated containers for the fish batter.Replace these containers.3) Small prep cooler was not operational.Repair or remove the small prep cooler.4) Deep grooves and stains on the plastic cutting boardsReplace or resurface cutting boards.5) Rust was noted on the green walk-in cooler racks. Clean the walk-in cooler and replace the green racks. 6) Grime build-up on the dishwasher racks.Clean or replace the racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the staff washroom inside door. 2) Grime build-up underneath the dishwasher and kitchen baseboards.3) Slight dust build-up on the vents covers under the kitchen air vents. 4) Dining room bench cover was torn up.5) Grease and food stains build-up on the bottom of the equipment and legs.
  5. Demand Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy tomatoes and chili peppers were found in the walk-in cooler. Discarded the tomatoes and peppers.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Grease and stains on the cleaning cloths. Replace the cleaning cloths.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fish batter at the deep fryers was measured at 7.3 degrees C. Store cold perishable food at 4 degrees C or below by changing the insulating container more often.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Unfinished floor in the kitchen.Finish the floor2) The staff washroom handwash sink tap was loose and leaking. Fix the handwash sink tap.3) Walk-in cooler light was dim. Increase light level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Old tape and glue residues were observed on the "clean" food containers.Rewash these food containers.2) Broken edges on the Insulated containers for the fish batter.Replace these containers.3) Small prep cooler was not operational.Repair or remove the small prep cooler.4) Deep grooves and stains on the plastic cutting boardsReplace or resurface cutting boards.5) Slight dust build-up on the walk-in cooler condenser unit and rust on the green racks. Clean the walk-in cooler and replace the green racks. 6) Grime build-up on the dishwasher racks.Clean or replace the racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy grease and grime build-up on the staff washroom door. 2) Grime build-up underneath the dishwasher and kitchen baseboards.3) Slight dust build-up on the vents covers under the kitchen air vents. 4) Dining room bench cover was torn up.5) Grease and food stains build-up on the bottom of the equipment and legs.