Skip to content
Loading map…

Joyfish

100E - 227 11 Avenue SW Calgary AB T2R 1R9 · Food - General

Official record from Alberta →

Inspection summary

Joyfish has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 13, 2025. The most recent inspection, on September 9, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 17 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 10 times across 6 separate inspections, most recently on September 9, 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 7 times across 4 separate inspections, most recently on July 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 separate inspections, most recently on July 31, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 June 26, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on July 30, 2026. For example: 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?

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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available for use.Obtain quat test strips.
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat based sanitizer available in a spray bottle in the facility was undetectable. Solution was remade and concentration was still undetectable.Have the sanitizer dispenser adjusted or repaired. Quat sanitizer solution must be maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The north west food preparation cooler had no thermometer inside it.All coolers must be equipped with functional thermometers inside them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food stored inside the countertop cooler had internal temperatures of:Seaweed salad= 10 degrees CelsiusCut cucumbers= 10 degrees CelsiusHave the cooler repaired, serviced, or adjusted. Do not store perishable food in this cooler until it can maintain food at 4 degrees Celsius or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was initially empty of paper towels.Dispenser was refilled during inspection. Ensure that paper towels dispensers are refilled as required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bottle of hand soap and two drain plugs for the dishwashing sink were being stored in the hand wash sink.Hand wash sinks must remain free of obstructions at all times to accommodate proper hand washing.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat based sanitizer available in a spray bottle in the facility was undetectable. Solution was remade and concentration was still undetectable.Have the sanitizer dispenser adjusted or repaired. Quat sanitizer solution must be maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The north west food preparation cooler had no thermometer inside it.All coolers must be equipped with functional thermometers inside them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food stored inside the countertop cooler had internal temperatures of:Seaweed salad= 10 degrees CelsiusCut cucumbers= 10 degrees CelsiusHave the cooler repaired, serviced, or adjusted. Do not store perishable food in this cooler until it can maintain food at 4 degrees Celsius or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was initially empty of paper towels.Dispenser was refilled during inspection. Ensure that paper towels dispensers are refilled as required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bottle of hand soap and two drain plugs for the dishwashing sink were being stored in the hand wash sink.Hand wash sinks must remain free of obstructions at all times to accommodate proper hand washing.
    • 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?
      • Facility was operating without a valid food handling permit as payment had not been received.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat based sanitizer available in a spray bottle in the facility was undetectable. Solution was remade and concentration was still undetectable.Have the sanitizer dispenser adjusted or repaired. Quat sanitizer solution must be maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The north west food preparation cooler had no thermometer inside it.All coolers must be equipped with functional thermometers inside them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food stored inside the countertop cooler had internal temperatures of:Seaweed salad= 10 degrees CelsiusCut cucumbers= 10 degrees CelsiusHave the cooler repaired, serviced, or adjusted. Do not store perishable food in this cooler until it can maintain food at 4 degrees Celsius or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was initially empty of paper towels.Dispenser was refilled during inspection. Ensure that paper towels dispensers are refilled as required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bottle of hand soap and two drain plugs for the dishwashing sink were being stored in the hand wash sink.Hand wash sinks must remain free of obstructions at all times to accommodate proper hand washing.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of food contact surface sanitizer from the dispenser at the two compartment sink was undetectable.Have the sanitizer dispenser repaired to dispense quat sanitizer at 200 ppm, or otherwise provide food contact surface sanitizer at an acceptable concentration.
    • 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?
      • There was no means to test the final pH of the sushi rice.Obtain either pH test paper, or a pH meter to test the final pH of the sushi rice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two coolers were missing thermometers inside them.Equip all coolers with functional thermometers inside them.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only one drain plug available for the two compartment dishwashing sink.Two well fitting drain plugs are required for the two compartment dishwashing sinks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no dish drying rack for the two compartment manual dishwashing sinks.A dedicated dish drying rack/space is required for the two compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat sanitizer test strips expired in 2021.Obtain quat sanitizer test strips that are within their expiry date.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were missing to the beside and behind the two compartment sink.Replace missing baseboards.
    • 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 service record available for the grease interceptor.Obtain the service record for the grease interceptor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was soil and food debris accumulation under equipment and food preparation tables.Clean under equipment and food preparation tables.
  7. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no dish drying rack for the two compartment manual dishwashing sinks.A dedicated dish drying rack/space is required for the two compartment sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only one drain plug available for the two compartment dishwashing sink.Two well fitting drain plugs are required for the two compartment dishwashing sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand soap dispenser for the hand wash sink was empty of soap.All hand wash sinks must be stocked with handwashing supplies at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels available in the paper towel dispenser for the hand wash sink. No additional paper towels were available to refill the dispenser.All hand wash sinks must be stocked with handwashing supplies at all times.

Nearby inspected facilities

  • Ruci Kitchen

    100F - 227 11 Avenue SW Calgary AB T2R 1R9

    1 inspection

  • Deville Coffee

    100B - 227 11 Avenue SW Calgary AB T2R 1R9

    5 inspections

  • Birdie

    100D - 227 11 Avenue SW Calgary AB T2R 1R9

    4 inspections

  • Takori

    100A - 227 11 Avenue SW Calgary AB T2R 1R9

    3 inspections

  • LTL Culinary

    130 - 227 11 Avenue SW Calgary AB T2R 1R9

    3 inspections

  • Bar Chouette - Events

    130 - 227 11 Avenue SW Calgary AB T2R 1R9

    4 inspections

  • Strada YYC

    100C - 227 11 Avenue SW Calgary AB T2R 1R9

    3 inspections

  • Bar Chouette

    130 - 227 11 Avenue SW Calgary AB T2R 1R9

    4 inspections

Own this business? Add a badge to your website