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Seven Seas Fish Company

9731 60 Avenue NW Edmonton AB T6E 0C4 · Food - General

Official record from Alberta →

Inspection summary

Seven Seas Fish Company has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 23, 2024. The most recent inspection, on September 10, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times on July 23, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 10, 2025. 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?

  • 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 across 2 separate inspections, most recently on September 10, 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?

  • 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 once on July 23, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

2 inspections

  1. Monitoring 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?
      • A small gap was observed at the lower right-hand side of bay door 1. Ensure that the indicated gap is sealed to help prevent pests from entering.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handle on the sprayer wand for the designated handwashing sink was observed to be in disrepair. Ensure that the indicated handle is repaired.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -No prepared sanitizer solution was present near the counters.Action taken:-Staff was instructed to always have the sanitizer solution bucket near the counter to clean and sanitize the surface as per required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -The test papers for chlorine sanitizer were not available. -The test papers for Quats were expired.Action required:-Please purchase new test papers. Valid test papers are required to monitor the strength of sanitizer solutions.
    • 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 did not have the paper towels. Staff stated that the paper towel roll that would fit in the paper towel dispenser was running short, they would get new supply coming Friday.Action taken:-Staff was instructed to place the extra paper towels near the handwashing sink for the easy access until they get the supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -One of the cutting boards had very deep cracks, filled with dirt. The surface had turned yellowish. Action required:-Please discard the indicated cutting board as it is not easily cleanable and replace it with new one. Damaged or dirty cutting boards are one of the leading causes of cross contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Pooling of water was observed in the walk-in cooler. Staff stated that there is some issue with the compressor present upstairs and that was the reason for the water accumulation in the cooler. The compressor was being repaired at the time of inspection.2. The plastic curtains were dirty, some were ripped off.3. The shelves in the walk-in cooler were rusty. Action required:1. Please drain the water from the cooler. Stagnant water can contaminate food and can also be a breeding site for flies, mosquitos.2. The curtains are high touch areas, ensure effective cleaning and sanitation being done for the safe operation of the facility.3. Clean/paint/resurface the shelves.

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