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The Fish Place

1 - 412 Thickwood Boulevard Fort McMurray AB T9H 1P1 · Food - General

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wiping cloth was stored on the counter in the kitchen cooking area - discussed issue with the staff in the kitchen and the cloth was moved to the sanitizer solution bucket.Ensure that all wiping cloths are stored in a sanitizing solution when not in active use and transferred to laundry when visibly soiled.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- Walk-in cooler floor under shelving- ice-wand storage bucket (recommended a new container with a lid to the facility manager)
  2. 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?
      • The butcherblock counter in the prep area had larger separations and cracks that may allow the accumulation of food debris - refinish and/or replace the counter to be smooth, non-porous, and easily cleanable.
  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?
      • The wall behind the ice machine was peeling away and requires repair/refinishing to be smooth, non-porous and easily cleanable.The floating shelves in the dish area were worn and raw wood pieces were exposed - refinish and/or replace shelving to be smooth, non-porous, and easily cleanable.The cabinetry shelving in the bar requires refinishing to be smooth, non-porous, and easily cleanable.The butcherblock counter in the prep area had larger separations and cracks that may allow the accumulation of food debris - refinish and/or replace the counter to be smooth, non-porous, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The QUAT sanitizer dispenser unit dispensed chemical at 400ppm and requires recalibration to dispense solutions at the required 200ppm concentration. In the meantime, use the test strips to guide manually adding water to adjust the concentration. Discussed issue with FOH and kitchen managers.The back area glass door cooler requires repair/replacement of the sliding doors. Doors were not closing completely and did not have handles to open and slide smoothly on their tracks.
  4. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice wand stored in the walk-in freezer was in direct contact with the exterior of product packages and shelving - this equipment must be stored in a container that protects it from contamination because its surfaces make direct contact with food products when in use and therefore may become a potential source of cross contamination. Discussed issue with kitchen manager and required the ice wand be thawed and sanitized prior to reuse in a protected storage location.
    • 09. Are chemicals stored and handled in a safe manner?
      • Multiple chemical spray bottles were noted without labeling to identify their contents. Ensure all chemicals are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple sauces and melted butter measured below 60C. All hot held products must be maintained above 60C at all times. Manufacture directions for sauce storage must also be followed meaning that if a product label indicates that refrigeration is required after opening then the product must be kept out of the temperature danger zone of 4C-60C. Discussed storage and temperature issues with the staff and both the kitchen and FOH managers. Products were discarded or reheated during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several internal cooler thermometers were broken at the time of the inspection - discussed issue with kitchen manager and she indicated that she would order replacements and an extra supply for all coolers.
    • 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 wall behind the ice machine was peeling away and requires repair/refinishing to be smooth, non-porous and easily cleanable.The floating shelves in the dish area were worn and raw wood pieces were exposed - refinish and/or replace shelving to be smooth, non-porous, and easily cleanable.Additional light is required in the walk-in cooler, especially at the back end.Caulking along the 2-compartment sink requires cleaning and/or replacement.Light covers in the office, kitchen hallway and prep areas were broken and/or missing and require replacement/repair.The cabinetry shelving in the bar requires refinishing to be smooth, non-porous, and easily cleanable.The butcherblock counter in the prep area had larger separations and cracks that may allow the accumulation of food debris - refinish and/or replace the counter to be smooth, non-porous, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The QUAT sanitizer dispenser unit dispensed chemical at 400ppm and requires recalibration to dispense solutions at the required 200ppm concentration. In the meantime, use the test strips to guide manually adding water to adjust the concentration. Discussed issue with FOH and kitchen managers.The back area glass door cooler requires repair/replacement of the sliding doors. Doors were not closing completely and did not have handles to open and slide smoothly on their tracks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- cooler door handles and seals in the cook line- cooler doors in back area- ice machine lid- chest freezer door seal (office)- warmer drawers used as storage in dish areaSanitation schedules, dishwasher test logs, sanitizer concentration test logs were missing for 2025. Ensure all schedules and logs are completed regularly and records kept onsite for review.