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The Fish Place

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

Official record from Alberta →

Inspection summary

The Fish Place has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 10, 2025. The most recent inspection, on June 26, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 on April 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 10, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on June 26, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on May 1, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

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.

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