Skip to content
Loading map…

The Happy Fish Catering - CGY-869

160 - 1936 27 Avenue NE Calgary AB T2E 7A5 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

The Happy Fish Catering - CGY-869 has been inspected 21 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on July 30, 2026, found no infractions.

11 of 21 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 4 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 3 times across 3 separate inspections, most recently on May 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on July 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on July 17, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on March 13, 2026. For example: Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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.

21 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - octopus/squid was stored at room temperature
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured at a concentration above 200 ppm; the operator was instructed to dilute the solution, and subsequent testing confirmed the concentration was reduced to 100 ppm
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No running hot water in food truck at time of inspection.- Ensure mobile food vendor has supply of potable hot and cold running water.
  9. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of a meat mixture in the hot holding unit was measured approximately 50 degrees Celsius. **Ensure internal temperature of food item is maintained at 60 degrees Celsius or hotter. ***CORRECTED DURING THE INSPECTION.
  10. Demand Inspection

    1 infraction

    • 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?
      • No hot holding records. Missing two days of records.
  11. Demand Inspection

    1 infraction

    • 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?
      • No hot holding records. Missing two days of records.
  12. Demand Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 100-ppm (darker than the maximum color in the test strip). The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
  14. Risk Management Inspection

    0 infractions

  15. Demand Inspection

    1 infraction

    • 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water tanks were not filled due to concerns about freezing water lines. Spruce Meadows was providing water to facility and facility was using buckets and a coffee urn to heat up the water. **Water tanks must be filled. Hot and cold running water must be in working condition on the food truck during operation. ***CORRECTED DURING THE INSPECTION.
  16. Demand Inspection

    0 infractions

  17. Demand Inspection

    0 infractions

  18. Demand Inspection

    0 infractions

  19. Demand Inspection

    1 infraction

    • 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?
      • ***Current FHP was not posted. Discussed and requested it be posted where the customers could see it. Corrected during the inspection.
  20. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • One of the two drain plugs was disrepair. - Please replace the drain plug.
  21. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website