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Winston's Fish & Chips

144 - 160 Broadway Boulevard Sherwood Park AB T8H 2A3 · Food - General

Official record from Alberta →

Inspection summary

Winston's Fish & Chips has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on June 16, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on June 11, 2026. 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 May 16, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on June 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 separate inspections, most recently on June 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on June 11, 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

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer was available at the time of inspection in the kitchen area. The operator was advised to prepare a fresh sanitizer solution immediately and ensure that sanitizer is available and maintained at all times to support ongoing cleaning and sanitization practices.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A ketchup bottle was observed stored underneath the cooler in the kitchen. The operator was instructed to discard the container and ensure that all food items are stored off the floor and in accordance with proper food storage practices.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff water bottles were observed on countertops in the main kitchen area; the operator was advised that all personal items are to be stored in a designated staff area to prevent potential contamination of food and food-contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were wet inserts present that had not been allowed to air dry before being stacked. Education was provided regarding the risk of moisture accumulation, which can compromise food safety. The operator was advised to provide refresher training to all staff on proper dishwashing and air‑drying practices.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips on site were found to be expired (December 2025). The operator was advised to obtain a new supply of valid test strips to ensure accurate monitoring of sanitizer concentrations.
    • 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?
      • No permit was observed posted in the facility. The operator was advised to obtain a valid permit and ensure it is clearly posted in a visible location accessible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen was observed with dirty fan ducts. The operator was advised to clean the air ducts, as accumulated debris can spread contamination to walls and food items stored in the kitchen.
  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handsink cold water faucet not in operation.Action: repair faucet so there is hot and cold running water.
  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel holder for front handwashing sink. Action: add paper towel holder.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer being used was lemon scented.Operator obtained regular household bleach, and a 100-ppm solution of chlorine sanitizer was prepared while inspector was still onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust and grease on the ventilation canopy filters. Clean area noted above.
  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice used for drinks was stored in a thermal bag while directly touching the soda dispenser block and lines. The ice in the thermal bag will no longer be used for consumption and solely for cooling the soda dispenser block. Ensure all ice used for drinks and consumption are protected from contamination during storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some grease and food build up was observed under the cooking equipment. Clean the above mentioned area.

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