2120 Crowchild Trail NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
29 décembre 2025
Non conformeSeveral of test strips were observed and expired. , - Have the test strips organized. Any expired test strips should be discarded, and any missing test strips should be replaced.
***On-going Violation, Clutter was observed in the back prep area. , , - Please organize the back prep area
Joey's Only Seafood Restaurant se trouve dans le quartier BANFF TRAIL. BANFF TRAIL, Calgary compte 42 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 juillet 2026, 38 (90%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 2 avril 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
2 infractions
Several of test strips were observed and expired. , - Have the test strips organized. Any expired test strips should be discarded, and any missing test strips should be replaced.
***On-going Violation, Clutter was observed in the back prep area. , , - Please organize the back prep area
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Viet Garden Restaurant
BANFF TRAIL
2 infractions
Hole and broken walls were noted underneath the dishwasher where plumbing comes through the walls., , Close the hole ad furnish the wall to facilitate cleaning.
1. Underneath the dishwasher, 2-compartment sink, and the dishwashing area was dirty and accumulated with grease, dirt and debris., , 2. Walk-in cooler floor was dirty, , 3. Clutter was observed in the back prep area. , , Please ensure the indicated areas are clean and maintained in a sanitary condition at all times., , Please organize the back prep area
10 infractions
Quat sanitizer in bucket was measured at 0 ppm. , - Ensure Quat sanitizers are used at 200 ppm. change the solution at adequate intervals.
1) Several bags of fries were left out in room temperature while no orders were being prepared at the time of inspection. , 2) Batter was left out in room temperature. Internal temperature measured at 14.5C. Discarded. , , - All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. Do not store in room temperature.
Handwashing sink in the front was being used for thawing at the time of inspection. , , - Do use the handwashing sink for anything other than handwashing. Ensure handwashing sink is accessible at all times.
Single-use plastic bags are being washed and re-used. , , Do not re-use single-use disposable plastic bags., , Single-use bags are designed to be used once. Discard after one use. They cannot be adequately washed and sanitized.
Hole and broken walls were noted underneath the dishwasher where plumbing comes through the walls., , Close the hole ad furnish the wall to facilitate cleaning.
Recurring violation:, Cutting board in use had deep grooves and was no longer smooth and easy to clean. , , Resurface or replace the cutting board., , Previous violation:, Cutting board in use had deep grooves and was no longer smooth and easy to clean. , , - Discard. Purchase a new cutting board. All food contact surfaces must be smooth, easy to clean and sanitize.
Several equipment and food storage containers in the front were greasy and had buildup of dried food residue. , , - Clean all and maintain in clean and sanitary condition at all times.
Recurring violation:, The ventilation canopy filters were accumulated with grease deposits and other residues., , Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces., , Previous violation:, Some accumulation of grease on equipment in the area with the fryers., , Please clean and maintain in a clean and sanitary manner at all times.
Underneath the dishwasher, 2-compartment sink, and the dishwashing area was dirty and accumulated with grease, dirt and debris., , Ensure the indicated areas are clean and maintained in a sanitary condition at all times.
Grease was noted behind the ventilation canopy., , Thoroughly clean and sanitize the indicated area.
10 infractions
Quat sanitizer solution was measured at 100 ppm., Spray bottle was measured at 100 ppm., , Fresh sanitizer solution was prepared at 200 ppm.
Cleaning cloths were kept on the counter., , New cleaning cloths were kept in the sanitizer buckets.
Single-use glove was kept in the flour mix at the deep fryer station., , Do not re-use gloves., , Single-use gloves are designed to be used once. Discard gloves when they become contaminated or when they are taken off. , , Previous violation:, Single use gloves are being re-used. , , - Single use gloves are designed for a single use. Please discard when they become contaminated or when they are taken off.
Fish batter was measured at 9°C. The fish batter was prepared at 10am and had been out for more than 6 hours., , Fish batter was discarded., , Ensue fish batter is measured at 4°C or less when cold or 60°C or above when hot at all times.
Hole and broken walls were noted underneath the dishwasher where plumbing comes through the walls., , Close the hole ad furnish the wall to facilitate cleaning.
Used utensils were hung on the oven door handle., , Utensils were taken to the dish pit., , Food particles left on serving utensils is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:, - stored in ice water between uses at 4°C or less, - stored in hot water between uses at 60°C or greater, - stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously replace serving utensils with new utensils.,
Recurring violation:, Cutting board in use had deep grooves and was no longer smooth and easy to clean. , , Resurface or replace the cutting board., , Previous violation:, Cutting board in use had deep grooves and was no longer smooth and easy to clean. , , - Discard. Purchase a new cutting board. All food contact surfaces must be smooth, easy to clean and sanitize.
Underneath the dishwasher, 2-compartment sink, and the dishwashing area was dirty and accumulated with grease, dirt and debris., , Ensure the indicated areas are clean and maintained in a sanitary condition at all times.
Grease was noted behind the ventilation canopy., , Thoroughly clean and sanitize the indicated area.
Recurring violation:, The ventilation canopy filters were accumulated with grease deposits and other residues., , Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces., , Previous violation:, Some accumulation of grease on equipment in the area with the fryers., , Please clean and maintain in a clean and sanitary manner at all times.