Aurora Sushi
10005 100 Street Grande Cache AB T0E 0Y0 · Food - General
Inspection summary
Aurora Sushi has been inspected 14 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on July 30, 2026, found no infractions.
8 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The last 2 inspections in a row found no infractions. 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.
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 4 times across 3 separate inspections, most recently on November 2, 2023. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 once on October 20, 2023. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 February 20, 2026. 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 3 times across 3 separate inspections, most recently on June 26, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 once on May 1, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
14 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The storage room next to the public washroom is not kept well organized.- Please reorganize the storage room to allow for easy cleaning and pest monitoring and ensure food items are stored at least 6 inches above the floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed office work activities occurring in an area where a chest freezer is stored, with no adequate separation between the freezer and office work activities.Please ensure the freezer is adequately separated from the office to prevent the contamination of food stored in the freezer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed rice scoops stored in plain water.Operator advised to store rice scoops in ice water to prevent growth of bacteria the scoops. Corrected at the time of inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed grease build-up on the ventilation hood.Please clean the ventilation hood.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- Observed that the mechanical dishwasher was not in operation - motor broken. Was advised the dishwasher was broke one month ago. Operator advised he ordered a new dishwasher that would arrive in about a week. Advised operator to wash and sanitize dishes/utensils manually in the 2-compartment sink until the dishwasher is fixed. Chlorine was in being used as a sanitizer. Nov 2: Noted new dishwasher installed, but not in operation yet. Operator advised it will be in operation later that day.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed that the mechanical dishwasher was not in operation - motor broken. Was advised the dishwasher was broke one month ago. Operator advised he ordered a new dishwasher that would arrive in about a week. Advised operator to wash and sanitize dishes/utensils manually in the 2-compartment sink until the dishwasher is fixed. Chlorine was in being used as a sanitizer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed a chest freezer door repaired with aluminum foil and tape. Please ensure that all food equipment maintained in a good repair. Please ensure the chest freezer door is made of smooth, non-absorbent, easily to clean, and durable material.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed cleaning cloths stored in a bucket of plain water. Operator stored the cleaning cloths in a 100 ppm chlorine solution at the time of inspection. Please ensure that wet and used cleaning cloths are stored in an approved sanitizer solution when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed frozen pre-packaged crab meat being thawed on a counter at room temperature. The meat was transferred to the walk-in cooler at the time of inspection. Safe thawing methods were discussed: in the cooler, under cold running water, or in the micro-wave.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observed that the mechanical dishwasher was not in operation - motor broken. Was advised the dishwasher was broke one month ago. Operator advised he ordered a new dishwasher that would arrive in about a week. Advised operator to wash and sanitize dishes/utensils manually in the 2-compartment sink until the dishwasher is fixed. Chlorine was in being used as a sanitizer.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed carboard lining on the floor in the dry foo d storage area. The carboard lining was removed at the time of inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed a chest freezer door repaired with aluminum foil and tape. Please ensure that all food equipment maintained in a good repair. Please ensure the chest freezer door is made of smooth, non-absorbent, easily to clean, and durable material.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning program/schedule was observed. Templates will be forwarded to the operator.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?