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It's Sumo

8026 118 Avenue NW Edmonton AB T5B 0R8 · Food - General

Official record from Alberta →

Inspection summary

It's Sumo has been inspected 9 times by Alberta Health Services (Environmental Public Health) since August 6, 2024. The most recent inspection, on August 24, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 3 separate inspections, most recently on August 21, 2026. 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 4 times across 4 separate inspections, most recently on August 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 21, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 separate inspections, most recently on August 21, 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?

  • 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 2 times across 2 separate inspections, most recently on August 21, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The operator was observed using their phone with the same pair of gloves before preparing to handle food. This was addressed this with the operator, and they then washed their hands and changed gloves after handling personal effects.Please ensure that hand-washing is done after handling personal effects, and that if disposable gloves are used, that they are switched out between food handling and unrelated tasks.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were observed being stored on a countertop at room temperature, and were measured by infrared thermometer to be 18.0 degrees Celsius. When asked, the operator mentioned that they had been bought approximately 2 hours before. After the public health significance was explained to the operator, they moved the eggs into the cooler.Please ensure that eggs are stored at < 7 degrees Celsius to prevent the risk of foodborne illness.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • pH strips for sushi rice were present on-site, but they did not work effectively to determine the pH for the sushi rice. The PHI gave the operator several working test strips that were shown to work while on-site to be used in the interim.Please order pH test strips to verify that sushi rice is consistently reaching a pH of < 4.6 , as cooked rice is not shelf-stable unless it is kept below this pH level.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The monthly pest control documentation was missing for the past month for the operator. The operator was using the AHS pest control checklist, and had several glue traps and mouse tunnel traps. No pests were observed on-site. The operator mentioned they would be switching to a third-party pest control company the next month.Whether pest control is performed by the operator or by a third-party pest control company, please ensure that monthly pest control records are kept consistently for each month, and that they are available on-site for review.
    • 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?
      • Both the valid and recently expired permits were posted at the same time, though the valid permit was not publicly viewable. The operator removed the expired permit, and placed the valid permit in a publicly accessible area.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature of the two door upright cooling unit in the kitchen was 18.3C. Informed that unit was experiencing refrigeration issues and all high risk food products had been transferred to adjacent sandwich prep cooler. Please ensure corrective actions are taken and cooler is repaired and can maintain a temperature of 4 degrees Celsius or less.**March 23, 2026 - Violation was still outstanding. Informed that service technician had refilled until with refrigerant, but a potential leak was causing temperature concerns. Measured temperature of the unit was 8.8C. Requested operator contact service technician to reassess and fix the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No valid pH test strips were available to measure the concentration of the pH for the sushi rice.
  5. Monitoring Inspection

    5 infractions

    • 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 pH log sheets documents were available onsite to monitor and record the pH concentrations of the sushi rice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One unused carton of eggs and one partially used carton of eggs were observed to be sitting at room temperature. The measured temperature of the eggs was approximately 19C. Informed by operator that eggs have been stored at room temperature for a prolonged period of time. Requested operator to discard product due to time and temperature abuse and risk of pathogen growth. Please ensure high risk food products like eggs are refrigerated and stored at a temperature of 7 degrees Celsius or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The measured temperature of the two door upright cooling unit in the kitchen was 18.3C. Informed that unit was experiencing refrigeration issues and all high risk food products had been transferred to adjacent sandwich prep cooler. Please ensure corrective actions are taken and cooler is repaired and can maintain a temperature of 4 degrees Celsius or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No valid pH test strips were available to measure the concentration of the pH for the sushi rice.
    • 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?
      • The valid food handling permit was not posted in a visible location. Informed operator who posted permit in a visible location to the public.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer dispenser was not adequately dispensing quat sanitizer (tested at 0ppm quat). ACTION REQUIRED: manually measure/dispense sanitizer until dispenser is replaced/repaired.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A folding bed with linens/bedding was set up in the kitchen dry storage area (east wall of the kitchen, next to the upright freezer). The operator's grandma and child were sitting and using electronic devices in this this area. ACTION REQUIRED: create a contained separate area for relatives to stay in (if needed) OR remove the bed. There must be clear separation between personal items and the commercial food preparation/storage areas.
  8. Initial Inspection

    0 infractions

  9. Initial Inspection

    0 infractions

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