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It's Sumo

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

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. Initial Inspection

    0 infractions

  7. Initial Inspection

    0 infractions