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Kenko Sushi

208 - 10 D'Arcy Ranch Drive Okotoks AB T1S 5V9 · Food - General

Official record from Alberta →

Inspection summary

Kenko Sushi has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 26, 2024. The most recent inspection, on April 22, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times on April 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 April 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 15, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Water was being used to clean and sanitize surfaces and equipment in the main kitchen, bar, and dining area.- 100ppm chlorine solution was prepared during the inspection to sanitize surfaces and equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A pitcher was submerged in vinegar in a white storage container at the end of the cooking line.2) A pitcher was submerged in spicy mayo in a white storage container in the walk-in cooler.- Utensils used to handle food must be stored in a sanitary manner. Pitchers were removed during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature mechanical dishwasher in the bar measured 51C after the sanitize rinse cycle.- A minimum of 71C is required at the dish level to sanitize or 100ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was grease buildup noted on the stainless steel backsplash behind the cooking line.2) There was food debris accumulation noted in the central sink on the cooking line.3) There was food debris accumulation noted on and under the milk crate and under the shelving in the walk-in cooler.4) There was dust accumulation noted on the ceiling and stainless-steel trim for the commercial ventilation system on the cooking line. - Areas to be cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) The handwashing basin is located directly beside an ice well on the left side and an air-drying counter on the right side of the sink in the service bar.2) The handwashing basin on the cooking line is located directly beside two prep counters on the left and right side.- Both handwashing sinks to be equipped with splash guards on both sides of the handwashing sink basins to mitigate cross-contamination from handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The staff washroom opens directly into a food preparation space. - Washroom door to be equipped with a self-closing mechanism.
  5. Demand Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Facility was found to be undergoing construction and was over half completed without any floor plan review and approved from AHS. Business card provided on site. - Floor plan review and approval required prior to construction.

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