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Lava Rock Grill & Sushi

110 Mayfield Common NW Edmonton AB T5P 4B3 · Food - General

Official record from Alberta →

Inspection summary

Lava Rock Grill & Sushi has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on February 27, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 times across 2 separate inspections, most recently on February 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on January 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on January 13, 2025. For example: Is the facility free of a pest infestation?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 17, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on February 3, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface sanitizer solution at the bar and sushi station. The operator dispensed Quats sanitizer at 200 ppm to be kept available at these stations. Please ensure sanitizer solutions are always available for wiping food-contact surfaces.
    • 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 posted food handling permit expired in 2023. Please print and display the current food handling permit in a conspicuous location for customers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment and surrounding areas require cleaning:All food cartsAll food storage shelvesHand sink in the main kitchen, including the faucetGlassware storage shelves at the bar
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust canopy filters require additional cleaning - observed accumulation of dust and grease.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning:Walls and ceiling of the main kitchenWall tiles of the dishwashing area2. The facility does not have a written cleaning schedule. Ensure one is developed and implemented.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust canopy filters require additional cleaning - observed accumulation of dust and grease.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust canopy filters require additional cleaning - observed accumulation of dust and grease.
  6. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Front of the house/sushi bar area: used single use blue glove noted on prep table next to handsink.Please discard used disposable gloves after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Back Kitchen - observed 6 bags of shred style crab flavoured seafood being left out to thaw (no temp control). Please plan ahead and thaw food items in the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front of the house/sushi bar area - observed a cleaning sponge noted inside handsink.Please ensure handsink being used for handwashing only.
    • 15. Is the facility free of a pest infestation?
      • Cockroach activity noted under the dish pit area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exhaust canopy filters require additional cleaning - observed accumulation of dust and grease.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sushi area - no sanitizer solution available for storing unused wet cleaning cloths.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sushi area - observed bottle of spray cleaner and a couple of air freshers under a prep table near food related items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed a couple pieces of frozen sashimi being left on a table by the sushi area and a pail of frozen shrimp in pooling water. If thawing, please ensure perishable food items are being maintained inside cooler and or put under running cold water.
    • 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 AHS Pest Control Checklist records were not available for review. Operator previous records were discarded recently. Please have up to 12 months of records available for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen - additional cleaning for ceiling and wall surfaces top/side of exhaust canopy (accumulation of dust).
  8. Risk Management Inspection

    0 infractions

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