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Makisu Sushi

1517 Mayor Magrath Drive S Lethbridge AB T1K 2R4 · Food - General

Official record from Alberta →

Inspection summary

Makisu Sushi has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on April 24, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Protecting food from contamination.

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 October 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 17, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 14, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 April 15, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 3 separate inspections, most recently on October 14, 2025. For example: Do food handlers at the facility have adequate food safety training?

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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • All chemical spray bottles were labeled and Quats measured 200PPM.
  4. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some raw prawns type product was stored at room temperature above the cooking line. The operator threw them out without being told. He said he will be talking to the kitchen staff about this.
    • 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?
      • Food such as raw meat, half cooked fish and other breaded and fried products, and raw prawns, etc. were found being kept at room temperature.The kitchen was closed so there was no reason for this product to be kept out at room temperature.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labeled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine for dishwasher was low (10ppm).Operator changed buckets of chlorine and after priming a 100ppm chlorine was measured.
    • 20. Do food handlers at the facility have adequate food safety training?
      • More safe food handling education will be considered for kitchen staff if food handling practices don't improve.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 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?
      • Calamari found at 12C. in 2 different containers sitting on counter.A bowl of cooked chicken and bus tray of cooked ribs were found on the line at 17C. Operator indicted they were cooling it before putting in the fridge.Raw chicken found in bowl at 32C. in the same area. Operator had moved it to the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wall by the walk-in freezer had a build up of grime where hands were touching.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available in kitchen.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing by staff was seen during time of inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Storage of uncovered cooked chicken product below raw meats in walk in.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used gloves noted in sushi area. Gloves must be discarded after use. Please also ensure gloves are changed frequently and hand washing is occurring between glove use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler in front was measured at 12C. It must be cept at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • NO sanitizer was measured in dishwasher. Noted no sanitizer was seen in the lines.Operator asked and dishwasher indicted that the sanitizer dispenser was not working properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Operator indicated that they had no paper towel for the dispenser for the hand sink in kitchen. Loose paper towel and large bottle of liquid soap was noted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several high touch areas were dirty with dark buildup of grime.
  9. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer present in kitchen. A sanitizer must be present in the kitchen at all times to ensure surfaces can be properly sanitized. When in constant use, all surfaces and equipment need to be sanitized at least every 4 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used gloves noted in sushi area. Gloves must be discarded after use. Please also ensure gloves are changed frequently and hand washing is occurring between glove use.
  10. Demand Inspection

    0 infractions

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