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Mio Stone Grill & Sushi

111 - 2100 Market Street SE Airdrie AB T4A 0K9 · Food - General

Official record from Alberta →

Inspection summary

Mio Stone Grill & Sushi has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on October 8, 2026, recorded 8 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 October 8, 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 May 15, 2025. 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 8, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 5 times across 4 separate inspections, most recently on October 8, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 once on October 8, 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.

5 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the spray bottle had a concentration of 0ppm. This was corrected during the inspection. Corrected concentration was 100ppm. DO THE FOLLOWING:1. Ensure that sanitizers are tested frequently to ensure the corrected concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A scented disinfectant was being used to wipe down tables.DO THE FOLLOWING:1. Food contact surface sanitizers must be non-scented, have a DIN. Please ensure that sanitizers being used can be tested using test strips. 2. Used approved sanitizers only such as chlorine, quats or iodine based sanitizers.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • No handwashing was observed in between glove usage. Staff members were observed washing their hands with the gloves on. DO THE FOLLOWING:1. Gloves are not a replacement for handwashing.2. Ensure that handwashing is completed before and after food prep: Wet hands with clean running water.Apply soap and lather well.Scrub all surfaces for at least 20 seconds, including palms, backs of hands, between fingers, fingertips, and thumbs.Rinse thoroughly under running water.Dry hands completely using a clean paper towel or air dryer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Knives were observed being rinsed in the sink- no sanitizing step was being carried out.2. Counter tops and chopping boards, where sushi was being prepared, were wiped down without using a sanitizer. 3. Raw meat items were observed next to ready to eat foods in the walk-in cooler. DO THE FOLLOWING:1. Ensure that all utensils are washed, rinsed and sanitized appropriately prior to be being used. Additionally, provide extra utensils for staff to use during busy times2. Ensure that all food prep surfaces are being sanitized using a food contact surface sanitizer.3. Ensure that all raw meats are stored below ready to eat foods to prevent cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • All 3 sinks were obstructed with utensils and food during the inspection. This was corrected during the inspection. DO THE FOLLOWING:1. Hand sinks must only be used for handwashing. They are not to be used for dishwashing or dumping food items.
    • 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 sink beside the dishwasher had black tape attached to the edges of the sink. Operator stated tape was placed due to a leak.**Remove tape**Repair leak**Ensure that all equipment in the facility are in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. One of the pots had black tape covering the handle.2. Some of the shelving units in the freezer were broken. DO THE FOLLOWING:1. Ensure the tape is removed and the handle is repaired.2. Ensure the shelving units are removed as the broken plastic can lead to contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas had debris and grease built up. These included:1. under the prep coolers2. under the deep fryer and grill 3. walk in cooler had dust built up4. Drinks cooler had mold up*Ensure all these areas are thoroughly cleaned. Garbage and recycling bags were noted next to dry food. Ensure that garbage is taken out routinely. Do not store garbage bags next to dry food items as it can lead to cross contamination and pest harbourage.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A tub containing garlic oil was left at room temperature. Temperature measured at 23 degrees C. Package of garlic oil indicated to keep refrigeration. Food was discarded2. Tempura batter was left at room temperature for more than 2 hours. Temperature measured at 18 degrees C. Food was discarded.**Ensure all high-risk foods are stored at 4 degrees and below or 60 degrees and above at all times to prevent the growth of bacteria.**All high-risk foods stored at room temperature for over 2 hours must be discarded.
    • 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 sink beside the dishwasher had black tape attached to the edges of the sink. Operator stated tape was placed due to a leak.**Remove tape**Repair leak**Ensure that all equipment in the facility are in good repair.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet at the hand wash station at the sushi prep table was turned off. Operator stated it was due to a leak.**Repair leak**Please ensure all hand wash sinks are equipped with hot & cold water, soap and paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust build-up noted on the ventilation hood above the stove and deep fryer.**Please clean.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of oil and boxes of vinegar were stored directly on the floor.**Please ensure that food items are stored at least 6 inches above the floor to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was left to thaw in a bowl of water on the counter top. Operator moved shrimp to the sink and turned on the cold water faucet.**Ensure that proper thawing methods are practiced in the food facility. Thaw frozen foods in the cooler overnight or under cold running water or cook directly from frozen form.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the hand wash sinks in the sushi prep area, cookline and by the ice machine were not contained in a dispenser, paper towels were stored on the counter top. **Ensure paper towels are stored in a dispenser to protect from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of dust noted on the ventilation outlet on the ceiling2. Dust build-up noted on the ventilation hood above the stove and deep fryer.**Please clean.

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