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Neko Sushi

216 50 Street Edson AB T7E 1T5 · Food - General

Official record from Alberta →

Inspection summary

Neko Sushi has been inspected 13 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on April 22, 2026, found no infractions.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on February 4, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 January 17, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 4, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on February 4, 2026. For example: 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?

  • 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 3 times across 2 separate inspections, most recently on January 24, 2025. 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.

13 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not in a proper working condition. Sanitizer was measured at 10 PPM after repeated sanitizing steps.Contact a service technician to ensure the dishwasher is in good working condition. In the meantime, use one of the 2-compartment sinks to sanitize the dishes with an appropriate sanitizer (chlorine 100-200PPM or QUATS 200PPM) as demonstrated and discussed.
    • 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?
      • Expired food permit on display.Ensure the valid food permit is displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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 kitchen exhaust/ventilation system was overdue for cleaning. No current cleaning sticker was observed. The operator stated that an appointment has been scheduled for cleaning.Please ensure the exhaust system and hood are cleaned professionally.** Oct 07/2025 - Awaiting professional cleaning of the hood next week.
  6. Monitoring Inspection

    2 infractions

    • 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 kitchen exhaust/ventilation system was overdue for cleaning. No current cleaning sticker was observed. The operator stated that an appointment has been scheduled for cleaning.Please ensure the exhaust system and hood are cleaned professionally.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean the ventilation filters and the wall behind the cooking line.
  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not working at the time of inspection. Operator has called a contractor for repairs. In the meantime, continue using the 2-compartment sink for sanitizing the dishes.Ensure to repair/replace the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Extreme build up of grease and dust noted on canopy grates. Increase to a biweekly cleaning schedule, or as needed
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops are being left in bulk food containers in a manner that may contaminate food.Ensure to keep the scoop handles upright away from the bulk food items or stored in a separate clean container to prevent contamination. Operator removed the scoops during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap in the dispenser. Operator replenished and replaced the automated soap dispenser during the inspection.Always keep an eye and ensure there is enough hand wash supplies at the hand wash sinks.
    • 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?
      • Permit on display expired in Sept 2023.Please ensure the current food permit is displayed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dish racks are turning black due to build-up (soap and/or grease etc.). Please replace these racks if they can no longer be thoroughly cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was build up of grease and dust noted on canopy grates. Ensure this is cleaned weekly or biweekly to prevent excess accumulation of grease which could be a fire hazard.1. Dish racks are turning black due to build-up (soap and/or grease etc.). Please replace these racks if they can no longer be thoroughly cleaned
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Frozen fish was observed thawing in water and on the counter at room temperature.Please note, fish and meat must be thawed under cold running water or in the fridge at 4 degrees C. PHI turned on the tap so that cold water was running over the fish.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the dish sanitizer when PHI arrived. PHI primed the line and ran the machine, and it began working properly, eventually producing a reading of 200 ppm. Please ensure the machine is being tested with chlorine test strips regularly to ensure it is working.
    • 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?
      • Food permit expired in November. Operator was provided with a paper copy of the invoice. Please pay online as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease, dust and other debris were observed on the floors beneath the cooking area, on the panels of the ventilation hood and on the walls. Please ensure these areas are cleaned and maintained in a clean state going forward.
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