Okinawa Sushi
5201 Highway 2A Blackfalds AB T0M 0J0 · Food - General
Inspection summary
Okinawa Sushi has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on April 8, 2026, found no infractions.
3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 3 times across 3 separate inspections, most recently on October 22, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on October 22, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 once on January 29, 2025. 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?
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.
7 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wipe cloths stored out of solution. Keep with cloths in bleach solution when not in use. 100ppm chlorine wipe cloth bucket used. Testing strips available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Back area hand washing sink was clogged with food items.Designated hand washing sinks are exclusive for hand washing and should not be used for any other purposes that would prevent easy hand washing activities.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats stored above produce in walk-in cooler. Change to storing raw meats below ready-to-eat foods or in separate area.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wipe cloth buckets available. 200ppm Chlorine concentration measured.Testing strips available, reviewed testing method.The cloths were not being stored in the sanitizer solution. Ensure the wipe cloths are stored in the sanitizer solution. If you maintain the Chlorine at 100ppm, it is less likely to stain clothing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Using cardboard on some of the shelving units.Use only washable material. Notify me via email with pictures when cardboard is removed.Range hood cleaned in November 2024.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Mr Clean was being used to sanitize work surfaces. While a good cleaner, it is not a sanitizer. Please use a 100ppm chlorine solution or other equivalent sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?