One Sushi
622B Patricia Street Jasper AB T0E 1E0 · Food - General
Inspection summary
One Sushi has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on October 8, 2026, found no infractions.
2 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.
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 10 times across 6 separate inspections, most recently on September 24, 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 4 times across 4 separate inspections, most recently on October 1, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 10, 2025. For example:
Are chemicals stored and handled in a safe manner?
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 once on June 10, 2025. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 June 3, 2025. For example:
Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
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.
12 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A storage bin used for dry food products was missing its cover, leaving the contents inadequately protected. - Replace the missing cover and ensure all dry food products are stored in covered, rodent-proof, food-grade containers to protect against contamination and pest access.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A package of cooked chicken was observed on the top shelf in the back preparation area thawing at room temperature. At the time of inspection, the product remained frozen and was returned to refrigerated storage.- Ensure frozen high-risk foods are thawed under refrigeration, in a microwave immediately prior to cooking, or by another approved method that protects the food from temperature abuse and contamination resulting from bacterial growth.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towels were available at the kitchen handwashing station at the time of inspection. - Ensure all handwashing stations are adequately stocked with paper towels and soap at all times to facilitate proper hand hygiene practices.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine sanitizer concentration in the final rinse cycle of the low-temperature dishwashing machine was measured at 0 ppm at the time of inspection. Staff were instructed to discontinue use of the dishwashing machine for sanitizing and to implement a manual sanitizing method for all dishes and utensils until the machine is repaired and functioning properly. Ensure the chlorine sanitizer concentration in the final rinse water is maintained between 50 and 100 ppm at all times to achieve effective sanitization.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine sanitizer concentration in the rinse cycle of the dishwasher is not being routinely monitored to verify that adequate sanitization is being achieved. - Ensure sanitizer concentrations are checked regularly using a valid test kit and maintained within the required range to ensure effective sanitization of dishes and utensils.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towels were available at the handwashing sink in the kitchen at the time of inspection. Staff refilled the paper towel dispenser during the inspection. Ensure the handwashing sink is continuously stocked with soap and paper towels to facilitate proper hand hygiene.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training is required for the supervisor or person in charge of food operations. Ensure the designated supervisor or cook in charge obtains recognized food safety training to demonstrate adequate knowledge of safe food handling practices and to support ongoing compliance with food safety requirements.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dishwashing machine was not operating properly and was unable to adequately sanitize dishes and utensils at the time of inspection. Ensure the machine is serviced, repaired as necessary, and maintained in good working order to provide effective sanitization of all dishes and utensils. Until the machine is functioning correctly, the approved alternative sanitizing method with 100 ppm chlorine solution must be used.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the prep table surfaces in the basement food preparation area and for the floors in the storage area and walk-in cooler. Food debris and spill residues were observed on these surfaces during the inspection. Ensure all food-contact and non-food-contact surfaces are cleaned and maintained in a sanitary condition on a regular basis to prevent contamination, maintain a clean food premises, and prevent pest attraction.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Additional food safety training is required for the onsite operator. Operator has completed the registration of the food safety training.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
8 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?
- No food safety plans or records are in place.- Develop and implement a food safety plan tailored to the facility’s operations. This plan must outline procedures for receiving, storing, preparing, and serving food safely. Maintain ongoing records to demonstrate compliance with the plan. These documents must be available for review during future inspections.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen salmon was observed thawing on the countertop in the sushi bar, which is not an approved method and may lead to temperature abuse of high-risk food.- Ensure all thawing of frozen food is conducted using approved methods that prevent temperature abuse. Acceptable practices include thawing in a cooler at 4°C or below, under cold running water, or as part of the cooking process.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No detergent or sanitizer is supplied to the low-temperature dishwasher. Both chemical containers in the feed lines were observed empty, and no replacement chemicals were available in stock. The operator was directed to place an order during the inspection. Manual dishwashing procedures were reviewed with the operator and staff as an interim measure.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The working conditions of the dishwasher are not being monitored on a regular basis. No records were available for review.- Test the concentration of sanitizer in the rinse water and record the result on a daily basis.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A bar soap was used at the hand sink in the food prep area in basement. No hand paper towels available at the sink. - Operator was directed to refill the liquid hand soap dispenser and the paper towel dispenser.
- 20. Do food handlers at the facility have adequate food safety training?
- Additional food safety training is required for the onsite operator.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The low-temperature dishwasher is not being properly maintained. Detergent and sanitizer are not being supplied through the chemical feed lines, and no backup stock is available on-site. Corrective Action Required:Ensure that detergent and sanitizer are consistently supplied to the dishwasher through properly functioning chemical feed lines. Maintain an adequate stock of approved dishwashing chemicals on-site at all times to support continuous and effective sanitization of food contact surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning improvements are required on equipment surfaces and floors in both the kitchen and the sushi bar. Accumulated food debris, grease, and stains were observed in multiple areas, indicating inadequate routine cleaning. The cleaning schedule/records are not maintained/updated. - Thoroughly clean and sanitize all equipment surfaces and floors in the kitchen and sushi bar. Maintain the regular cleaning schedule/records to ensure all food preparation areas are kept in a sanitary condition.
- 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?
- Risk Management Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer solution bottles were found unlabeled. Ensure all chemical containers are clearly labeled to avoid accidental misuse.
- 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 back door and its attached screen door were left open, allowing pests to enter. Please ensure the screen door remains closed at all times.
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
8 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- High risk foods, such as meat and cheese, were found being stored in the failed refrigerator for extended hours. - Operator was directed to dispose of the foods during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The bins where dry foods being stored were left open. - Ensure the bins' lids are kept on whenever possible to prevent food contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of foods in the glass-door cooler in the kitchen was measured to be 11 C. - Remove all high risk foods out of the refrigerator. Discard the high risk foods that have been stored in the refrigerator for extended hours (2 hours).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature mechanical dishwasher is not functioning properly because the sanitizer solution is not supplied the machine. The bucket of sanitizer is completely dry. - The operator was directed to prepare chlorine sanitizer solution at 100 ppm to manually sanitize all washed dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The concentration of sanitizer in the final rinse water of the dishwasher is not being monitored. - Test the concentration of the sanitizer in the final rinse water of the dishwasher on a daily basis.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink in the kitchen was not supplied with hand paper towels. - Ensure the hand sinks are always adequately stocked with hand soap and paper towels.
- 20. Do food handlers at the facility have adequate food safety training?
- The manager onsite does not have a food safety training certificate. - Manager and/or a supervisor must take an approved food safety training course.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The glass-door refrigerator is not maintained in good working condition. The temperature inside is at 11 C.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A few open bags of dry foods were observed in the dry storage. - Ensure dry foods are stored in suitable bins with lids on.
- 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 functioning properly, as there was no detergent supplied to the machine (The detergent pail was empty.)
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Newspaper/cardboard was noted being used in the bins holding raw vegetables in the line cooler and on the bus cart. - Refrain from using newspaper and cardboard in or on food equipment. Ensure the food containers in the fixed coolers are thoroughly cleaned and sanitized before staring to use them.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The concentration of sanitizer in the rinse water of the low-temperature dishwasher was not detectable. - All washed dishes/utensils must be manually sanitized as instructed in the posted manual dishwashing poster until the machine is fixed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. The concentration of chlorine sanitizer in the rinse water of the dishwasher is not being tested on a regular basis. - Test the sanitizer's concentration in the rinse water before starting the use for the day. 2. The chlorine test paper has expired giving wrong testing results. - Ensure a functional chlorine sanitizer test kit is available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The preparation line coolers are not working . - Ensure the coolers are fixed and kept functional for the peak season operation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Sanitation records are not up to date. The last records were dated in February. - Ensure sanitation records are up to date and available to inspector.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Precooked shrimp was observed being held on the countertop at room temperature. - Ensure all high risk foods are held at a temperature below 4 C or above 60 C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The concentration of sanitizer in the rinse water of the low temperature dishwashing machine was very low. - Ensure all utensils are manually sanitized with 100 ppm chlorine sanitizer after washing, until the machine is serviced and resumes its function.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A bar soap was being used for handwashing in the basement food preparation area. - Ensure liquid hand soap in an appropriate dispenser is available at the designated hand washing station.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mechanical dishwasher is not operational. - Ensure the machine is fixed and kept in good working order.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?