Osaka Sushi Restaurant
109 - 183 Highway 16A Spruce Grove AB T7X 4P9 · Food - General
Inspection summary
Osaka Sushi Restaurant has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on April 7, 2026, found no infractions.
6 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
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 2 times across 2 separate inspections, most recently on November 14, 2023. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 2 times across 2 separate inspections, most recently on November 14, 2023. 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?
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 September 5, 2025. 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 7 times across 4 separate inspections, most recently on April 7, 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?
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 November 20, 2023. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was not working. Please replace battery or purchase a new thermometer.Please email me picture of the working thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- 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 hand sink paper towel dispensers were out of batteries
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -many lights were out in the kitchen
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl was used to scoop flour and other bulk products and was observed to be stored directly in the bulk product. The bowl was removed immediately upon request. Ensure a scoop with a handle is used and that the scoop is stored outside of the bulk product to prevent contamination.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The hot water for the front handsink was not turned on. The hot water was turned on upon request. Ensure there is adequate hot and cold water for handwashing.
- 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 wooden shelf located beside the microwave was observed to be peeling. Repair/refinish the shelf and ensure it is smooth, durable, and imprevious to moisture to facilitate ease of cleaning.
- 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 hot water in the front handsink stays flowing even when the faucet handles are fully turned to shut off the water flow. Repair the front handsink such that it is operating properly and that there is adequate hot and cold water for handwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and grime build up was observed along the grooves of the front stand up cooler, behind the front chest freezer, and along the back of the stand-up freezers located near the back door. Clean the above mentioned areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- 1. The operator and staff at the facility could not demonstrate how to check and record the pH of such rice. No record was observed. The pH test strips at the facility did not appear to be working appropriately. The operator could not use the electronic pH testing device.Please use appropriate pH testing device to measure and record the pH of prepared sushi rice.2. Temperature log was not being kept. Please ensure temperature of all coolers, freezers and hot holding unit are checked (at least twice daily) and recorded. A template will be sent with this report.Nov 20, 2023: Temperature log sheet in place.
- 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
4 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?
- 1. The operator and staff at the facility could not demonstrate how to check and record the pH of such rice. No record was observed. The pH test strips at the facility did not appear to be working appropriately. The operator could not use the electronic pH testing device.Please use appropriate pH testing device to measure and record the pH of prepared sushi rice.2. Temperature log was not being kept. Please ensure temperature of all coolers, freezers and hot holding unit are checked (at least twice daily) and recorded. A template will be sent with this report.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were not observed. The facility uses Quat solution as sanitizer.Please purchase Quat test strips and ensure the required 200ppm concentration is maintained at all times.
- 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?
- *** Pest control report was not available on site.Nov 09, 2023: Pest control records were still not observed. Please implement and maintain a monthly pest check/control. A template will be sent with this report.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning/sanitation program/checklist was observed. Please create and maintain a written cleaning/sanitation program. A template will be sent with this report.
- 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?
- Monitoring Inspection
4 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?
- 1. The operator and staff at the facility could not demonstrate how to check and record the pH of such rice. No record was observed. The pH test strips at the facility did not appear to be working appropriately. The operator could not use the electronic pH testing device.Please use appropriate pH testing device to measure and record the pH of prepared sushi rice.2. Temperature log was not being kept. Please ensure temperature of all coolers, freezers and hot holding unit are checked (at least twice daily) and recorded. A template will be sent with this report.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were not observed. The facility uses Quat solution as sanitizer.Please purchase Quat test strips and ensure the required 200ppm concentration is maintained at all times.
- 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?
- *** Pest control report was not available on site.Nov 09, 2023: Pest control records were still not observed. Please implement and maintain a monthly pest check/control. A template will be sent with this report.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning/sanitation program/checklist was observed. Please create and maintain a written cleaning/sanitation program. A template will be sent with this report.
- 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?