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Shoyu Sushi

100 - 10011 109 Street NW Edmonton AB T5J 3S8 · Food - General

Official record from Alberta →

Inspection summary

Shoyu Sushi has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on July 2, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 2 times across 2 separate inspections, most recently on July 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 5, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 3 separate inspections, most recently on September 5, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 separate inspections, most recently on February 20, 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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of chorine sanitizer solution at the kitchen area was too strong. The solution bleached out a chlorine test strip. 100 ppm solution was prepared by the operator during inspection.Please ensure the required 100ppm chlorine sanitizer concentration is maintained. Use chlorine test strips at the facility to measure the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean tea pots were stored close to the handwashing sink at the front area. The staff moved the pots away from the hand sink during inspection to prevent contamination.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Uncovered individual containers with ginger were stacked and stored near the cash register area, where receipts and other non-food items were stored/handled. Ensure all foods are protected from contamination and kept separate from non-food items. The operator was instructed to remove the food from the area. Corrected onsite.-The storage area was disorganized and did not have adequate separation between food and non-food items. Please keep food and non-food related items separated. Photos were received confirming the organization of the area.-Discussed the First In, First Out method.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bleach bottle was observed near whole avocados on the same shelf in the front food preparation area. Please store chemical away from food. Corrected onsite. The operator removed the bleach bottle from the area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -A spicy mayo sauce mixture was observed stored at room temperature (approx. 20C). The product container indicated that it must be kept refrigerated. Ensure high-risk foods are kept under refrigeration and, if left at room temperature, must be discarded after 2 hours. The mixture was removed from the site during the inspection.Food safety practices were discussed - thawing, cooking, cooling, holding.**Although temperatures were satisfactory, all coolers and freezers were overstocked. Food items in the front sushi prep cooler were stored above the fill line. This may impede proper air circulation. It was recommended to reduce food items in coolers and freezers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were expired. Please obtain new test strips to verify the concentration of sanitizer solutions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Heavily dusty vents and adjacent ceiling tiles were observed in the back kitchen directly above the food handling area. Please ensure all areas clean and sanitary to prevent contamination. The operator sent photos confirming cleaning of these areas.-Disorganized storage and kitchen areas. More organization is required in both front and back areas of the facility. Please ensure all areas are kept organized. Education was provided. The operator sent photos confirming a better organization of the spaces.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had some dried buildup of food. More detailed cleaning needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the hard-to-reach areas:- Under the hand and dishwashing sink.- Ceiling above the cook line.
  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas such as handles had buildup of grease and food. Please clean. Meat slicer had some dried buildup of food. More detailed cleaning needed.
  7. Monitoring Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Initially, there was hot water at the hand sink. However, during inspection, the hot water ran out. Staff indicated that it was their cleaning day for the oil and that the hot water should be reinstated shortly. The hot water tank was large size and was replaced 10 years ago. Operator was informed that should hot water not return enforcement actions may be taken.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas such as handles had buildup of grease and food. Please clean. Meat slicer had some dried buildup of food. More detailed cleaning needed.

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