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Soo Sushi

1303 Veterans Street Pincher Creek AB T0K 1W0 · Food - General

Official record from Alberta →

Inspection summary

Soo Sushi has been inspected 14 times by Alberta Health Services (Environmental Public Health) since November 10, 2023. The most recent inspection, on April 16, 2026, recorded 3 infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 8, 2025. 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 2 times across 2 separate inspections, most recently on December 20, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 8, 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?

  • 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 9 times across 8 separate inspections, most recently on October 8, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 7 times across 6 separate inspections, most recently on April 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

14 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Folded cardboard was observed on the floor of the walk-in cooler. Cardboard is porous and not easily cleanable, and can harbour bacteria, moisture, and pests, increasing the risk of contamination in food storage areas. The operator removed these during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plastic bowl. was observed inside flour bin being used as a scoop. The operator was asked to remove and store it outside to reduce risk of cross contamination.
    • 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?
      • The permit was available but not posted, please ensure a valid permit is posted in a conspicuous location.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were bowls inside of the bulk ingredients being used as scoops.Please ensure that for bulk ingredients you use handled scoops either stored outside of the container or with the handle sticking out, away from the food to mitigate the likelihood of cross-contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chlorine was not being dispensed properly during its operation and measured 0ppm.Facility had adequate sinks to facilitate manual dishwashing until the dishwasher is repaired. Please ensure that the dishwasher is correctly sanitizing dishes during its cycle.
    • 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?
      • There was mouse feces found on the floor in the staff bathroom as well as underneath of 2 shelves in the storage area. Please ensure that the indicated areas are adequately cleaned and sanitized and monitored to ensure that there is no mouse activity in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The freezers in the kitchen with sliding top doors had significant ice and food debris build-up. Please ensure that the freezers are defrosted and cleaned and sanitized adequately.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef was being held hot in unit measured 55C. Discussed not over filling food product in hot holding units to ensure proper hot holding temperatures can be maintained. Staff removed some beef to be stored in other hot holding section. Temperatures were >60C.pH of sushi rice was adequate and measured 4.1 with pH meter.
    • 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 soap dispenser in the staff restroom was empty. Staff refilled the dispenser. The paper towel dispenser was empty in the men's public restroom. The air dryer was operational.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grease, grime and debris underneath deep fryer. Please clean
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grease, grime and debris underneath cookline. Please clean
  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tempura batter and white flour bags were sitting directly on the floor. Operator moved bag to shelving units. Discussed keep bags off the floor or putting into a food grade container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine in dishwasher measured 0 ppm. Maximum temperature reached 55.2C. Discussed two sink method for manual dishwashing with staff. Staff will put up an out of service sign on dishwasher and communicate to other staff to not use the dishwasher. A technician is scheduled to visit the site in the next day or two.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of grease, grime and debris underneath cookline. Please clean
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility has implemented a cleaning schedule for facility. Ceiling tiles have been cleaned. The curtain has been replaced with clean, new one.
  10. Risk Management 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?
      • There was no paper towel in dispenser located in the staff washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility does not have a cleaning schedule in place.The following areas need to be cleaned and sanitized: -Ceiling tiles had a buildup of debris and grease.-The curtain leading into the back was black and was visibly dirty. Discussed laundering item and having extra for use.
  11. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep fried shrimp tempura and eggs were sitting at room temperature since the morning. Staff discarded product. Discussed not keeping foods out at room temperature for more than two hours. Please ensure that the prep cooler lid remains closed when not in use. Food/containers are not labelled with dates. Discussed date stamping all food. Discussed keeping all food containers and boxes off of the floor.
    • 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 washing sink in the kitchen had food containers in it, making the sink inaccessible for washing hands. The same hand sink had an empty liquid hand soap container. The staff washroom's paper towel dispenser was empty. The hand sink in the front of house had an empty paper towel dispenser and paper towel sitting directly on the counter.
    • 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 wall area in the dishpit area had spray foam. This is not smooth and easily cleanable. Please repair with product that is smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility does not have a cleaning schedule in place.The following areas need to be cleaned and sanitized: -dish pit area and walls were visibly dirty. -Ceiling tiles had a buildup of debris and grease.-Flooring underneath shelving area next to cookline had dirt and debris.-The curtain leading into the back was black and was visibly dirty. Discussed laundering item and having extra for use. A cleaning schedule and pest control templates will be provided with this inspection report. Quats sanitizer was not labelled. Ensure all chemicals have labels on them identifying product.
  12. Risk Management Inspection

    0 infractions

  13. 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)?
      • Chlorine sanitizer in the dishwasher was 0ppm.Operator was asked to use the 2 compartment sink until the dishwasher sanitizer was fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust built up on the ceilings in the kitchen.Please ensure this is cleaned up to prevent contamination of food.
  14. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood ventilation was past its servicing date. Please ensure the hood vent is serviced to prevent smoke, odour and vapour built up. Un-serviced hood ventilation also poses a fire hazard.

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