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Soto Teppanyaki and Fusion Sushi

106 - 10210 111 Street Grande Prairie AB T8V 7L3 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The backside of the fryer and the adjacent area are not sanitary and have significant food buildup.Ensure the backside of the fryer and all surrounding areas are thoroughly cleaned and maintained in a sanitary condition.
  3. 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?
      • The temperature control records were not maintained or available during the inspection.Ensure the temperature control records are updated daily and are available for review during future inspections.***OUTSTANDING:As of January 12, 2026, the temperature control records were not maintained.
    • 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 pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.***OUTSTANDING:As of January 12, 2026, the pest control records were not maintained.
    • 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 exhaust ventilation suppression system sticker indicates expiry was the end of OCTOBER OF 2025.Ensure the exhaust ventilation system is serviced by an approved service provider.OUTSTANDING:As of January 12, 2026, exhaust ventilation suppression system sticker indicated expiry in the end of OCTOBER OF 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures and records were not maintained or available during the inspection.Ensure the written sanitation procedures and records are updated daily and are available for review during future inspections.***OUTSTANDING:As of January 12, 2026, written sanitation procedures and records were not maintained or available during the inspection.
  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths are not stored in the sanitizer-container.Ensure cleaning cloths are submerged in a sanitizer-container when not in use.
    • 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?
      • The temperature control records were not maintained or available during the inspection.Ensure the temperature control records are updated daily and are available for review during future inspections.
    • 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 pest control records were not maintained or available during the inspection.Ensure the pest control records are updated monthly and are available for review during future inspections.
    • 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 exhaust ventilation suppression system sticker indicates expiry was the end of OCTOBER OF 2025.Ensure the exhaust ventilation system is serviced by an approved service provider.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation procedures and records were not maintained or available during the inspection.Ensure the written sanitation procedures and records are updated daily and are available for review during future inspections.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice machine was not covered/protected with the lid at the time of inspection. The water is found to be splashing onto the ice while washing hands. Staff closed the ice machine with the lid. Ensure the ice machine is always covered and protected from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats are being stored above ready to eat food such as cut lettuce in the walk-in-cooler.Staff moved the lettuce container away from the raw meat. Ensure raw meats are stored below or completely away from ready to eat food. Ready to eat food should be stored above low risk food (veggies, fruits), sea food and fish below that, then raw unground meat, then raw ham, bacon, sausage, after that raw ground meat and raw poultry should be at the bottom
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The wiping cloth and wet cloth was found on the cutting boards and on the counter.Staff made sanitizing solution and stored the wiping cloth in the sanitizing solution. Ensure sanitizer solution is prepared all time and wiping cloth is stored in the sanitizing solution in between use.
    • 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?
      • The pH of the sushi rice could not be verified by staff- Staff or owner did not know how to use the pH meterEnsure the pH of sushi rice is verified on a regular basis to read at 4.6 *C or lower.Learn how to use pH meter and log measurements. Recommended to have an alternative method to test the pH.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats are being stored above ready to eat food such as cut lettuce in the walk-in-cooler.Staff moved the lettuce container away from the raw meat. Ensure raw meats are stored below or completely away from ready to eat food. Ready to eat food should be stored above low risk food (veggies, fruits), sea food and fish below that, then raw unground meat, then raw ham, bacon, sausage, after that raw ground meat and raw poultry should be at the bottom.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice machine was not covered/protected with the lid at the time of inspection. The water is found to be splashing onto the ice while washing hands. Staff closed the ice machine with the lid. Ensure the ice machine is always covered and protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food box was found on the ground.Staff moved the boxes and stored off the floor.Ensure the food and utensils are stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tempura shrimp and vegetables are being stored at room temperature after pre-cooked. Food temperature was at 26* C. Staff moved the food to the cooler.Store all potentially hazardous foods under 4* C or lower, or under hot holding at 60*C or higher.