Skip to content
Loading map…

Sumo-Sumo

300 - 220 Lakeland Drive Sherwood Park AB T8H 0N6 · Food - General

Official record from Alberta →

Inspection summary

Sumo-Sumo has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on March 20, 2026, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 2 times across 2 separate inspections, most recently on March 20, 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 March 20, 2026. 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 January 24, 2024. 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 3 times across 2 separate inspections, most recently on March 20, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on March 20, 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.

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine at 100 ppm in sanitizing buckets in kitchens. Wet wiping cloths left out on counters at sushi bar. This was placed into sanitizing solution during inspection. Reminder to place cloths in solution when not in use. Quats sanitizer at the server station was 400 ppm. From manufacturer's instruction it should be at 200 ppm. Please use measuring cup and spoon to measure properly (2ml ostra-san per 1000mL water). Water and soap and cloth stored in container. Water and soap is fine as surfactant and for cleaning but does not sanitize so bacteria/virus may linger on cloths. Wiping cloths should be stored in sanitizing solution to keep cloths free of bacteria/virus. If you continue to use soapy water, water must be changed out very frequently. Iodine warewasher at bar is 12.5-25 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Overall, food is mostly covered and protected.A few items were uncovered at the back kitchen in cooler/freezer. Please ensure that in storage, food is covered to avoid any contaminants. Walk in cooler, overall organization is good. Meat is thawed in cooler, and mostly stored separate from RTE foods.One container of meat is stored above vegetables in the walk in cooler. Please ensure that raw below or another location than RTE foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabelled spray bottles with sanitizer (ostra-san). All chemicals must be labelled for safety purposes. Please label sanitize bottles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mop sink does not appear to have a check valve for back siphonage. When filling up mop water ensure that the hose is stored inside the mop bucket because it can lead to back siphonage. Other option is to install a check valve.Missing switch cover in the employee washroom. Install cover where missing.Two comp sink at the dishpit has a slow leak at the bottom and appears to be corroded. Please have sink repaired or replaced properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cutting boards have deep grooves. Deep grooves in plastic can no longer be properly cleaned. Please replace cutting boards with deep grooves.A basket of dishes noted in dry storage appears to be generally non-used overstock but have dusty build up. Dishes require to remain in clean condition. Recommend that once cleaned, store them with saran wrap to keep it clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bubble tea station - shelving areas have build up of debris. Back kitchen - fridge door area have food debris build up. Walk in cooler floor - what what appears to be soy sauce spilled on floor.Ensure aforementioned areas, and any other areas with build up of debris is cleaned.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - there was one dry food storage measuring cup being used as a scoop/utensil (inside dry food storage container), and was removed and/or replaced with dry food storage utensil with handle (as these are designed for such use, to prevent immersion into the dry food product).
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizater bucket in the front service area measured 0ppm chlorine. A new sanitizer solution was immediately prepared measuring 100ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tongs were stored inside a salad bowl with the handles directly touching the salad. The tongs were immediately removed and the salad was discarded. Ensure utensils are stored in a manner to prevent contamination.
    • 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 records have not been completed monthly. The last pest control record was from November 2023. Ensure pest monitoring is completed monthly and adequate records and easily accessible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some grease and food debris was observed under the cook line. Dirt and grime buildup was observed on some cooking equipment. Areas that require cleaning were discussed with the operator.

Nearby inspected facilities

Own this business? Add a badge to your website