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Sushi Aroma

6234 99 Street NW Edmonton AB T6E 6C7 · Food - General

Official record from Alberta →

Inspection summary

Sushi Aroma has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 6, 2025. The most recent inspection, on August 11, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 May 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?

  • 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 once on February 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on July 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on July 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. 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?
      • On order is a stand-up refrigeration unit. Please ensure all equipment is in good repair and easily cleanable and impervious to moisture.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops/bowls were noted to be stored in the containers with the bulk supply. Ensure supply is protected from contamination at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both handwashing sinks (front and back) were not easily accessible for handwashing as there are buckets and other items inside of them. Ensure that handwashing sinks are kept empty at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Dumplings were being fried on a grill/hotplate unit on a shelving rack on the left of the canopy hood. Food being fried/cooked must be done under the ventilation canopy.pH measuring equipment not observed onsite. Ensure testing equipment for pH sushi rice is available.Door to the staff washroom noted to be open. Outside of the washroom a dry storage area appears to be located.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand up display coolers and chest freezer noted to be in disrepair and taped up with clear tape. Please ensure all equipment is in good repair and easily cleanable and impervious to moisture.Faucet for the 2 compartment sinks in the back kitchen was noted to be leaking. Please ensure all equipment is in good repair.Caulking around hand sink noted to have what appears to be moldy spots. Please ensure all areas are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy needs to be cleaned. Grease accumulation noted on the metal filters.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored above or adjacent to eggs, carrots, sauces, etc in the standing door cooler. Ensure raw meat is always stored below eggs, produce, ready to eat, cooked foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A container of utensils was stored inside the front handwashing sink. Ensure the handwashing sink is kept empty and is used for handwashing only. Discussed that a handwashing sink is required within 10 ft of food preparation, meaning that the front sink must be used for handwashing for sushi prep, and the back kitchen handwashing sink used by kitchen staff.
    • 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 were not observed.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared. Ensure a sanitizer solution is prepared at the start of the day (prior to food prep occurring) and is available at all hours of operation. Corrected onsite.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member in the back kitchen was observed twice washing her hands at the 2 compartment sink without using soap. Ensure the handwashing sink is used for washing hands and that soap and paper towel are used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl is used to scoop rice. Please only use scoops with handles and store them upright.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both handwashing sinks (front and back) are not accessible for handwashing as there are buckets and other items inside of them. Ensure that handwashing sinks are kept empty at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Fish was being fried with oil on a grill unit on a shelving rack on the left of the handwashing sink. Food being fried/cooked must be done under the ventilation canopy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fumehood canopy is overdue for professional cleaning - was due November 2024.

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