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Sushi Hon

3 - 21 Beju Industrial Drive Sylvan Lake AB T4S 2J4 · Food - General

Official record from Alberta →

Inspection summary

Sushi Hon has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on October 8, 2026, recorded 5 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on October 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on October 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 11, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on September 12, 2025. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 8, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach (chlorine) solution was being used to sanitize food contact surfaces and equipment. The sanitizer concentration was tested during the inspection and measured at greater than 200 ppm, which exceeds the recommended concentration.CDI: Staff adjusted the sanitizer solution during the inspection. The solution was retested and measured at 100 ppm.Ensure sanitizer solutions are prepared and maintained at appropriate concentrations and are routinely monitored using test strips to verify effectiveness and prevent chemical contamination of food contact surfaces and equipment.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were observed stored outside of sanitizer solution between uses, creating a potential source of cross-contamination.Ensure wiping cloths used on food contact and food preparation surfaces are maintained in an approved sanitizer solution at the correct concentration between uses. Maintain wiping cloths in a sanitary condition to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep-fried tempura shrimp and chicken were observed stored at room temperature and were not being hot held. Internal temperatures were measured at 18.2°C and 19.2°C. Staff were unable to indicate how long the products had been sitting at room temperature.CDI: Due to the unknown time and temperature exposure, staff were instructed to immediately discard the affected food products during the inspection.Ensure cooked high-risk foods are maintained at 60°C or higher during hot holding or are cooled and stored in accordance with approved temperature control requirements. Monitor and document food temperatures regularly to ensure food safety.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A pH meter and chlorine test strips were available on site; however, the chlorine test strips had expired and may not provide accurate sanitizer concentration readings.Ensure valid, unexpired chlorine test strips are available and used to accurately measure sanitizer concentrations. Replace expired test strips and routinely verify that testing equipment is maintained and functioning properly.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A cloth curtain was observed in a washroom with staff personal belongings stored behind it. The curtain material is not smooth, non-porous, or readily cleanable and may hinder effective cleaning and sanitation of the area.Ensure materials used within the facility are smooth, durable, non-absorbent, and easily cleanable. Remove or replace the cloth curtain with a cleanable surface and store personal belongings in a designated area that does not interfere with the cleaning and maintenance of the premises.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of imitation crab measured 11.6C internal temperature in the cooler by the front counter til. Internal unit temperature measured 13.5C.Food items that require time and temperature control in the cooler were moved to the other cooler nearby that measured 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature mechanical dishmachine initially measured 66.7°C at the dish level after multiple cycles. Upon adjusting the machine settings, the operator was able to achieve a final rinse temperature of 72.9°C after several attempts, meeting the required sanitization threshold.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall by stand-up freezer in the kitchen observed chipping and in disrepair.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed potentially high-risk foods, such as uncooked shrimp sitting out in room temperature including house made mayo-based sauces. Ensure potentially hazardous foods are kept below 4 degrees C or above 60 degrees C.Corrected during inspection.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat violation- please obtain paper towel dispenser.Please ensure handwashing sink in the front counter and in the kitchen has paper towel inside a dispenser, to prevent cross contamination.
  7. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please ensure handwashing sink in the front counter and in the kitchen has paper towel inside a dispenser, to prevent cross contamination.

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