Skip to content
Loading map…

Sushi Ta Ke

3235 50 Avenue Red Deer AB T4N 3Y1 · Food - General

Official record from Alberta →

Inspection summary

Sushi Ta Ke has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on March 23, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 March 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 11, 2026. 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?

  • 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 once on March 20, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on March 11, 2026. 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 3 times across 2 separate inspections, most recently on March 11, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility had a chlorine spray bottle prepared and in use. It was measured to be 200 ppm, which is within the effective concentration range of 100–200 ppm.---Wet cleaning cloths were stored dry on the counter. The operator prepared a clean-in-place (CIP) bowl which measured 200 ppm chlorine bleach, and stored all cleaning cloths in use in the CIP solution.Please ensure clean-in-place buckets are prepared and available, ensuring all cleaning cloths in use are stored fully submerged within the solution when not in use to ensure they do not become a possible source of contamination that could allow bacteria to grow.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front food preparation area handwashing sink was stocked with soap and paper towel; however, the sink drain had significant food debris, indicating it is being used for purposes other than handwashing. The soap dispenser available was a sauce or squirt bottle stored underneath the sink.Please ensure the front handwashing sink is only used for handwashing purposes and not used for dumping food products, and that a fully stocked countertop or wall-mounted soap dispenser is available to facilitate effective handwashing procedures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen and staff washroom handwashing sinks were not stocked with soap or paper towel.The operator resupplied the handwashing sinks with paper towel and soap.Please ensure handwashing sinks are always stocked with soap and paper towel and are not used for other purposes.
    • 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?
      • Facility conducts their own pest control measures; however, no pest control records were available.The operator was sent a pest control record template.Please ensure monthly pest control records are maintained and that records are stored onsite in a book, duotang, or another suitable medium.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent filter plates were black and had significant soot buildup.Please ensure the vent plates are removed and thoroughly cleaned to restore their stainless steel finish. Please ensure the regular cleaning schedule is updated to ensure these are cleaned routinely to prevent them from becoming heavily soiled in the future.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was dispensing sanitizer at 0 ppm.The bottle of sanitizer that was being drawn into the dishwasher was replaced with a bottle of bleach and the dishwasher was measured dispensing chlorine at 100 ppm with a test strip.Please ensure that the dishwasher is able to dispense sanitizer at 100 ppm consistently.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sink in the dishwashing pit is not meant for handwashing and is not supplied with soap and paper towels. Facility uses the staff washroom as their handwashing sink. Washroom sink was not supplied with soap and paper towels. The owner replaced the soap and paper towels in the washroom upon request.Please ensure that handwashing stations are well supplied with soap and paper towels to facilitate proper and appropriate handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor beneath the burners and food prep are observed to be filthy with grease and food debris building up.Oil residue on equipment and ground has hardened and the rice beneath the prep area has dried, indicating that a routine deep cleaning is not being done. Please ensure that deep cleaning is done in the kitchen to maintain the facility in a sanitary condition and to prevent the harbourage of pests.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher observed measured 0 ppm. Sanitizer replaced. Dispensed sanitizer measured 100 ppm after being replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mesh strainer for fryers observed requiring replacing. Please discard and replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) In the kitchen, some areas of the walls behind the kitchen equipment had dried food residue. 2) The floor in the kitchen has food debris, and there is a buildup of grease behind the deep fryers. 3) There are areas of the kitchen floor that are black, but it is difficult to determine if it is due to dried grime or scuff marks.Please ensure that the floor and walls are cleaned and sanitized.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) In the kitchen, some areas of the walls behind the kitchen equipment had dried food residue. 2) The floor in the kitchen has food debris, and there is a buildup of grease behind the deep fryers. 3) There are areas of the kitchen floor that are black, but it is difficult to determine if it is due to dried grime or scuff marks.Please ensure that the floor and walls are cleaned and sanitized.
  8. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The raw fish display cooler at the sushi bar did not have a thermometer. Ensure that the display cooler is equipped with a thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) In the kitchen, some areas of the walls behind the kitchen equipment had dried food residue. 2) The floor in the kitchen has food debris, and there is a buildup of grease behind the deep fryers. 3) There are areas of the kitchen floor that are black, but it is difficult to determine if it is due to dried grime or scuff marks.Please ensure that the floor and walls are cleaned and sanitized.

Nearby inspected facilities

Own this business? Add a badge to your website