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Sushi & Thai

117 Carry Drive SE Medicine Hat AB T1B 3M6 · Food - General

Official record from Alberta →

Inspection summary

Sushi & Thai has been inspected 17 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on August 20, 2026, found no infractions.

5 of 17 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 5 times across 5 separate inspections, most recently on August 11, 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 August 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 26, 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?

  • 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 2 times across 2 separate inspections, most recently on March 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 15 times across 10 separate inspections, most recently on August 11, 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?

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.

17 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left on top of food prep surfaces. The operator placed them in the sanitizer buckets containing 100 ppm chlorine solution.Used cleaning cloths must be kept in sanitizer solution between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chef base cooler on the right of the cooking line measured 10°C in the upper compartment. No thermometer was observed in this cooler either.The prep coolers upper compartments had several inserts that were filled past the fill line and the lids to these compartments were left open. Foods should not be stored above the fill line, and the individual containers should have lids, especially if the lid to the entire upper compartment is being left open.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are many missing floor tiles in the kitchen.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were being left on various surfaces throughout the kitchen. The operator promptly moved them to the bucket with sanitizer solution.
    • 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 weatherstripping at the receiving door is in disrepair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a large hole in the wall behind a chest freezer in the furthest back storage room.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of syrup residue around the pop bib storage area.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution at the prep station measured at 0ppm. The operator discarded the solution and mixed a new chlorine solution. Please ensure that all chlorine sanitizer solutions reach 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There are no thermometers available in the prep coolers in the kitchen and the prep coolers at the sushi bar. Please ensure thermometers are available for monitoring temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Serving trays were being put in the handwashing sink at the front sushi bar. The operator removed the trays as instructed. Please ensure hand sinks are unobstructed to food handlers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine has debris build up on the underside of the lid. Please maintain the ice machine in a clean and sanitary condition to prevent cross contamination.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 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 light cover in the walk-in cooler is has had a section of it chipped off/damaged. A new cover is purchased but still needs to be installed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is some food debris buildup underneath the large prep cooler in the kitchen and underneath the bulk containers in dry storage.The knife, mandoline, and peeler by the magnetic strip have some debris buildup.
  9. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repairs to the floor are partially completed. One section has been done, there is still an area where tiles are missing.
    • 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 light cover in the walk-in cooler is has had a section of it chipped off/damaged. A new cover is purchased but still needs to be installed.
  10. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a scoop in the ice machine with the handle touching the ice. It was promptly removed by the operator.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was an unlabelled bottle of Quats sanitizer (measured 300 ppm). It was promptly labelled by the operator.
    • 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?
      • There are gaps at the back door through which pests may enter.
    • 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 floor of the kitchen back area was covered with water and some tiles were missing. The operator indicated that there was a leak and a plumber would come in the evening to fix it.
    • 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 light cover in the walk-in cooler is has had a section of it chipped off/damaged.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A stand-up cooler measures 14°C, it is not being used to store high-risk food. The operator is looking into getting repairs made or replacing it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas of the facility have a build-up of dirt/grime and/or food debris including:- staff washroom floors- hall by the staff washroom- area around/underneath the pop bibs- the floor around the compressor near the ice well in the server/bar areaThere is an accumulation of dust on the ceiling in the kitchen, particularly around the ventilation.The hood canopy has a heavy accumulation of grease.
  11. Demand Inspection

    1 infraction

    • 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 floor of the kitchen back area was covered with water and some tiles were missing. The operator indicated that there was a leak and a plumber would come in the evening to fix it.
  12. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back bar area by the Pepsi machine did not have hot water.
    • 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 floor of the kitchen back area was covered with water and some tiles were missing. The operator indicated that there was a leak and a plumber would come in the evening to fix it.
  13. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • One of the staff members washed their gloves after switching from handling raw meat to ready-to-eat food. The staff member discarded the gloves and washed their hands promptly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoops for tempura butter and corn starch were left in the containers and the handles were covered with flour. The operator removed them from the container promptly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer is less than 50 ppm chlorine. The operator indicated that they would contact a technician as soon as possible.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back bar area by the Pepsi machine did not have hot water.
    • 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 floor of the kitchen back area was covered with water and some tiles were missing. The operator indicated that there was a leak and a plumber would come in the evening to fix it.
  14. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is food debris on the curtains in the dining area. The operator stated that they will be professionally cleaned.Previously noted areas have received cleaning
  15. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop for the ice machine was placed directly on top of it, the operator got a container for the scoop.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice (non-sushi) was left on the counter and measured 14 degrees C. The rice was placed back in the cooler by the operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two scoops used for bulk ingredients were in disrepair, they were discarded by the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are a few areas in the facility that have a buildup of dirt/grime which require cleaning including:- floors outside the customer washrooms.- floors inside the family washroom.- floors/walls in the staff washroom.The windowsills in the customer dining area have an accumulation of dust and food debris. There is also food debris on the curtains in the same area
  16. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach sanitizer solution measured > 200 ppm chlorine. The operator prepared a new solution using 200 ppm Quats.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two sanitizer bottles in the FOH area were unlabeled. The operator promptly labeled the bottles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop for the ice machine was cracked and held together with duct tape. The operator removed the scoop for disposal and said a different one would be used for the ice machine.
  17. Risk Management Inspection

    0 infractions

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