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Sushi Ya

268 - 10155 102 Street: (Commerce Place) NW Edmonton AB T5J 4G8 · Food - General

Official record from Alberta →

Inspection summary

Sushi Ya has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 25, 2024. The most recent inspection, on April 16, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on July 28, 2025. 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 July 28, 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?

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

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A lemon scented bleach container was observed in the dishwashing area.Acquire regular bleach (non-scented) for sanitizing dishes, utensils and food contact surfaces.
    • 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?
      • Mice droppings were observed on the counter by the handsink.- Clean and sanitize the mice droppings in the facility using an approved sanitizer or disinfectant.- Identify all mice nesting sites and entry points in the facility and have them sealed.- Remove materials/items that are not in use from the facility. These items clutter the facility and provide hiding areas for pest.- Store all client utensils and dry foods in pest proof containers with tight fitting covers to prevent pest contamination.- Active monitoring and additional traps are required throughout the facility.- Consult a pest control operator and provide pest control records.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty/used cleaning cloths were not stored properly when not in use. They were observed on counter tops in the back food handling area.The dirty cleaning cloths were immediately removed from countertops to be clean.Store cleaning cloths in an approved sanitizer solution when they are not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A lemon scented bleach container was observed in the dishwashing area.Acquire regular bleach (non-scented) for sanitizing dishes, utensils and food contact surfaces.

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