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Susu Restaurant Ltd.

5433 55 Avenue Wetaskiwin AB T9A 1A5 · Food - General

Official record from Alberta →

Inspection summary

Susu Restaurant Ltd. has been inspected 10 times by Alberta Health Services (Environmental Public Health) since June 9, 2025. The most recent inspection, on September 22, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 2 times on October 16, 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 August 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?

  • 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 6 times across 5 separate inspections, most recently on September 8, 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 October 16, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 August 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • FROM THE LAST INSPECTION:Several pieces of equipment and materials, including old equipment stored in the back room and a prep cooler located in the dining area, were observed to be out of service and in disrepair. Such items can contribute to pest infestation, hinder effective cleaning, and create unnecessary clutter.Please discard all unused, damaged, and non-functional equipment and materials that are no longer required. Maintaining the premises free of unnecessary items will help prevent pest infestations, facilitate cleaning and sanitation, and improve overall organization of the facility.
  3. Demand Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • It was observed that a mild odor was coming from the dining area floor vents and washrooms. The operator advised that this issue has been occurring for some time and suspects it may be related to a blocked underground vent or groundwater seepage due to heavier rainfall this year. Recent hot weather and operation of the air conditioning appear to worsen the odor, and the affected vents have been shut off. The exact cause has not yet been determined. As this is an older building, the operator has arranged for Cobra Plumbing to conduct a detailed inspection and complete any necessary repairs. The operator, with assistance from the building owner, is addressing this building-related issue.Please keep Environmental Public Health informed of ongoing progress regarding this issue and provide copies of all inspection, service, and repair reports to our office.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • FROM THE LAST INSPECTION:Several pieces of equipment and materials, including old equipment stored in the back room and a prep cooler located in the dining area, were observed to be out of service and in disrepair. Such items can contribute to pest infestation, hinder effective cleaning, and create unnecessary clutter.Please discard all unused, damaged, and non-functional equipment and materials that are no longer required. Maintaining the premises free of unnecessary items will help prevent pest infestations, facilitate cleaning and sanitation, and improve overall organization of the facility.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several pieces of equipment and materials, including old equipment stored in the back room and a prep cooler located in the dining area, were observed to be out of service and in disrepair. Such items can contribute to pest infestation, hinder effective cleaning, and create unnecessary clutter.Please discard all unused, damaged, and non-functional equipment and materials that are no longer required. Maintaining the premises free of unnecessary items will help prevent pest infestations, facilitate cleaning and sanitation, and improve overall organization of the facility.
  5. Monitoring Inspection

    4 infractions

    • 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?
      • No signs of pests' activity.Pest control records were not available for review at the time of inspection. The operator indicated that a pest control service contract is in place with Rentokil. Please provide the most recent pest control service records to our office for review
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the microwave requires cleaning and sanitization. A heavy buildup of food debris was observed inside the microwave. The exterior surfaces of the dry food storage buckets were observed to have a buildup of flour and food residue.Please thoroughly clean and sanitize the microwave immediately and maintain it in a clean and sanitary condition on a regular basis. Please also clean and sanitize the exterior surfaces of the dry food storage buckets now and maintain them in a clean condition on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several pieces of equipment and materials, including old equipment stored in the back room and a prep cooler located in the dining area, were observed to be out of service and in disrepair. Such items can contribute to pest infestation, hinder effective cleaning, and create unnecessary clutter.Please discard all unused, damaged, and non-functional equipment and materials that are no longer required. Maintaining the premises free of unnecessary items will help prevent pest infestations, facilitate cleaning and sanitation, and improve overall organization of the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulations of food debris and grease were observed under the dishwasher area, along the cooking grill line, and around the stove.Please thoroughly clean and sanitize these areas now and maintain them in a clean and sanitary condition on a regular basis.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were observed being used and then left out on counters.Please ensure that all cleaning cloths are stored in an approved sanitizing solution between uses to prevent contamination.2. The bleach and water sanitizing solution was measured at 400 ppm. Wet wiping cloths must be stored in a sanitizing solution of proper strength — 100 ppm for chlorine-based solutions between uses. Please adjust the concentration accordingly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several food items were found uncovered and not adequately protected from cross-contamination in both the cooler and the prep line. Please ensure all food items are properly covered with lids to prevent contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation:Bags of flour and buckets were found stored directly on the floor in both the walk-in cooler and the dry storage back room.Action Required:Please ensure that all food items are stored off the floor at least 6 inches). Proper storage helps protect food from potential contamination by pests and facilitates easier and more effective cleaning of the area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observation:The dishwasher temperature was checked using a maximum/minimum thermometer and was found to be 66 °C.Action Required:Please repair the dishwasher to ensure it reaches and maintains a minimum temperature of 71 °C at the plate level, as required for proper sanitization.In the meantime:Until the dishwasher is repaired, please use the manual dishwashing method in the designated sinks, following proper procedures for washing, rinsing, and sanitizing.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The wooden cabinet door located beneath the handwashing station in the front section is damaged and in disrepair. Please repair or replace.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for the facility was not displayed at the time of inspection. Upon inquiry, the manager checked her email and located the permit, which had been received several months ago but had not been printed. Advised to print a hard copy of the permit and display it in a visible location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A gray plastic tub was found to be cracked/damaged.Please discard it and replace it with a new one.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was observed that overall cleaning throughout the kitchen is required (dish washing area, top of the dishwasher, around the booster, heater, food contact surfaces, hard to reach areas under the cooking line, floors in the kitchen etc.) Please clean all the noted areas now and on regular basis.
  8. Risk Management Inspection

    0 infractions

  9. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additionally, the food safety training certificate you provided me is fundamental, adequate for community and special events. For a full-scale restaurant like yours, kindly refer to the attached (with inspection report) approved courses in Alberta and choose any one of these courses online, complete it and send me the certification within the next 5-7 days.
  10. Demand Inspection

    0 infractions

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