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The Koi

101 - 120 Wye Road Sherwood Park AB T8A 6P2 · Food - General

Official record from Alberta →

Inspection summary

The Koi has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on August 20, 2026, recorded 1 infraction.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 June 1, 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 2 times on June 1, 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 once on June 20, 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?

  • 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 6 times across 5 separate inspections, most recently on August 20, 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?

  • 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 3 times across 3 separate inspections, most recently on June 1, 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.

10 inspections

  1. 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?
      • Ensure handwashing sinks free from dishes and not used for any other purposes.
  2. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was measured at 50 ppm from both the sanitizing bottles and the dispenser. The operator was advised to manually prepare sanitizer solutions at 200 ppm until the dispenser unit is repaired by maintenance.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator stated that they use plain water from the handwashing sink to wet cleaning cloths for wiping sushi counters. Education was provided that cleaning cloths must be stored in sani buckets and used with a sanitizer solution. The operator prepared a sanitizer solution manually, verified the concentration, and began using it during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Smoked fish was measured at 15 °C. The operator stated that the fish had been out of temperature control for approximately 10 minutes. The operator was instructed to maintain all high-risk foods at or below 4 °C to prevent time-temperature abuse. The fish was returned to the cooler during the inspection upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fish display cooler was measured at 9.6 °C. The internal temperature of the fish was measured at 7.7 °C using a probe thermometer. The operator was advised to relocate all high-risk perishable foods to a properly functioning cooler until the fish display cooler is repaired by maintenance. The operator relocated all affected food items to a lower cooler during the inspection upon request.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were found to be expired (expiry date: May 1, 2025). The operator was advised to obtain valid test strips to ensure accurate monitoring of sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A handwashing sink at the kitchen entrance was observed being used to store a plastic wrap roll. The operator was advised that handwashing sinks are designated for handwashing purposes only and must not be used for storage. The item was removed during the inspection upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Staff were observed drinking tea in the food handling area. PHI intervened and provided education that eating and drinking are strictly prohibited in food handling areas. The operator was advised that staff must consume food and beverages only in designated staff or dining areas, and must wash their hands before returning to food handling.
    • 20. Do food handlers at the facility have adequate food safety training?
      • When asked by the PHI to explain the procedure for checking the pH of sushi rice, the operator stated that they only check the pH of the vinegar and not the finished acidified rice. Education was provided on proper procedures: vinegar must be thoroughly mixed with cooked rice, which should be placed in shallow containers (less than 4 inches / 10 cm deep, such as plastic bus pans) to allow for even cooling and acidification. The pH of the final sushi rice must be below 4.6, or the rice must be kept under refrigeration at all times. A “Guidelines for Preparing Sushi Products” document was provided to the operator via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles were observed to be misaligned and not properly fitted. The operator repositioned the tiles during the inspection upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken plastic cup was observed stored in direct contact with the food product inside the bulk containers for rice. Food-contact surfaces of utensils must be stored in a manner that prevents contamination. The operator was instructed to store the intact plastic cups out of the product or in a designated clean holder to prevent cross‑contamination. operator removed the broken cup from the rice container upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops were observed stored inside the ice machine, in direct contact with ice. The operator was advised to store scoops outside of the ice machine in a clean, protected manner to prevent contamination of the ice.
  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?
      • The concentration of a bucket of Quat sanitizer solution was measured to be at 0ppm. Fresh 200ppm solution was dispensed during inspection.Ensure the required 200ppm Quat sanitizer solution is maintained at all times.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Prepared sushi rice pH was not being tested and recorded. Ensure the pH of prepared sushi rice is tested after preparation and record kept. 2. Temperature log was not observed. Check temperature of coolers, freezers and hot holding units (at least twice daily) and ensure log sheets are kept.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice scoop was stored inside the ice container. The staff present moved the scoop to a clean container outside the ice container during inspection. Ensure ice scoops are not stored directly on ice to prevent contamination.
    • 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?
      • Pest control records were not observed. Implement and maintain monthly pest control/check and ensure records are kept for review during inspection.
  5. 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?
      • Food debris and metal screen was found stored in the designated hand basin. Discontinue the practice of using the hand-basin for food scrap disposal.
  6. Monitoring 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?
      • Remove plastic wrap from light fixture located in the storage room.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Provide tempered glass- sneeze guard for the wooden counter, located between open kitchen and adjacent seating area supplied with stools. This will assist in preventing customer contamination of the main kitchen food prep. area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Provide wall- mounted fastener to attach rubber water supply hose located in the mop sink, to prevent back siphonage.Provide tempered glass- sneeze guard for the wooden counter, located between open kitchen and adjacent seating area supplied with stools. This will assist in preventing customer contamination of the main kitchen food prep. area.There was an unfinished wall surface located behind the open grill and wooden counter. This area required sealing with a washable and cleanable surface.Remove any existing blue plastic wrap from stainless steel equipment.Provide a wall-mounted holster for the ice machine scoop to provide proper storage of this utensil and prevent cross- contamination.
  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

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