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Umi Sushi Express

216 4900 Molly Banister Drive Red Deer AB T4R 1N9 · Food - General

Official record from Alberta →

Inspection summary

Umi Sushi Express has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on September 8, 2026, recorded 1 infraction.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 4 times across 3 separate inspections, most recently on March 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 8, 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 26, 2024. 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 once on January 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on September 19, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

13 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff indicated that the knife used to cut sushi rolls was being stored submerged in plain water between uses and manually washed at the end of the day.Ensure utensils used in food preparation are maintained in a sanitary condition. Between uses, utensils should be cleaned and sanitized at an appropriate frequency or stored in a properly maintained sanitizing solution in accordance with manufacturer directions.CDI: Staff were advised to discontinue storing the knife in plain water and to either maintain the knife in an approved sanitizing solution between uses or clean and sanitize it after use as required.
  2. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of fried shrimp was cooling at room temperature. The internal temperature was taken and determined to be put out for less than 2 hours uncovered. The owner was asked to cover the shrimp with a lid and transfer it into a cooler. Please ensure that food is protected from contamination with a lid during storage or holding.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors beneath the deep fryers and burners are noted to be dirty. Food debris, grease, and dust have accumulated.Please ensure that the facility is clean to prevent the attraction of pests.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep fried sushi rolls were observed sitting on a tray at room temperature. Informed operator who put the tray into the cooler. Please ensure no high risk food products are stored at room temperature.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured concentration of the chlorine solution in the 3 compartment sink was only 10ppm. Spoke with operator who added addition chlorine. Retested and measured concentration was acceptable (100ppm).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The observed QUAT test strips onsite were expired. Please ensure valid test strips are ordered and available onsite.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 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 pest control records were available for review. Please ensure pest control logs are completed and maintained.
  11. Risk Management Inspection

    0 infractions

  12. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prepared and cooked deep fried rolls of imitation crab and shrimp were observed to be sitting at room temperature. Measured temperature of product ranged from 23-25C. Informed operator - Joseph who discarded observed product. Total product disposed was approximately 7 rolls of imitation crab and 6 sticks of deep fried shrimp. Please ensure no high risk food product sits at room temperature for longer than two hours and proper cooling requirements are met.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 6 sealed packaged of imitation crab meat were observed being stored at room temperature on the stainless steel rack. Measured temperature was roughly 7C. Product was put back into the cooler. Informed operator to ensure any high risk food products are properly refrigerated or if thawing from frozen, correct methods are completed, (i.e. cold running water, using a microwave, or thawing in a cooler).
  13. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prepared and cooked deep fried rolls of imitation crab and shrimp were observed to be sitting at room temperature. Employee onsite stated that product is cooling and had been sitting for 2 hours or longer. Measured temperature of product ranged from 23-27C. Informed employee who discarded observed product. Total product disposed was approximately 15 rolls of imitation crab and 25 sticks of deep fried shrimp. Please ensure no high risk food product sits at room temperature for longer than two hours and proper cooling requirements are met.

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