Skip to content
Loading map…

Yume Sushi

5114 46 Avenue Taber AB T1G 2A7 · Food - General

Official record from Alberta →

Inspection summary

Yume Sushi has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on July 8, 2026, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on June 30, 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 across 2 separate inspections, most recently on June 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on June 30, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 2 separate inspections, most recently on July 2, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on July 8, 2026. For example: 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?

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.

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • There was no valid food handling permit displayed in an area easily visible to patrons. Please ensure that there is a valid food handling permit that is displayed in an area visible to patrons.
    • 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 was an excess of old equipment and personal belongings and food items throughout the facility that made areas difficult to access.The walk-in freezer was observed to be overly filled with food making the back and floor of the freezer inaccessible to access. Please ensure that any unnecessary or personal items are removed so that all areas of the restaurant are easily visible and accessible for cleaning, maintenance, and inspection.
  2. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The cook was observed improperly/inadequately washing his hands after returning from a cigarette break.Please ensure that all employees are educated on proper handwashing practices and techniques to mitigate the risk of cross-contamination from occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were many items being stored in the restaurant for personal use that were not labelled. Please ensure that any item in the store that is for personal use is properly labelled.
    • 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?
      • There was no valid food handling permit displayed in an area easily visible to patrons. Please ensure that there is a valid food handling permit that is displayed in an area visible to patrons.
    • 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 was an excess of old equipment and personal belongings and food items throughout the facility that made areas difficult to access.The walk-in freezer was observed to be overly filled with food making the back and floor of the freezer inaccessible to access. Please ensure that any unnecessary or personal items are removed so that all areas of the restaurant are easily visible and accessible for cleaning, maintenance, and inspection.Multiple light bulbs in the kitchen and food storages areas were burnt out, resulting in the areas being dimly lit. Please ensure that these light bulbs are replaced so that all food storage and preparation areas are adequately illuminated.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were multiple used cleaning cloths left on the cookline and food preparation counters. Employees put the cloths in a sanitizer solution before the inspection had concluded.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The cook was observed improperly/inadequately washing his hands after returning from a cigarette break.Please ensure that all employees are educated on proper handwashing practices and techniques to mitigate the risk of cross-contamination from occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used and stored inside of the bulk rice as a scoop.Please ensure that an adequate scoop is being used and stored in a way that the handle of the scoop does not come into contact with the bulk ingredients.There were many items being stored in the restaurant for personal use that were not labelled. Please ensure that any item in the store that is for personal use is properly labelled. Cardboard boxes were being stored against the cookline. Please ensure that the cardboard boxes are removed and discarded or stored in a way that does not pose a fire safety risk.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was a bottle of isopropyl alcohol and chemical solvent stored with food and near food preparation areas. Employee immediately discarded of both products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler measured 8-9°C. Please ensure that all cold holding units are maintained at a temperature of 4°C or lower to mitigate bacteria growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Neither of the handwashing stations in the sushi preparation area were accessible. Please ensure that all handwashing stations are accessible and stocked with soap, water, and paper towels at all times to mitigate the likelihood of cross-contamination.
    • 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?
      • There was no valid food handling permit displayed in an area easily visible to patrons. Please ensure that there is a valid food handling permit that is displayed in an area visible to patrons.
    • 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 was an excess of old equipment and personal belongings and food items throughout the facility that made areas difficult to access.The walk-in freezer was observed to be overly filled with food making the back and floor of the freezer inaccessible to access. Please ensure that any unnecessary or personal items are removed so that all areas of the restaurant are easily visible and accessible for cleaning, maintenance, and inspection.Multiple light bulbs in the kitchen and food storages areas were burnt out, resulting in the areas being dimly lit. Please ensure that these light bulbs are replaced so that all food storage and preparation areas are adequately illuminated.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The round cutting board was observed to have deep grooves that were unable to be thoroughly cleaned and harbouring bacteria. Please ensure that the cutting board is either resurfaced or discarded of to mitigate cross-contamination from occurring.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach-water not available for use while food service and preparation had occured before the inspection took place. The operator prepared the solution when requested during the inspection.
  9. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Standup drink cooler containing the majority of non-perishable drinks but a few opened containers of fruit juice is providing a storage temperature of 7.4C. The owner relocated the containers of fruit juice to another cooler and will use the cooler just to store non-perishable beverages.

Nearby inspected facilities

Own this business? Add a badge to your website