350 - 525 St. Albert Trail
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
28 janvier 2026
***There was food being stored under the paper towels by the front hand sink.
Jan 28, 2026, REPEAT***The Food Handling Permit was not posted. Discussed with staff the difference between the Food Handling Permit that was required to be posted where the public can see it. The posted certificate was not valid (expired Sep 2025)., January 2026, ***The Food Handling Permit was not posted., Dec 15, 2025, Once the invoice is paid and the FHP received it is to be posted where the public can see it., Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Sushi Yuzen
Ce restaurant a été inspecté 17 fois depuis le 4 décembre 2023, avec 2 conformes, 14 non conformes et 1 fermeture au dossier.
2 infractions
***There was food being stored under the paper towels by the front hand sink.
Jan 28, 2026, REPEAT***The Food Handling Permit was not posted. Discussed with staff the difference between the Food Handling Permit that was required to be posted where the public can see it. The posted certificate was not valid (expired Sep 2025)., January 2026, ***The Food Handling Permit was not posted., Dec 15, 2025, Once the invoice is paid and the FHP received it is to be posted where the public can see it., Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
2 infractions
January 2026, ***The Food Handling Permit was not posted., Dec 15, 2025, Once the invoice is paid and the FHP received it is to be posted where the public can see it., Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
Jan 2026, ***Staff indicated that she had a food safety certificate. Left a card for her to send a copy of the approved food safety certificate by e-mail., Dec 15, 2025, ***There was no one onsite associated with the facility with an approved food safety certificate. Staff had provided a food safety basics certificate. This does not meet the minimum requirement. List of approved courses was provided., Dec 3, 2025, ***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed., Nov 2025, ***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
3 infractions
***Staff were not checking the sanitizer solution often enough to ensure that the sanitizer concentration was effective.
Dec 15, 2025, Once the invoice is paid and the FHP received it is to be posted where the public can see it., Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
Dec 15, 2025, ***There was no one onsite associated with the facility with an approved food safety certificate. Staff had provided a food safety basics certificate. This does not meet the minimum requirement. List of approved courses was provided., Dec 3, 2025, ***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed., Nov 2025, ***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
4 infractions
***Staff were not checking the sanitizer solution often enough to ensure that the sanitizer concentration was effective.
Dec 15, 2025, Once the invoice is paid and the FHP received it is to be posted where the public can see it., Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
***The facility was currently operating without a valid Food Handling Permit. Hand delivered the invoice with the information that the receipt for payment was to be provided to karen.hislop@ahs.ca by tomorrow to show that the invoice had been paid (the FHP would be provided after the payment was processed).
6 infractions
***The sanitizer in the cook line sanitizer container was <50ppm., Discussed with staff that the first bucket may not have received a full dose of sanitizer as the hose between the source bottle was empty for the first container. Showed that during the inspection the hose was empty and the full dose of sanitizer concentrate was not being delivered.
***The hollandaise sauce was 30C at the start of the inspection. Checked at the end and the temperature was up to 61C.
***Staff were not checking the sanitizer solution often enough to ensure that the sanitizer concentration was effective.
3 infractions
Dec 3, 2025, ***there was no soap present at the front hand sink. Staff indicated it was being delivered this week., Nov 2025, ***The soap dispenser at the front hand sink was not working. The paper towels were stored on the counter where they were becoming contaminated.
Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
Dec 3, 2025, ***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed., Nov 2025, ***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
6 infractions
***the sanitizer concentration in the wait staff sanitizer was 50pm. Corrected during the inspection a staff member emptied and refilled the container from the dispenser and the concentration was 200ppm Quat solution. Discussed that the sanitizer concentration should be checked (especially first thing in the morning)., The line sanitizer bucket had a concentration of 100ppm. Ensure that the sanitizer concentration is maintained at an effective 200ppm.
***The cold holding for the egg mixture was not effective. There was ice on the bottom but the egg mixture was not in the ice, The entire egg mixture was above the ice and the temperature was not being maintained. Discussed with staff and they put cold water and more ice in so the egg mixture was effectively being maintained at refrigeration temperatures.
8 infractions
***The wait staff sanitizer solution with the cleaning cloths was <50ppm. Ensure effective sanitizer solutions are available and used.
***Discussed that the inserts that were full to the lid did not have an acceptable temperature (up to 8C). Recommended not filling the inserts up so full.
***The eggs for French toast/scrambled eggs were in an ice bath (temperature was 9C.). Perishable products like eggs are to be stored below 4C.
Aucune infraction
1 infraction
Mar 6, 2025, ***Staff present did not know were the Quat test strips were located or there were no Quat test strips present. Without test strips staff are unable to check and ensure that the sanitizer is being maintained at an effective concentration., Jan 29, 2025, ***The test strips for checking the sanitizer concentration were expired and did not seem to provide an accurate measurement of the sanitizer present.
1 infraction
***The test strips for checking the sanitizer concentration were expired and did not seem to provide an accurate measurement of the sanitizer present.
4 infractions
***The hot holding for the Hollandaise sauce was 50C. Stirring did not change the temperature. , Discussed with staff who indicated that the water had just been added. By the end of the inspection the temperature was up to 60C. the temperature control had also been changed to a higher setting. Ensure perishable products being held hot are maintained at 60C or hotter.
***The test strips for checking the sanitizer concentration were expired and did not seem to provide an accurate measurement of the sanitizer present.
***Pest control records were not available for review. the most recent pest control report observed was from September 2024.
Aucune infraction
8 infractions
***The open foods were not being covered. There were no properly sized lids present for the scrambled egg mixtures or the hollandaise sauce or the pancake batter. Discussed with staff that proper lids for the containers would facilitate use as well as more effective protection.
***The walk in cooler door was open and the walk in cooler temperature ranged from 4C to 11C. Discussed with staff that the door was to remain closed. The temperature throughout the unit was 4C by the end of the inspection.
***The eggs for French toast and the pancake batter were not being kept in an effective ice bath. There was no ice and the temperature of the water was 10C. The product also extended above the water level and the product temperature was up to 17C. Staff put more ice in the baths and moved the containers to a working cooler.
5 infractions
When the hollandaise sauce was uncovered and stirred, the temperature reached 50C. Hot holding is to be maintained at 60C or hotter. At the end of the inspection (after being covered) the temperature was 61C when stirred.
The middle hand sink (by the eggs) had no soap. Corrected during the inspection.
open food in stroage was not covered. The hollandaise sauce and the scrampled eggs were nto covered between uses. Staff did cover the open eggs and the hollandaise sauce upon request.
4 infractions
There was no soap by the front hand sink.
Paper towels were on the counters by the middle and back hand sinks. Ensure paper towels are not stored on the counters and are protected from contamination.
Apr 12, 2023, ***The wall patch in the kitchen was not finished in a smooth cleanable manner. The surface was rough and hard to clean., Dec 20, 2022, **The wall in the back had the repairs started. Most of the hole was covered with painted wood and just the edge finishes were needed.
15 infractions
Sanitizer for cleaning cloths had a concentration of 0ppm. New solution was made up by staff in the back that was 50ppm. Manager made up another solution that was 100ppm. Noone checked the concentration and the required concentration was 200ppm Quat solution.
Staff were not washing their hands when needed. There was no soap by one hand sink, no paper towels by the other. There was a dishwashing tray covering the back hand sink.
Temperature records were not available. Records located were from July 2023.
Dec 15, 2025, ***There was no one onsite associated with the facility with an approved food safety certificate. Staff had provided a food safety basics certificate. This does not meet the minimum requirement. List of approved courses was provided., Dec 3, 2025, ***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed., Nov 2025, ***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
***The facility was currently operating without a valid Food Handling Permit. Hand delivered the invoice with the information that the receipt for payment was to be provided to karen.hislop@ahs.ca by tomorrow to show that the invoice had been paid (the FHP would be provided after the payment was processed).
Dec 15, 2025, Once the invoice is paid and the FHP received it is to be posted where the public can see it., Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
Dec 15, 2025, ***There was no one onsite associated with the facility with an approved food safety certificate. Staff had provided a food safety basics certificate. This does not meet the minimum requirement. List of approved courses was provided., Dec 3, 2025, ***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed., Nov 2025, ***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
Dec 3, 2025, ***there was no soap present at the front hand sink. Staff indicated it was being delivered this week., Nov 2025, ***The soap dispenser at the front hand sink was not working. The paper towels were stored on the counter where they were becoming contaminated.
***there was no paper towels available at the back wait staff hand sink. Staff stocked the dispenser and changed the batteries during the inspection.
Dec 3, 2025, ***The current FHP was not posted. Staff indicated it was being delivered this week., Nov 2025, ***The expired Food Handling Permit was posted.
Dec 3, 2025, ***There was no one onsite with their food safety certificates. Requested a copy of the certificate once it was completed., Nov 2025, ***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
***The hot holding for the Hollandaise sauce was 40C. Stirring got the temperature up to 59C. Ensure that the hot holding maintains the temperature of 60C or warmer for all the product.
***There was perishable product out stored at room temperature. Discussed with staff and the tubs were put in the cooler during the inspection. Manufacturers instructions are to be followed with regards to storage procedures. Keep refrigerated is to be stored in the cooler at all times.
***The soap dispenser at the front hand sink was not working. The paper towels were stored on the counter where they were becoming contaminated.
***The expired Food Handling Permit was posted.
***The posted food safety certificates were not for staff employed by the facility. No staff were aware of anyone having the required food safety certification.
***The expired Food Handling Permit was posted.
***The back prep coolers were not maintaining 4C (temp ranged from 7 to 13C). Min/Max thermometer was left in the unit for the duration of the inspection and the temperature never got down to 4C. Perishable foods were removed from the unit during the inspection and placed in a working cooler.
***Staff removed the utensils obstructing the back hand sink upon request.
***There was soiled equipment stored in the clean equipment area. There was a build up of debris present on the cheese grater.
***The back prep cooler was not working properly and did not maintain the perishable products at 4C or colder. All perishables were removed but the unit was not working.
***Written sanitation procedures are not complete. Instructions on how to disassemble and clean the various pieces of food equipment is to be doccumented and followed by the staff.
Apr 12, 2023, ***The wall patch in the kitchen was not finished in a smooth cleanable manner. The surface was rough and hard to clean., Dec 20, 2022, **The wall in the back had the repairs started. Most of the hole was covered with painted wood and just the edge finishes were needed.
***Written sanitation procedures are not complete. Instructions on how to disassemble and clean the various pieces of food equipment is to be doccumented and followed by the staff.
***Written sanitation procedures are not complete. Instructions on how to disassemble and clean the various pieces of food equipment is to be doccumented and followed by the staff.
food is not being covered/protected from contamination. Holandaise sauce and mixed eggs were left uncovered.
Raw eggs were being stored at 15C. Discussed with staff onsite. Discussed with head office manager. Eggs were eventually discarded.,
Hollandaise sauce was stored at 50C to 55C. Hot holding is to be maintained at 60C or hotter. The hollandaise sauce was removed from the cooler at the end of the inspection and discussed with onsite manager and discarded.
Dishes are being stored and put away when wet. Dishes nested together will not dry Ensure dishes are air dried before being put away.
There was no soap by the front hand sink.
There was no paper towels by the back hand sink.
The back hand sink was covered up with a dishwashing tray and was not accessible for hand washing.
Broken cracked insertsX7 were present with the clean usable utensils.
Sanitizer concentration was not being checked often enough to ensure that the effective sanitizing solution is being maintained.
***Pest control records were not being maintained. Pest control records are to be completed monthly and kept onsite for review. The most recent record was from September.
Apr 12, 2023, ***The wall patch in the kitchen was not finished in a smooth cleanable manner. The surface was rough and hard to clean., Dec 20, 2022, **The wall in the back had the repairs started. Most of the hole was covered with painted wood and just the edge finishes were needed.
***Written sanitation procedures are not complete. Instructions on how to disassemble and clean the various pieces of food equipment is to be doccumented and followed by the staff.