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5 Senses Ramen & Sushi Bar

A - 634 17 Avenue SW Calgary AB T2S 0B4 · Food - General

Official record from Alberta →

Inspection summary

5 Senses Ramen & Sushi Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 18, 2024. The most recent inspection, on February 24, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on January 14, 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?

  • 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 once on December 18, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on January 6, 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management 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?
      • "Outstanding Jan 06, 2025"Gaps were noted at the bottom of the back door.- Seal the gaps.
  3. Risk Management Inspection

    2 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?
      • "Outstanding Jan 06, 2025"No active pest monitoring plan.- Ensure a monthly monitoring plan is implemented and recorded. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfGaps were noted at the bottom of the back door.- Seal the gaps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding Jan 06, 2025"Heavy grease and dry food debris were noted under the fryers and stove in both upstairs and downstairs kitchen.Heavy grease built up noted on the ventilation hood system mainfloor.- Clean and sanitize the kitchen.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer bottles in the dining room and upstairs kitchen were measured at 0ppm.- Mixed and use 100 ppm bleach solution until the quat sanitizer dispenser is able to properly dispense 200ppm sanitizer.Dirty cleaning rags were siting on the counter in both upstairs and downstairs kitchen.- Ensure dirty cleaning rags were soaked in sanitizer bucket in between use or launder in between use.
    • 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 active pest monitoring plan.- Ensure a monthly monitoring plan is implemented and recorded. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfGaps were noted at the bottom of the back door.- Seal the gaps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease and dry food debris were noted under the fryers and stove in both upstairs and downstairs kitchen.Heavy grease built up noted on the ventilation hood system mainfloor.- Clean and sanitize the kitchen.

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