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Day Day Bistro

101 - 6 Crowfoot Circle NW Calgary AB T3G 2T3 · Food - General

Official record from Alberta →

Inspection summary

Day Day Bistro has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on January 14, 2026, recorded 4 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 14, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 July 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 January 14, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 2 times across 2 separate inspections, most recently on January 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Salmon receipts did not indicate sushi-grade status.Verify with the supplier that the salmon used for sushi is sushi grade, ie acceptable for raw consumption. If the purchased salmon is not sushi grade, purchase sushi grade seafood for making sushi.
    • 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?
      • Used single-use gloves left on counters and cutting boards for reuse later.The used gloves were discarded on site. Ensure food handling gloves are not reused.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two containers of raw chicken were stored above tempura batter and flour in prep cooler.Corrected on site. Ensure raw meat and high risk foods are stored below low risk and ready to ready foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sushi bamboo roller wrap replaced every 4 hours after first use.The staff was instructed to reduce to every 2 hours after use.Rice scoop and cooking utensils were stored in room-temperature water with food debris and grease.Ensure the utensils are stored in a sanitary manner, such as ice water. Clean and sanitize utensils if really soiled.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on the prep counter.Cleaning cloths were stored in the bleach sanitizer bucket at 100 ppm. Additional chlorine sanitizer buckets were prepared for the other prep station.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler re-using gloves and blowing air from mouth into the gloves.The food handler was instructed to discard the gloves and wash their hands.Disposable gloves should only be used once.
    • 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?
      • Operator purchased a quat test strip instead and ordered a pH test strip right away.Previous violation:No pH tests trips or pH meter were available to test the pH of the sushi rice.-Purchase pH test strips and meter and maintain records daily after testing the pH of the sushi rice.
  4. Monitoring Inspection

    3 infractions

    • 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?
      • No pH tests trips or pH meter were available to test the pH of the sushi rice.-Purchase pH test strips and meter and maintain records daily after testing the pH of the sushi rice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Utensils were stored in stagnant water.-Ensure that the utensils are stored in ice water.2) The single use utensils for the customers were stored business end down (handle at the bottom).-Ensure that the utensils are stored business end up (handle on the top) to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Aluminum foil and duct tape was wrapped around the bottom of the utensil basket and was used as a layer to stop the water from dripping.-Ensure that the aluminum foil or duct tape is not used as they are not a cleanable surface.- Air dry utensils on racks and shelves.
  5. Demand Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

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