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Delishe

230 - 500 Centre Street SE Calgary AB T2G 1A6 · Food - General

Official record from Alberta →

Inspection summary

Delishe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 4, 2024. The most recent inspection, on June 10, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 times across 3 separate inspections, most recently on April 17, 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 once on March 30, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 3 separate inspections, most recently on April 17, 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 4 times across 4 separate inspections, most recently on June 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on April 17, 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?

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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items had a build-up of grease, food debris, and grime:- The tabletop can opener- Rice cookers - The robot coupe - Bulk bins - The wall behind the two-compartment sink - The floor in the walk in cooler- The deep fryers and space around them- High touch surfaces such as cooler and equipment handles Please clean the indicated equipment and keep the facility in a clean and sanitary state hereafter.
  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on food contact surfaces throughout the facility. Cleaning cloths stored on counters may become contaminated and act as a source of bacteria, increasing the risk of cross-contamination.When not in use, wiping cloths must be stored in an approved sanitizer solution at the correct concentration to prevent the growth and spread of bacteria.
    • 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?
      • The facility is not equipped with any method to test the pH of the sushi rice. Sushi rice must have a pH of 4.6 or below to be able to be stored at room temperature. The pH must be taken and recorded after each batch is prepared. Please obtain either pH test strips or a pH meter to be able to test and verify the pH of the sushi rice.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple containers storing food were being stacked on top of each other where the bottom of one container was in direct contact with the food item below. This is not a safe method of storing food. Food must be stored in a manner that protects against contamination. Containers must be clean, covered, and stored so that the bottom of containers does not contact exposed food items. Use shelving, racks, or lids to maintain separation between foods and food-contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Whole raw shell eggs were stored on the top shelf in the walk-in cooler above ready to eat foods. Please ensure raw eggs are stored on the bottom shelf. Raw eggs should be treated like raw meat and stored in a manner that prevents cross-contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has 2, two-compartment dishwashing sinks but only one drain plug. Please obtain three more drain plugs so all sink compartments are equipped with a drain plug. If the dishwasher is not operating properly, the two-compartment sinks are the back-up method for ware-washing and drain plugs are needed for proper ware-washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items had a build-up of grease, food debris, and grime:- The tabletop can opener- Rice cookers - The robot coupe - Bulk bins - The wall behind the two-compartment sink - The floor in the walk in cooler- The deep fryers and space around them- High touch surfaces such as cooler and equipment handles Please clean the indicated equipment and keep the facility in a clean and sanitary state hereafter.
  3. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on food contact surfaces throughout the facility. Cleaning cloths stored on counters may become contaminated and act as a source of bacteria, increasing the risk of cross-contamination.When not in use, wiping cloths must be stored in an approved sanitizer solution at the correct concentration to prevent the growth and spread of bacteria.
    • 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?
      • The facility is not equipped with any method to test the pH of the sushi rice. Sushi rice must have a pH of 4.6 or below to be able to be stored at room temperature. The pH must be taken and recorded after each batch is prepared. Please obtain either pH test strips or a pH meter to be able to test and verify the pH of the sushi rice.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple containers storing food were being stacked on top of each other where the bottom of one container was in direct contact with the food item below. This is not a safe method of storing food. Food must be stored in a manner that protects against contamination. Containers must be clean, covered, and stored so that the bottom of containers does not contact exposed food items. Use shelving, racks, or lids to maintain separation between foods and food-contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Whole raw shell eggs were stored on the top shelf in the walk-in cooler above ready to eat foods. Please ensure raw eggs are stored on the bottom shelf. Raw eggs should be treated like raw meat and stored in a manner that prevents cross-contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The plastic on the bamboo sushi rolling mats is only being changed every 2 days. Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap. Replace the plastic wrap every 2 hours and each time there is contact with a different species of raw fish.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in room temperature stagnant water. The rice paddle must either be stored in an ice bath or the water must be changed and the paddle cleaned and sanitized every 2 hours. If you choose the latter option a timer or time tracking system must be implemented.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was being thawed at room temperature in the sushi prep area. The meat was moved to the cooler to finish thawing. Food must be thawed following an approved and safe method such as:- In the cooler - Under cold running water - As part of the cooking process - In the microwave *must be used immediately after thawing
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility has 2, two-compartment dishwashing sinks but only one drain plug. Please obtain three more drain plugs so all sink compartments are equipped with a drain plug. If the dishwasher is not operating properly, the two-compartment sinks are the back-up method for ware-washing and drain plugs are needed for proper ware-washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items had a build-up of grease, food debris, and grime:- The tabletop can opener- Rice cookers - The robot coupe - Bulk bins - The deep fryers and space around them- High touch surfaces such as cooler and equipment handles Please clean the indicated equipment and keep the facility in a clean and sanitary state hereafter.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *NO SANITIZER DETECTED IN DISHWASHER FINAL RINSE. YOU MUST MANUALLY SANITIZE DISHES AFTER WASHING IN MACHINE UNTIL SUCH TIME AS REPAIRS ARE COMPLETE AND HAVE BEEN VERIFIED BY A P.H.I.*
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *NO PAPER TOWELS AVAILABLE AT BACK KITCHEN HANDSINK - CORRECTED*
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *DISHWASHER AREA - TOP, INSIDE & OUTSIDE OF MACHINE - AND NEARBY WALLS AND AREAS ARE VERY DIRTY AND REQUIRE THOROUGH AND REGULAR CLEANING**EQUIPMENT IN BACK AREA SUCH AS RICE COOKERS & FOOD PROCESSING APPLIANCES ARE VERY DIRTY AND REQUIRE IMMEDIATE AND ONGOING CLEANING*

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