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Fifth Avenue Sushi

A - 118 5 Avenue SE Calgary AB T2G 0E2 · Food - General

Official record from Alberta →

Inspection summary

Fifth Avenue Sushi has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 28, 2026. The most recent inspection, on June 10, 2026, found no infractions.

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

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 2 separate inspections, most recently on January 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on January 28, 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.

4 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • January 29th, 2026:pH test strips have been ordered, and a receipt of purchase was received. Please email the undersigned PHI when the test strips have arrived. January 28th, 2026:A pH test strips/pH meter was not available to test the pH of the sushi rice. Sushi rice if being held at room temperature must be prepared to a pH of 4.6 or lower. Please obtain pH test strips or a pH meter to be able to test and verify the pH of the prepared sushi rice.
  4. Initial 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)?
      • Drain plugs were not available for the two-compartment dishwashing sink. Please obtain.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A pH test strips/pH meter was not available to test the pH of the sushi rice. Sushi rice if being held at room temperature must be prepared to a pH of 4.6 or lower. Please obtain pH test strips or a pH meter to be able to test and verify the pH of the prepared sushi rice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The side of the beverage cooler in the kitchen had a build-up of debris and grime. Please clean.

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