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Globefish Japanese Bistro

103 - 6455 Macleod Trail SW Calgary AB T2H 0K8 · Food - General

Official record from Alberta →

Inspection summary

Globefish Japanese Bistro has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on December 19, 2025, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on October 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on October 22, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 5, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 5 separate inspections, most recently on December 19, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 December 19, 2025. 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.

8 inspections

  1. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Tape used to repair an inner section of door of prep line cooler.2. Seal of ice machine is dirty and hanging off.Do not use tape to repair food equipment as it is sticky and not cleanable.Fix / repair broken equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In ProgressFloor dirty in hard-to-reach areas of kitchen.This is a commonly noted violation at this facility.Clean up grease, grime and other debris from floor.Ensure surfaces are maintained in a clean and sanitary state.
  2. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing sanitizer were not labelled. Ensure all spray bottles are labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Container for chlorine test strips was empty.Obtain new strips.Use strips to check sanitizer concentrations frequently.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet at central handwash sink and faucet at dishwashing sinks were leaking.Fix / repair leaks.All equipment must be well maintained and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Tape used to repair an inner section of door of prep line cooler.2. Seal of ice machine is dirty and hanging off.Do not use tape to repair food equipment as it is sticky and not cleanable.Fix / repair broken equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in hard-to-reach areas of kitchen.This is a commonly noted violation at this facility.Clean up grease, grime and other debris from floor.Ensure surfaces are maintained in a clean and sanitary state.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cleaning required inside large ice machine2) Plastic tongs were cracked
  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Lemon scented bleach used to mix chlorine surface sanitizer solutionDo not use bleach containing scents or other non-food grade chemicals to mix surface sanitizer solution2) Spray bottles were not properly labeled as to its contents
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Marinated eggs and cooked pork belly left out at room temperature for lunch service. Temperature of eggs and pork belly was measured at 12C
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cleaning required inside large ice machine2) Plastic tongs were cracked
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required on floors, in hard to reach areas, under and behind counters and equipment
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher final rinse cycle measured 67'C after running 3 cycles.-contact a dishwasher repair person to ensure the sanitizing cycle reaches 71Celsius Manual washing and sanitizing of dishes must be completed until the dishwasher is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floor had accumulation of thick, black grime in many areas.-thorough clean and scrub the floor using hot water and degreaser to lift the grime/oil/debris.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning/wiping cloth was stored on the cutting board; the wiping cloth measured 0ppm of chlorine sanitizer. Place cleaning cloth in sanitizing solution or use a chlorine test strip to regularly verify the concentration of chlorine on the cleaning cloth. Operator placed the cleaning cloth in a bucket of sanitizing solution during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher final rinse cycle measured 68'C.Fix the dishwasher immediately. The final rinse cycle must reach 71C. Manual washing and sanitizing of dishes must be completed until the dishwasher is fixed and able reach proper temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap or paper towel at the handwash sink on the cooking line.Provide paper towel and soap in a dispenser for the cook line handwash station. 2. There was no paper towel dispenser at the servers' handwash station. Provide paper towel in a dispenser for the servers' handwash station.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The back storage area was cluttered and floor in hard-to-reach areas was grimy. Organize and do a deep clean of the storage area. 2.The floor and walls of the walk-in cooler was dirty.Clean the floor and walls of the walk-in cooler. Ensure to get into all the hard-to-reach areas. The food facility must be kept sanitary at all times.

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