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Hana Sushi Japanese Restaurant

1807 4 Street SW Calgary AB T2S 1W2 · Food - General

6 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There were no sanitizer buckets available.2. There were wet cloths on the counter. Ensure cloths are placed into a sanitizing solution when not in use.
    • 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?
      • pH test paper still not available to verify sushi rice pH. Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw beef and shrimp stored over vegetables in walk in cooler. Ensure raw meat and seafood is stored below ready to eat food items and vegetables. 2. Personal cell phone on prep counter. Ensure all personal items are stored away from the prep area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Styrofoam containers used to store thawing fish have a build up of debris. Discard containers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No high temperature waterproof thermometer to check the dishwasher daily. Check and record the dishwasher temperature daily.
    • 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 pest control records maintained in facility.**Ensure routine pest control measures are in place and maintain records on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen.Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.Build up of debris in ventilation canopy and floors in the walk in cooler.
  2. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION:Stainless steel preparation tables and deep fryer front were wrapped in plastic saran wrap and aluminum foil was used to cover side table by the stove. Remove plastic saran wrap and aluminum foil from all tables.
    • 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?
      • pH test paper still not available to verify sushi rice pH. Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION:April 11, 2025, inspection:Shrimp tempura @ 25.4 degrees C. Yam tempura @ 20. 5 degrees C. Please made to order until you have a hot holding unit that can keep them at 60 degrees C or higher.  March 13, 2025, inspection:Shrimp, chicken and yam tempuras were stored at room temperature. Chicken @ 19.3 degrees C., shrimp @ 17.0 degrees C. and yam @ 15.1 degrees C. Previous inspection:Shrimp and yam tempuras were stored at room temperature. Shrimp tempuras were measured at 20.9 degrees C and yam tempuras were measured at 24.8 degrees C. Discarded the tempuras.Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of imitation crab meat was left out at room temperature at the sushi bar in front the sushi prep cooler. Imitation crab was measured between 9.5 to 11.0 degrees C. Discarded the imitation crab. Store cold perishable food at 4 degrees C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No high temperature waterproof thermometer to check the dishwasher daily. Check and record the dishwasher temperature daily.
    • 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 pest control records maintained in facility.**Ensure routine pest control measures are in place and maintain records on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall on the north side of the cookline for plumbing access.Install an access panel that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen.Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged on the dry wall by the mop sink. Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer:Foam and tape were used to cover the door frame and stains on and around the handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy grease and debris build-up underneath the deep fryers.2) Dust build-up on the main cook line shelves. Previous Inspection:There was heavy grease accumulation located on the floor under equipment and food preparation tables in the kitchen.Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.
  3. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATION:Stainless steel preparation tables and deep fryer front were wrapped in plastic saran wrap and aluminum foil was used to cover side table by the stove. Remove plastic saran wrap and aluminum foil from all tables.
    • 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?
      • pH test paper still not available to verify sushi rice pH. Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Styrofoam containers with dirty cardboard liners were used to store food in the walk-in cooler. Do not use containers and cardboard liners that can't be cleaned and sanitized
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION:Shrimp, chicken and yam tempuras were stored at room temperature. Chicken @ 19.3 degrees C., shrimp @ 17.0 degrees C. and yam @ 15.1 degrees C. Previous inspection:Shrimp and yam tempuras were stored at room temperature. Shrimp tempuras were measured at 20.9 degrees C and yam tempuras were measured at 24.8 degrees C. Discarded the tempuras.Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No high temperature waterproof thermometer to check the dishwasher daily. Check and record the dishwasher temperature daily.
    • 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 pest control records maintained in facility.**Ensure routine pest control measures are in place and maintain records on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall on the north side of the cookline for plumbing access.Install an access panel that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen.Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged on the dry wall by the mop sink. Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer:Foam and tape were used to cover the door frame and stains on and around the handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy grease and debris build-up underneath the deep fryers.2) Dust build-up on the main cook line shelves. 3) Grime build-up on the baseboards and exterior of garbage cans. Previous Inspection:There was heavy grease accumulation located on the floor under equipment and food preparation tables in the kitchen.Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.
  4. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were on preparation counters. 2) No food surface sanitizer was prepared before food handling.Prepare food surface sanitizer (100ppm chlorine or 200ppm quat) and store cleaning cloths in sanitizer in between uses.3) Stainless steel preparation tables and deep fryer front were wrapped in plastic saran wrap and aluminum foil was used to cover side table by the stove. Remove plastic saran wrap and aluminum foil from all tables.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves were being reused, used gloves were found on the cutting board and shelves. Discard single use gloves after removing from hands.
    • 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?
      • pH test paper still not available to verify sushi rice pH. Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Shrimp and yam tempuras were stored at room temperature. Shrimp tempuras were measured at 20.9 degrees C and yam tempuras were measured at 24.8 degrees C. Discarded the tempuras.2) Small preparation cooler: Beef was measured at 7.4 degrees C. and salmon was measured at 6.7 degrees C. 3) Walk-in cooler:Air temperature was measured at 7.0 degrees C and miso paste was measured at 9.3 degrees C. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final rinse temperature was measured at 68.2 degrees C. Owner adjusted the heater dial during inspection. The dishwasher final rinse came up to 76.0 degrees C.Monitor the dishwasher daily and ensure it reaches sanitizing temperature of 71 degrees C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No high temperature waterproof thermometer to check the dishwasher daily. Check and record the dishwasher temperature daily.
    • 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 pest control records maintained in facility.**Ensure routine pest control measures are in place and maintain records on site.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Used paper towels were placed on cutting board and tucked underneath the cutting bar at the sushi bar, Discard used paper towels in the garbage can after use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water damaged on the dry wall by the mop sink. Repair the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the shelving in the walk-in coolers were rusty.**Replace shelving, ensure shelving are smooth and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall on the north side of the cookline for plumbing access.Install an access panel that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen.Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Knife handle was melted by heat, rough surface on the handle.2) Walk-in cooler:Door was covered with stains on and around the handle and slight dust build-up on the ceiling and fan covers. 3) Walk-in freezer:Foam and tape were used to cover the door frame and stains on and around the handle. 4) Knife was stored between the wall and sink splash guard and in uncleanable cardboard sheath.Provide a knife magnet or container store knives.5) Cutting boards were placed on top of raw fish Styrofoam lids. Provide a rack to store cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy grease and debris build-up underneath the deep fryers.2) Dust build-up on the main cook line shelves. 3) grime build-up on the baseboards and exterior of garbage cans. Previous Inspection:There was heavy grease accumulation located on the floor under equipment and food preparation tables in the kitchen.Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.
  5. Risk Management Inspection

    11 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?
      • pH test paper still not available to verify sushi rice pH. Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violation - Containers of food in the walk-in cooler were being stored directly on the floor.- Containers of food in the dry food storage area were being stored directly on the floor.**Food and containers of food must be stored at least 15 cm (6 inches) off the floor to help protect the food from contamination and to aid in proper cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were no thermometers in the prep coolers.**Ensure all cooling units are equipped with thermometers
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand wash sink located in the centre of the kitchen was broken.Either prepare or replace the paper towel dispenser for the hand wash sink in the centre of the kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink located in the centre of the sushi bar did not have hot water, soap, or paper towels.Repair the hand wash sink. Ensure that hot and cold running water, liquid soap in a dispenser, and paper towels in/on a holder/dispenser are available at the sink.
    • 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 pest control records maintained in facility.**Ensure routine pest control measures are in place and maintain records on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the shelving in the walk-in coolers were rusty.**Replace shelving, ensure shelving are smooth and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall on the north side of the cookline for plumbing access.Install an access panel that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen.Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A soiled Styrofoam container was present in the walk-in cooler.Discard the soiled Styrofoam container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was heavy grease accumulation located on the floor under equipment and food preparation tables in the kitchen.Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.
  6. Monitoring Inspection

    16 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?
      • pH test paper still not available to verify sushi rice pH. Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violation - Containers of food in the walk-in cooler were being stored directly on the floor.- Containers of food in the dry food storage area were being stored directly on the floor.**Food and containers of food must be stored at least 15 cm (6 inches) off the floor to help protect the food from contamination and to aid in proper cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of sugar, salt, and flour were being stored directly on the floor on the east side of the kitchen.All food must be stored at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop in one of the dry food bags located on the south side of the kitchen (close to the walk-in cooler).Obtain proper food scoops. Ensure that scoops are stored either outside of the food, or in such a way that the handle of the scoop is not in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were no thermometers in the prep coolers.**Ensure all cooling units are equipped with thermometers
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked shrimp tempura stored at room temperature had an internal temperature of between 20-20.3 degrees Celsius.Food was discarded. Cooked shrimp tempura is a perishable food and must be stored either hot (60 degrees Celsius or greater) or cold (4 degrees Celsius or lower).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked yam tempura stored at room temperature had an internal temperature of 18.1 degrees Celsius.Food was discarded. Cooked yam tempura is a perishable food and must be stored either hot (60 degrees Celsius or greater) or cold (4 degrees Celsius or lower).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand wash sink located in the centre of the kitchen was broken.Either prepare or replace the paper towel dispenser for the hand wash sink in the centre of the kitchen.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink located in the centre of the sushi bar did not have hot water, soap, or paper towels.Repair the hand wash sink. Ensure that hot and cold running water, liquid soap in a dispenser, and paper towels in/on a holder/dispenser are available at the sink.
    • 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 pest control records maintained in facility.**Ensure routine pest control measures are in place and maintain records on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the shelving in the walk-in coolers were rusty.**Replace shelving, ensure shelving are smooth and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall on the north side of the cookline for plumbing access.Install an access panel that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen.Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Stainless steel wrapping was still present on one shelf on the south side of the sushi bar, on the splash guard to the left of the hand wash sink in the centre of the kitchen, and on the dishwasher.Remove the stainless steel wrapping.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A soiled Styrofoam container was present in the walk-in cooler.Discard the soiled Styrofoam container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was heavy grease accumulation located on the floor under equipment and food preparation tables in the kitchen.Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.