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Itoko Sushi

115 - 10 Chaparral Drive SE Calgary AB T2X 3R7 · Food - General

Official record from Alberta →

Inspection summary

Itoko Sushi has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on September 25, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 6 times across 6 separate inspections, most recently on June 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 30, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 11 times across 6 separate inspections, most recently on June 23, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 June 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Update on June 23/2026Cleaning clothes were kept on prep counters after use in the kitchen.(Repeat violation from previous inspectionRequirement:Soak cleaning clothes in sanitizer solution in between use.
  3. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Update on June 23/2026Cleaning clothes were kept on prep counters after use in the kitchen.(Repeat violation from previous inspectionRequirement:Soak cleaning clothes in sanitizer solution in between 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?
      • Update on June 23/2026Big dry wall cut on wall in the closet located under hand washing sink in the kitchenRequirement:Seal /cover the gaps on wall
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on June 23/2026Grease and grime buildup on hood located above deep fryer.Requirement:Clean the hood.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Update on June 12/2026Cleaning clothes were kept on prep counters after use in the kitchen and in sushi prep area.(Repeat violation from previous inspectionRequirement:Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Update on June 12/2026One container of deep-fried food and one container of sauce were kept uncovered in walk in cooler.(Repeat violation from previous inspection)Requirement:Keep food covered during storage to prevent from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) A bin containing cucumber was kept on a rack in dish washing area within 10 feet from the mop sink having no door in front of it.b) A bag of raw meat was kept on oil can located in the kitchenStaff claimed that it was his personal foodRequirement:a) Do not store any food or clean dishes within 10 feet from the mop sink area.b) Do not store raw meat on any other food to prevent cross contaminationStore personal foods separately from foods for commercial use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was kept on rice located in rice cooker in back prep area.Requirement:Store scoop handle out of food to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Big dry wall cut on wall in the closet located under hand washing sink in the kitchenRequirement:Seal /cover the gaps on wall
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and grime buildup on hood located above deep fryer.Requirement:Clean the hood.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in the kitchen and in sushi prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Three containers of deep-fried food and one sauce container were kept uncovered in walk in cooler.Requirement:(Repeat violation from previous inspection)Keep food covered during storage to prevent from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ledge of bottom shelf located next to cooking area was detached(Repeat violation from previous inspection)Requirement: Repair the ledge on the shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Spills and dirt on front area of ice machine located in the kitchen.(Repeat violation from previous inspection)Requirement: Clean the ice machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of loose dust on ceiling in the cooking area.b) A string hanging from the ceiling in cooking area was full of dirt and dust.c) Dirt and debris on rubber gasket of prep cooler located in the cooking area.d) dirt buildup on semi -plastic sheet lined on the rack located near dish washing area.Requirement:a) Remove the dirty stringb) Clean the above noted areas.
  6. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Three soup containers were kept uncovered in walk in cooler and spring rolls kept uncovered in walk in freezer.Requirement:Keep food covered during storage to prevent from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food items like bag of rice and pails containing powder, an ingredient of food were stored in dish washing area next to mop sink having no door.Requirement:Do not store any food in this area to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice machine was stored in unclean container in the kitchen.Requirement:Ensure that scoop is stored in clean container to prevent contamination of ice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Shelf located above hand washing sink in the kitchen was rusted at the bottom surface making surface rough and trapping dirt.b) Ledges of shelves located next to cooking area were detached(Repeat violations from previous inspection)Requirement:a) Refinish the shelf to have smooth surface.b) Repair the ledges on the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Spills and dirt on front area of ice machine located in the kitchen.b) Cloth curtain located between kitchen and dining area was dirty.Requirement:a) Clean the ice machineb) Wash the curtain and change it more frequently.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Cleaning clothes were kept on prep counters after use.b) Concentration of chlorine in sanitizer solution of pail located in beverage prep area was 0 ppm.Requirement:a) Soak cleaning clothes in sanitizer solution in between use.b) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Shelf located above hand washing sink located in the kitchen was rusted at the bottom surface making surface rough and trapping dirt.b) Ledges of shelves located next to cooking area were detachedRequirement:a) Refinish the shelf to have smooth surface.b) Repair the ledges on the shelves.
  8. 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)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle, even after running three cycles.Requirement.- Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.- Machine was primed and 100 ppm concentration of chlorine was achieved during inspection.
    • 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?
      • Back exit door was left partially open, which could allow entry of pests/vermin.Requirement:Keep exit doors completely closed to prevent entry of pests/vermin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup on the foam located around the walk-in cooler doors opening in sushi prep area and door handles were sticky.Requirement:Clean the above noted areas.

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