Itoko Sushi
115 - 10 Chaparral Drive SE Calgary AB T2X 3R7 · Food - General
8 inspections
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Protective cover was missing on light fixture located in dish washing area.(Repeat violation from previous inspections)Requirement:Provide protective cover on the light fixture.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt and food debris on door and under lid of prep cooler located in the kitchen.b) Grease and grime on the hoodc) dirt and spills on ice machined) Dirt buildup on countertop in the kitchen.Requirement:Clean the above noted areas and equipment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?