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Ki Sushi

2 - 3220 28 Street SW Calgary AB T3E 2J6 · Food - General

Official record from Alberta →

Inspection summary

Ki Sushi has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on April 29, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on April 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on April 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 April 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 26, 2023. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • April 8th 2026: The splash guard was not in place at the time of inspection. When questioned about the splash guard previously observed during the last inspection, the operator retrieved it from a cabinet. The splash guard is too short and not sufficient to prevent water from splashing onto foods being prepared.- Install a splash guard with a height sufficient to prevent water from splashing onto food preparation areas. The splash guard must be securely fixed in place to ensure it cannot be removed.January 15th, 2024: A splash guard had been installed for the hand sink at the front prep area. Please extend the height of the splash guard to reduce the risk of cross-contamination. Oct 26th, 2023: Violation ongoingA splash guard has not been installed and food handling is still occurring directly next to the hand sink. The owner indicated he is looking into moving the sink to the far end of the counter away from where they prepare sushi rolls. Please either move the sink or install splash guards.There is no splash guard installed for the front hand sink located in the sushi preparation area. Staff were observed preparing sushi rolls directly next to the hand sink. Please install a splash guard on both sides of the hand sink to protect food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Condiments such as mayonnaise were stored at room temperature during meal service. The condiments were transferred to a bucket of ice during the inspection. Ensure all condiments that require temperature control are kept at 4 degrees Celsius or below during service to prevent bacterial growth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine was dirty; brown staining was observed in the interior of the unit. Thoroughly clean and sanitize the ice machine.
  3. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • January 15th, 2024: A splash guard had been installed for the hand sink at the front prep area. Please extend the height of the splash guard to reduce the risk of cross-contamination. Oct 26th, 2023: Violation ongoingA splash guard has not been installed and food handling is still occurring directly next to the hand sink. The owner indicated he is looking into moving the sink to the far end of the counter away from where they prepare sushi rolls. Please either move the sink or install splash guards.There is no splash guard installed for the front hand sink located in the sushi preparation area. Staff were observed preparing sushi rolls directly next to the hand sink. Please install a splash guard on both sides of the hand sink to protect food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sushi fish was defrosting at room temperature. Ensure this is defrosted in the cooler or cold running water. CDI2. Rice scoop in water measured 23C. Ensure rice scoops are placed in ice.
  4. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • January 15th, 2024: A splash guard had been installed for the hand sink at the front prep area. Please extend the height of the splash guard to reduce the risk of cross-contamination. Oct 26th, 2023: Violation ongoingA splash guard has not been installed and food handling is still occurring directly next to the hand sink. The owner indicated he is looking into moving the sink to the far end of the counter away from where they prepare sushi rolls. Please either move the sink or install splash guards.There is no splash guard installed for the front hand sink located in the sushi preparation area. Staff were observed preparing sushi rolls directly next to the hand sink. Please install a splash guard on both sides of the hand sink to protect food from contamination.
  5. Monitoring Inspection

    3 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?
      • The plastic wrap on the bamboo mats is only being changed once a day. Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap. Replace the plastic wrap every 2 hours and each time there is contact with a different species of raw fish to avoid cross contamination between raw and cooked ingredients. Increasing the frequency of changing the plastic wrap was discussed with the owner on-site.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Oct 26th, 2023: Violation ongoingA splash guard has not been installed and food handling is still occurring directly next to the hand sink. The owner indicated he is looking into moving the sink to the far end of the counter away from where they prepare sushi rolls. Please either move the sink or install splash guards.There is no splash guard installed for the front hand sink located in the sushi preparation area. Staff were observed preparing sushi rolls directly next to the hand sink. Please install a splash guard on both sides of the hand sink to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The facility was using a bowl as a bulk scoop for the corn starch. Please ensure all bulk scoops have handles to protect from food handlers coming in contact with the bulk food item while scooping.

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