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Kibo Sushi

103 - 683 10 Street SW Calgary AB T2P 5G3 · Food - General

Official record from Alberta →

Inspection summary

Kibo Sushi has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on March 23, 2026, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on October 22, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on March 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on March 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?

  • 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 2 times across 2 separate inspections, most recently on March 23, 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 March 23, 2026. 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.

4 inspections

  1. Monitoring Inspection

    6 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?
      • There was no pH test strips onsite. Staff prepare acidified sushi rice and store at room temperature without checking pH is adequate.Sushi rice stored at room temperature should be measured for acidic pH is at or lower than 4.5. Obtain pH test strips and monitor daily
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes containing takeout containers were stored on the floor in the upstairs landing. Do not store food or customer containers on the floor. Store on a shelf at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sashimi prep area is located without reasonable access to handsink. This area is not within the original kitchen area. A handsink is required near the sashimi prep area, or move the unit to make it accessible to the designated handsink in the kitchen
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall surface by 3 comp sink has damage by the baseboard. Repair the wall to ensure it is cleanable and prevent water and debris from entering subwall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal scoops stored inside food bins containing fried tempura bits had scoop handles in contact with food. Do not store scoop inside the food bins. Dishwash scooping utensils after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Oil stained cardboard box and cardboard used to line shelving. Remove cardboard from lining surfaces. Do not reuse old cardboard for storing items in kitchen as they are uncleanable items. 2. Hard to reach areas below the 3 comp sink, behind the cookline and below shelving have grease and food debris. Clean these areas properly and ensure it is done regularly to prevent buildup.3. Ventilation canopy over cookline has grease buildup on the filter units. Regular cleaning of the filters is needed.4. Dust collecting on high wall surfaces and on ceiling. Regular cleaning of wall and ceilings to prevent dust buildup5. Upstairs landing for storage- many items are stored at floor level. Keep items off the floor to allow for ease of cleaning6. Wall surfaces by stairwell and by dishwash sink have scuff marks and dried splatter. Clean these areas properly and ensure regular cleaning is done
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Lemon scented bleach water was observed in the kitchen area.*Violation was corrected onsite. Staff purchased an unscented bleach solution.**The additives that make the bleach lemony fresh is not approved as an additive to sanitizers for food contact use. Once a sanitizer air dries it should leave minimal trace so that the contact surface remains food safe. Additives or scents can remain on the surface and contaminate foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - A blue chopping board was stored next to the handwashing sink.*The staff sent the chopping board for dishwashing.**Please ensure that no food equipment is stored near or beside the handwashing sink to prevent water splashing and potential contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Observed bowl stored in the sushi rice sauce and rice containers. Staff removed the bowls and sent to dish for washing. *Please ensure only scoops with handles are in use. Also, ensure ingredients scoops are stored in one of the following manners:1) Outside the bulk container in a separate container.2) Inside the container with the handle facing up and not touching the ingredients.3) Use clean scoop each time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Dishwashing procedure was reviewed with staff. Staff was cleaning the dishes in the three-compartment sink by washing and rinsing, but no sanitization was performed.*Explained the correct procedure to staff.**The correct procedure to wash and sanitize dishes are in the order of wash, rinse, sanitize and air dry.Steps in proper manual dishwashing are:- Scrape food particles from dishes.- Wash dishes with soapy water.- Rinse dishes with fresh water.- Sanitize dishes. If using the chlorine-based food contact surface sanitizer available on site, use 100 ppm chlorine.- Fully submerge dishes in the sanitizer solution for 2 minutes.- Air dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The door of the chest freezer was in disrepair, although the temperature was measured at -13°C.*The staff indicated that they will be replacing this freezer with a new one in November.**Please ensure that all equipment in the food facility is in good working condition to protect food from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The canopy over the gas stove had grease buildup.*The staff agreed to clean it within two days and will create a cleaning schedule for the future.**Please ensure the kitchen canopy is cleaned regularly to prevent food contamination and to maintain a safe and sanitary working environment.
  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 3-compartment sink faucet does not reach all sink compartments.Please acquire a faucet that can reach all compartments.

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