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Kimu Sushi

6522 4 Street NE Calgary AB T2K 6H2 · Food - General

Official record from Alberta →

Inspection summary

Kimu Sushi has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on April 10, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances and 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 6, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on June 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on April 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on June 26, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled bottle holding sanitizer was observed in the front service area.** Ensure all containers holding chemicals are adequately labeled to identify their contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:1. The body and doors of the standing coolers ad freezers.2. The Ice machine.**Please have the equipment cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The floor below the dish sink.2. The filters of the ventilation canopy.3. The shelves holding utensils.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation: The ladle stored in ice water to scoop the food from the slow cooker and food items were stored in a covered slow cooker beside the dedicated hand washing station.Corrective Action: Staff moved the container and the ladle to a separate location.Recommendation: There is a potential for contamination through water splashing during handwashing. Since the ladle was left uncovered, the risk of contamination is greater compared to the food in the slow cooker. Therefore, do not store any raw or cooked food, including utensils, near the hand washing station to protect the food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observation: A thermometer was missing in the front prep cooler. The temperature was measured using an infrared thermometer and found to be 3.6°C.Corrective Action: Please ensure a thermometer is placed in the cooler to verify it maintains the required temperature. Staff were advised to install a dedicated thermometer in the front prep cooler. Until then, regularly check the temperature of the front prep cooler using another thermometer available onsite and maintain a record.Recommendation: Most pathogenic microorganisms grow between 4°C to 60°C. Therefore, regularly checking and maintaining the temperature of the units is crucial to prevent the growth of pathogenic organisms.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observation: pH test strips were expired.Corrective Action and Recommendation: Obtain new pH test strips and ensure to check the expiration date on the testing equipment regularly, replacing them as needed.

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