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Koto Sushi

103 - 435 4 Avenue SW Calgary AB T2P 3A8 · Food - General

Official record from Alberta →

Inspection summary

Koto Sushi has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on June 3, 2026, recorded 4 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 5 times across 5 separate inspections, most recently on June 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on February 21, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 17 times across 9 separate inspections, most recently on June 3, 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 8 times across 4 separate inspections, most recently on June 3, 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 7 times across 5 separate inspections, most recently on April 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw sushi fish container being thawed was observed stored directly above ready to eat foods in the cooler closest to the office area. Ensure that raw fish are stored separate to any ready to eat foods to prevent potential contamination.**The thawing raw fish container was moved to a separate area during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strips were not available at the time of inspection. Ensure valid test strips are available to stuff at all times to test sanitizer concentration for effective sanitization.**Obtain new test strips2. pH test strips were not available at time of inspection for regular verification of sushi rice acidity. Sushi rice acidity must be at 4.6 or less in order to be able to store sushi rice at room temperature. Sushi rice acidity was acceptable.**Obtain pH test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING on 6/03/2026The light covers in the grill line and the dishwashing area are cracked. Lights covers must be maintained in good repair to prevent physical contamination of food. Replace the light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is food debris accumulating in the following areas: - Underneath and behind the grill OUTSTANDING - More frequent cleaning is required.- Near the chest freezer CORRECTED- Along the baseboards and corners CORRECTED- Underneath the counter where sushi is prepared - CORRECTEDThe facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Please clean.
  2. Risk Management Inspection

    4 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?
      • The light covers in the grill line and the dishwashing area are cracked. Lights covers must be maintained in good repair to prevent physical contamination of food. Replace the light covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is mold growing in the ice machine.The ice machine must be maintained in a clean and sanitary manner to prevent contamination of ice. Discontinue the use of the ice machine, discard the ice, then clean and sanitize. Refrain from using the ice machine until it has been thoroughly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted April 1, 2025***January 18, 2024 - The back storage rooms are cluttered and disorganized rendering it hard to access the rooms for cleaning and pest control. Please clean and organize these rooms to allow for proper access to the space to easily clean and proper pest control monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is food debris accumulating in the following areas: - Underneath and behind the grill - Near the chest freezer- Along the baseboards and corners- Underneath the counter where sushi is preparedThe facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Please clean.
  3. Monitoring Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members are not performing regular hand hygiene in between tasks. Observed staff rinsing their hands with just water. Hands must be washed with soap and water then dried with paper towels to sufficiently remove contamination. Ensure hands are regularly washed, especially in between different tasks. The staff member was informed to wash their hands properly with soap, water, and dried with paper towels at the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed staff members moistening their hands by dipping it inside an insert where water is flowing through and/or rinsing their hands under the running water where carrots and kale were stored inside the basin.When making sushi, moistening the hands must be done in a safe and sanitary manner. Refrain from moistening the hands by dipping inside the insert and avoid moistening the hands above food as this can result in contamination. The operators removed the kale and carrots away from the tap at the time of the inspection and were informed to moisten their hands under cold running water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inserts and small bowls used as a scoop and stored inside the rice bulk supply.Replace the insert and the small bowl with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the insert and the small bowl from the bulk supply at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not dispensing sodium hypochlorite (chlorine) to sanitize food equipment and utensils. The mechanical dishwasher must be maintained in good working condition to effectively clean and sanitize food equipment and utensils.Please repair the mechanical dishwasher. Until it has been repaired, use the two-compartment sink to sanitize the food equipment and utensils and ensure it is submerged for at least two minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by the grill line was blocked by a metal insert and was not supplied with hand soap. All hand sinks must be supplied with hand soap and be easily accessible to perform hand hygiene. Refrain from placing any articles in the hand sink and ensure hand soap is always supplied. The operator placed hand soap at hand sink and removed the metal insert at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light covers in the grill line and the dishwashing area are cracked. Lights covers must be maintained in good repair to prevent physical contamination of food. Replace the light covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice paddle stored in water at room temperature (20.6C). Store utensils in the following manner to prevent the growth of bacteria. a) iced water b) bleach solution of 100ppm c) quat solution of 200ppm The operator filled the bucket with iced water at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is mold growing in the ice machine.The ice machine must be maintained in a clean and sanitary manner to prevent contamination of ice. Discontinue the use of the ice machine, discard the ice, then clean and sanitize. Refrain from using the ice machine until it has been thoroughly cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The outside of the rice cooker is visibly soiled. Food equipment must be maintained in a clean and sanitary manner to prevent cross contamination. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted April 1, 2025***January 18, 2024 - The back storage rooms are cluttered and disorganized rendering it hard to access the rooms for cleaning and pest control. Please clean and organize these rooms to allow for proper access to the space to easily clean and proper pest control monitoring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is food debris accumulating in the following areas: - Underneath and behind the grill - Near the chest freezer- Along the baseboards and corners- Underneath the counter where sushi is preparedThe facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Please clean.
  4. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Soap and paper towels had been moved from kitchen cooking line sink. Tim will replace and will ensure that all sinks have been supplied with soap and paper towels*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage rooms are cluttered and disorganized rendering it hard to access the rooms for cleaning and pest control. Please clean and organize these rooms to allow for proper access to the space to easily clean and proper pest control monitoring.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage rooms are cluttered and disorganized rendering it hard to access the rooms for cleaning and pest control. Please clean and organize these rooms to allow for proper access to the space to easily clean and proper pest control monitoring.
  6. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine-based sanitizer bottles were unlabeled. Please ensure all chemical bottles are labeled in a manner that allows for identification of the contents and safe use.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities expired food handling permit was posted. Please print and post a copy of your valid 2024 food handling permit in a location that is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage rooms are cluttered and disorganized rendering it hard to access the rooms for cleaning and pest control. Please clean and organize these rooms to allow for proper access to the space to easily clean and proper pest control monitoring.
  7. Risk Management Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine-based sanitizer bottles were unlabeled. Please ensure all chemical bottles are labeled in a manner that allows for identification of the contents and safe use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is preparing and serving sushi rice but does not have pH papers or a pH meter to test and verify the pH of the rice. Sushi rice must be mixed to a pH of 4.6 or lower (more acidic) to ensure it is shelf stable. The rice was tested with the PHI's test strips on-site and had a pH of 4.0 (Satisfactory). Please obtain pH test strips or a pH meter to be able to test and verify the pH of the sushi rice.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities expired food handling permit was posted. Please print and post a copy of your valid 2024 food handling permit in a location that is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall next to the cook line is pitted and in disrepair. Please repair and re-finish the wall to allow for proper cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape is being used to hold a light on the cook/prep line. Please remove the duct tape and secure the light properly. Duct tape is not a cleanable surface and can harbor moisture and pathogens.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage rooms are cluttered and disorganized rendering it hard to access the rooms for cleaning and pest control. Please clean and organize these rooms to allow for proper access to the space to easily clean and proper pest control monitoring.
  8. Risk Management Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine-based sanitizer bottles were unlabeled. Please ensure all chemical bottles are labeled in a manner that allows for identification of the contents and safe use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) The facility is using a chlorine-based surface sanitizer and has a chlorine-based sanitizing mechanical dishwasher but was unable to locate chlorine test strips. Please obtain chlorine test strips to be able to test and verify the concentration of both the surface sanitizer and mechanical dishwasher. 2) The facility is preparing and serving sushi rice but does not have pH papers or a pH meter to test and verify the pH of the rice. Sushi rice must be mixed to a pH of 4.6 or lower (more acidic) to ensure it is shelf stable. The rice was tested with the PHI's test strips on-site and had a pH of 4.0 (Satisfactory). Please obtain pH test strips or a pH meter to be able to test and verify the pH of the sushi rice.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities expired food handling permit was posted. Please print and post a copy of your valid 2024 food handling permit in a location that is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall next to the cook line is pitted and in disrepair. Please repair and re-finish the wall to allow for proper cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape is being used to hold a light on the cook/prep line. Please remove the duct tape and secure the light properly. Duct tape is not a cleanable surface and can harbor moisture and pathogens.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage rooms are cluttered and disorganized rendering it hard to access the rooms for cleaning and pest control. Please clean and organize these rooms to allow for proper access to the space to easily clean and proper pest control monitoring.
  9. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The plastic wrap on the bamboo sushi mats is only changed twice 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.Please increase the frequency of changing the plastic wrap on the bamboo mats.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine-based sanitizer bottles were unlabeled. Please ensure all chemical bottles are labeled in a manner that allows for identification of the contents and safe use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) The facility is using a chlorine-based surface sanitizer and has a chlorine-based sanitizing mechanical dishwasher but was unable to locate chlorine test strips. Please obtain chlorine test strips to be able to test and verify the concentration of both the surface sanitizer and mechanical dishwasher. 2) The facility is preparing and serving sushi rice but does not have pH papers or a pH meter to test and verify the pH of the rice. Sushi rice must be mixed to a pH of 4.6 or lower (more acidic) to ensure it is shelf stable. The rice was tested with the PHI's test strips on-site and had a pH of 4.0 (Satisfactory). Please obtain pH test strips or a pH meter to be able to test and verify the pH of the sushi rice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The staff washrooms were not equipped with paper towel. Please ensure all hand sinks and washrooms sinks are stocked with liquid hand soap, paper towel, and running hot/cold water to allow for proper hand washing by food handlers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities expired food handling permit was posted. Please print and post a copy of your valid 2024 food handling permit in a location that is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall next to the cook line is pitted and in disrepair. Please repair and re-finish the wall to allow for proper cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape is being used to hold a light on the cook/prep line. Please remove the duct tape and secure the light properly. Duct tape is not a cleanable surface and can harbor moisture and pathogens.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage rooms are cluttered and disorganized rendering it hard to access the rooms for cleaning and pest control. Please clean and organize these rooms to allow for proper access to the space to easily clean and proper pest control monitoring.

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