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Li Ao Sushi

231 - 2335 162 Avenue SW Calgary AB T2Y 4S6 · Food - General

Official record from Alberta →

Inspection summary

Li Ao Sushi has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 25, 2024. The most recent inspection, on March 6, 2026, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 5 separate inspections, most recently on February 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 5 separate inspections, most recently on February 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 25, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 separate inspections, most recently on March 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 7 times across 4 separate inspections, most recently on February 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Second half of lids were missing for bulk bins in use to store rice and vinegar.Requirement:Repair/replace lids of bulk bins
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of sushi prep cooler was broken.Requirement:Repair/replace rubber gasket
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Cleaning cloth was kept on prep counter after use in sushi prep area.b) No ready to use sanitizer solution was provided in back prep area and there were spills and dust on prep counter.Requirement:a) Soak cleaning cloth in sanitizer solution in between use.b) Provide ready to use sanitizer solution in back prep area
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several food items: cooked meats, crab meat, fish, sauce were kept uncovered in walk in cooler, dumplings in walk in freezer, dry rice and vinegar kept uncovered in back prep area.Requirement:Cover all foods immediately to prevent from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Meat bags were stored directly on dirty floor of walk-in freezerRequirement:Store food minimum 15 cm off the floor
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on spray bottle containing cleaning chemical located under hand washing sink in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of Philadelphia cheese stored on the counter without temperature control located in sushi prep area was 17.3Cb) Internal temperature of a bag of dumplings stacked on prep cooler insert was 8.7 C and a bag of tacos stacked on prep cooler insert was at 9CRequirement:a) Ensure that cheese is stored at 4C or less.Cheese was discardedb) Ensure that perishable foods under refrigeration are stored at 4C or less. Do not stack food bags on top of prep cooler inserts to prevent temperature abuse.Dumplings and tacos were moved to another cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a) Hand washing sink located in the kitchen was blocked with a container of grated carrots kept under water in sink basin.b) Paper towel stand was too high and not accessible for all food handlers.c) Paper dispenser located at hand washing sink in back prep area was empty.Requirements:a) Ensure that hand washing sink is available for use all the time and it must not be blocked.Any food prep like washing vegetables etc should be done in the prep sink not in hand washing sink.b) Hand washing supplies must be easily accessible for all staffc) Provide paper towels in the dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Rubber gasket of sushi prep cooler was broken.b) Dirt and debris on rubber gasket of sushi prep coolerc) Inserts of prep cooler located next to sushi prep area were dirty: having dirt and food debris. Door of this cooler was sticky.d) Portioned sauce containers were stored in a metal bin having dirt buildup on the interior and exterior surfaceRequirement:a) Repair/replace rubber gasketb) Clean the rubber gasketc) Wash and sanitize prep cooler inserts before stocking food every time. Clean the cooler doord) Store sauce containers in a clean bin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris under counters and in between cooking equipment in the kitchen.b) Dirt buildup on walk in freezer floorc) Grime buildup on deep fryerRequirement:Clean the above noted areas and equipment
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of prep cooler located next to the bigger prep cooler was 10C and internal temperature of perishable foods stored in this cooler were: octopus' balls at 11C, cheese at 8.3C, crab meat at 8.5CRequirement:Do not store any perishable foods in this cooler until temperature is maintained at 4C or less.Octopus balls at 11 C were discarded.Remaining perishable foods were moved to walk in cooler during inspection.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Temperature of bigger prep cooler was 8.9C and internal temperatures of perishable foods stored in insets were: fish 7.1C, 7.3C,7.4C , beef 8Cb) Temperature of another prep cooler located next to this bigger prep cooler was 8.7CRequirement:Ensure that temperatures of prep coolers are maintained at 4C or less.
    • 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 achieved during sanitizer cycle was 0 ppm.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Manually sanitize dishes until dish washer is repaired.Repair dish washer asap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • White marble cutting board was heavily grooved trapping dirt.Requirement:Refinish/replace the cutting board to have smooth surface.
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of sushi prep cooler was detached and hanging on the door.Requirement: Repair/replace rubber gasket.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Jackets were kept on single use dishes in back area and on prep counter in front area.Requirement:Store personal and miscellaneous items separately from food and dishes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of salmon stacked on inserts of sushi prep cooler were 10.1 C and 11C.Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less- Salmon was discarded.-Do not stack food on prep cooler inserts to prevent temperature abuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of calamari stored in water in insert of prep cooler located near the grill was 13.8C, fish was at 8.8C, shrimp at 8.6C, lobster at 11C.Requirement:- Ensure that perishable foods under refrigeration are stored at 4 C or less.- Calamari and lobster were discarded.-Shrimp and fish were moved to walk in cooler.
    • 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.Requirement:- Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.- Manually sanitize dishes by soaking in sanitizer solution (@100 ppm chlorine) in the sink for at least two minutes. Followed by air drying until dish washer is repaired.-Repair dish washer asap.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • a) No test strips were provided to verify concentration of chlorine in sanitizer solution. Operator was using pH test strips to check concentration of chlorine in sanitizer solution.b) Concentration of chlorine during sanitizer cycle of dish washer was not verified as required and no written records of verification were maintained.Requirement:a) Provide chlorine test stripsb) Verify concentration of chlorine during sanitizer cycle on daily basis and maintain written records for it.( dish washer log sheet again emailed to the operator)
    • 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) Protective cover was missing on light fixture located in back prep area.b) Shelves in walk in cooler were rusted having rough surface trapping dirt.Requirement:a) Provide protective cover on light fixtureb) Refinish the shelves to have smooth surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of sushi prep cooler was detached and hanging on the door.Requirement: Repair/replace rubber gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Grease and grime buildup on cooking equipment.- Dirt and debris under and behind equipment.-Prep counters were sticky.-Prep cooer doors were sticky and dirty.-Many extra items not required on daily basis like extra utensils, empty boxes etc were stored in the facility making place clutter and difficult to clean.-No written cleaning schedule was maintained.Requirement:- Clean the above noted areas and equipment.-De-clutter the facility.-Maintain written cleaning schedule.(written cleaning schedule emailed again to the operator)
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    4 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.(Repeat violation from previous inspection)Requirement: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?
      • Caulking at hand washing sink located in the cooking area was missing.(Repeat violation from previous inspection)Requirement:Provide caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of sushi prep cooler was broken.(Repeat violation from previous inspection).Requirement:Repair/replace rubber gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris under and behind equipment in the kitchen.b) Dirt and debris under sushi display cooler.d) Dirt and debris on shelf located under battering station in cooking area.e) Many extra items: bins, pails not required in daily operation were stored in the facility making place clutter.(Repeat violation from previous inspection)Requirement:-Ensure that in addition to above noted areas and equipment, facility is thoroughly cleaned.- Declutter the facility.
  9. Monitoring Inspection

    7 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.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked beef stored in insert of prep cooler was 20.7C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Beef at 20.7C was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of tempura sauce stored in the warmer in double insert was 40C.Requirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.- Tempura sauce was discarded.-Do not use double inserts to store food in the warmer to prevent temperature abuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper roll was kept on the counter at hand washing sink as paper roll stand was broken.Requirement:Store paper towel roll in dispenser or on a stand.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking at hand washing sink located in the cooking area was dirty and worn out.Requirement:Replace caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of sushi prep cooler was broken.Requirement:Repair/replace rubber gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris under and behind equipment in the kitchen.b) Food and dirt buildup under lid of prep cooler in the cooking area.c) Area around hand washing sink in cooking area was dirty.d) Dirt and debris on shelf located under battering station in cooking area.e) Several items like a stack of cardboard trays, pots were stored directly on floor under shelf in the kitchen.f) Many extra items: bins, pails not required in daily operation were stored in the facility making place clutter.Requirement:-Ensure that in addition to above noted areas and equipment, facility is thoroughly cleaned.-Store all items off the floor.- Declutter the facility.

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