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Miku Sushi

4323 Macleod Trail SW Calgary AB T2G 0A3 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • December 17, 2025, Inspection: Duct tape was removed; however, the lid of the chest freezer is still in disrepair. Please properly repair without the use of tape or replace the lid of the freezer. Tape does not allow for proper cleaning of food equipment. The lid of the chest freezer on the west side of the room with the dishwasher was in disrepair. It had been repaired with duct tape.Either replace the lid or replace the freezer.
  2. Monitoring Inspection

    3 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 following deficiencies were noted: 1. The silicone caulking around the handwash sink in the sushi preparation area was mouldy and dirty. Please remove mouldy caulking, thoroughly clean and sanitize the surface, and re-apply the silicone caulking.2. The wall adjacent to the dishwasher was damaged and chipping paint. Please repair and refinish the wall so it is smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • December 17, 2025, Inspection: Duct tape was removed; however, the lid of the chest freezer is still in disrepair. Please properly repair without the use of tape or replace the lid of the freezer. Tape does not allow for proper cleaning of food equipment. The lid of the chest freezer on the west side of the room with the dishwasher was in disrepair. It had been repaired with duct tape.Either replace the lid or replace the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1. Floors throughout the back kitchen area, and under equipment and preparation areas. 2. Preparation surfaces and high touch areas. 3. Floor and baseboards near the dishwasher. Please clean the indicated areas.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The staff washroom door was propped open.The staff washroom opens into the dry food storage area. This washroom door must be kept closed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the chest freezer on the west side of the room with the dishwasher was in disrepair. It had been repaired with duct tape.Either replace the lid or replace the freezer.
  4. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cut raw broccoli was being stored in a garbage bag in the walk-in cooler.Garbage bags aren't food grade material. Store food in food grade containers or in food grade packaging.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In some dry ingredient bins, bowls/containers were being used as scoops.Ensure that scoops with handles are used. Store scoops either outside of the food containers, or store the scoop so that the handles are out of the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The staff washroom door was propped open.The staff washroom opens into the dry food storage area. This washroom door must be kept closed at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing bleach water for sanitizing food contact surfaces were unlabeled.Spray bottles were labeled during inspection. Ensure that all chemical bottles are labeled to help prevent accidental misuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.Obtain chlorine test strips so that concentration of sanitizer can be verified.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid of the chest freezer on the west side of the room with the dishwasher was in disrepair. It had been repaired with duct tape.Either replace the lid or replace the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corners and edges had grease and soil accumulation. Enhance cleaning of corners and edges.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the west food preparation tables had grease accumulation.Clean the floor under the west food preparation tables. Ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling adjacent to the air vent in the kitchen, and the wall by the walk-in cooler had dust accumulation. Clean the wall and ceiling and ensure these areas are cleaned on a regular basis.