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Momoko Sushi

1161 Northmount Drive NW Calgary AB T2L 0C5 · Food - General

Official record from Alberta →

Inspection summary

Momoko Sushi has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 19, 2024. The most recent inspection, on January 29, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on January 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 19, 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 once on January 29, 2026. 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.

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Container of rice was stored on the floor. Store all foods at least 6 inches off of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw salmon and raw beef were left out in room temperature to thaw. - Do not thaw in room temperature. Use one of the following approved methods to thaw foods: In the cooler ahead of time, under running cold water, during the cooking process, in the microwave if food is being cooked or consumed immediately after.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was measured too strong.- Ensure to mix 1/2 teaspoon of unscented household bleach per liter of water. Chlorine sanitizer solutions must be used at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of foods stored in the mini RCA cooler were measured above 10 degrees Celsius. - Some food were discarded. Some were transferred to another cooler. - Do not use the cooler to store perishable foods. All perishable foods must be stored at a temperature 4C or less while under refrigeration.
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