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Oishii Sushi

125 - 10836 24 Street SE Calgary AB T2Z 4C9 · Food - General

Official record from Alberta →

Inspection summary

Oishii Sushi has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 27, 2025. The most recent inspection, on October 15, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 33 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 6 separate inspections, most recently on October 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on October 13, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 15 times across 6 separate inspections, most recently on October 15, 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 6 times across 6 separate inspections, most recently on October 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) The glasswasher had all 3 chemical tubes in a container of sanitizer which was an old vinegar bottle.-obtain detergent and sanitizer. Ensure these chemicals are labelled properly and in proper containers.-fix the glass washer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some handwash sinks did not have a soap dispenser. Squeeze bottles of soap are insufficient.-all handwash sinks must have soap and paper towel in suitable dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The dishwasher drain rack was not installed.
  2. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) The glasswasher had all 3 chemical tubes in a container of sanitizer which was an old vinegar bottle.-obtain detergent and sanitizer. Ensure these chemicals are labelled properly and in proper containers.-fix the glass washer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some handwash sinks did not have a soap dispenser. Squeeze bottles of soap are insufficient.-all handwash sinks must have soap and paper towel in suitable dispensers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was no pest control company hired nor was there a proper plan to monitor, prevent and resolve pests, if they gain entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The dishwasher drain rack was not installed.
    • 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 staff washroom opens directly into the kitchen/storage area.-install a self-closing device on the door of the washroom.
  3. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) The glasswasher had all 3 chemical tubes in a container of sanitizer which was an old vinegar bottle.-obtain detergent and sanitizer. Ensure these chemicals are labelled properly and in proper containers.-fix the glass washer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some handwash sinks did not have a soap dispenser. Squeeze bottles of soap are insufficient.-all handwash sinks must have soap and paper towel in suitable dispensers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was no pest control company hired nor was there a proper plan to monitor, prevent and resolve pests, if they gain entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The dishwasher drain rack was not installed.
    • 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 staff washroom opens directly into the kitchen/storage area.-install a self-closing device on the door of the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The bulk, dry food containers were dirty with old food debris (rolling bins of flour, rice, etc)-clean and sanitize all food containers.-this must be completed on a regular basis and ensure dry food does not accumulate on surfaces.2)The hood vent and back wall behind the cooking area is grease laden and requires cleaning
  4. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) The glasswasher had all 3 chemical tubes in a container of sanitizer which was an old vinegar bottle.-obtain detergent and sanitizer. Ensure these chemicals are labelled properly and in proper containers.-fix the glass washer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some handwash sinks did not have a soap dispenser. Squeeze bottles of soap are insufficient.-all handwash sinks must have soap and paper towel in suitable dispensers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was no pest control company hired nor was there a proper plan to monitor, prevent and resolve pests, if they gain entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The dishwasher drain rack was not installed.
    • 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 staff washroom opens directly into the kitchen/storage area.-install a self-closing device on the door of the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The bulk, dry food containers were dirty with old food debris (rolling bins of flour, rice, etc)-clean and sanitize all food containers.-this must be completed on a regular basis and ensure dry food does not accumulate on surfaces.2) There was standing water next door the walk-in freezer and washroom.-ensure nothing is leaking and if it is, repair it immediately.
  5. Risk Management Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) The glasswasher had all 3 chemical tubes in a container of sanitizer which was an old vinegar bottle.-obtain detergent and sanitizer. Ensure these chemicals are labelled properly and in proper containers.-fix the glass washer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some handwash sinks did not have a soap dispenser. Squeeze bottles of soap are insufficient.-all handwash sinks must have soap and paper towel in suitable dispensers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was no pest control company hired nor was there a proper plan to monitor, prevent and resolve pests, if they gain entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The dishwasher drain rack was not installed.
    • 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 staff washroom opens directly into the kitchen/storage area.-install a self-closing device on the door of the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The bulk, dry food containers were dirty with old food debris (rolling bins of flour, rice, etc)-clean and sanitize all food containers.-this must be completed on a regular basis and ensure dry food does not accumulate on surfaces.2) There was standing water next door the walk-in freezer and washroom.-ensure nothing is leaking and if it is, repair it immediately.
  6. Initial Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The dishwasher in the kitchen was not dispensing chemicals.-dishwasher was repaired during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) The glasswasher had all 3 chemical tubes in a container of sanitizer which was an old vinegar bottle.-obtain detergent and sanitizer. Ensure these chemicals are labelled properly and in proper containers.-fix the glass washer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some handwash sinks did not have a soap dispenser. Squeeze bottles of soap are insufficient.-all handwash sinks must have soap and paper towel in suitable dispensers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was no pest control company hired nor was there a proper plan to monitor, prevent and resolve pests, if they gain entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The dishwasher drain rack was not installed.
    • 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 staff washroom opens directly into the kitchen/storage area.-install a self-closing device on the door of the washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The bulk, dry food containers were dirty with old food debris (rolling bins of flour, rice, etc)-clean and sanitize all food containers.-this must be completed on a regular basis and ensure dry food does not accumulate on surfaces.2) There was standing water next door the walk-in freezer and washroom.-ensure nothing is leaking and if it is, repair it immediately.

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