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Parkside Cafe & Sushi

120 - 602 12 Avenue SW Calgary AB T2R 1J3 · Food - General

Official record from Alberta →

Inspection summary

Parkside Cafe & Sushi has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on October 6, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on August 26, 2026. 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 5 times across 4 separate inspections, most recently on September 9, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic scoop with on handles were stored in contact with food stored in the bulk bins. Obtain scoops with handles and store in a sanitary manner to avoid the handles from being in contact with food. **Obtain scoops with handles and store upright.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured at a concentration exceeding 200 ppm at the time of inspection. Ensure sanitizer solutions are prepared and maintained at 100 ppm to prevent chemical residues being left on food-contact surfaces and contaminate foods.**Sanitizer was prepared to achieve a 100 ppm concentration during the inspection and staff provided steps on how to properly prepare the sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic scoop with on handles were stored in contact with food stored in the bulk bins. Obtain scoops with handles and store in a sanitary manner to avoid the handles from being in contact with food. **Obtain scoops with handles and store upright.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean plates were observed stored above the microwave adjacent to the paper towel dispenser. Staff getting paper towels may drip water or transfer contaminants from their hands onto the clean plates below. Relocate the plates to a protected storage area away from locations where they may be exposed to contamination.**The plates were removed and placed in the 2-compartment sink for washing and sanitizing 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)?
      • The low temperature dishwasher was not dispensing the sanitizer solution. The chlorine sanitizer must be at least 100ppm of to effectively sanitize dishes.Repair the dishwasher. **Use the 2-compartment manual dishwashing process while waiting for repairs
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • pH meter or test strips were not available at the time of inspection. The pH of the sushi rice has to be monitored using a pH meter or pH test strips to confirm the acidity of 4.6 or lower, for rice left at room temperature.**Obtain pH meter or test strips.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils stored in stagnant water measured at 24C. Utensils should not be stored in stagnant water as this can promote the growth of bacteria. Store utensils in the following manner: - Iced cold water <4C- Hot water >60C - Sanitizer solution (100ppm of bleach or 200pppm of quats) The operator replaced the water with iced cold water 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 low temperature (chlorine) dishwasher was not dispensing the sanitizer solution. The low temperature dishwasher must dispense at least 100ppm of chlorine to effectively sanitize food equipment and utensils. Repair the dishwasher. Two-compartment manual dishwashing was setup during the inspection.
  7. Monitoring Inspection

    1 infraction

    • 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 wash sink was being used as a food preparation sink. Staff was observed using the sink for food handling.The hand wash sink must be used for hand washing only.

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