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Shibuya Izakaya Sushi Restaurant

2 - 5010 4 Street NE Calgary AB T2K 5X8 · Food - General

Official record from Alberta →

Inspection summary

Shibuya Izakaya Sushi Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 18, 2025. The most recent inspection, on February 6, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 on January 21, 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 February 6, 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 once on January 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on January 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizing solutions in buckets containing wiping cloths at the front and back preparation areas were measured at a concentration less than 50 ppm. The concentration of freshly dispensed Quats sanitizer from the wall mounted dispenser was measured at 200 ppm.- Operator replaced the sanitizing solutions from the dispenser and concentration was tested at 200 ppm.- Ensure to change the solution at adequate intervals and verify the concentration of the quat sanitizer at 200 ppm with test strips. Low concentrations of sanitizing solutions are ineffective in killing microorganisms.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Personal food items belonging to operator and staff were observed to be stored together with food items in the coolers and freezers.- Please designate a specific area/shelf for staff in the coolers and freezers for personal belongings.2. Various food items such as stacked cans of mango pulp, boxes and buckets of soy sauce, were observed to be placed on the floor in the back area near the exit door.3. In the walk-in freezer, food items such as stacked boxes of noodle ramen, buckets containing soy sauce and other food items were placed directly on its floor.-2,3: Ensure all foods/boxes of foods are stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods (chopped vegetables) stored in the prep cooler used for salads in the sushi area were measured at 10.9 degrees Celsius. Ambient air temperature was measured at 10.1 degrees Celsius.- Service the cooler. Do not store any high-risk foods in this cooler until it can maintain a temperature of 4 degrees Celsius or less consistently.All perishable foods under refrigeration must be stored at a temperature of 4C or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of sauce containing garlic, oil, carrots was observed on the food preparation sink with internal temperature measured at 24.6 degrees Celsius in the sushi area.- Due to the anaerobic conditions of the sauce as a result of the garlic in oil, there is a potential for botulinum toxins. Ensure to store in the cooler. All high-risk foods must always be stored at 4 degrees Celsius or less or greater than 60 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A rice paddle was placed in a container of standing lukewarm water, measured at 22.5 degrees Celsius beside the rice cooker at the back preparation area. - Operator placed utensils in ice water.Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration.
  3. Initial Inspection

    0 infractions

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