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Shimizu Kitchen

1918 37 Street SW Calgary AB T3E 3N7 · Food - General

Official record from Alberta →

Inspection summary

Shimizu Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on October 2, 2026, recorded 6 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 6 times across 4 separate inspections, most recently on October 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 2, 2026. For example: Is the facility free of a pest infestation?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on October 1, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 4 separate inspections, most recently on October 2, 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?

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.

5 inspections

  1. Risk Management Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap sensor broken on the handwashing sink in the back-of-house area. -Ensure that soap is available for handwashing.
    • 15. Is the facility free of a pest infestation?
      • 1. Mouse droppings were observed under the three refrigerators and the dishwashing sink.-Ensure that the facility is free of pests including droppings. 2. A dead mouse was observed in a glue board behind the disposable cup storage area.-Ensure that the facility is free of vermin using adequate pest control measures.3. No pest control in place-Ensure appropriate pest control is in place with sufficient records
    • 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. Cracks and debris were observed on the ceiling.-Ensure the ceiling is clean and in good repair.2. Sealant around the hand sink near the dishwasher was damaged.-Reseal around the hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dishwasher pit had calcium build up inside. -Ensure that dishwasher is free of calcium for adequate operation. 2. Dishwasher racks were observed to be worn and discolored. -Replace the dishwasher racks
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 01-Oct-2026 Inspection:1. Floors covered in debris and grease.-Ensure that floors are in a clean and sanitary condition. Previous inspection:1. Build up of debris in the hard-to-reach areas of the floor behind equipment and in the dishwashing area. -Ensure these areas are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Handwashing sink had debris and grease accumulation on the sides. -Ensure that handwashing sink is maintained in a clean and sanitary condition.
  2. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A soiled dishcloth was observed in the new sanitizer solution.-Ensure that clean cloths are used in sanitizer pails. 2. Food and debris were observed around the cooktop and around the air fryer. -Ensure that surfaces that food comes in contact with are clean.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 01-Oct-2026 Inspection: 1. The bleach sanitizer pail in the front of the house area measured 0 ppm chlorine.-The operator prepared a fresh sanitizer pail on-site.-Ensure that the chlorine sanitizer solution is maintained at 100 ppm.2. The bleach spray bottle measured 0 ppm chlorine.-Ensure that the chlorine sanitizer solution is maintained at 100 ppm in spray bottles.Previous Inspection: The bleach sanitizer pail measured 0 ppm chlorine.-Ensure that the chlorine sanitizer solution is maintained at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Lack of handwashing was observed during inspection. Food stains and grease on equipment such as knife holder, fridge handles, and bonito flakes container. -Ensure that food handlers wash hands before handling food
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. An oil bottle was wrapped in soiled paper towels.-Ensure that oil bottles are not wrapped in paper towels and are cleaned as needed.2. Sauces were stored on the bottom shelf with raw meat stored above in the prep cooler.-Ensure raw meat is stored on the bottom shelf to prevent contamination of ready-to-eat foods.3. Tools and food stored together at the front of house.-Ensure tools are stored separately from food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items, including a booklet and Bible conference notes, were stored in the food preparation area and covered in debris.-Ensure personal items are stored away from food preparation areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of air freshener was stored beside the cutting boards in the front-of-house area.-Ensure chemicals are stored away from the food
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced pork was stored on top of an insert in the prep cooler and measured 9.3°C.Sliced pork was discardedEnsure high-risk foods are maintained at a temperature of 4°C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap sensor broken on the handwashing sink in the back-of-house area. -Ensure that soap is available for handwashing.
    • 15. Is the facility free of a pest infestation?
      • 1. Mouse droppings were observed under the three refrigerators and the dishwashing sink.-Ensure that the facility is free of pests including droppings. 2. A dead mouse was observed in a glue board behind the disposable cup storage area.-Ensure that the facility is free of vermin using adequate pest control measures.3. No pest control in place-Ensure appropriate pest control is in place with sufficient records
    • 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. Cracks and debris were observed on the ceiling.-Ensure the ceiling is clean and in good repair.2. Sealant around the hand sink near the dishwasher was damaged.-Reseal around the hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A spatula being used to stir a pot had colorful aluminum twist ties attached to extend its length.-Replace with a spatula of adequate size.2. The rice cooker had debris and food residue accumulated around the sides.-Ensure that the rice cooker is cleaned regularly and maintained free of food residue and debris.3. Three cooking pans with debris accumulation were observed stored under the cooktop.-Ensure that the pans are cleaned and maintained free of debris.4. Equipment, including the air fryer, meat slicer, prep cooler, and cooktop, had visible dirt and grease accumulation.-Ensure that food preparation equipment is cleaned regularly and maintained free of dirt, grease, and food debris.5. Dishwasher pit had calcium build up inside. -Ensure that dishwasher is free of calcium for adequate operation. 6. Dishwasher racks were observed to be worn and discolored. -Replace the dishwasher racks
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Handwashing sink had debris and grease accumulation on the sides. -Ensure that handwashing sink is maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 01-Oct-2026 Inspection:1. Floors covered in debris and grease.-Ensure that floors are in a clean and sanitary condition. 2. Flour and yeast containers and lids near the hand sink were covered in debris.-Ensure containers and lids are clean and sanitary.3. Food debris and crumbs were observed on the floor.-Ensure the floor is maintained in a clean and sanitary condition.4. Food debris was observed under the inserts in the front-of-house prep cooler and under the three back-of-house refrigerators.-Ensure the prep cooler and areas under the refrigerators are clean and free of debris.5. Cardboard was being stored under the noodle station. -Ensure that cardboard is discarded and not used near food prep areas.Previous inspection:1. Build up of debris in the hard-to-reach areas of the floor behind equipment and in the dishwashing area. -Ensure these areas are cleaned.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach bucket measured 0ppm. Ensure chlorine sanitizer is at 100ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floor behind equipment and in the dishwashing area. Ensure these areas are cleaned.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket measured less than 10 ppm.Fresh sanitizer bucket was prepared and measured 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoops, tongs and utensils were stored on the counter at room temperature.Utensils were stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing sanitizer. The dishwasher measured 0 ppm. The dishwasher was troubleshooted and ran a few cycles till it measured 100 ppm.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizing bucket was available.Sanitizing bucket was promptly prepared at 100 ppm and cleaning cloths were kept therein.2. Bleach sanitizer chemical spray bottle was measured at 10 ppm.Content was promptly discarded, and a fresh sanitizer solution was prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were placed on the floor.Ensure foods are stored 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Chemical spray bottle was unlabeled to identify its content.Spray bottle was promptly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. "Wakou Tonkotsu Ramen Base Concentrated Portk Broth" was kept under the counter at room temperature.Food item was discarded.Perishable food must be kept cold at 4°C or less or hot at 60°C or above.2. Beansprout and food in inserts were measured between 1°C to 6°C.Ensure prep cool top lids are covered when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groove and scratched surfaces were noted on the prep cooler cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Handwashing sink at the retail area was dirty.2. Under the dishwasher was dirty.3. Under the 2-compartment was dirty and unorganized.4. Under and inside the prep cooler was dirty.

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