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SHO Sushi Bar & Kitchen

110 - 7212 Macleod Trail SE Calgary AB T2H 0L9 · Food - General

Official record from Alberta →

Inspection summary

SHO Sushi Bar & Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 15, 2024. The most recent inspection, on August 13, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 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 6 times across 3 separate inspections, most recently on November 27, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on October 22, 2024. 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 3 times across 2 separate inspections, most recently on November 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on November 27, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on August 13, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Demand Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The tags for oysters were not being kept, and a receiving log was not being maintained.- A copy of the Raw Shellfish Receiving Log was sent via email. Please maintain records for oysters for traceability.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The chlorine test strips available had expired.2. No pH test strips were available-Ensure valid test strips are available for measuring the sanitizing agent concentration and acidity of sushi rice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowl used as scoop and scoops with handle were stored directly in contact with food in the bulk food. Operator removed bowls and placed scoops with handles sticking up.-Store scoops with handles sticking out of the food for easy handling without contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent canopy/hood had grease/dirt build up.-Clean the indicated area
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Buckets of chlorine sanitizer had a concentration of 0 ppm. Corrected during inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentrations are not being tested on a regular basis.
    • 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?
      • Gap observed between the side doors.Install weather stripping to prevent entry of pests
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/dirty cleaning cloths were stored on the counter.Action required:-Do not store used cleaning cloths on the counter.-Immerse cleaning cloths in an approved sanitizing solution (i.e. 100PPM chlorine or 200PPM quats)*This is a repeat infraction*
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of sanitizer had a concentration of 0 ppm.Ensure chlorine sanitizer has a concentration of 100 ppm
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bags used to cover mint leaves.Obtain food grade plastic bags
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer had a final rinse temperature of 58 C. All glassware are to be washed in the chemical dishwasher until glass washer is fixed and has a final rinse temperature of at least 71 C at the dish
    • 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?
      • Gap observed between the side doors.Install weather stripping to prevent entry of pests
    • 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) Door to the mop closet was badly damaged2) Tile floor to the back storage area was cracked or missing3) Wall behind front hand sink was peeling
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Inside cover of ice box was badly damaged2) Grime and mildew observed inside ice machine3) Build up under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of food debris were observed on the floor in the prep area and on top of the mechanical dishwasher. 2) Debris accumulation on floor under cooler units in AjitoAction required: Thoroughly clean and sanitize the indicated area and kitchen. Develop a written cleaning schedule for the food establishment.

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