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Shokunin

2016 4 Street SW Calgary AB T2S 1W3 · Food - General

Official record from Alberta →

Inspection summary

Shokunin has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 22, 2024. The most recent inspection, on October 14, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests and Chemicals and toxic substances.

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.

  • 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 4 times across 4 separate inspections, most recently on October 14, 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?

  • 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 once on August 22, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on August 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 September 19, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 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?
      • - Some fruit flies were observed in the facility.- Pest control reports for the facility were unavailable for review.- Ensure that adequate pest control is taking place in the facility.- Ensure that pest control reports are available for review upon request.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelf of the table under the grill on the east side of the kitchen was too close to the floor.Move the shelf up so that there is at least 15 cm (6 inches) clearance between the bottom of the shelf and the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scallop shells were being reused as a serving dish.Mollusk shells must not be reused as a serving dish. Shells can be prepared and served with their original meat but cannot be reused.
    • 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?
      • - Some fruit flies were observed in the facility.- Pest control reports for the facility were unavailable for review.- Ensure that adequate pest control is taking place in the facility.- Ensure that pest control reports are available for review upon request.
  3. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelf of the table under the grill on the east side of the kitchen was too close to the floor.Move the shelf up so that there is at least 15 cm (6 inches) clearance between the bottom of the shelf and the floor.
    • 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?
      • - Some fruit flies were observed in the facility.- Pest control reports for the facility were unavailable for review.- Ensure that adequate pest control is taking place in the facility.- Ensure that pest control reports are available for review upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was soil accumulation under the ice machine.Clean under the ice machine and ensure that this area is cleaned on a regular basis.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelf of the table under the grill on the east side of the kitchen was too close to the floor.Move the shelf up so that there is at least 15 cm (6 inches) clearance between the bottom of the shelf and the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Pink curing salt is not properly labeled. Additionally, it is being stored with seasonings.Pink curing salt must be properly labeled and safely stored to prevent it from contaminating other ingredients, and to prevent accidental misuse.
    • 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?
      • - Some fruit flies were observed in the facility.- Pest control reports for the facility were unavailable for review.- Ensure that adequate pest control is taking place in the facility.- Ensure that pest control reports are available for review upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was soil accumulation under the ice machine.Clean under the ice machine and ensure that this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls and ceilings in the dish pit area had grease and dust accumulation.Clean walls and ceilings in the dish pit area and ensure they are cleaned on a regular basis.

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