Skip to content
Loading map…

Sukiyaki House

130 - 207 9 Avenue SW Calgary AB T2P 1K3 · Food - General

Official record from Alberta →

Inspection summary

Sukiyaki House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 15, 2025. The most recent inspection, on June 1, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 May 13, 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 once on May 13, 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 April 15, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 4 times across 4 separate inspections, most recently on June 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on May 21, 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle had a build-up of grime. please clean and sanitize regularly.
  2. Risk Management Inspection

    3 infractions

    • 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?
      • A pH test strips/pH meter was not available to test the pH of the sushi rice. Sushi rice if being held at room temperature must be prepared to a pH of 4.6 or lower. Please obtain pH test strips or a pH meter to be able to test and verify the pH of the prepared sushi rice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and Tupperware were being used as bulk scoops for dry ingredients. Please ensure that all bulk scoops are equipped with a handle to protect the bulk food supply from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle had a build-up of grime. please clean and sanitize regularly.
  3. Monitoring Inspection

    5 infractions

    • 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?
      • A pH test strips/pH meter was not available to test the pH of the sushi rice. Sushi rice if being held at room temperature must be prepared to a pH of 4.6 or lower. Please obtain pH test strips or a pH meter to be able to test and verify the pH of the prepared sushi rice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and Tupperware were being used as bulk scoops for dry ingredients. Please ensure that all bulk scoops are equipped with a handle to protect the bulk food supply from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle labelled "Oxivr Tb" actually contained the food safe Quat sanitizer. Please make sure all chemical bottles are labelled correctly such that the contents can be identified and safely used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two fillets of frozen fish were observed on the white wire rack above the two-compartment sink. Staff explained the fish was thawing. Thawing at room temperature is not a safe or approved method. Since the fish was still frozen it was placed in a cooler to safely thaw. Food must be thawed using a safe and approved method such as:- In the cooler - under cold continuously running water- as part of the cooking process - in the microwave * must be used immediately after thawing
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle had a build-up of grime. please clean and sanitize regularly.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in room temperature stagnant water. Please store the rice paddle in an ice bath to limit pathogen growth and cross-contamination of the bulk rice supply.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based glass dishwasher at the bar was run and tested multiple times and 10ppm chlorine was detected.The dishwasher must be sanitizing at 100ppm. Please have the dishwasher serviced and until it is sanitizing properly all glasses must go through the kitchen dishwasher which was tested to be sanitizing properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle at the bar had a build-up of grime in the nozzle. Please disassemble and clean/sanitize the pop nozzle.

Nearby inspected facilities

Own this business? Add a badge to your website