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Sushi 4 You

9679 Macleod Trail SE Calgary AB T2J 0P7 · Food - General

Official record from Alberta →

Inspection summary

Sushi 4 You has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 11, 2024. The most recent inspection, on May 21, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 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 2 times on July 21, 2025. 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 July 21, 2025. 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 November 11, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 5 times across 5 separate inspections, most recently on May 21, 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?

  • 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 26, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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. Monitoring Inspection

    2 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?
      • No pH papers to check the pH of acidified sushi rice. Purchase the test papers and keep record for each rice batch.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Not observed during inspection"Two ceiling panels were missing in back prep area.Requirement:Provide ceiling panels in place.
  2. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish was stored on the upper shelf above pop cans stored below in walk in cooler.Requirement: Do not store any food under raw fish/raw meat to prevent cross contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two ceiling panels were missing in back prep area.Requirement:Provide ceiling panels in place.
  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Several ice cream pails and dumplings were kept uncovered in walk in freezer and a soup pail stored uncovered in walk in cooler.b) Raw fish was stored on the upper shelf above pop cans stored below in walk in cooler.Requirement:a) Keep food covered during storage to prevent contamination.b) Do not store any food under raw fish/raw meat to prevent cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • No labels were provided on two sanitizer spray bottles located in prep area.Requirement:Provide labels on spray bottles to identify their contents.
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of quat measured more than 500 ppm in sanitizer spray bottle located in front food handling area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cheese stored on top of prep cooler insert was 13.7CRequirement:Ensure that perishable foods under refrigeration are stored at 4 C or less.Cheese was discarded.Do not store food on top of inserts to prevent temperature abuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap and paper towels were provided at hand washing sink located in front food handling area.Requirement:Ensure that soap and paper towels are provided in dispensers at this hand washing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two ceiling panels were missing in back prep area.Requirement:Provide ceiling panels in place.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the walk-in cooler is not in good repair. Visible rust was observed on the floor. *The repair for this had already been requested*Action required: Please repair such that the floors are impervious to moisture and can be cleaned and sanitized.There were some missing floor tiles at the back of the stove. Action required:Repair broken and missing floor tiles.2. The paint on the wall in the walk-in cooler has started to chip. Action required: Please re-paint
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No QUAT test strips available to check sanitizer solution concentration.- Acquire test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food products in cardboard boxes were stored on the floor in the walk-in.- Ensure food products are off the floor at least 6 inches.2) Some food products were uncovered or without lids in the walk-in.- Ensure all food products are covered or have lids in the walk-in.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the walk-in cooler is not in good repair. Visible rust was observed on the floor. *The repair for this had already been requested*Action required: Please repair such that the floors are impervious to moisture and can be cleaned and sanitized.There were some missing floor tiles at the back of the stove. Action required:Repair broken and missing floor tiles.2. The paint on the wall in the walk-in cooler has started to chip. Action required: Please re-paint
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