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Sushi Ai

750 - 1110 Panatella Boulevard NW Calgary AB T3K 0S6 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • There were no pest monitoring records available for review. The operator indicated they carry out self-monitoring.**Ensure to carry pest monitoring activities at least once a month and maintain adequate records for these activities on file at the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required on the floor below the cookline.
  2. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled spray bottle holding sanitizer was observed in the front service area.**Ensure all containers holding chemicals are adequately labeled to identify their content.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not supplying sanitizer when tested during the inspection, measured at 0ppm of chlorine.**Ensure to routinely monitor the dishwasher to ensure it is in optimal working condition and fully supplied with the required chemicals.-The operator had the equipment repaired during the inspection, the sanitizer concentration measured at 100ppm of chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink adjacent to the cookline was obstructed by utensils during the inspection.**Ensure all hand sinks are unobstructed and accessible for use at all times.
    • 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?
      • There were no pest monitoring records available for review. The operator indicated they carry out self-monitoring.**Ensure to carry pest monitoring activities at least once a month and maintain adequate records for these activities on file at the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of food debris/dirt/grease was observed with regards to the following equipment:1. The inside and body of the line coolers in the kitchen.2. The bulk food containers.**Have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of food stains or debris/dirt/grease/dust was observed with regards to the following area/items:1. The floors below the cook line, shelves, coolers and other hard to reach areas.2. The walls throughout the kitchen.3. The filters of the ventilation canopy.**Have these areas/items cleanedIn addition to the required cleaning please have the storage areas and shelves in the kitchen decluttered to allow for proper sanitation and pest monitoring activities.
  3. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding Violation (June 24, 2025)The leak from the mop sink faucet head has improved; however, a slow drip was still observed.Please repair or replace the faucet.----------Initial Violation (May 15, 2025)The faucet from the mop sink was observed to be leaking.Please repair or replace the faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding Violation (June 24, 2025)The seal around the door of the undercounter cooler was still observed to be in disrepair.Please repair the indicated area. ----------Initial Violation (June 9, 2025)The seal around the door of the undercounter cooler located beside the prep cooler was observed to be broken.Please repair or replace the indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding Violation (June 24, 2025)The wire shelving unit under the tempura station and in the dry storage area was observed to still be dirty, dusty, and covered with grime/food debris.Please clean the indicated area.----------Initial Violation (May 15, 2025)Wire shelving units throughout the facility were observed dirty, dusty, and covered with grime/food debris.Please pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
  4. Risk Management Inspection

    4 infractions

    • 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?
      • Records are not maintained for pest control.Please develop and maintain pest control reports to monitor and mitigate pest activity.
    • 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 faucet from the mop sink was observed to be leaking.Please repair or replace the indicated area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The seal around the door of the undercounter cooler located beside the prep cooler was observed to be broken.Please repair or replace the indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:- Underneath the dish pit and handwash station- Underneath work benches- Underneath all kitchen equipment- All kitchen equipment surfaces- The vents, ceiling tiles, and light covers- Wire shelving units- The walls behind the dish pit- Bulk ingredient containers- Rice cooker and hot holding unit for teriyaki saucePlease pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
  5. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A bucket of stagnant, room-temperature water was used to wash tempura batter off the hands of the cooks. This practice facilitates the growth of harmful bacteria and can lead to cross-contamination.Please discontinue this practice. Handwashing must be performed at a designated hand sink using hot water, soap, and dried with single-use paper towels to ensure proper hygiene and prevent cross-contamination. The operator promptly removed the bucket of water from the deep fryer station.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed to be stored above ready-to-eat green onion garnish posing a risk of cross-contamination.Please ensure raw meat products are stored below and away from ready-to-eat food products.
    • 09. Are chemicals stored and handled in a safe manner?
      • A can of Raid pesticide spray was observed onsite. Pesticides are only to be applied by a professional pest control operator in a food facility. Food facility operator and staff are not to store or use pesticides/insecticides in the food facility.Please remove the Raid pesticide spray can from the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the display cooler containing sashimi was measured at 8C. The internal temperature of the sashimi was tested using a probe thermometer and read 8C.Please adjust or repair the cooler to ensure the temperatures of the sashimi, and the ambient temperature of the cooler consistently maintains a temperature of 4C or below and implement regular monitoring to ensure proper temperature control. Please store the raw fish in a cooler measuring at 4C or below until the display cooler has been repaired.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the chlorine sanitizer must register at 100 ppm. Despite priming the sanitizer line, the machine failed to deliver the required sanitizer strength of 100 ppm. It's important to note that chlorine sanitizer is essential for eliminating harmful pathogens.The operator refilled the sanitizer bottle and ran the dishwasher to ensure the lines were primed. The dishwasher was tested using chlorine sanitizer test strips and read 100 ppm. Please implement a testing schedule to verify sanitizer concentration levels.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink located beside the deep fryer was observed to be used blocked and covered in tempura batterr. Dedicated handwash sinks must be kept sanitary and accessible to staff at all times to prevent cross-contamination.Please ensure the handwash sink is dedicated to hand hygiene and is accessible to staff at all times.
    • 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?
      • Records are not maintained for pest control.Please develop and maintain pest control reports to monitor and mitigate pest activity.
    • 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 faucet from the mop sink was observed to be leaking.Please repair or replace the indicated area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Visibly contaminated sheets of tin foil used to protect surfaces were observed to be used as a splash guard on the deep fryer, the shelving unit beside the deep fryer, and the shelving unit used for storing clean pans above the cook line.Please remove the tin foil and clean and sanitize the indicated areas.2) Soiled cardboard was observed to be used as a shelving liner. Cardboard is not a smooth, easily cleanable, and impervious surface.Please remove the cardboard so the shelving surfaces can be cleaned and sanitized.3) Paper towels and peeling tape were used as a protective cushion on the head-level corner of a shelving unit, creating a potential trap for contaminants.Please remove or reinstall a protective cushion that is smooth, easily cleanable, and impervious to contaminants.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:- Underneath the dish pit and handwash station- Underneath work benches- Underneath all kitchen equipment- All kitchen equipment surfaces- The vents, ceiling tiles, and light covers- Wire shelving units- The walls behind the dish pit- The wooden stool located in the kitchen- Bulk ingredient containersPlease pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
  6. Risk Management 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?
      • Records are not maintained for pest control.Please develop and maintain pest control reports to monitor and mitigate pest activity.
  7. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was a bowl of tempura batter stored at room temperature. The internal temperature of the batter was 17C.Ensure that tempura batter is stored and maintained at 4C or lower at all times. Staff placed the batter in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not releasing the chlorine sanitizer. The sanitizer concentration was measured at 0ppm.Service the dishwasher and ensure that the chlorine sanitizer is maintained at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no chlorine testing paper.Obtain chlorine testing paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink adjacent to the grill was obstructed.Please ensure the designated hand sink is always easily accessable.
    • 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?
      • Records are not maintained for pest control.Please develop and maintain pest control reports to monitor and mitigate pest activity.
    • 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 ceiling lights in the dry storage area is missing a cover.Please obtain a cover to the ceiling light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation on the ceiling tiles throughout the prep kitchen.Thoroughly clean the ceiling tiles.