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Sushi AOI

211A 12 Avenue SW Calgary AB T2R 0G9 · Food - General

Official record from Alberta →

Inspection summary

Sushi AOI has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on October 8, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 3 separate inspections, most recently on June 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 February 9, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on October 8, 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 3 times across 3 separate inspections, most recently on September 4, 2024. For example: Do food handlers ensure that food is protected from contamination (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 once on February 9, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. 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?
      • Caulking picture is unsatisfactory, aluminum tape used is not smooth and easily cleanable. Recommended to use sillicon.1. The caulking around the prep sink is coming off and turned to brown color. Ensure the caulking is replaced to ensure to maintain proper sanitation and prevent potential water damage to the wall. **Repair and replace caulking behind the prep sink.
  2. 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)?
      • Chlorine test strips were found to have expired. Ensure valid test strips are available at all times to confirm the sanitizer concentrations for effective sanitization.**Please obtain new test strips
    • 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. The caulking around the prep sink is coming off and turned to brown color. Ensure the caulking is replaced to ensure to maintain proper sanitation and prevent potential water damage to the wall. **Repair and replace caulking behind the prep sink.2. The prep sink faucet next to the 2-compartment sink was observed to be wrapped with plastic paper and leaking. Ensure faucet is in good repair.**Please repair faucet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation Hood above the cookline was found to have accumulation of grease/debris. The filters must be cleaned on a regular basis to prevent fire hazard and potential contamination of food below.**Please clean
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The plastic wrap on the bamboo sushi mats is only changed once a day.Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap and must be replaced every 2 hours and each time there is contact with a different species of raw fish to reduce the risk of cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility does not have a method to test the pH of the sushi rice. Please either obtain pH test strips or a pH meter to be able to test the pH of the sushi rice. The pH (acidity) of the sushi rice must be below 4.6 or kept in the rice refrigerated at all times.
  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the hand sink in the front area. Install a paper towel dispenser by the hand wash station.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0ppm sanitizer was measured in the spray bottle labeled sanitizer. Staff directed to remix the sanitizing solution. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork was stored at 14C in the prep cooler. Do not store food above the fill line in the prep cooler. Ensure that high risk foods are stored at 4C or less when cold holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable upon request. Purchase chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel dispenser at the hand sink in the front area. Install a paper towel dispenser by the hand wash station.2. The cold water tap at the hand wash sink in the front area was broken. Repair the tap. Ensure that hot and cold continuously running water is available at all hand wash stations.3. A dirty whisk was stored in the basin of the hand wash sink in the back area. Do not store equipment in front or inside of the hand sink. Ensure that all hand wash stations are accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was stored with handle touching the ice. Do not store the ice scoop with handle touching the ice. Store in such a way to protect the ice from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of grease was noted on the inserts of the ventilation canopy. Clean the inserts.

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