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Sushi Bar Zipang

4 - 1010 1 Avenue NE Calgary AB T2E 7W7 · Food - General

Official record from Alberta →

Inspection summary

Sushi Bar Zipang has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 18, 2025. The most recent inspection, on February 12, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 December 29, 2025. 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 3 times across 3 separate inspections, most recently on February 12, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 29, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on December 29, 2025. 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 December 29, 2025. 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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Feb 12 2026: Some cleaning has been completed; however, grease and food debris remain around the cook line, in the hallway, and in hard-to-reach areas surrounding the dishwashing area.Clean and sanitize the aforementioned areas. Previous violation. The facility was dirty, dried food debris and grease were observed throughout the facility including the kitchen, dry storage, hallway and sushi bar. significant build up were observed on the floor under equipment's, and hard to reach areas.Clean and sanitize the entire facility.
  2. Demand 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 calibrated pH meter or pH test strips were not available on site to verify the acidity of sushi rice as required.Obtain a calibrated pH meter or pH test strip. Ensure to verify that sushi rice reaches the required acidity (< 4.6 pH) before service.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Ready-to-eat foods (vegetables and ice cream) were stored below raw meat and fish products in the kitchen cooler and upright cooler located in the hallway. Store raw meat and fish products below ready-to-eat foods at all times to prevent cross-contamination.2. The upper cooling compartment of the sushi prep cooler also contained plastic-wrapped cut vegetables stored together with raw meat. Separate raw fish and meat from ready to eat foods and vegetable Store raw meat and fish products below ready-to-eat foods or in designated section of the cooler at all times to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Raw fish was observed thawing on a prep counter table in the kitchen. Temperature of the fish was measured at -1 degree Celsius.The fish was transfer to the cooler during the inspection. thaw frozen foods using one of the following approved methods:- Under refrigeration at <4 degrees Celsius - Completely submerged under running cold water- As part of the cooking process, where the food is cooked immediately after thawing- In a microwave, provided the food is cooked immediately after thawing.2. Shiitake mushrooms were soaking in water at room temperature in the dry storage room. Temperature was at 23 C. The mushrooms were discarded. Soaking of mushroom must be completed under refrigeration at -4 degrees Celsius or below.3. Rice was left soaking at room temperature. Soaking of rice must be completed under refrigeration at 4 degrees Celsius or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A heavily pitted cutting board with deep grooves was being used as a splash guard for the dishwashing machine to prevent water from splashing onto the wall.Remove the damaged cutting board and discontinue its use as a splash guard as this cannot be effectively cleaned and sanitized.2. The dishwasher was leaking causing water to pull on the floor.Identify and fix the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility was dirty, dried food debris and grease were observed throughout the facility including the kitchen, dry storage, hallway and sushi bar. significant build up were observed on the floor under equipment's, and hard to reach areas.Clean and sanitize the entire facility.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen requires a thorough cleaning, including all floors, walls, fixtures, shelves, equipment (all surfaces), etc.A comprehensive written cleaning schedule is required, indicating areas/equipment to be cleaned on a daily, weekly, and monthly basis.Please notify me when this has been completed.

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