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Sushi BBQ Inn

1222 16 Avenue NW Calgary AB T2M 0K9 · Food - General

Official record from Alberta →

Inspection summary

Sushi BBQ Inn has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on July 15, 2026, recorded 10 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 22 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 6 times across 5 separate inspections, most recently on July 15, 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 5 times across 3 separate inspections, most recently on July 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on July 15, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 across 2 separate inspections, most recently on July 15, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 11 times across 5 separate inspections, most recently on July 15, 2026. 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.

6 inspections

  1. Risk Management Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The handwashing sinks located in the middle and at the end of the sushi preparation area are close to food handling activities.- Install a splash guard to prevent contamination of food and food-contact surfaces
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Buckets of ice cream stored in the chest freezer were observed uncovered.- Cover the bucket of ice cream2. Fish were observed stored without packaging or protective covering directly on shelving in the walk-in freezer. The fish were touching with other food items stored in the freezer.- Store fish in appropriate food safe packaging or covered containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer from the dispenser for food contact surfaces measured over 1000 ppm.Adjust the concentration of chlorine-based sanitizer dispensed to 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The door seal on the upright display cooler was missing. The temperature inside the cooler was measured at 8C.Move all foods to a properly functioning cooler. Replace the door seal and repair the cooler. Ensure the cooler is capable of maintaining temperature at 4C or below
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Update July 14th 2026: The dishwasher in the kitchen has been repaired. The glasswasher was still undergoing repairs at the time of inspection. - Until the glasswasher is repaired and operational, use the kitchen dishwasher for all dishwashing, including washing glasses from the bar.1. The mechanical dishwasher located in the kitchen was tested three times. Chlroine sanitizer concentrations measured 0 ppm. 2. The glasswasher was tested and chlorine sanitizer measured 0 ppm. - Discontinue use of the dishwashers until repaired and able to maintain sanitizing concentration of 100 ppm chlorine. Use single service utensils for customer service till it is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink located in the middle of the sushi preparation area was obstructed by a cart. - Remove the cart and maintain unobstructed access to the handwashing sink 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?
      • Repeat violation cited July 15th 2026:1. Mouse droppings were observed in the bar area and behind the ice machine.- Safely clean all the mouse droppings and clean/sanitize all areas affected by mouse excrement.2. The back screen door was torn and repaired with tape.- Repair or replace the back screen door. Previous violation: 1. Mouse droppings were observed along the bar, ice machine and dining area.2. Back screen door has holes and gap under the screen door. Corrective action1. Clean mouse droppings.2. Have the screen replaced and replace the weather strip under the screen door.
    • 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 washroom door opens to the area where the ice machine is stored. The washroom door was left open at the time of inspection.- Install a self-closing device on the washroom door. The door must be kept closed at all times.2. The cabinet door beneath the handwashing sink located in the hallway leading into the kitchen was broken.- Repair the broken door.3. Cardboard was being used as a liner on floors and shelving.- Remove all cardboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The white cutting boards on the prep coolers had deep grooves making them uncleanable.- Resurface or replace the cutting boards to ensure food-contact surfaces are smooth, non-absorbent, and easily cleanable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The dry storage and the bar area was cluttered.Organize the indicated areas and ensure foods are stored at least 6'' above the floor.2. Grime and food debris were observed on the floor throughout the facility. Clean and sanitize the floor
  2. Monitoring Inspection

    12 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several open jugs of water and a bin of ice were observed stored directly beside the handwashing sink located in the hallway leading into the kitchen.The jugs and bin were emptied and removed from the handwashing sink. Ensure that food or utensils are stored away from the handwashing sink to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The handwashing sinks located in the middle and at the end of the sushi preparation area are close to food handling activities.- Install a splash guard to prevent contamination of food and food-contact surfaces
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Buckets of ice cream stored in the chest freezer were observed uncovered.- Cover the bucket of ice cream2. Fish were observed stored without packaging or protective covering directly on shelving in the walk-in freezer. The fish were touching with other food items stored in the freezer.- Store fish in appropriate food safe packaging or covered containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer from the dispenser for food contact surfaces measured over 1000 ppm.Adjust the concentration of chlorine-based sanitizer dispensed to 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Commercially sliced ginger was observed stored at room temperature after opening. The manufacturer's label indicated that the product must be kept refrigerated after opening.The ginger bucket was transferred to the cooler during the inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The door seal on the upright display cooler was missing. The temperature inside the cooler was measured at 8C.Move all foods to a properly functioning cooler. Replace the door seal and repair the cooler. Ensure the cooler is capable of maintaining temperature at 4C or below
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The mechanical dishwasher located in the kitchen was tested three times. Chlroine sanitizer concentrations measured 0 ppm. 2. The glasswasher was tested and chlorine sanitizer measured 0 ppm. - Discontinue use of the dishwashers until repaired and able to maintain sanitizing concentration of 100 ppm chlorine. Use single service utensils for customer service till it is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink located in the middle of the sushi preparation area was obstructed by a cart. - Remove the cart and maintain unobstructed access to the handwashing sink 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?
      • Repeat violation cited July 15th 2026:1. Mouse droppings were observed in the bar area and behind the ice machine.- Safely clean all the mouse droppings and clean/sanitize all areas affected by mouse excrement.2. The back screen door was torn and repaired with tape.- Repair or replace the back screen door. Previous violation: 1. Mouse droppings were observed along the bar, ice machine and dining area.2. Back screen door has holes and gap under the screen door. Corrective action1. Clean mouse droppings.2. Have the screen replaced and replace the weather strip under the screen door.
    • 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 washroom door opens to the area where the ice machine is stored. The washroom door was left open at the time of inspection.- Install a self-closing device on the washroom door. The door must be kept closed at all times.2. The cabinet door beneath the handwashing sink located in the hallway leading into the kitchen was broken.- Repair the broken door.3. Cardboard was being used as a liner on floors and shelving.- Remove all cardboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The white cutting boards on the prep coolers had deep grooves making them uncleanable.- Resurface or replace the cutting boards to ensure food-contact surfaces are smooth, non-absorbent, and easily cleanable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The dry storage and the bar area was cluttered.Organize the indicated areas and ensure foods are stored at least 6'' above the floor.2. Grime and food debris were observed on the floor throughout the facility. Clean and sanitize the floor
  3. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable clean cloths were observed on the counters. - Have a wet reusable cleaning cloth submerge in sanitizer solutions when they are not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured at 0 ppm. - The staff member made a new sanitizer solution during the inspection. Have a Chlorine sanitizer solution at 100 ppm.
    • 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 records of daily pH testing for sushi rice were available at the time of inspection. - Testing of the pH of sushi rice must be done daily and recorded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. It was observed that a pack of cigarettes was near the front handwashing sink. 2. The scoop handle was observed in the bucket of ice. 3. Jugs of water were stored underneath the paper towel dispenser, posing a risk of contamination from drips or splashes.4. Bowls are being used as a scoop for bulk rice supply. 5. Box of food was observed on the floor in the walk-in fridge. Corrective Action 1. Have personal items separate from food areas.2. Have the handle portion of the scoop sticking out of the bulk ice.3. The jug of water was emptied during inspection and moved to an appropriate storage area.4. Have a proper scoop with a handle.5. All food must be 6" off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strip expired2. pH test strip expired3. Iodine test strip expired4. Quat test strip expired- Have all test strip replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food debris was observed in the front hand-washing sink. - Sink is dedicated to only hand washing purposes.
    • 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?
      • 1. Mouse droppings were observed along the bar, ice machine and dining area.2. Back screen door has holes and gap under the screen door. Corrective action1. Clean mouse droppings.2. Have the screen replaced and replace the weather strip under the screen door.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A 2023 food permit was posted. - Have the new food permit posted.
    • 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 walk-in fridge light intensity is low. 2. Cardboard boxes were being used as shelf liners 3. Cardboard boxes were being used as a floor liner in the scrubbing station4. Staff washroom door was open directly to the kitchen area. Corrective action1. Have the light replaced with a higher level intensity light or add a second light in the walk-in fridge.2. Liner must be easy to clean, non-absorbent and durable.3. Liner must be easy to clean, non-absorbent and durable.4. Install a self closing door for the bathroom
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling in the kitchen is dusty/dirty 2. Extra cleaning is required in the following areas: floors, walls, exterior of food equipmentPlease clean selected areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Front bar hard-to-reach area.2. The ice machine had built up in the interior. 3. No cleaning schedule was available during inspection. 4. The dry storage was cluttered with many miscellaneous items. Corrective action1-2. Have the areas cleaned 3. Develop a cleaning schedule.4. Please remove/declutter/re-organize.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Large pot of beef broth was stored at room temperature. Broth measured 12C. Broth was placed in cooler during inspection. 2. Approximately a dozen dumplings were stored at room temperature. Internal temp measured 12C. Dumplings were cooked during inspection. Please ensure that perishables are maintained under temperature control at all times until they are to be prepared (4C or less when cold temperatures are required or 60C or higher when in hot holding).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling in the kitchen is dusty/dirty 2. Extra cleaning is required in the following areas: floors, walls, exterior of food equipmentPlease clean selected areas
  5. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spoon for portioning the rice was stored in room temperature. - Please store in ice water or wash and sanitize every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Internal temperature of cooked shrimp tempura and fried salmon skin held under the heat lamps were measured at 47-48 degrees Celsius. - Discarded. - Do not hold perishable foods at room temperature. All perishable foods under hot holding must held at a temperature greater than 60C at all times. - Discussed purchasing a hot holding cabinet for this station. in the interim, cook foods to order only.
  6. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed food handler preparing spring rolls on top of chest freezer without the use of a cutting board. - Do not use the chest freezer door as a food contact surface. All food contact surfaces must be cleaned and sanitize prior and after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Internal temperature of cooked shrimp tempura held in room temperature in the main kitchen was measured at 26 degrees Celsius. - Discarded. - Do not hold perishable foods at room temperature. This item was found at 2:53 PM with only a few tables in the restaurant. All perishable foods must be held at a temperature of below 4C or greater than 60C at all times. 2) Tempura foods such as mango in the sushi bar under the heat lamp were measured at 32-33 degrees Celsius. - All foods under hot holding must be maintained at a temperature of above 60 C. - Do not use heat lamp if temperature of foods cannot be maintained at 60C or greater.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of grease behind the charcoal grill. Clean and maintain in a clean and sanitary manner.

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