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Sushi Bistro

208 Caribou Street Banff AB T1L 1B4 · Food - General

Official record from Alberta →

Inspection summary

Sushi Bistro has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on March 11, 2026, recorded 9 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 3 separate inspections, most recently on March 11, 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 2 times across 2 separate inspections, most recently on March 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on November 9, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 14 times across 7 separate inspections, most recently on March 11, 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?

  • 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 7 times across 5 separate inspections, most recently on March 11, 2026. 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.

7 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were not being kept in a sanitizer solution and were left wet on the counter. - 100ppm bleach solution was made to keep cloths in. Please ensure cloths are kept in the solution or used once then washed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • left sliding door refrigerator was warm, IR thermometer was reading around 9C which was consistent with thermometer inside the fridge.- Product was moved from this fridge. Do not use this fridge to store high-risk products until it can hold temperatures below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of raw chicken was observed thawing at room temperature. Surface temperature was at 4C. Chicken was moved into the fridge below 4C. - Please ensure all foods are thawed using an appropriate method such as in the fridge below 4C, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water tap at the hand sink was turned off due to a drip. - Please repair the hot water, ensure all hand sinks are supplied with both hot and cold running water.
    • 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 front counter cupboards and shelf holding the garbage can were made of wood, the wood is chipping and the seal has worn exposing raw materials.- Please re-seal/re-paint any raw wood materials, ensure they are all smooth, impervious to moisture, and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover over the dishwasher was cracked and repaired with tape. - Tape is not an adequate solution, please repair the cover so that the light cover so that is shatterproof.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front counters by the hand sink are chipped exposing raw wood. - Repair or replace the raw wood areas of the counters, ensure they are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the shelves in the stand-up pop cooler are rusted and can no longer be cleaned. - Please repair or replace the shelves, ensure all surfaces are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require additional cleaning: - By the flour bins- Behind and in-between equipment - Brown storage shelf in the backPlease clean these areas.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some fried tempura products were out without means of temperature control. Products were "cooling" and had been out for about 2 hours, were moved to the fridge. - Please ensure products are cooled from 60C-20C within 2 hours and 20C-4C within 4 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front counters by the hand sink are chipped exposing raw wood. - Repair or replace the raw wood areas of the counters, ensure they are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezers in the back had broken handles and were duct taped. - Repair or replace the freezers, ensure they are in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the shelves in the stand-up pop cooler are rusted and can no longer be cleaned. - Please repair or replace the shelves, ensure all surfaces are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some flour/food debris in the back dry storage area and in hard-to-reach corners of the facility - Please thoroughly clean these areas.
  3. Monitoring Inspection

    4 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?
      • Front counters by the hand sink are chipped exposing raw wood. - Repair or replace the raw wood areas of the counters, ensure they are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezers in the back had broken handles and were duct taped. - Repair or replace the freezers, ensure they are in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the shelves in the stand-up pop cooler are rusted and can no longer be cleaned. - Please repair or replace the shelves, ensure all surfaces are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some flour/food debris in the back dry storage area. - Please thoroughly clean this area.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some raw meats were stored overtop of cooked tempura vegetables in the line cooler. - Raw meats were moved, please ensure that raw products are not stored overtop of ready-to-eat products to prevent 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?
      • Front counters by the hand sink are chipped exposing raw wood. - Repair or replace the raw wood areas of the counters, ensure they are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezers in the back had broken handles and were duct taped. - Repair or replace the freezers, ensure they are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some flour/food debris in the back dry storage area. - Please thoroughly clean this area.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tempura shrimp and sweet potatoes were out on the counter without means of temperature control. - These were recently fried and were moved to the refrigerator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front counters by the hand sink are chipped exposing raw wood. - Repair or replace the counters, ensure they are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezers in the back had broken handles and were duct taped. - Repair or replace the freezers, ensure they are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some flour/food debris in the back dry storage area. - Please thoroughly clean this area.
  6. 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?
      • Light cover in the back of the kitchen was cracked and missing pieces.- Repair or replace the cover, ensure all lights have shatterproof covers.
  7. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken in the fridge was thawing over top of ready-to-eat products such as tomatoes. - Meat was moved to the bottom shelf. Ensure all raw products are stored below ready-to-eat products to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spoon for the tempura bits was left inside the bin with the handle covered in the product. - Handle was removed during the inspection, ensure the handle is outside of the product to prevent contamination from hands into the product.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer bottles were unlabeled. - Ensure all chemicals are labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available to test concentration of sanitizers. - Acquire appropriate 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?
      • Light cover in the back of the kitchen was cracked and missing pieces.- Repair or replace the cover, ensure all lights have shatterproof covers.

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