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Sushi Bistro Anzu

2 - 1721 Centre Street NW Calgary AB T2E 2S3 · Food - General

Official record from Alberta →

Inspection summary

Sushi Bistro Anzu has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on October 13, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 3 separate inspections, most recently on October 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 1, 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?

  • 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 August 6, 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 15 times across 5 separate inspections, most recently on October 13, 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 5 times across 4 separate inspections, most recently on October 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lid was cracked for the container where tempura flour was stored. Food storage containers must be maintained in good repair to ensure food is protected from contamination. Repair/replace the lid.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The pH test strips were not working. The instructions on the packaging appeared to be in Chinese and the operators did not know how to use them. Obtain new pH test strips and ensure staff are aware on how to test the sushi rice.
    • 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 - noted on October 1, 2026*Several countertops are taped and or peeling. - The shelves above the dishwashing area - The front counter where the cooked rice was stored - The counter on the left side of the grey cooler - All surfaces must be smooth, easy to clean and non-absorbent. Tape accumulates dirt and cannot be cleaned and sanitized. Please remove tape and fix properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was dust accumulation on the ceiling. Thoroughly clean the ceilings to remove dust. Ensure the ceiling are regularly cleaned. 2. There was food residue on the wall to the left of the grill line. Thoroughly clean the wall and ensure the walls are regularly cleaned to remove food residue. 3. There was dust accumulation along the pipes to the left of the grill line. Thoroughly clean the pipes and ensure they are cleaned on a regular basis.4. The office area was cluttered with several items.Reorganize the area to facilitate cleaning and pest monitoring.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No traces of chlorine were detected in the sanitizer spray bottle. Ensure the sanitizer solution is made daily and confirm the concentration using the chlorine test strips. The operator remade the sanitizer solution at the time of the inspection and measured 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The lid was cracked for the container where tempura flour was stored. Food storage containers must be maintained in good repair to ensure food is protected from contamination. Repair/replace the lid.
    • 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?
      • Pest control records were not available for review. The operators stated they are conducting pest monitoring assessments themselves. Pest control documentation must be completed on a monthly basis and must be retained onsite and made available upon the request of a Public Health Inspector. An AHS pest control monitoring template was provided to the operator via email along with this inspection report.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The pH test strips were not working. The instructions on the packaging appeared to be in Chinese and the operators did not know how to use them. Obtain new pH test strips and ensure staff are aware on how to test the sushi rice.
    • 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 - noted on October 1, 2026*Install light covers or verify the light source are shatterproof and provide confirmation to the undersigned health inspector. At least 3 ceiling lights in the back kitchen and the soup service area were missing light covers.Install light covers or shatterproof lighting.
    • 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 - noted on October 1, 2026*Several countertops are taped and or peeling. - The shelves above the dishwashing area - The front counter where the cooked rice was stored - The counter on the left side of the grey cooler - All surfaces must be smooth, easy to clean and non-absorbent. Tape accumulates dirt and cannot be cleaned and sanitized. Please remove tape and fix properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Outstanding violation - noted on October 1, 2026*Heavy accumulation of dust observed on the exterior and interior of hood ventilation unit. - Clean and maintain in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was dust accumulation on the ceiling. Thoroughly clean the ceilings to remove dust. Ensure the ceiling are regularly cleaned. 2. There was food residue on the wall to the left of the grill line. Thoroughly clean the wall and ensure the walls are regularly cleaned to remove food residue. 3. There was dust accumulation along the pipes to the left of the grill line. Thoroughly clean the pipes and ensure they are cleaned on a regular basis.4. The office area was cluttered with several items.Reorganize the area to facilitate cleaning and pest monitoring.
  3. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach and detergent were mixed to prepare a sanitizer solution. - Do not mix bleach and detergent. Chlorine sanitizer solutions must be made to 100 ppm by mixing half of a teaspoon of bleach per liter of water only. Verify the concentration using chlorine test strips.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a food handler drying their hands with a re-usable cleaning cloth after handwashing. The same cloth was used on a cutting board to sanitize the cutting board after handling raw meat. - Do not use a re-usable towels for hand drying. Hands must be dried with single use paper towels to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour being stored in a non-food grade container. Please replace and only store foods in food grade containers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The temperature during the sanitation cycle of the high-temperature dishwasher is not being monitored. The temperature must be monitored/verified daily to ensure adequate sanitation is being achieved. A minimum temperature of 71C is required at dish level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At least 3 ceiling lights in the back kitchen and the soup service area were missing light covers.Install light covers or shatterproof lighting.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several countertops are taped and or peeling. - All surfaces must be smooth, easy to clean and non-absorbent. Tape accumulates dirt and cannot be cleaned and sanitized. Please remove tape and fix properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulation of dust observed on the exterior of hood ventilation unit. - Clean and maintain in a clean and sanitary condition at all times.
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour being stored in a non-food grade container. Please replace and only store foods in food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packages of frozen chicken and beef were left out in room temperature to thaw. - Do not thaw in room temperature. Must use one of the following approved methods of thawing:- In the cooler ahead of time- under running cold water- during cooking process- in the microwave if being cooked or consumed immediately after
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature of the high-temperature dishwasher, at dish level was measured at between 61-65 degrees Celsius on several tries. - Service the dishwasher. The minimum required temperature during the sanitation cycle of the dishwasher must be 71 degrees Celsius at dish level. - All dishes and utensils must be washed, rinse and sanitized manually until the dishwasher is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The temperature during the sanitation cycle of the high-temperature dishwasher is not being monitored. The temperature must be monitored/verified daily to ensure adequate sanitation is being achieved. A minimum temperature of 71C is required at dish level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several countertops are taped and or peeling. - All surfaces must be smooth, easy to clean and non-absorbent. Tape accumulates dirt and cannot be cleaned and sanitized. Please remove tape and fix properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At least 3 ceiling lights in the back kitchen and the soup service area were missing light covers.Install light covers or shatterproof lighting.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulation of dust observed on the exterior of hood ventilation unit. - Clean and maintain in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several hard-to-reach areas such as wall floor joints, under shelving, under dishwashing sinks had and accumulation of dirt and food debris.Clean and maintain in a clean and sanitary condition.
  5. Monitoring Inspection

    3 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?
      • One staff was wearing the same pair of gloves washing dishes, handling foods, and move items.Ensure proper hand hygiene is practiced. Glove use does not neglect hand washing. Hands must be washed between tasks. Also,a new pair of gloves must be used between tasks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling lights in the back kitchen and the soup service area were missing light covers.Install light covers or shatter guards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas behind the freezers and under shelves were dirty.Clean.

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