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Sushi Boat

806 Crowfoot Crescent NW Calgary AB T3G 4S3 · Food - General

7 inspections

  1. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were stored on the counter at the back kitchen area.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.2. There was no sanitizer solution available at the back kitchen area.3. There was no sanitizer solution at the front sushi prep area. The staff prepared a sanitizer solution at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A food handler was touching their phone while wearing a glove at the cook line without washing their hands afterwards.2. A food handler returned from a smoke break and began touching food items and surfaces without washing their hands upon re‑entering the kitchen.Food handlers were instructed to wash their hands immediately after hands become contaminated.Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after smoking, snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labelled to identify their contents.Clearly label the sanitizer spray bottles to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation cited on February 13, 2026:1. Deep fried tempura roll was stored on the counter at the deep fryer with a temperature of 33°C.Food discarded.2. Tempura batter was stored at the deep fryer area at 20°C.Food discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violations cited on February 11, 2026:1. There was no probe thermometer available to verify the internal temperature of food items.2. There was no waterproof thermometer to verify the dishwasher.Provide a probe thermometer for check the internal temperature of the food and a waterproof thermometer to verify the temperature of the dishwasher.Previous violation:No probe thermometer available.Provide a probe thermometer.March 6, 2025: Repeat Violation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwashing sink faucet was not properly secured as the faucet head was detached.Fix the handwashing sink faucet.2. There was no soap in the staff washroom. (Corrected During Inspection).3. Paper towel dispenser in the staff washroom was empty. (Corrected During Inspection).Additional soap and paper towel were available and the paper towel dispenser was promptly restocked.
    • 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?
      • Th back exit door was partially opened. There was no screen door installed on the back exit door.Install a screen door on the back exit door to allow ventilation and prevent the entry of pest.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food handler demonstrated lack of knowledge in food safety.Link to the recognized food safety certificate courses, Alberta food safety basics interactive course, and home study in food safety in traditional Chinese were provided.
    • 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. Acoustic ceiling tiles were installed in the food handling area.2. Ceiling tile was peeling off in the food handling area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Seran wrap and rubber were wrapped around the handle of the knife.Remove the wrap so the handle is smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation cited on February 11, 2026:1) Grease, food debris and dust build-ups were on the kitchen floors' in hard-to-reach areas. 2) Grease buildup was noted underneath the deep fryer and equipment at the ventilation canopy.3) Dust buildup was noted on the kitchen ceiling.4) Grease deposits and other residues were accumulated on the ventilation canopy filters.5) Food debris were noted on the shelves in the kitchen area.6) Food debris buildups were noted behind the 3-door freezer and underneath the sushi boat system and around the sushi boat plumbing system.1 to 6): Clean the indicated areas.Previous violation:Debris and dust build-up on kitchen floors' in hard to reach areas. Thoroughly clean these areas.
  2. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were stored on the counters and were being used to wipe food handlers’ hands.2. No sanitizing bucket was available at the cookline.A fresh chlorine sanitizer bucket was prepared at 100 ppm, and the cleaning cloths were placed in the sanitizer solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were observed washing their hands while wearing gloves and using wet used cleaning cloths stored on the preparation cooler cutting board to dry their hands.The food handler was instructed to immediately remove their gloves and wash their hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Numerous single-use plastic containers without a handle were stored inside the bulk food bins.2. Scoop was stored inside the bulk flour container with the handle stored in direct contact with the flour.3. An insert was stored inside the jasmine rice bagThe containers, scoop, and insert were promptly removed.Obtain scoops that have handles.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labelled to identify their contents.Clearly label the sanitizer spray bottles to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violations cited on February 11, 2026:1. There was no probe thermometer available to verify the internal temperature of food items.2. There was no waterproof thermometer to verify the dishwasher.Provide a probe thermometer for check the internal temperature of the food and a waterproof thermometer to verify the temperature of the dishwasher.Previous violation:No probe thermometer available.Provide a probe thermometer.March 6, 2025: Repeat Violation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frozen uncooked raw chicken wings were stored on the shelve at the stove grill to thaw with an internal temperature of -1°C. Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.2. Freshly made batter was stored on the insert handle at the deep fryer. Batter was stored in the prep cooler. Ensure batter is portioned in an ice bath and store the remaining in the cooler.3. The preparation cooler at the sushi preparation area measured between 4.8°C to 6°C.Fix the cooler to measure 4°C or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwashing sink faucet was not properly secured as the faucet head was detached.Fix the handwashing sink faucet.2. There was no soap in the staff washroom. (Corrected During Inspection).3. Paper towel dispenser in the staff washroom was empty. (Corrected During Inspection).Additional soap and paper towel were available and the paper towel dispenser was promptly restocked.
    • 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?
      • Th back exit door was partially opened. There was no screen door installed on the back exit door.Install a screen door on the back exit door to allow ventilation and prevent the entry of pest.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food handler demonstrated lack of knowledge in food safety.Link to the recognized food safety certificate courses, Alberta food safety basics interactive course, and home study in food safety in traditional Chinese were provided.
    • 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. Acoustic ceiling tiles were installed in the food handling area.2. Ceiling tile was peeling off in the food handling area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Seran wrap and rubber were wrapped around the handle of the knife.Remove the wrap so the handle is smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation cited on February 11, 2026:1) Grease, food debris and dust build-ups were on the kitchen floors' in hard-to-reach areas. 2) Grease buildup was noted underneath the deep fryer and equipment at the ventilation canopy.3) Dust buildup was noted on the kitchen ceiling.4) Grease deposits and other residues were accumulated on the ventilation canopy filters.5) Food debris were noted on the shelves in the kitchen area.6) Food debris buildups were noted behind the 3-door freezer and underneath the sushi boat system and around the sushi boat plumbing system.1 to 6): Clean the indicated areas.Previous violation:Debris and dust build-up on kitchen floors' in hard to reach areas. Thoroughly clean these areas.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available.Provide a probe thermometer.March 6, 2025: Repeat Violation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and dust build-up on kitchen floors' in hard to reach areas. Thoroughly clean these areas.
  4. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dried food debris noted on the meat slicer that was used for slicing the beef for Beef Tataki.Clean and sanitize the meat slicer every 2 hours.March 5, 2025: Repeat Violation.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The food handler was observed returning to food handling after taking a break outside without replacing their disposable gloves and preforming hand hygiene.Ensure that gloves are replaced, and hands are washed before resuming food handling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of pork and chicken were above the sauces and vegetables.Store raw meat in a safe manner to prevent contamination.March 6, 2025: Repeat Violation.Raw meat was stored directly above produce and cooked foods in the black refrigerator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available.Provide a probe thermometer.March 6, 2025: Repeat Violation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Spray nozzle was attached to the sushi bar handwash sink. Remove spray nozzle and handwash sink is for handwashing only.March 6, 2025: Repeat Violation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two kitchen lights were burnt out.Repair the light fixtures.March 6, 2025: Repeat Violation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No hot water at two of the prep sinks at the sushi bar.Repair the prep sink faucets. Ensure that there is always hot and cold running water.March 6, 2025: Repeat Violation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up on the floor underneath the two-compartment sink2) Dust build-up on the light and pipes by the sushi bar entrance.3) Debris and dust build-up on kitchen floors' in hard to reach areas. 1 to 3) Clean these areas.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dried food debris noted on the meat slicer that was used for slicing the beef for Beef Tataki.Clean and sanitize the meat slicer every 2 hours.
    • 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?
      • Sushi rice pH was not checked. No pH test strips or meter available. Provide pH test strips or meter to test the sushi rice pH.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of pork and chicken were above the sauces and vegetables.Store raw meat in a safe manner to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Shrimp and yam tempuras underneath the heat lamp was measured at 35.7 degrees C. One of the light bulbs was burnt out. Discarded the tempuras. 2) Sushi prep cooler:Containers of tuna and other fishes were placed in the prep cooler insert. No direct cold air from the cooler. Tuna @ 7.7 degrees C and Salmon @ 7.3 degrees C. Store the fish directly in the prep cooler inserts.3) Sushi bar cooler:Salmon @ 6.8 degrees C. and Shrimp @ 6.0 degrees C. Store perishable foods at 4 degrees C or below or at 60 degrees C or higher. 4) No probe thermometer available.Provide a probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No paper towels at the sushi bar handwash sink. Provide the paper towels for handwashing.  2) Spray nozzle was attached to the sushi bar handwash sink. Remove spray nozzle and handwash sink is for handwashing only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two kitchen lights were burnt out and one of the lights was missing a cover. Fix the lights.
    • 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) Holes noted underneath the dishwasher.2) No hot water at one of the prep sinks at the sushi bar.Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Saran wrap was used to wrap the prep cooler cutting board.Remove the saran wrap and clean and sanitize the cutting board when it gets dirty.2) Sauce container lids were cracked along the edges. Replace all broken lids. 3) Dishwasher was leaking, water pooled on the floor. Fix the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up on the floor underneath the two-compartment sink2) Dust build-up on the light and pipes by the sushi bar entrance.3) Debris and dust build-up on sushi bar and kitchen floors' hard to reach areas. 1 to 3) Clean these areas.
  6. Demand Inspection

    6 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?
      • Staff was not following the process, not very busy during weekdays lunches. Sushi on the boats were not tracked.Please provide a new process if the old process is not being used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • December 12, 2023, inspection:Heat lamp was not turned. Shrimp tempuras were measured at 27 degrees C. One of the heat lamp light bulbs were not working. Fix the heat lampPrevious inspectionShrimp tempuras underneath the heat lamp were measured at 31.7 degrees C.Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
    • 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) Unfinished shelf at the sushi bar and above the main kitchen line.2) Unfinished floor at the kitchen dry storage closet. 1 to 2) Finish these items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two kitchen lights were burnt out and one of the lights was missing a cover. Fix the lights.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives handles were wrapped in plastic saran wrap at the sushi barDo not wrap any handles.Wash and sanitize handles when they get dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up on the floor underneath the two-compartment sink2) Dust build-up on the light and pipes by the sushi bar entrance.3) Debris and dust build-up on sushi bar and kitchen floors' hard to reach areas. 4) Dust on kitchen light cover and air vent.1 to 4) Clean these areas.
  7. Monitoring Inspection

    7 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?
      • Sushi on the boats were not tracked.Please provide a new process if the old process is not being used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Microwave was stored above the kitchen mop sink. Relocate the microwaved.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sushi fish was not stored directly in the prep cooler inserts. Salmon was measured at 8.3 degrees C.., fish roes were measured at 10.0 degrees C. and tuna was measured at 7.5 degrees C. 2) Shrimp tempuras underneath the heat lamp were measured at 31.7 degrees C.1 to 2) Store perishable foods at 4 degrees C or below or at 60 degrees C or higher. 3) No probe thermometer in the kitchen. Provide a probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sushi bar handwash sink was used to prepare food. Use this designated handwash sink for handwashing or move the soap and paper towels dispensers to one of the two sinks.
    • 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) Grease trap was leaking grease onto the floor and rust noted on the bottom of the grease trap.Replace the grease trap underneath the two-compartment sink.2) Unfinished shelf at the sushi bar. 3) Unfinished floor at the kitchen dry storage closet. 2 to 3) Finish these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up on the floor underneath the two compartment sink2) Dust build-up on the light and pipes by the sushi bar entrance.1 to 2) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Aluminum foil was used to line the kitchen shelves. 2) Plastic saran wrap was used to wrap the prep cooler cutting board. 1 to 2) Remove the materials and clean the surfaces when they get dirty.