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Sushi Ginza Japanese Restaurant

276 - 10816 Macleod Trail SE Calgary AB T2J 5N8 · Food - General

Official record from Alberta →

Inspection summary

Sushi Ginza Japanese Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 16, 2024. The most recent inspection, on January 16, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 3 separate inspections, most recently on November 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 3 separate inspections, most recently on November 14, 2024. 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

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dust build-up in the hood vent.-Clean the indicated area to prevent food contamination and fire hazard.
  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Update October 23, 2024:- Most items are off the floor. One area of concern is the stack of food products in bags to the immediate right of the door.- Please ensure raw meat products are stored below and separate from ready-to-eat products.Walk-in freezer needs to be reorganized. Some food products are on the floor due to the disorganization.- Reorganize walk-in freezer and ensure food products are off the floor at least 6 inches.
  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Update October 23, 2024:- Most items are off the floor. One area of concern is the stack of food products in bags to the immediate right of the door.- Please ensure raw meat products are stored below and separate from ready-to-eat products.Walk-in freezer needs to be reorganized. Some food products are on the floor due to the disorganization.- Reorganize walk-in freezer and ensure food products are off the floor at least 6 inches.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update October 23, 2024:- Cleaning has improved slightly but still needs attention below, inside, on the sides, and behind the deep fryer equipment.- Ensure a deep clean is performed.Update October 16, 2024:- Heavy accumulation of grease and debris behind, below, and between kitchen cooking equipment at the main cook line.- Clean all affected areas and ensure regular cleaning is performed. - Prepare a written cleaning schedule for kitchen staff to follow.-Visible dust were observed on the walls and ceilings above the ventilation canopy. The accumulation of dust were so heavy during inspection. - Dust was observed on the ceiling in the walk-in cooler.-In between the burner and fryer, under the cooking equipment were dirty. Oil spilage was observed under the fryer-Food debris/Dirt was observed behind the burners, and on the floor.Action required: Please do a detailed cleaning in the indicated areas and kitchen equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update October 23, 2024:- Area still needs to be addressed.Stuck on grime and debris on the tile floor at the sushi bar. Cleaning also needed under the counter space and in harder to reach areas at the sushi bar.- Clean the affected areas and ensure regular cleaning is done.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Sushi rice container at sushi bar was stored on the floor overnight.- Please refrain from storing food on the floor. Keep it off the floor at least 6 inches.2) Paper towels were layered on top of the sushi rice in the container. Paper towels were wet and damp upon opening the lid.- Remove the paper towel as it creates excessive moisture when the lid is shut.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Walk-in freezer needs to be reorganized. Some food products are on the floor due to the disorganization.- Reorganize walk-in freezer and ensure food products are off the floor at least 6 inches.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Stuck on grime and debris on the tile floor at the sushi bar. Cleaning also needed under the counter space and in harder to reach areas at the sushi bar.- Clean the affected areas and ensure regular cleaning is done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update October 16, 2024:- Heavy accumulation of grease and debris behind, below, and between kitchen cooking equipment at the main cook line.- Clean all affected areas and ensure regular cleaning is performed. - Prepare a written cleaning schedule for kitchen staff to follow.-Visible dust were observed on the walls and ceilings above the ventilation canopy. The accumulation of dust were so heavy during inspection. - Dust was observed on the ceiling in the walk-in cooler.-In between the burner and fryer, under the cooking equipment were dirty. Oil spilage was observed under the fryer-Food debris/Dirt was observed behind the burners, and on the floor.Action required: Please do a detailed cleaning in the indicated areas and kitchen equipment.

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