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Sushi Hiro

727 5 Avenue SW Calgary AB T2P 0N2 · Food - General

Official record from Alberta →

Inspection summary

Sushi Hiro has been inspected 2 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on February 12, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on April 12, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on February 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on February 12, 2026. For example: 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?

  • 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 once on April 12, 2024. 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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was being stored in the ice well at the bar. Please ensure the ice scoop is stored outside of the ice well in a clean and sanitary manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the bar hand washing sink was empty. Please restock the dispenser with paper towels. Please ensure that all hand-washing sinks are always stocked with liquid hand soap, paper towels, and running hot/cold water to ensure proper hand washing by food handlers.
    • 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?
      • The facilities food handling permit was not posted in the facility. Please print and post a copy of the facilities valid food handling permit in a location that is visible to the public.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine sanitizer was tested in the kitchen and a concentration of 10ppm was detected. The solution was dumped and remixed, when tested the new solution was tested a concentration of 100ppm was detected. Please ensure the chlorine surface sanitizers are mixed to 100ppm to be effective.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The plastic wraps on the bamboo mats was being changed daily. The saran wrap must be replaced every 2 hours and each time there is contact with a different fish species.
    • 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?
      • The facilities food handling permit was not posted in the facility. Please print and post a copy of the facilities valid food handling permit in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update: August 31st, 2023: some hot plates had been obtained; however, egg cartons are still being used. Please discard the egg cartons and use a hot plate that is smooth, cleanable, and impervious to moisture. Update February 28, 2023:- Operator has ordered new hot plates for the facility and awaiting shipment. Egg carton (flats) were present in the kitchen. Operator said that these were used as hot plates.Discard the egg cartons as they are not a cleanable surface. Obtain hot plates that are smooth, non-absorbent to moisture, and easy to clean.

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