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Sushi Hoshiko

338 - 8338 18 Street SE Calgary AB T2C 4E4 · Food - General

Official record from Alberta →

Inspection summary

Sushi Hoshiko has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 9, 2025. The most recent inspection, on December 10, 2025, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on December 9, 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 2 times on December 9, 2025. 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 once on December 9, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Initial Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sushi coolers were not turned on-all refrigeration must be 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap or paper towel dispenser at the sink in the dishwashing area.The dishwashing person needs to wash their hands after handling dirty dishes and before putting away clean dishes.-install soap and paper towel dispensers
    • 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) Plumbing at the dishwasher was connected to the floor drain.2) Plumbing at the ice machine did not have an air gap and didn't appear to be built according to Code; the floor tiles had been removed/dug to allow for a p-trap and then "fixed" with a stainless-steel cover and secured with silicone.--the above items were referred to City Safety Codes Officers.3) The tiled floor was "repaired" with stainless cover and silicone in place. -repair the floor properly. This is not a proper fix or solution.4) There were holes in the stainless steel counter.-repair the holes. 5) The dishwashing area did not have a proper shelf AND it was sloped that would allow water to run on the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were no prep coolers on the cooking line.

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