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Sushi In

3 - 2711 17 Avenue SW Calgary AB T3E 0A6 · Food - General

Official record from Alberta →

Inspection summary

Sushi In has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 3, 2024. The most recent inspection, on January 27, 2026, recorded 1 infraction.

2 of 8 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: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 8 times across 5 separate inspections, most recently on January 7, 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 2 times across 2 separate inspections, most recently on January 6, 2024. 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 January 3, 2024. 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 8 times across 6 separate inspections, most recently on January 27, 2026. 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 7 times across 4 separate inspections, most recently on January 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

8 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in below mentioned areas:Under dishwashing sinkson the floor in front of the standup coolers at the back.all hard-to reach areas.*Please clean indicated areas.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Damp cleaning cloths were observed stored on the counters. Staff were instructed to store cleaning cloths submerged in a sanitizer bucket between uses. The sanitizer solution was measured above 200 ppm chlorine (paper bleached out); guidance was provided on preparing a 100 ppm solution. A fresh sanitizer solution was prepared and verified at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In two standup coolers located in the back storage area near the dishwashing area, raw meat was observed stored above vegetables, ready‑to‑eat foods, and cooked foods. Staff were instructed to store raw meat on the bottom shelves at all times to prevent cross‑contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in below mentioned areas:Under dishwashing sinkson the floor in front of the standup coolers at the back.all hard-to reach areas.*Please clean indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food in the top section of prep coolers were stored on top of other containers of food.This practice moves the food further away from the cold section of the cooler.Do not stack foods. Do not double insert.Use prep line coolers exactly how they are intended for use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentration is not being checked.Use test strips to check dishwasher sanitizer concentration daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink obstructed again.During this follow-up inspection the hand wash sink contained utensils and dishes.Do not store anything inside the hand washing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape used on sections of wood around prep sink.Do not use duct tape on equipment in food prep areas as it is sticky and not easily cleanable.Any wood surfaces in food areas must be treated / finished so that it is cleanable and non-porous.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food in the top section of prep coolers were stored on top of other containers of food.This practice moves the food further away from the cold section of the cooler.Do not stack foods. Do not double insert.Use prep line coolers exactly how they are intended for use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine detected in dishwasher rinse water.Dishes were not being sanitized.Instructed to manually sanitize dishes and service the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentration is not being checked.Use test strips to check dishwasher sanitizer concentration daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink obstructed.Sink contained a water pitcher.Do not store anything inside the hand washing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape used on sections of wood around prep sink.Do not use duct tape on equipment in food prep areas as it is sticky and not easily cleanable.Any wood surfaces in food areas must be treated / finished so that it is cleanable and non-porous.
  6. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not adequately cleaning and sanitizing utensils; Dishwasher detergent was empty, and the sanitizer line was clogged. A concentration of 0 ppm was measured following the sanitizing cycle. Contact the dishwasher technician to service the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer concentration and hot and cold unit temperature logs are not being monitored and documented.Develop a chart and ensure dishwasher sanitizer concentration, hot and cold unit temperature logs and recorded on a daily basis.
    • 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?
      • Recurring violation:Pest control record was not available.Previous violation:No pest control checklist available.- Pest control is managed by operator and will be sent a pest control checklist. Please complete the checklist at least once a month and keep onsite for recordkeeping.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) No pH test strip to measure the acidified sushi rice.2) No written procedure available to verify the preparation steps of acidified sushi rice.Obtain pH test strip to measure the acidified sushi rice.Develop a written recipe to prepare acidified sushi rice and ensure it is available upon request by an executive officer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and scratched surfaces were noted on the prep cooler cutting boards and cutting boards used to prepare sushi rice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) There was an accumulation of dirt, grease deposits, food debris and other residues on kitchen surfaces, including, the floors throughout and under equipment, hard to reach areas, the ventilation canopy and filters, and the top of the dishwasher.2) Handwashing sink was dirty.3) There was an accumulation of grease, dust and food debris on the surfaces of bulk food storage containers.4) The interior of the refrigerator adjacent to the ventilation canopy was dirty and blood splatter from meat was observed on the surfaces.Previous violations:Update June 16, 2023:- Remaining area for thorough cleaning is between equipment on the cookline.Thorough deep cleaning needed:- Grease accumulation between and under the equipment along the cookline.Please clean this areas and ensure regular cleaning is done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cleaning schedule was not available.2) Items underneath the 2-comp sink and dishwashing area were disorganized.- Develop written sanitation procedures.- Ensure the indicated areas are being kept organized to allow for proper cleaning.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Rice scoops were stored in water that measured 21 degrees Celsius.2) Scoops without handles were stored in the bulk food containers in contact with food ingredients.3) There was inadequate shelving to store food. Soy sauce and vegetable oil boxes were stored on the floor adjacent to the men’s and women’s washroom. - Perishable foods must be stored at 4 degrees Celsius or colder or 60 degrees Celsius or above at all times.- Scoops were promptly kept in ice.- Scoops without handles were promptly removed.Obtain scoops with ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Food items such as shrimp, noodles and pork stored in the food preparation cooler inserts measured 13 degrees Celsius.2) Cooked rice was stored on the counter in a plastic bag. The rice measured 30 degrees Celsius.Foods were discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not adequately cleaning and sanitizing utensils; Dishwasher detergent was empty, and the sanitizer line was clogged. A concentration of 0 ppm was measured following the sanitizing cycle. Contact the dishwasher technician to service the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The sanitizer concentration and hot and cold unit temperature logs are not being monitored and documented.Develop a chart and ensure dishwasher sanitizer concentration, hot and cold unit temperature logs and recorded on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was obstructed with utensils.Ensure handwashing sink is accessible at all times to facilitate cleaning.
    • 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?
      • Recurring violation:Pest control record was not available.Previous violation:No pest control checklist available.- Pest control is managed by operator and will be sent a pest control checklist. Please complete the checklist at least once a month and keep onsite for recordkeeping.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) No pH test strip to measure the acidified sushi rice.2) No written procedure available to verify the preparation steps of acidified sushi rice.Obtain pH test strip to measure the acidified sushi rice.Develop a written recipe to prepare acidified sushi rice and ensure it is available upon request by an executive officer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and scratched surfaces were noted on the prep cooler cutting boards and cutting boards used to prepare sushi rice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) There was an accumulation of dirt, grease deposits, food debris and other residues on kitchen surfaces, including, the floors throughout and under equipment, hard to reach areas, the ventilation canopy and filters, and the top of the dishwasher.2) Handwashing sink was dirty.3) There was an accumulation of grease, dust and food debris on the surfaces of bulk food storage containers.4) The interior of the refrigerator adjacent to the ventilation canopy was dirty and blood splatter from meat was observed on the surfaces.Previous violations:Update June 16, 2023:- Remaining area for thorough cleaning is between equipment on the cookline.Thorough deep cleaning needed:- Grease accumulation between and under the equipment along the cookline.Please clean this areas and ensure regular cleaning is done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cleaning schedule was not available.2) Items underneath the 2-comp sink and dishwashing area were disorganized.- Develop written sanitation procedures.- Ensure the indicated areas are being kept organized to allow for proper cleaning.

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