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Sushi Panda

3220 - 380 Canyon Meadows Drive SE Calgary AB T2J 7C3 · Food - General

Official record from Alberta →

Inspection summary

Sushi Panda has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on January 27, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on January 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 20, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 3 separate inspections, most recently on January 27, 2026. 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 3 times across 2 separate inspections, most recently on March 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 March 17, 2025. 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen fish was thawing at room temperature (still frozen)-thaw all fish and perishable items under cold running water, OR in the cooler overnight.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in the kitchen were lined with tinfoil.-remove tinfoil or other non-durable materials. -all surfaces must be smooth, durable, non-absorbent, and easily washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some hard-to-reach area such as the dry food storage area, corners in the kitchen, under equipment had accumulation of debris. -continue cleaning all areas of the food establishment.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw beef that was stored in a mesh strainer, was thawing in the handwash sink and in direct contact with the basin, which was an unclean surface.-do not store food in handwash sink even when tasked with food prep. The handwash sink is a dirty surface but also must be free at all times to facilitate handwashing.2) Raw meats were stored above produce.-ensure all raw meats of animal origin are stored on the bottom shelves and never above produce.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many foods and sauces in the cooler did not have lids.-ensure all food is covered (i.e. lids, saran wrap) to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked chicken, spring rolls were thawing (or stored) at room temperature.-thaw foods in the cooler or under cold running water.-store foods at 4C or less2) The bar coolers measured 10Celsius.-ensure all coolers measure 4C or less
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover missing for walk-in cooler
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty scoops with accumulation of old/crusty sauce/debris/food were stored in all the sauces and dried goods.-scoops must be cleaned and sanitized after use. Use a scoop and then wash/sanitize them.-scoops left in sauces or dried foods (i.e. flour, rice, etc) are a source of contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and grease accumulation on ventilation canopy filters2) There was accumulation of grease/debris/food under equipment, on shelves, etc-remove tin foil from shelves and clean surfaces.-move equipment and clean the floor, walls, ceiling, etc; regular and frequent cleaning is required to prevent accumulation of food, debris, grease, grime, etc.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food in the walk-in freezer was stored on the floor and there was no organization with food storage the walk-in freezer. -clean, and organize the walk-in freezer. Ensure food is off the floor. Ensure food is covered and there are dates on food.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Hand sink with no splash guard was located directly beside ice well. Ice in the ice well were not protected from contamination when hand sink was being used. Install a splash guard or do not use ice in the ice well for consumption
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle labelled as All Purpose Cleaner contained sanitizer. Properly label all chemical bottles/ containers as to its contents
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover missing for walk-in cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease accumulation on ventilation canopy filters

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