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Sushi Party

265 - 520 3 Avenue SW Calgary AB T2P 0R3 · Food - General

Official record from Alberta →

Inspection summary

Sushi Party has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on December 9, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on October 1, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on October 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 8 times across 3 separate inspections, most recently on October 1, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on December 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas behind, beneath, and between cooking equipment had an accumulation of grease and debris. -Thoroughly clean the cooking line
  2. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (Ongoing violation):Bowls were being used as bulk scoops for various dry food items. Please ensure all bulk scoops are equipped with a proper handle to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (Ongoing violation)Bags of rice and other dry bulk foods were stored uncovered. Please ensure all food items in storage are covered to protect from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottles were unlabeled.Please ensure all chemical bottles including sanitizer bottles are labeled such that the contents can be identified and safely used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facilities Quat test strips expired in March 2023. Please obtain new quat test strips to be able to accurately test and verify the concentration of the quat sanitizer solution.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (Ongoing violation):Bowls were being used as bulk scoops for various dry food items. Please ensure all bulk scoops are equipped with a proper handle to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (Ongoing violation)Bags of rice and other dry bulk foods were stored uncovered. Please ensure all food items in storage are covered to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop for the rice vinegar was stored in with the vinegar with the handle in direct contact. The scoop was removed at the time of the inspection. Please store bulk scoops in a clean and sanitary manner.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottles were unlabeled.Please ensure all chemical bottles including sanitizer bottles are labeled such that the contents can be identified and safely used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facilities Quat test strips expired in March 2023. Please obtain new quat test strips to be able to accurately test and verify the concentration of the quat sanitizer solution.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops for various dry food items. Please ensure all bulk scoops are equipped with a proper handle to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bags of rice and other dry bulk foods were stored uncovered. Please ensure all food items in storage are covered to protect from contamination. 2) Containers of raw cut vegetables were stacked on top of each other with the bottom of the top container in direct contact with the food below. Do not stack bowls or containers on top of other food items to reduce the risk of cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A flat of Coke Zero was observed sitting in front of the back hand sink rendering the hand sink inaccessible. Please ensure nothing is stored in front of the hand sink or in the basin of the hand sink to allow for unobstructed access for food handlers to wash their hands. The flat was removed at the time of the inspection.

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