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Sushi Roku

2223 - 2213 Centre Street NW Calgary AB T2E 2T4 · Food - General

Official record from Alberta →

Inspection summary

Sushi Roku has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on October 5, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 3 separate inspections, most recently on September 28, 2026. 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?

  • 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 September 28, 2026. 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 4 times across 2 separate inspections, most recently on September 28, 2026. 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 3 times across 3 separate inspections, most recently on September 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on September 28, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were several food items stored directly on the floor. Food must be stored at least six inches above the floor to protect it from contamination.The operator placed the food items on the shelf at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A chlorine-based sanitizer solution is used to sanitize food contact surfaces. Chlorine test strips were not available. Obtain new chlorine test strips and ensure the sanitizer solution is tested regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Recurring violation*The hand sink was blocked by the preparation table. The hand sink must be easily accessible at all times to facilitate hand hygiene. The operator moved the preparation table away from the hand sink at the time of the inspection.
    • 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 records were not available for review. The operators stated they are conducting pest monitoring assessments themselves. Pest control documentation must be completed on a monthly basis and must be retained onsite and made available upon the request of a Public Health Inspector. An AHS pest control monitoring template was provided to the operator via email along with this inspection report.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The pH test strips were expired. Obtain new pH test strips and ensure staff are aware on how to test the sushi rice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was buildup of grease and flour underneath the fryer and on the walls near the fryer. Thoroughly clean the indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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?
      • No pest monitoring devices were observed in the facility. CORRECTEDPest control reports were not available for review.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
  5. Risk Management Inspection

    2 infractions

    • 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?
      • No pest monitoring devices were observed in the facility. Pest control reports were not available for review.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No pH test strips to confirm the pH of the sushi rice. pH test strips are required to confirm the pH of the sushi rice to ensure levels are maintained below 4.6 to prevent the growth of bacteria. Please obtain pH test strips.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of bread crumbs and clean equipment stored directly on the floor. Food and clean equipment must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the bag of breadcrumbs and the clean equipment on the counter during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was blocked by buckets and a table. The hand sink must be easily accessible at all times for staff members to use. Do not block the hand sink. Refrain from storing any articles near the hand sink that may obstruct its access. The operator removed the buckets and moved the table away from the hand sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No pH test strips to confirm the pH of the sushi rice. pH test strips are required to confirm the pH of the sushi rice to ensure levels are maintained below 4.6 to prevent the growth of bacteria. Please obtain pH test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris accumulating in the following areas: - Behind and underneath the grill- Underneath the shelves where the pots are stored - Underneath the sandwich cooler 2. Dust accumulating on the ceiling tiles. All areas must be maintained in a clean and sanitary manner. Ensure hard-to-reach areas are regularly cleaned. Develop a cleaning schedule to address areas of concerns.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wood shelf next the sushi prep cooler was unfinished wood shelf.Parts of the front counter were also unfinished wood. The sides of the counter along sushi prep cooler were unfinished surfaces as well.Finish these surfaces so they are smooth, easily cleanable and water resistant.

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