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Sushi Sora

939 10 Avenue SW Calgary AB T2R 0T2 · Food - General

Official record from Alberta →

Inspection summary

Sushi Sora has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 20, 2024. The most recent inspection, on May 1, 2025, recorded 13 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on May 1, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on May 1, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times on May 1, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 1, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 May 1, 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.

2 inspections

  1. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer available in both the back food preparation area and then front food preparation area had an undetectable concentration. Solution was remade several times and the maximum concentration measured was 100 ppm.Quat sanitizer concentration must measure 200 ppm. Either change the concentrated solution, have the dispenser serviced or repaired. 100 ppm chlorine solution was prepared as an alternative until the quat dispenser is dispensing adequately.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH test paper or machine was not available to test sushi rice pH. Records of pH rice testing were not being maintained.Sushi rice pH must be measured and records of testing maintained.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw salmon to be consumed raw was being prepared too close to the kitchen hand wash sink. There was no splash guard on the kitchen hand wash sink to help prevent contamination from splashing during handwashing.Install a splash guard on the kitchen hand wash sink and ensure food preparation does not take place too close to the hand wash sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers without handles were being used as scoops in bulk food containersScoops with handles must be used in bulk food containers. Scoops must either be stored out of the food product, or with the handles not in contact with the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of sugar was being stored directly on the floor by the dishwashing area.All food must be stored at least 15 cm (6 inches) off the floor to help protect from contamination and to aid in proper cleaning.
    • 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 dispenser or soap available at the kitchen hand wash sink.Install a hand soap dispenser at the kitchen hand wash sink. Ensure it is stocked with hand soap at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels available at the kitchen hand wash sink paper towel dispenser. The operator opened the empty dispenser and it was being used to store white cloth gloves.The paper towel dispenser is not a storage space. The paper towel dispenser must be stocked with paper towels at all times. Paper towel rolls available in the facility did not fit the paper towel dispenser. Either replace the dispenser or order paper towels to fit the dispenser.
    • 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 paper towel dispenser at the front hand wash sink.Install a paper towel dispenser at the front hand wash sink. Ensure it is stocked with paper towels at all times.
    • 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 paper towel dispenser at the front hand wash sink.Install a paper towel dispenser at the front hand wash sink. Ensure it is stocked with paper towels at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basin of the kitchen hand wash sink was being obstructed by a pitcher of water.The hand wash sink must remain free of obstructions at all times to accommodate proper hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep frying was taking place in the facility. There was no ventilation canopy in place.The permit restriction of no deep frying or grease laden vapour cooking has been added to the Food Handling Permit restrictions. Remove the deep fryer from the facility and remove any deep fried menu items from the menu.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The floor of the walk-in cooler had grease, soil and/or food debris accumulation.Deep clean the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • corners, edges, and hard to reach areas in the facility had grease, soil, and/or food debris accumulation.Clean corners, edges, and hard to reach areas in the facility. Ensure these areas area cleaned on a regular basis.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two bottles of Quat sanitizer were tested and 0ppm was detected. The concentration was tested directly from the dispenser, and it was measured to be 200ppm. The bottles were dumped and refilled at the time of the inspection. Please ensure sanitizer solutions are tested each time they are dispensed and then daily to ensure the concentration is at 200ppm to be effective.
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