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Sushi Toki

8 - 3745 Memorial Drive SE Calgary AB T2A 6V4 · Food - General

Official record from Alberta →

Inspection summary

Sushi Toki has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 28, 2024. The most recent inspection, on September 3, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on August 5, 2025. 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 once on June 15, 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?

  • 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 11 times across 5 separate inspections, most recently on September 3, 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 June 15, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 June 15, 2026. 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?

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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease build-up underneath stove and deep fryers and on the main kitchen equipment. Clean the kitchen.2) Grease build-up on the wallClean the wall3) No cleaning schedule No charts for coolers, freezers, dishwasher and food surface sanitizer. Provide a cleaning schedule. Check and record coolers and freezers temperatures and dishwasher and food surface sanitizer concentration.
  2. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A pair of used single use gloves were on the sushi bar cutting board. Discard single use gloves after removing from hands.
    • 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?
      • Sushi rice was not being tested for pH. Sushi test strips were expired since March 1, 2019.Provide new pH test strips and test sushi rice daily.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Small pots of foods were stored directly on the walk-in cooler floor. Store foods and food items at least 6 inches off the floor.2) Garbage bags were used for food storage. Use food grade bags.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • June 15, 2026, inspection:One bar handwash sink cold tap was broken and other bar handwash sink was blocked with food items. One sink must be available for handwashing. **The violation still exists** **The violation still exists; Hand washing sink was blocked*****ONGOING VIOLATION***Did not have a functioning dedicated handwashing sink in the back kitchen area. Had a 2-compartment sink and a dishwasher. - Dedicate one of the basins in the sink to hand washing and relocate soap and paper towel to be above. Use only for handwashing no dishes or prep done in this sink. Or repair faucet in dedicated handwashing sink.
    • 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?
      • 1) Mouse droppings were found on the dry storage shelf and in the hot water tank room.Remove mouse droppings and increase pest control until mouse problem is resolved. 2) No pest reports available for review.Provide pest report for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several lights in the back kitchen were burnt out. Fix the lights.
    • 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 was missing in the kitchen.- Please provide proof to ensure lights used in the facility are shatterproof or have covers over them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Newspapers were placed on top of the dishwasher. Remove newspaper and clean the dishwasher when it gets dirty.2) Grease build-up underneath stove and deep fryers and on the main kitchen equipment. Clean the kitchen.3) Grease build-up on the wall and microwave. Clean the wall and microwave. 4) No cleaning schedule No charts for coolers, freezers, dishwasher and food surface sanitizer. Provide a cleaning schedule. Check and record coolers and freezers temperatures and dishwasher and food surface sanitizer concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists*****ONGOING VIOLATION***1) Many areas of the facility were covered in grease and debris. Areas include but are not limited to: Floors under prep tables, hard to reach areas around and under the sink, behind and around grill area. - A thorough cleaning of hard-to-reach areas is needed. 2) There was a lot of clutter in and around back kitchen area. - Work on removing unnecessary items away from food prep areas, such as recycling bottles, personal items, and empty boxes.
  3. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation still exists** **The violation still exists; Hand washing sink was blocked*****ONGOING VIOLATION***Did not have a functioning dedicated handwashing sink in the back kitchen area. Had a 2-compartment sink and a dishwasher. - Dedicate one of the basins in the sink to hand washing and relocate soap and paper towel to be above. Use only for handwashing no dishes or prep done in this sink. Or repair faucet in dedicated handwashing 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?
      • Light cover was missing in the kitchen.- Please provide proof to ensure lights used in the facility are shatterproof or have covers over them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists*****ONGOING VIOLATION***1) Many areas of the facility were covered in grease and debris. Areas include but are not limited to: Floors under prep tables, hard to reach areas around and under the sink, behind and around grill area. - A thorough cleaning of hard-to-reach areas is needed. 2) There was a lot of clutter in and around back kitchen area. - Work on removing unnecessary items away from food prep areas, such as recycling bottles, personal items, and empty boxes.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility did not have food contact surfaces sanitizer.- The 100ppm chlorine sanitizing solution was prepared during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher dispensed 10ppm chlorine.- Repair the dishwasher.- Ensure to use single use disposable utensils and dishes to serve food to the customer till dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation still exists; Hand washing sink was blocked*****ONGOING VIOLATION***Did not have a functioning dedicated handwashing sink in the back kitchen area. Had a 2-compartment sink and a dishwasher. - Dedicate one of the basins in the sink to hand washing and relocate soap and paper towel to be above. Use only for handwashing no dishes or prep done in this sink. Or repair faucet in dedicated handwashing 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?
      • Light cover was missing in the kitchen.- Please provide proof to ensure lights used in the facility are shatterproof or have covers over them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists*****ONGOING VIOLATION***1) Many areas of the facility were covered in grease and debris. Areas include but are not limited to: Floors under prep tables, hard to reach areas around and under the sink, behind and around grill area. - A thorough cleaning of hard-to-reach areas is needed. 2) There was a lot of clutter in and around back kitchen area. - Work on removing unnecessary items away from food prep areas, such as recycling bottles, personal items, and empty boxes.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food containers and bowls with raw meat were observed lying on the floor in the walk-in cooler.- Staff informed to keep food above 6 inches from the floor at all times.- Ensure to place meat products to the lower shelves and have raw vegetables on upper shelves.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as required.- Operator was informed on how to properly use the sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution to sanitize
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***ONGOING VIOLATION***Did not have a functioning dedicated handwashing sink in the back kitchen area. Had a 2-compartment sink and a dishwasher. - Dedicate one of the basins in the sink to hand washing and relocate soap and paper towel to be above. Use only for handwashing no dishes or prep done in this sink. Or repair faucet in dedicated handwashing 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?
      • Multiple lights in the kitchen were missing covers.- Please provide proof to ensure lights used in the facility are shatterproof or have covers over them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***ONGOING VIOLATION***1) Many areas of the facility were covered in grease and debris. Areas include but are not limited to: Floors under prep tables, hard to reach areas around and under the sink, behind and around grill area. - A thorough cleaning of hard-to-reach areas is needed. 2) There was a lot of clutter in and around back kitchen area. - Work on removing unnecessary items away from food prep areas, such as recycling bottles, personal items, and empty boxes.

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