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Takumi Sushi

311 - 150 Crowfoot Crescent NW Calgary AB T3G 3T2 · Food - General

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Take free basic food safety course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation cited on September 4, 2025:Deep grooves were noted on the cutting boards.Resurface or replace the cutting boards.Previous violation:Deep grooves and stains on the sushi bar cutting boards. Resurface or replace the cutting boards.Operator indicated that this is in progress
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations noted on September 17, 2025:1. Underneath the dishwasher was dirty.2. Black mold patches were noted on the back splash of the handwashing sink. Mold was noted along the caulking of the sink used to obtain water for customers. 1 and 2: Deep clean the indicated areas.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used cleaning cloths were stored on top of the prep cooler.Additional sanitizer buckets were prepared at 100 ppm for each preparation station and new cleaning cloths were placed therein.2) Sanitizer solution buckets used to clean and sanitize food contact surfaces and tables and chairs was measured at over 1000ppm.The operator was advised to use the sanitizer solution for cleaning and sanitizing customer's tables, chairs, and non-food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food items were stored on the floor in the walk-in cooler.Food must be stored 6 inches off the floor and protected from contamination at all times.2. Cardboard was used to line the condiment bottles in the standing fridge at the front service area. (Corrected During Inspection). The cardboard was promptly removed and a smooth take-out container was used instead.3. Food in the hot holding unit was uncovered. (Corrected During Inspection).Food items were promptly covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The internal temperature of the salmon held in the hot holding unit at the sushi bar area measured 36°C.2. The internal temperature of the deep-fried yam in the hot holding unit at the sushi bar area measured between 47°C to 53.1°C. 1 and 2: Food discarded.3. The sushi bar preparation cooler measured 8.4°C.Fix the prep cooler.4. Thermometer was not observed in the refrigeration coolers.Place thermometers in all the refrigeration coolers.
    • 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?
      • Flies were noted in the kitchen and landing on a cutting board.Regularly clean and sanitize all surfaces.Contact your pest control exterminator to get rid of the pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Take free basic food safety course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Foam was exposed on the kitchen ceiling and dust was noted on the exposed foam.Fix the kitchen ceiling to be smooth, non-absorbent, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation cited on September 4, 2025:Deep grooves were noted on the cutting boards.Resurface or replace the cutting boards.Previous violation:Deep grooves and stains on the sushi bar cutting boards. Resurface or replace the cutting boards.Operator indicated that this is in progress
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violations noted on September 4, 2025:1. Significant dust buildup was accumulated on top of the kitchen ceiling tiles.2. Underneath the dishwasher was dirty.3. Dust buildup was noted along the gas line at the cook line. 4. Hard to reach areas in the kitchen were dirty.5. Handwashing sinks were dirty. 6. Black mold patches were noted on the back splash of the handwashing sink. Mold was noted along the caulking of the sink used to obtain water for customers. 7. The staff washroom was dirty and cluttered.8. Dust buildup was noted on the floor of the storage room adjacent the front entrance door.9. Debris buildup was noted on the floor of the back storage room.10. No cleaning schedule.1 to 9: Deep clean the indicated areas.10: Develop and implement a cleaning schedule for the facility.Previous violation:No cleaning schedule, no charts for coolers and freezer, dishwasher and sanitizer.Provide a cleaning schedule and check and record coolers and freezers temperatures, dishwasher and sanitizer.
  3. Demand Inspection

    7 infractions

    • 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?
      • Records not maintained for pH of sushi rice. Please record the pH of each batch of sushi rice
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut avocados sitting on top of an insert of ice measured 14C. Ensure to prepare proper ice baths for cut vegetables/fruits. An ice bath should be a mixture of ice and water
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine residual was 0ppm. Chlorine container was empty. Operator obtained chlorine for dishwasher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Take free basic food safety course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler gaskets were held together with tape.Fix the prep cooler,Operator indicated this is in progress
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on the sushi bar cutting boards. Resurface or replace the cutting boards.Operator indicated that this is in progress
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, no charts for coolers and freezer, dishwasher and sanitizer.Provide a cleaning schedule and check and record coolers and freezers temperatures, dishwasher and sanitizer.
  4. Risk Management Inspection

    4 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Take free basic food safety course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler gaskets were held together with tape.Fix the prep cooler,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and stains on the sushi bar cutting boards. Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, no charts for coolers and freezer, dishwasher and sanitizer.Provide a cleaning schedule and check and record coolers and freezers temperatures, dishwasher and sanitizer.
  5. Risk Management Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was washing hands at the kitchen sink without hot water. Ensure staff uses the warm water to wash hands properly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Staff removed the sushi prep cooler doors. The containers of sushi fish in the front were measured between 5 to 8 degrees C. 2) Plate of sliced tuna left out at room temperature. Staff said it was frozen still. 3) The amount of imitation crab meat was above the ice bath. Top was measured above 10 degrees C. 1 to 3) Store perishable food at 4 degrees C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • October 18, 2024, Inspection:Bowls of deep-fried salmon skin, beef, and other foods were stored at room temperature again, no heat on these items. Temperature was measured between 22 to 35 degrees C. Discarded the foods noted above. October 10, 2024, inspectionBowl of deep-fried scallops and a bowl of beef was left out at room temperature without temperature control.Scallops and beef were measured at 24 degrees C. Discarded the scallops and beef. Previous Inspection:Tempuras stored in hot holding unit were measured between 24.9 to 52 degrees C. The heat lamp above the tempuras was not turned on.Scallops @ 24.9 degrees C Shrimp @ 45 degrees C. Salmon @ 26.9 degrees C. Sweet Potatoes @ 52 degrees C. Discarded the scallops, shrimps, and salmon. Repeat violation. Tempuras underneath heat lamp was measured at 36.8 degrees C. Discarded tempuras.Do not use the heat lamp if it can't maintain the food temperature at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the kitchen handwash sink. Repair the hot water tank and ensure there is hot and cold running water for handwashing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water at the sushi bar was measured around 38 and no hot water at kitchen handwash sink.Repair the hot water tank and ensure hot water is at 45 degrees C or higher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Take free basic food safety course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler gaskets were held together with tape.Fix the prep cooler,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains on the sushi bar cutting boards. Resurface or replace the cutting boards. 2) Grease and debris build-up on the seaweed containers. Clean the containers 2x daily. 3) Food debris build-up on the prep cooler doors sealants. Clean the sealants
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, no charts for coolers and freezer, dishwasher and sanitizer.Provide a cleaning schedule and check and record coolers and freezers temperatures, dishwasher and sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up around the kitchen area vents and light covers.Clean these areas.
  6. Risk Management Inspection

    10 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine in the kitchen chlorine sanitizer bucket was measured at 1000ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • October 10, 2024, inspectionBowl of deep-fried scallops and a bowl of beef was left out at room temperature without temperature control.Scallops and beef were measured at 24 degrees C. Discarded the scallops and beef. Previous Inspection:Tempuras stored in hot holding unit were measured between 24.9 to 52 degrees C. The heat lamp above the tempuras was not turned on.Scallops @ 24.9 degrees C Shrimp @ 45 degrees C. Salmon @ 26.9 degrees C. Sweet Potatoes @ 52 degrees C. Discarded the scallops, shrimps, and salmon. Repeat violation. Tempuras underneath heat lamp was measured at 36.8 degrees C. Discarded tempuras.Do not use the heat lamp if it can't maintain the food temperature at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine was measured a 50ppm and water temperature was measured at 14 degrees C. The chlorine sanitizer bottle was low. Change the chlorine bottle and ensure there is 100ppm chlorine .
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the kitchen handwash sink. Repair the hot water tank and ensure there is hot and cold running water for handwashing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water at the sushi bar was measured around 38 and no hot water at kitchen handwash sink.Repair the hot water tank and ensure hot water is at 45 degrees C or higher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Take free basic food safety course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler gaskets were held together with tape.Fix the prep cooler,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains on the sushi bar cutting boards. Resurface or replace the cutting boards. 2) Grease and debris build-up on the seaweed containers. Clean the containers 2x daily. 3) Food debris build-up on the prep cooler doors sealants. Clean the sealants
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, no charts for coolers and freezer, dishwasher and sanitizer.Provide a cleaning schedule and check and record coolers and freezers temperatures, dishwasher and sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up around the kitchen area vents and light covers.Clean these areas.
  7. Monitoring Inspection

    12 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used glove was placed on the sushi plate.Discard gloves after it's removed from hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tempuras stored in hot holding unit were measured between 24.9 to 52 degrees C. The heat lamp above the tempuras was not turned on.Scallops @ 24.9 degrees C Shrimp @ 45 degrees C. Salmon @ 26.9 degrees C. Sweet Potatoes @ 52 degrees C. Discarded the scallops, shrimps, and salmon. Repeat violation. Tempuras underneath heat lamp was measured at 36.8 degrees C. Discarded tempuras.Do not use the heat lamp if it can't maintain the food temperature at 60 degrees C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Imitation crab meat on ice were measured between 6.0 to 10 degrees CIce bath last about 2 hours, place the imitation crab meat back into the cooler after lunch.2) Salmon @ 12 degrees C and imitation crab meat @ 10 degrees C. were found in the 2 degrees C sushi bar cooler. Staff left the salmon and imitation crab meat out during lunch. Discarded the salmon and imitation crab meat. 3) Staff placed a tray of tuna on the sushi bar shelf after cutting. 1 to 3) Store all cold perishable food at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the kitchen handwash sink. Repair the hot water tank and ensure there is hot and cold running water for handwashing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water at the sushi bar was measured around 38 and no hot water at kitchen handwash sink.Repair the hot water tank and ensure hot water is at 45 degrees C or higher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Take free basic food safety course online.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat Violation:Both entrance cloth curtains were covered with grease and food debris.May 18, 2023, inspection- Same issue noted. Remove the curtains from both entrances.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler gaskets were held together with tape.Fix the prep cooler,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves and stains on the sushi bar cutting boards. Resurface or replace the cutting boards. 2) Grease and debris build-up on the seaweed containers. Clean the containers 2x daily. 3) Food debris build-up on the prep cooler doors sealants. Clean the sealants
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, no charts for coolers and freezer, dishwasher and sanitizer.Provide a cleaning schedule and check and record coolers and freezers temperatures, dishwasher and sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up around the kitchen area vents and light covers.Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris build-up on the sushi bar floor.2) Grime build-up on kitchen floor hard to reach areas. 1 to 2) Clean these areas.