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Umi Sushi Express

J10 - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

Official record from Alberta →

Inspection summary

Umi Sushi Express has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 31, 2024. The most recent inspection, on March 12, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 March 4, 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 March 4, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 December 31, 2024. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff was wearing the same gloves doing all tasks. Ensure the gloves are removed and discarded after food handling task and do not reuse gloves. See the glove use guideline attached in the email.March 04, 2026Same violation was observed. Proper glove guideline was again attached in the email.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.Obtain chlorine sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink hot water tap was not functional.Repair so the hand sink has running hot/cold running water, paper towel and soap.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer for the wiping clothes was mixed with soap. Ensure the food contact surface sanitizer is mixed with water and plain bleach to achieve 100ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff was wearing the same gloves doing all tasks. Ensure the gloves are removed and discarded after food handling task and do not reuse gloves. See the glove use guideline attached in the email.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink did not have soap at the time of the inspection. Corrected on site.
  4. Initial Inspection

    1 infraction

    • 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 strips were expired to measure sushi rice acidity. - Obtain new pH test strips to verify sushi rice acidity. Ensure the test strips range is suitable(should read acidity by 0.5).The pH of sushi rice must be at 4.6 or less in order to be able to store sushi rice in room temperature.

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