Skip to content
Loading map…

Umi Sushi Express

U103 - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General

Official record from Alberta →

Inspection summary

Umi Sushi Express has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on July 15, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on September 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on October 31, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 15, 2026. 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 once on October 31, 2024. 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?

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. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish was stored above salad in the upright cooler. - The fish was placed at the bottom of the cooler during inspection.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The chlorine sanitizer solution was measured over 200 ppm.2. Wet reusable cleaning cloths were observed on counters around the facility. Corrective action1. During inspection, the staff member prepared a new sanitizer solution, which measured at 100 ppm.2. During inspection, the staff member removed and placed it into a sanitizer solution. Have a wet reusable cleaning cloth submerge in sanitizer solution between uses.
    • 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 strip expired in Jun 2023.pH test strip expired in May 2023.- Replace test strips. Test strips are required to verify the concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During the inspection, it was found that there was a jug of water in the hand-washing station.- Staff member, removed the jug of water. The handwashing station must be accessible and must be used only for washing hands.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tempura items such as vegetables, and shrimp were measured at approximately 44 degrees Celsius. - High-risk foods under hot holding must be held at a temperature of at least 60 degrees Celsius. Do not store under the lamps if temperature cannot be maintained at 60 C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard observed on a few surfaces. Please remove and do not use cardboards as they cannot be adequately cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Storage was clear. Lots of foods stored in the 2 Upright freezers and the walk-in freezer. Signs of thawing observed. Store did not have power at the time of inspection. Temperature could not be verified by the time power would be restored and these items should be discarded as well. Facility manager to follow-up with the facility as access to the building was restricted at the time of inspection due to the ongoing work.

Nearby inspected facilities

Own this business? Add a badge to your website