114 - 15 Royal Vista Place NW · ROYAL VISTA
November 4, 2025
PassThe bucket sanitizer solution at the sushi bar area was measured at 10ppm., - Fresh sanitizer buckets were prepared at 100 ppm.
The sanitizer compartment of the 3-compartment sink was measured at 10 ppm sanitizer with the bleach test strip., The sanitizer compartment sink was emptied, washed, rinsed and a new bleach sanitizer was prepared and measured 100 ppm.
The back handwashing station had cups in the basin of the sink., - Hand washing station must be accessible at all times.
1. Rice scoop was stored on the take-out container next to the steamed rice., 2. A Bowl was being used in the bulk supply of rice. , Corrective action , 1. The rice scoop was taken to the dishwasher for washing., 2. The bowl was removed from the bulk supply of rice. A scoop must have a handle to prevent cross-contamination.
The food permit displayed had expired., Display a valid food handling permit.
The shelving racks above the 3 compartment sink are rusting. , - Have the shelving replace or repaint.
It was observed that the spoon strainer was in disrepair., - Staff member discarded the spoon strainer. All equipment must be in good repair.
Ceiling and ceiling vent had dust and grease accumulation., - Have it cleaned and sanitized.
Arashi Sushi is in the ROYAL VISTA neighbourhood. ROYAL VISTA, Calgary has 80 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 17, 2026, there are 64 (80%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since January 2, 2025, with 5 passes and 0 closures on record.
The bucket sanitizer solution at the sushi bar area was measured at 10ppm., - Fresh sanitizer buckets were prepared at 100 ppm.
The sanitizer compartment of the 3-compartment sink was measured at 10 ppm sanitizer with the bleach test strip., The sanitizer compartment sink was emptied, washed, rinsed and a new bleach sanitizer was prepared and measured 100 ppm.
The back handwashing station had cups in the basin of the sink., - Hand washing station must be accessible at all times.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
1. Rice scoop was stored on the take-out container next to the steamed rice., 2. A Bowl was being used in the bulk supply of rice. , Corrective action , 1. The rice scoop was taken to the dishwasher for washing., 2. The bowl was removed from the bulk supply of rice. A scoop must have a handle to prevent cross-contamination.
The food permit displayed had expired., Display a valid food handling permit.
The shelving racks above the 3 compartment sink are rusting. , - Have the shelving replace or repaint.
It was observed that the spoon strainer was in disrepair., - Staff member discarded the spoon strainer. All equipment must be in good repair.
Ceiling and ceiling vent had dust and grease accumulation., - Have it cleaned and sanitized.
There was no pH test strip to measure the pH level of the sushi rice., The owner was using a quat test strip to measure the pH value of the sushi rice., Obtain a pH test strip., , Feb 27, 2024: Operator is continuing to use Quats testing paper to assess the sushi rice. Obtain PH testing paper.
The food permit displayed had expired., Display a valid food handling permit.
Containers of raw meat was stored directly above prepared foods, produce, and clean drinking glasses in the walk-in cooler., , Staff relocated the raw meat onto the bottom shelves of the walk-in cooler.
There was no pH test strip to measure the pH level of the sushi rice., The owner was using a quat test strip to measure the pH value of the sushi rice., Obtain a pH test strip., , Feb 27, 2024: Operator is continuing to use Quats testing paper to assess the sushi rice. Obtain PH testing paper.
The food permit displayed had expired., Display a valid food handling permit.
Grease buildup was accumulated on the equipment., Deep clean the equipment.
1) The sanitizer spray bottle did not detect any sanitizer with both the chlorine and quat test strip., Fresh chlorine sanitizer solution was prepared and measured 100 ppm., 2) Cleaning cloths were stored on the preparation cooler cutting board., 3) There was no sanitizer bucket prepared at the sushi bar area., Fresh sanitizer buckets were prepared at 100 ppm and cleaning cloths were kept therein.
The sanitizer chemical bottles in the dining area were not labelled to identify their contents., The chemical spray bottles were promptly labelled to identify their contents.
The sanitizer compartment of the 3- compartment sink did not detect any sanitizer with the bleach test strip., The sanitizer compartment sink was emptied, washed, rinsed and a new bleach sanitizer was prepared and measured 100 ppm.
The paper towel dispensers at the back kitchen and staff washroom were not dispensing paper towel., It was indicated that the battery was not working. , The batteries were promptly changed.
1) Sushi rice was stored slated in a plastic container on the floor., The sushi rice was stored in the rice cooler., Food must be stored at least 6 inches off the floor., , 2) Single-use take-out containers were stored next to the handwashing sink in the front kitchen area., There was no splash guard installed at the handwashing sink., Install a splash guard if you plan to keep food-related items on the handwashing counter., The take-out containers were stored in a separate area., , 3) Bubble wrap was used to cover the food in the standing refrigerating cooler in the front kitchen., The bubble wrap was removed., Use a food grade wrap such as saran wrap to cover food items., , 4) Rice scoop was stored on the take-out container next to the steamed rice., The rice scoop was taken to the dishwasher for washing., , 5) Leftover opened liquor bottles were stored on the food preparation counter in the back preparation area., The liquor bottles were stored in a separate area.
Boxes of the food items and other materials were stored on the floor at the dining area. , Ensure items are stored at least 6 inches or 15 cm off the floor.
There was no pH test strip to measure the pH level of the sushi rice., The owner was using a quat test strip to measure the pH value of the sushi rice., Obtain a pH test strip.
The food permit displayed had expired., Display a valid food handling permit.
Grease buildup was accumulated on the equipment., Deep clean the equipment.
No cleaning schedule., No charts to monitor coolers and freezers temperatures and sanitizer concentration., , Provide a cleaning schedule. , Check and record coolers and freezers temperatures and food surface and dishwashing sanitizer concentration.
1) Grease and debris build-up on underneath and on the side of the equipment. , , 2) Grime build-up on the floor's hard to reach areas and baseboards. , , 1 to 2) Clean these areas. , , ,
1) Underneath the 3-compartment sink was dirty and disorganized., 2) Underneath and side of the equipment at the cookline was accumulated with grease and food debris buildup., 3) Grease buildup was noted on the shelves above the 3-compartment sink., 4) The staff washroom was cluttered with personal belongings., Declutter the staff washroom., , Deep clean the indicated areas.