114 - 15 Royal Vista Place NW
Non conforme
8 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
4 novembre 2025
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.
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 se trouve dans le quartier ROYAL VISTA. ROYAL VISTA, Calgary compte 80 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juillet 2026, 70 (88%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Five Guys Burgers and Fries
ROYAL VISTA
Ce restaurant a été inspecté 7 fois depuis le 15 novembre 2023, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
8 infractions
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.
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.
Aucune infraction
2 infractions
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.
4 infractions
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.
12 infractions
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.
3 infractions
Several lights in the back were burnt out. , , Fix the lights. ,
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. , , ,
6 infractions
1) Front hand wash sink was used to food preparation. , , 2) Dishes were stored in the back hand wash sink. , , 1 to 2) Hand wash sink is for handwashing only., ,
1) Take out containers were stored close to the front area handwash sink. , , Store food containers in another area or provide a splash guide at the handwash sink., , 2) Tools, pens and other personal items were stored with food items. , , 3) Medication, hand cream and personal foods were stored with food items. , , 2 to 3) Provide a separate space to store non- food items., , 4) Take out containers were stored underneath the front area handwash sink pipes. , , Do not store any food underneath sinks. , , 5) Dirty apron and used fish bags were stored with takeout containers. , , Do not store dirty items on food containers. , , 6) Used Styrofoam fish containers were stored in the top of the kitchen shelves in the back. , , Remove Styrofoam containers more often., , 7) Bracelet Jewelry/trinket making kits were stored at the sushi bar service ledge/table. , , Provide a separate space for non-food business. ,
Grease buildup was accumulated on the equipment., Deep clean the equipment.
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.
1) Several lights in the front and once light in the back were burnt out. , , 2) Storage shelf in the walk-in cooler was blocking the light and making the walk-in dim. , , 1 to 2) Fix these issues.
Used frozen fish bags and used cardboards are stuffed in between cupboards and equipment. , , Discard the bags and cardboards. ,
REPEAT VIOLATIONS:, , 1) Paper towel and soap dispensers at the sushi bar were covered with grease and black debris. , , , 2) Personal clutter (stuffed animals, books and drinks and decoration) noted through the sushi bar and kitchen. Some of the items were covered with dust and grease., , Clean and re-organize the kitchen and sushi bar., , 3) 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) Dust build-up on the air vents, TV and wires and decorations. , , 2) Used paper towels and other stuff were stuffed underneath the grill , , 3) Cupboard next to the grill was covered in grease. , , 4) Grease and debris build-up on underneath and on the side of the equipment. , , 5) Bracelet Jewelry/trinket making kits clutter spread out at the sushi bar, , 1 to 5) Clean and organize the sushi bar and kitchen. , ,