606 - 5149 Country Hills Boulevard NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
2 décembre 2025
The dry storage in the back area was crowded and kept in a condition that made it hard to clean. There were too many items to clean the floor and behind and under the shelves. , , Please organize the back area so it can be cleaned effectively.
Containers throughout the kitchen and in the walk-in coolers were being stored on the floor. , , Store all food items at least 6 inches above the floor.
The prep cooler cutting board and the large wooden cutting board were in disrepair and had deep grooves from repeated use. The cutting boards were no longer smooth, non-porous, and easy to clean. , , Resurface or replace the cutting boards with ones that are smooth, non-porous and easy to clean.
Aroma Dim Sum se trouve dans le quartier EDGEMONT. EDGEMONT, Calgary compte 68 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juillet 2026, 53 (78%) 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.
Kujira Sushi Izakaya
EDGEMONT
Ce restaurant a été inspecté 8 fois depuis le 29 novembre 2023, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
3 infractions
The dry storage in the back area was crowded and kept in a condition that made it hard to clean. There were too many items to clean the floor and behind and under the shelves. , , Please organize the back area so it can be cleaned effectively.
Containers throughout the kitchen and in the walk-in coolers were being stored on the floor. , , Store all food items at least 6 inches above the floor.
The prep cooler cutting board and the large wooden cutting board were in disrepair and had deep grooves from repeated use. The cutting boards were no longer smooth, non-porous, and easy to clean. , , Resurface or replace the cutting boards with ones that are smooth, non-porous and easy to clean.
5 infractions
A food handler was washing their hands while wearing disposable gloves., , Food handler was instructed to remove their gloves and washing their hands before wearing new disposable gloves.
Containers throughout the kitchen and in the walk-in coolers were being stored on the floor. , , Store all food items at least 6 inches above the floor.
Acoustic ceiling tiles were used to replace the ceiling wrapped with aluminum foil.
5 infractions
The baked pastry hot holding unit in the kitchen measured 55°C., , The hot holding unit was adjusted and measured 60°C., , Maintain the hot holding unit at 60°C or above at all times.
Containers throughout the kitchen and in the walk-in coolers were being stored on the floor. , , Store all food items at least 6 inches above the floor.
Acoustic ceiling tiles were used to replace the ceiling wrapped with aluminum foil.
9 infractions
Meat products in the walk-in cooler were being stored above and beside produce with no cover., , Ensure all food is properly covered and meat products are stored below fresh produce to prevent cross contamination.
The hand sink adjacent to the cookline had a strainer in the basin and was obstructed by a trolley., , Do not store items in the hand sink. Ensure that the hand sink is always accessible at all times for handwashing., , status: Outstanding
1. Mouse droppings were spotted under the food steaming equipment. , , Contact your pest control company to conduct an inspection to determine if an infestation is present or not., , 2. Weatherstripping on the back exit door was deteriorated and a small gap in the bottom right corner was present. , , Replace the weatherstripping and ensure the gap at the backdoor is sealed to prevent the entry of pests.
12 infractions
A dented can of coconut milk was found in the food facility. Dented cans cannot be used and served to customers., , Operator disposed of the can.
Improper hand hygiene was observed during the inspection. Operators were washing their gloves before switching tasks instead of washing their hands and grabbing new gloves
1. Cans of coconut milk were being stored in a moldy cardboard box., , Operator removed the moldy carboard box during inspection., , 2. Meat products in the walk-in cooler were being stored above and beside produce with no cover., , Ensure all food is properly covered and meat products are stored below fresh produce to prevent cross contamination. , , 3. Raw meat products in a strainer were stacked on top of each without a cover resulting in the bottom of the container making contact with the top of the food., , Do not stack containers on top of each other without a proper cover or lid.
5 infractions
REPEATED VIOLATION, Several red sanitizer buckets were emptied. Dirty cleaning cloths were found on the cutting board and prep table. , , Ensure that a sanitizer is prepared and accessible when food prep is occuring. Store cleaning cloths in sanitizer in between uses.
The hand sink adjacent to the cookline had a strainer in the basin and was blocked by a trolley., , Do not store items in the hand sink. Ensure that the hand sink is always accessible for handwashing.
Stainless steel bowls without handles were used to scoop flour and other ingredients., , Provide scoops with handles for scooping ingredients. , ,
7 infractions
Several red sanitizer buckets were emptied, and a lot of dirty cleaning cloths were found on the cutting board and prep table. , , Store cleaning cloths in sanitizer in between uses.,
REPEAT VIOLATION:, Pot of congee was stored on the floor., Large bin of rice noodles was on the counter. Rice noodles @ 21 degrees C. , Containers of meats were doubled stacked on top of the prep cooler inserts. Pork @ 9.0 degrees C. , , Previous Inspection:, Rice noodles, meats and bean sprouts were left out at room temperature without temperature control., , Provide another prep cooler to store these perishable foods. ,
1) Inadequate cooler space to store perishable foods at 4 degrees C or below. Rice noodles, and congee were stored at room temperature. Meats were double stacked in the prep cooler inserts., , Provide another prep cooler store meats, rice noodles and other perishable foods at 4 degrees C or below. , , 2) Bag of minced pork was thawing at room temperature. , , Thaw frozen foods in cooler overnight, or under cold running water. ,
7 infractions
Several red sanitizer buckets were emptied, and a lot of dirty cleaning cloths were found on the cutting board and prep table. , , Store cleaning cloths in sanitizer in between uses.,
Rice noodles, meats and bean sprouts were left out at room temperature without temperature control., , Provide another prep cooler to store these perishable foods. ,
1) There was 10ppm chlorine detected following the low temperature dishwasher sanitizing cycle., , Fix dishwasher and ensure there is 100ppm chlorine at the dishes., , 2) Extremely large pot can't fit into the dishwashing sink. Heavy grease build-up on the outside. , , Clean the pot or don't use it. , , 3) Water containers and other items were washed at the front service one compartment sink., , Send all dishes to the dishwasher. , , ,
The prep cooler cutting board and the large wooden cutting board were in disrepair and had deep grooves from repeated use. The cutting boards were no longer smooth, non-porous, and easy to clean. , , Resurface or replace the cutting boards with ones that are smooth, non-porous and easy to clean.
The dry storage in the back area was crowded and kept in a condition that made it hard to clean. There were too many items to clean the floor and behind and under the shelves. , , Please organize the back area so it can be cleaned effectively.
The prep cooler cutting board and the large wooden cutting board were in disrepair and had deep grooves from repeated use. The cutting boards were no longer smooth, non-porous, and easy to clean. , , Resurface or replace the cutting boards with ones that are smooth, non-porous and easy to clean.
1. The fume hood above the wok stoves and the ventilation canopy filters were dirty and accumulated with the grease deposits and other residues. , , Please clean the fume hood regularly to ensure it remains in a clean and sanitary condition., , 2. The dry storage in the back was crowded and kept in a condition that made it hard to clean. There were too many items to clean the floor and behind and under the shelves. , , Please organize the back area so it can be cleaned effectively.
Scoop with handles were in contact with the bulk food. , , Ensure the handle of the scoops are not in contact with the bulk food., , Repeat violation cited on October 31, 2025:, Stainless steel bowls without handles were used to scoop flour and other ingredients., , Previous violation:, Stainless steel bowls without handles were used to scoop flour and other ingredients., , Provide scoops with handles for scooping ingredients. , , Status: Outstanding
The interior of the dim sum prep coolers had an accumualtion of food debris and grease., , Clean the interior of the prep coolers., , Status: Outstanding
1. Containers throughout the kitchen and in the walk-in coolers were being stored on the floor. , , Store all food items at least 6 inches above the floor., , 2. Food containers were stacked on top of each other without a proper cover, exposing food items to the bottom of containers. , , Do not stack exposed food items on top of each other or cover the top of the containers to protect the food from contamination.
1. Scoopers were being stored in the bulk food containers throughout the facility. , , Operator removed the scoopers from the bulk food bins. , , Obtain scoops that have a handle and do not let the handle of the scoop come into contact with the bulk food., , 2. Knives were being stored between the large wooden cutting board and the prep counter in front of the cook line. Two of the knives appeared rusted. , , Store knives properly in a designated knife holder to prevent contamination of the cooking utensils., , 3. Bulk food containers and their lids by the prep sink were dirty., , Cean all food containers and lids, , 4. A butcher's knife in use was damaged and rusted, making it hard to clean., , Operator disposed of the knife., , 5. The prep cooler cutting board and the large wooden cutting board were in disrepair and had deep grooves from repeated use. The cutting boards were no longer smooth, non-porous, and easy to clean. , , Resurface or replace the cutting boards with ones that are smooth, non-porous and easy to clean.
REPEAT VIOLATION cited on October 31, 2025:, 1) Heavy accumulation of dust on the air vents, ceiling tiles, and walls by the wok line. Foil sheets were used to cover the ceilings., , 2) Grease and debris build-up underneath the wok line. , , 3) Debris and flour dust on the Dim Sum station shelf and tray storage rack., , 4) Grime build-up on the kitchen's floor hard to reach areas. , , 5) Buildup of dirt was accumulated in hard to reach areas in the kitchen., , Clean the indicated areas., , Previous violations:, 1) Heavy accumulation of dust on the air vents, ceiling tiles and walls by the wok line. , , 2) Grease and debris build-up underneath the wok line. , , 3) Debris and flour dust on the Dim Sum station shelf and tray storage rack., , 4) Grime build-up on the kitchen's floor hard to reach areas. , , Clean these areas., , Status: Outstanding for all violations listed.
1. Food debris build up inside the freezer at the back area., , Clean the freezer and remove all food debris., , 2. Aluminum foil was being used to cover the ceiling tiles to prevent grease build up. Aluminum if easily damaged and the grease build up is difficult to clean off of foil., , Remove the foil and ensure the ceiling tiles are routinely cleaned., , 3. No cleaning schedule was present during inspection. Cleaning schedules must be present to ensure sanitary conditions are being maintained., , Please create a cleaning schedule for equipment, food surfaces, containers, and any other areas that need to be cleaned. , , 4. Fume hood above the wok stoves were dirty and had grease build up. , , Please clean the fume hood regularly to ensure it remains in a clean and sanitary condition., , 5. The dry storage in the back was crowded and kept in a condition that made it hard to clean. There were too many items to clean the floor and behind and under the shelves. , , Please organize the back area so it can be cleaned effectively.
1. Cooked meat was left outside at room temperature and was recorded at a temperature of 12°C and 11°C., , Food must be kept 4°C or below, or 60°C or above., , 2. Egg wash in the prep cooler was recorded at a temperature of 13°C with a probe thermometer. , , Uncooked raw egg needs to be kept at a temperature of 7°C or below., , 3. Salted fish in oil was being kept at room temperature. A pH test was conducted and a pH value of 6 was recorded. Items above a pH 4.6 need cannot be stored at room temperature., , 1 to 3: Food items were discarded., , 4. Fish in the prep cooler was overfilled. Food in prep coolers cannot be overfilled to ensure proper temperature control., , Operator removed excess fish from the cooler., , Ensure food items are not filled over the food insert fill line., , 5.Cut produce was being stored at room temperature, , Operator moved cut produce to the fridge.
The hand sink adjacent to the cookline had a strainer in the basin and was obstructed by a trolley., , Do not store items in the hand sink. Ensure that the hand sink is always accessible at all times for handwashing., , status: Outstanding
1. Containers throughout the kitchen and in the walk-in coolers were being stored on the floor. , , Store all food items at least 6 inches above the floor., , 2. Food containers were stacked on top of each other without a proper cover, exposing food items to the bottom of containers. , , Do not stack exposed food items on top of each other or cover the top of the containers to protect the food from contamination., , 3. Personal items such as a winter jacket at the entrance of the kitchen were being stored on top of paper towels used for hand washing., , Personal items not associated with food handling must be stored in a designated area.
1. Mouse droppings were spotted under the food steaming equipment. , , Contact your pest control company to conduct an inspection to determine if an infestation is present or not., , 2. Weatherstripping on the back exit door was deteriorated and a small gap in the bottom right corner was present. , , Replace the weatherstripping and ensure the gap at the backdoor is sealed to prevent the entry of pests.
Repeat violation cited on October 31, 2025:, Stainless steel bowls without handles were used to scoop flour and other ingredients., , Previous violation:, Stainless steel bowls without handles were used to scoop flour and other ingredients., , Provide scoops with handles for scooping ingredients. , , Status: Outstanding
The interior of the dim sum prep coolers had an accumualtion of food debris and grease., , Clean the interior of the prep coolers., , Status: Outstanding
1. Scoopers were being stored in the bulk food containers throughout the facility. , , Operator removed the scoopers from the bulk food bins. , , Obtain scoops that have a handle and do not let the handle of the scoop come into contact with the bulk food., , 2. Knives were being stored between the large wooden cutting board and the prep counter in front of the cook line. Two of the knives appeared rusted. , , Store knives properly in a designated knife holder to prevent contamination of the cooking utensils., , 3. Bulk food containers and their lids by the prep sink were dirty., , Cean all food containers and lids, , 4. A butcher's knife in use was damaged and rusted, making it hard to clean., , Operator disposed of the knife., , 5. The prep cooler cutting board and the large wooden cutting board were in disrepair and had deep grooves from repeated use. The cutting boards were no longer smooth, non-porous, and easy to clean. , , Resurface or replace the cutting boards with ones that are smooth, non-porous and easy to clean.
REPEAT VIOLATION cited on October 31, 2025:, 1) Heavy accumulation of dust on the air vents, ceiling tiles, and walls by the wok line. Foil sheets were used to cover the ceilings., , 2) Grease and debris build-up underneath the wok line. , , 3) Debris and flour dust on the Dim Sum station shelf and tray storage rack., , 4) Grime build-up on the kitchen's floor hard to reach areas. , , 5) Buildup of dirt was accumulated in hard to reach areas in the kitchen., , Clean the indicated areas., , Previous violations:, 1) Heavy accumulation of dust on the air vents, ceiling tiles and walls by the wok line. , , 2) Grease and debris build-up underneath the wok line. , , 3) Debris and flour dust on the Dim Sum station shelf and tray storage rack., , 4) Grime build-up on the kitchen's floor hard to reach areas. , , Clean these areas., , Status: Outstanding for all violations listed.
1. Food debris build up inside the freezer at the back area., , Clean the freezer and remove all food debris., , 2. aluminum foil was being used to cover the ceiling tiles to prevent grease build up. Aluminum if easily damaged and the grease build up is difficult to clean off of foil., , Remove the foil and ensure the ceiling tiles are routinely cleaned., , 3. No cleaning schedule was present during inspection. Cleaning schedules must be present to ensure sanitary conditions are being maintained., , Please create a cleaning schedule for equipment, food surfaces, containers, and any other areas that need to be cleaned. , , 4. fume hood above the wok stoves were dirty and had grease build up. , , Please clean the fume hood regularly to ensure it remains in a clean and sanitary condition., , 5. The dry storage in the back was crowded and kept in a condition that made it hard to clean. There were too many items to clean the floor and behind and under the shelves. , , Please organize the back area so it can be cleaned effectively.
The interior of the dim sum prep coolers had an accumualtion of food debris and grease., , Clean the interior of the prep coolers.
REPEAT VIOLATION, 1) Heavy accumulation of dust on the air vents, ceiling tiles and walls by the wok line. , , 2) Grease and debris build-up underneath the wok line. , , 3) Debris and flour dust on the Dim Sum station shelf and tray storage rack., , 4) Grime build-up on the kitchen's floor hard to reach areas. , , Clean these areas.
Water containers and other items were washed at the front service one compartment sink., , Send all dishes to the dishwasher. , , ,
No soap at the Dim Sum station handwash sink. , , Provide soap for handwashing. ,
Stainless steel bowls without handles were used to scoop flour and other ingredients., , Provide scoops with handles for scooping ingredients. , ,
1) Heavy accumulation of dust on the air vents, ceiling tiles and walls by the wok line. , , 2) Grease and debris build-up underneath the wok line. , , 3) Debris and flour dust on the Dim Sum station shelf and tray storage , rack., , 4) Dirty saran wrap was covering the plastic guard between the handwash sink and oven. , , Remove wrap and clean daily., , 5) Grime build-up on the kitchen's floor hard to reach areas. , , 1 to 5) Clean these areas. ,
No soap at the Dim Sum station handwash sink. , , Provide soap for handwashing. ,
1) Pot of congee and bowl of flour were stored right next to the main line handwash sink. , , Do not store any food next to the handwash sink. , , 2) Bag and jacket were stored on top of the food items, , Provide a space to store personal items. , , 3) Ice scoop was stored inside the ice machine. , , Store ice scoop in the container. , ,
1) Stainless steel bowls without handles were used to scoop flour and other ingredients, , Provide scoops with handles for scooping ingredients. , , 2) Single use aluminum take-out trays were being reused. Used single us aluminum trays were found at the clean dishes' storage shelves. , , Discarded aluminum trays at the end of the day.,
1) Heavy accumulation of dust on the air vents, ceiling tiles and walls by the wok line. , , 2) Grease and debris build-up underneath the wok line. , , 3) Debris and flour dust on the Dim Sum station shelf and tray storage , rack., , 4) Dirty saran wrap was covering the plastic guard between the handwash sink and oven. , , Remove wrap and clean daily., , 5) Debris build-up in the ice well in the front service area., , 6) Grime build-up on the kitchen's floor hard to reach areas. , , 1 to 6) Clean these areas. ,