130 - 8835 Macleod Trail SW · HAYSBORO
August 26, 2025
PasspH of sushi rice was not verified, and pH test strips were not available., , Requirement:, Provide pH test strips and verify pH of sushi rice.
No labels were provided on two sanitizer spray bottles located in sushi prep area., , Requirement:, , Provide labels on spray bottles to identify their contents.
Temperature of one cooler located in storage area at the end of street was 10 C and internal temperature of the sauce stored in this cooler was 9C., , Requirement:, Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , Sauce pail was moved to another cooler during inspection.
Hand washing sink located in cooking area was in use to wash rice., , Requirement:, , Ensure that hand washing sink is used only for washing hands and not blocked anytime.
No hot water was available at hand washing sink located in sushi prep area as water was turned off from the valve below., , Requirement:, Ensure that hot and cold-water supply is available all the time at hand washing sinks., Do not turn off water supply from the valve below.
Self-managed pest control inspection report available was for March,2025., , Requirement:, Maintain pest control records on monthly basis.
Big Catch is in the HAYSBORO neighbourhood. HAYSBORO, Calgary has 104 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 15, 2026, there are 74 (71%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since October 10, 2024, with 5 passes and 0 closures on record.
pH of sushi rice was not verified, and pH test strips were not available., , Requirement:, Provide pH test strips and verify pH of sushi rice.
No labels were provided on two sanitizer spray bottles located in sushi prep area., , Requirement:, , Provide labels on spray bottles to identify their contents.
Temperature of one cooler located in storage area at the end of street was 10 C and internal temperature of the sauce stored in this cooler was 9C., , Requirement:, Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , Sauce pail was moved to another cooler during inspection.
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.
HAYSBORO
Hand washing sink located in cooking area was in use to wash rice., , Requirement:, , Ensure that hand washing sink is used only for washing hands and not blocked anytime.
No hot water was available at hand washing sink located in sushi prep area as water was turned off from the valve below., , Requirement:, Ensure that hot and cold-water supply is available all the time at hand washing sinks., Do not turn off water supply from the valve below.
Self-managed pest control inspection report available was for March,2025., , Requirement:, Maintain pest control records on monthly basis.
No label was provided on quat sanitizer spray bottle located in sushi prep area., , Requirement:, Provide label on spray bottle to identify its contents.
No thermometers were provided in black cooler in the kitchen and two coolers located in storage room., , Requirement:, Provide thermometers in the coolers.
No hot water supply was available at hand washing sink located in sushi prep area as water supply was turned off from the valve below., , Requirement:, Ensure that hot and cold-water supply is available all the time at hand washing sink., , Do not turn off water supply from the valve below.
Self-managed Pest control inspection report available was from Nov 2024., , Requirement:, Maintain adequate pest control records on monthly basis.
a) Chest freezer located in the kitchen was rusting on the outer frame making surface rough., b) Lid of chest freezer located in storage room was rusting making surface rough., , Requirement:, Refinish chest freezer frame and lid to make surface smooth.
Gaps along the entrance doors for the storage facility., - Ensure the facility is vermin proofed and seal the gaps.
QUAT solution was test at >400ppm., - QUAT solution is manually mixed and diluted. Ensure staff is using QUAT test strips and mixing to 200ppm., - Solution was diluted onsite and retested at 200ppm. Test strips were provided.
Hand-sink is in close proximity with prep sink (right) and food prep counter space (left). Cross-contamination risk is not mitigated. , - Please install a splash guard on both sides
Pest control management is said to be self-managed. , - Pest control check list will be sent to operator. Ensure checklist is filled out monthly, or as often as needed, and have them readily available upon request. , - Pest management should include both the main facility/restaurant and the additional facility storage unit.
Gaps along the entrance doors for the storage facility., - Ensure the facility is vermin proofed and seal the gaps.
Accumulation of dust and debris around the cooking equipment in the kitchen., - Perform a deep clean around this area and ensure regular cleaning is done in this area moving forward.