101 - 6 Crowfoot Circle NW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 14, 2026
Salmon receipts did not indicate sushi-grade status., , Verify with the supplier that the salmon used for sushi is sushi grade, ie acceptable for raw consumption. If the purchased salmon is not sushi grade, purchase sushi grade seafood for making sushi.
Used single-use gloves left on counters and cutting boards for reuse later., , The used gloves were discarded on site. Ensure food handling gloves are not reused.
Two containers of raw chicken were stored above tempura batter and flour in prep cooler., , Corrected on site. Ensure raw meat and high risk foods are stored below low risk and ready to ready foods.
Sushi bamboo roller wrap replaced every 4 hours after first use., The staff was instructed to reduce to every 2 hours after use., , Rice scoop and cooking utensils were stored in room-temperature water with food debris and grease., Ensure the utensils are stored in a sanitary manner, such as ice water. Clean and sanitize utensils if really soiled.
Day Day Bistro is in the ARBOUR LAKE neighbourhood. ARBOUR LAKE, Calgary has 122 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 19, 2026, there are 96 (79%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Bon Ton Meat Market
ARBOUR LAKE
This restaurant has been inspected 6 times since November 27, 2023, with 3 in compliance, 3 not in compliance, and 0 closures on record.
4 violations
Salmon receipts did not indicate sushi-grade status., , Verify with the supplier that the salmon used for sushi is sushi grade, ie acceptable for raw consumption. If the purchased salmon is not sushi grade, purchase sushi grade seafood for making sushi.
Used single-use gloves left on counters and cutting boards for reuse later., , The used gloves were discarded on site. Ensure food handling gloves are not reused.
Two containers of raw chicken were stored above tempura batter and flour in prep cooler., , Corrected on site. Ensure raw meat and high risk foods are stored below low risk and ready to ready foods.
Sushi bamboo roller wrap replaced every 4 hours after first use., The staff was instructed to reduce to every 2 hours after use., , Rice scoop and cooking utensils were stored in room-temperature water with food debris and grease., Ensure the utensils are stored in a sanitary manner, such as ice water. Clean and sanitize utensils if really soiled.
No violations
3 violations
Used cleaning cloths were stored on the prep counter., , Cleaning cloths were stored in the bleach sanitizer bucket at 100 ppm. Additional chlorine sanitizer buckets were prepared for the other prep station.
A food handler re-using gloves and blowing air from mouth into the gloves., , The food handler was instructed to discard the gloves and wash their hands., , Disposable gloves should only be used once.
Operator purchased a quat test strip instead and ordered a pH test strip right away., , Previous violation:, No pH tests trips or pH meter were available to test the pH of the sushi rice., , -Purchase pH test strips and meter and maintain records daily after testing the pH of the sushi rice.
3 violations
No pH tests trips or pH meter were available to test the pH of the sushi rice., , -Purchase pH test strips and meter and maintain records daily after testing the pH of the sushi rice.
1)Utensils were stored in stagnant water., -Ensure that the utensils are stored in ice water., , 2) The single use utensils for the customers were stored business end down (handle at the bottom)., -Ensure that the utensils are stored business end up (handle on the top) to prevent contamination.
Aluminum foil and duct tape was wrapped around the bottom of the utensil basket and was used as a layer to stop the water from dripping., , -Ensure that the aluminum foil or duct tape is not used as they are not a cleanable surface., - Air dry utensils on racks and shelves.
No violations
No violations