A2 - 10333 Southport Road SW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 19, 2026
Chlorine sanitizer solution was measured at 0 ppm. Fresh 100 ppm solution was made during inspection.
Frozen raw prepackaged beef was being thawed in a stagnant water, measured at 14C. Instructions provided to thaw the frozen meat under cold running water or by overnight refrigeration. Correction made.
Deep cleaning is required on the floor under the prep cooler, all the shelves/under cabinets near the till area, under dishwashing sinks. , , Please clean.
Green Island Coffee Shop is in the SOUTHWOOD neighbourhood. SOUTHWOOD, Calgary has 57 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 24, 2026, there are 45 (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.
Bento Sushi
SOUTHWOOD
This restaurant has been inspected 6 times since October 13, 2023, with 2 in compliance, 3 not in compliance, and 1 closure on record.
3 violations
Chlorine sanitizer solution was measured at 0 ppm. Fresh 100 ppm solution was made during inspection.
Frozen raw prepackaged beef was being thawed in a stagnant water, measured at 14C. Instructions provided to thaw the frozen meat under cold running water or by overnight refrigeration. Correction made.
Deep cleaning is required on the floor under the prep cooler, all the shelves/under cabinets near the till area, under dishwashing sinks. , , Please clean.
6 violations
Concentration of chlorine measured 10 ppm in sanitizer solution located in the kitchen., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Probe thermometer was non -functional as battery was dead., , Requirement:, Replace battery of probe thermometer to make it functional., Verify cooking and hot holding temperatures using probe thermometer.
a) Internal temperature of raw shell eggs stored in insert of prep cooler was 9.5C, , b) Thermometer was not provided in black upright cooler., , Requirement:, a) Ensure that raw shell eggs are stored at 7C or less., Eggs were moved to bottom part of the prep cooler., , b) Provide thermometer in the cooler.
No violations
5 violations
Cleaning clothes were kept on counter after use., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.
Concentration of chlorine in sanitizer solution of spray bottle located in the kitchen measured 0ppm., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Temperature of black cooler located in the kitchen was 12 C and internal temperatures of perishable foods: meats and cooked foods were between 6C-8C, , Requirement:, - Do not store any perishable foods in this cooler until temperature is maintained at 4C or less., - Move all perishable foods to other cooler.,
No violations
7 violations
No ready to use sanitizer solution was provided for surfaces in the prep area., , Requirement:, Provide ready to use sanitizer solution for the surfaces.
Facility had no provision to wash and sanitize prep utensils as:, a) One of the two compartment sinks was removed located in the kitchen., b) Faucets for hot and cold-water supply were removed at these two compartment sinks., , Requirement:, Ensure that second sink and faucets are installed asap and utensils are washed and sanitized by the following method:, a) wash with soap in first sink, b) rinse in first sink under running water, c) soak in sanitizer solution in second sink for two minutes. Followed by air drying.,
a) No hot water supply was available at hand washing sink located in the kitchen, b) No water hot and cold-water supply was available at dish washing sinks in the kitchen., , Requirement:, Ensure that hot and cold-water supply is resumed at all plumbing fixtures in the kitchen
No sanitizer solution was prepared in one of the dish washing sinks for the utensils., , Requirement:, Ensure that sanitizer solution is prepared in one of the dish washing sinks and utensils are washed and sanitized by the following method:, a) wash with soap in first sink, b) Rinse under running water in first sink, c) Fully immerse in sanitizer solution in second sink for minimum two minutes., Followed by air drying.
Sandals were stored along with rice bag in the kitchen., , Requirement:, Store personal and miscellaneous items separately from food.
Shelves under the cash register counter were lined with cardboard making surface rough and difficult to clean., , , Requirement:, All surfaces must be smooth, washable and non-absorbent., Remove cardboard from the shelves.
Shelves under counter located in the kitchen were lined with cardboard and rubber sheet having rough surface trapping dirt., , Requirement:, - All surfaces must be smooth, washable and non-absorbent., - Remove cardboard and rough rubber sheet from the shelves.
Single use dishes were stored along with miscellaneous items: jacket, Clorox wipes etc on shelf located under counter in the kitchen., , Requirement:, Store single use dishes in a sanitary way separately from miscellaneous items to prevent contamination.,
Sliced cheese was stored on raw shelled eggs in insert of prep cooler., , Requirement:, Store cheese apart from raw shelled eggs to prevent contamination.
Door of upright cooler was damaged and repaired by using duct tape., , Requirement:, Repair the cooler door. Do not use duct tape to repair equipment/surfaces.
a) Accumulation of loose dust on ceiling vents in the kitchen., b) Dirt buildup on floor under equipment in the kitchen, c) Used gloves were discarded on the floor in the kitchen, , Requirement: , a) Clean the above noted areas., b) Discard used gloves in the garbage bin not on the floor.,
Recycle garbage was dumped on the floor in back food storage area., , Requirement:, Store recycle garbage in bins, away from food and drinks.