1807 4 Street SW
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 26, 2026
Not in Compliance1. There were no sanitizer buckets available., 2. There were wet cloths on the counter. , , Ensure cloths are placed into a sanitizing solution when not in use.
, pH test paper still not available to verify sushi rice pH. , , Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
1. Raw beef and shrimp stored over vegetables in walk in cooler. Ensure raw meat and seafood is stored below ready to eat food items and vegetables. , 2. Personal cell phone on prep counter. Ensure all personal items are stored away from the prep area.
Styrofoam containers used to store thawing fish have a build up of debris. Discard containers.
No high temperature waterproof thermometer to check the dishwasher daily. , , Check and record the dishwasher temperature daily.
, No pest control records maintained in facility., , **Ensure routine pest control measures are in place and maintain records on site.
, The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen., , Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis., , Build up of debris in ventilation canopy and floors in the walk in cooler.
Hana Sushi Japanese Restaurant is in the CLIFF BUNGALOW neighbourhood. CLIFF BUNGALOW, Calgary has 52 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 7, 2026, there are 40 (77%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since March 5, 2025, with 0 in compliance, 4 not in compliance, and 0 closures on record.
8 violations
1. There were no sanitizer buckets available., 2. There were wet cloths on the counter. , , Ensure cloths are placed into a sanitizing solution when not in use.
, pH test paper still not available to verify sushi rice pH. , , Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
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.
Pinbar
CLIFF BUNGALOW
1. Raw beef and shrimp stored over vegetables in walk in cooler. Ensure raw meat and seafood is stored below ready to eat food items and vegetables. , 2. Personal cell phone on prep counter. Ensure all personal items are stored away from the prep area.
Styrofoam containers used to store thawing fish have a build up of debris. Discard containers.
No high temperature waterproof thermometer to check the dishwasher daily. , , Check and record the dishwasher temperature daily.
, No pest control records maintained in facility., , **Ensure routine pest control measures are in place and maintain records on site.
, The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen., , Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis., , Build up of debris in ventilation canopy and floors in the walk in cooler.
11 violations
REPEAT VIOLATION:, Stainless steel preparation tables and deep fryer front were wrapped in plastic saran wrap and aluminum foil was used to cover side table by the stove. , , Remove plastic saran wrap and aluminum foil from all tables.
, pH test paper still not available to verify sushi rice pH. , , Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
REPEAT VIOLATION:, April 11, 2025, inspection:, Shrimp tempura @ 25.4 degrees C. , Yam tempura @ 20. 5 degrees C. , , Please made to order until you have a hot holding unit that can keep them at 60 degrees C or higher. , March 13, 2025, inspection:, Shrimp, chicken and yam tempuras were stored at room temperature. Chicken @ 19.3 degrees C., shrimp @ 17.0 degrees C. and yam @ 15.1 degrees C. , , , Previous inspection:, Shrimp and yam tempuras were stored at room temperature. Shrimp tempuras were measured at 20.9 degrees C and yam tempuras were measured at 24.8 degrees C. , Discarded the tempuras., , , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
Container of imitation crab meat was left out at room temperature at the sushi bar in front the sushi prep cooler. Imitation crab was measured between 9.5 to 11.0 degrees C. , , Discarded the imitation crab. , Store cold perishable food at 4 degrees C or below.
No high temperature waterproof thermometer to check the dishwasher daily. , , Check and record the dishwasher temperature daily.
, No pest control records maintained in facility., , **Ensure routine pest control measures are in place and maintain records on site.
, There was a hole in the wall on the north side of the cookline for plumbing access., , Install an access panel that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
, The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen., , Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
Water damaged on the dry wall by the mop sink. , , Repair the wall.
Walk-in freezer:, Foam and tape were used to cover the door frame and stains on and around the handle.
1) Heavy grease and debris build-up underneath the deep fryers., , 2) Dust build-up on the main cook line shelves. , , , Previous Inspection:, There was heavy grease accumulation located on the floor under equipment and food preparation tables in the kitchen., , Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.
11 violations
REPEAT VIOLATION:, Stainless steel preparation tables and deep fryer front were wrapped in plastic saran wrap and aluminum foil was used to cover side table by the stove. , , Remove plastic saran wrap and aluminum foil from all tables.
, pH test paper still not available to verify sushi rice pH. , , Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
REPEAT VIOLATION:, Shrimp, chicken and yam tempuras were stored at room temperature. Chicken @ 19.3 degrees C., shrimp @ 17.0 degrees C. and yam @ 15.1 degrees C. , , , Previous inspection:, Shrimp and yam tempuras were stored at room temperature. Shrimp tempuras were measured at 20.9 degrees C and yam tempuras were measured at 24.8 degrees C. , Discarded the tempuras., , , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
Styrofoam containers with dirty cardboard liners were used to store food in the walk-in cooler. , , Do not use containers and cardboard liners that can't be cleaned and sanitized
No high temperature waterproof thermometer to check the dishwasher daily. , , Check and record the dishwasher temperature daily.
, No pest control records maintained in facility., , **Ensure routine pest control measures are in place and maintain records on site.
, There was a hole in the wall on the north side of the cookline for plumbing access., , Install an access panel that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
, The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen., , Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
Water damaged on the dry wall by the mop sink. , , Repair the wall.
Walk-in freezer:, Foam and tape were used to cover the door frame and stains on and around the handle.
1) Heavy grease and debris build-up underneath the deep fryers., , 2) Dust build-up on the main cook line shelves. , , 3) Grime build-up on the baseboards and exterior of garbage cans. , , , Previous Inspection:, There was heavy grease accumulation located on the floor under equipment and food preparation tables in the kitchen., , Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.
14 violations
1) Cleaning cloths were on preparation counters. , , 2) No food surface sanitizer was prepared before food handling., , Prepare food surface sanitizer (100ppm chlorine or 200ppm quat) and store cleaning cloths in sanitizer in between uses., , 3) Stainless steel preparation tables and deep fryer front were wrapped in plastic saran wrap and aluminum foil was used to cover side table by the stove. , , Remove plastic saran wrap and aluminum foil from all tables.
Single use gloves were being reused, used gloves were found on the cutting board and shelves. , , Discard single use gloves after removing from hands.
, pH test paper still not available to verify sushi rice pH. , , Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
1) Shrimp and yam tempuras were stored at room temperature. Shrimp tempuras were measured at 20.9 degrees C and yam tempuras were measured at 24.8 degrees C. , , Discarded the tempuras., , 2) Small preparation cooler: , Beef was measured at 7.4 degrees C. and salmon was measured at 6.7 degrees C. , , 3) Walk-in cooler:, Air temperature was measured at 7.0 degrees C and miso paste was measured at 9.3 degrees C. , , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
Dishwasher final rinse temperature was measured at 68.2 degrees C. Owner adjusted the heater dial during inspection. The dishwasher final rinse came up to 76.0 degrees C., , Monitor the dishwasher daily and ensure it reaches sanitizing temperature of 71 degrees C or higher.
No high temperature waterproof thermometer to check the dishwasher daily. , , Check and record the dishwasher temperature daily.
, No pest control records maintained in facility., , **Ensure routine pest control measures are in place and maintain records on site.
Used paper towels were placed on cutting board and tucked underneath the cutting bar at the sushi bar, , , Discard used paper towels in the garbage can after use.
Water damaged on the dry wall by the mop sink. , , Repair the wall.
, Some of the shelving in the walk-in coolers were rusty., **Replace shelving, ensure shelving are smooth and cleanable.
, There was a hole in the wall on the north side of the cookline for plumbing access., , Install an access panel that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
, The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen., , Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
1) Knife handle was melted by heat, rough surface on the handle., , 2) Walk-in cooler:, Door was covered with stains on and around the handle and slight dust build-up on the ceiling and fan covers. , , 3) Walk-in freezer:, Foam and tape were used to cover the door frame and stains on and around the handle. , , 4) Knife was stored between the wall and sink splash guard and in uncleanable cardboard sheath., , Provide a knife magnet or container store knives., , 5) Cutting boards were placed on top of raw fish Styrofoam lids. , , Provide a rack to store cutting boards.
1) Heavy grease and debris build-up underneath the deep fryers., , 2) Dust build-up on the main cook line shelves. , , 3) grime build-up on the baseboards and exterior of garbage cans. , , , Previous Inspection:, There was heavy grease accumulation located on the floor under equipment and food preparation tables in the kitchen., , Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.