CalgaryDOWNTOWN COMMERCIAL CORE
103 - 414 3 Street SW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 3, 2026
pH test strips were not available at time of inspection for regular verification of sushi rice acidity. Sushi rice acidity must be at 4.6 or less in order to be able to store sushi rice at room temperature. , Sushi rice acidity was acceptable., , **Obtain pH test strips.
Pest control records were not available during time of inspection. Ensure that pest control is conducted to reduce the risk of pest infestations going undetected or unaddressed. Pests can contaminate food, surfaces, and equipment, posing a significant public health risk, , **Please keep pest control records available upon request.
Cleaning is required behind the cookline to prevent attraction oof pest and unsanitary conditions., , **Please clean
Kabuku is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 683 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 475 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) 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.
Brix + Barrel - Events
DOWNTOWN COMMERCIAL CORE
This restaurant has been inspected 6 times since August 29, 2023, with 3 in compliance, 3 not in compliance, and 0 closures on record.
3 violations
pH test strips were not available at time of inspection for regular verification of sushi rice acidity. Sushi rice acidity must be at 4.6 or less in order to be able to store sushi rice at room temperature. , Sushi rice acidity was acceptable., , **Obtain pH test strips.
Pest control records were not available during time of inspection. Ensure that pest control is conducted to reduce the risk of pest infestations going undetected or unaddressed. Pests can contaminate food, surfaces, and equipment, posing a significant public health risk, , **Please keep pest control records available upon request.
Cleaning is required behind the cookline to prevent attraction oof pest and unsanitary conditions., , **Please clean
2 violations
The concentration of the bleach sanitizer solution measured 10ppm. , , The concentration of bleach must be maintained between 100 to 200ppm to effectively sanitize food contact surfaces. Ensure the concentration is tested or remade regularly. , , The operator remade the sanitizer solution at the time of the inspection and measured 100ppm.
Ladle and rice paddles stored in stagnant water at room temperature measured 26C., , Store utensils in the following manner to prevent the growth of bacteria. , a) iced water , b) bleach solution of 100ppm , c) quat solution of 200ppm , , The operator filled the bucket with iced water at the time of the inspection.
No violations
2 violations
, , *SURFACE SANITIZER AT FRONT SUSHI AREA CONTAINED 0 PPM CHLORINE BLEACH. CORRECTED*
, , *A MORE THOROUGH CLEANING IS REQUIRED IN HARD-TO-REACH AREAS BENEATH & AROUND EQUIPMENT AND FIXTURES, AS WELL AS TOPS OF EQUIPMENT AND OTHER HIGH SURFACES*, , *FAN GUARDS AND ADJACENT CEILING IN WALK-IN COOLER HAVE A BUILDUP OF DUST/MOULD*, ,
No violations
2 violations
, , *GRILL/FRYER AREA HANDSINK WAS FILLED WITH ITEMS AT OUTSET OF INSPECTION. CORRECTED*,
, , *TOPS OF EQUIPMENT, FIXTURES, AND HIGH SHELVING REQUIRE CLEANING*,