103 - 683 10 Street SW
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 23, 2026
There was no pH test strips onsite. Staff prepare acidified sushi rice and store at room temperature without checking pH is adequate., , Sushi rice stored at room temperature should be measured for acidic pH is at or lower than 4.5. Obtain pH test strips and monitor daily
Sashimi prep area is located without reasonable access to handsink. This area is not within the original kitchen area. , , A handsink is required near the sashimi prep area, or move the unit to make it accessible to the designated handsink in the kitchen
Boxes containing takeout containers were stored on the floor in the upstairs landing. , , Do not store food or customer containers on the floor. Store on a shelf at least 6 inches off the floor.
Wall surface by 3 comp sink has damage by the baseboard. Repair the wall to ensure it is cleanable and prevent water and debris from entering subwall.
Metal scoops stored inside food bins containing fried tempura bits had scoop handles in contact with food. , , Do not store scoop inside the food bins. Dishwash scooping utensils after use.
1. Oil stained cardboard box and cardboard used to line shelving. Remove cardboard from lining surfaces. Do not reuse old cardboard for storing items in kitchen as they are uncleanable items. , , 2. Hard to reach areas below the 3 comp sink, behind the cookline and below shelving have grease and food debris. Clean these areas properly and ensure it is done regularly to prevent buildup., , 3. Ventilation canopy over cookline has grease buildup on the filter units. Regular cleaning of the filters is needed., , 4. Dust collecting on high wall surfaces and on ceiling. Regular cleaning of wall and ceilings to prevent dust buildup, , 5. Upstairs landing for storage- many items are stored at floor level. Keep items off the floor to allow for ease of cleaning, , 6. Wall surfaces by stairwell and by dishwash sink have scuff marks and dried splatter. Clean these areas properly and ensure regular cleaning is done
Kibo Sushi is in the DOWNTOWN WEST END neighbourhood. DOWNTOWN WEST END, Calgary has 61 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 23, 2026, there are 35 (57%) 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.
Koji Katsu
DOWNTOWN WEST END
This restaurant has been inspected 5 times since October 12, 2023, with 1 in compliance, 4 not in compliance, and 0 closures on record.
6 violations
There was no pH test strips onsite. Staff prepare acidified sushi rice and store at room temperature without checking pH is adequate., , Sushi rice stored at room temperature should be measured for acidic pH is at or lower than 4.5. Obtain pH test strips and monitor daily
Sashimi prep area is located without reasonable access to handsink. This area is not within the original kitchen area. , , A handsink is required near the sashimi prep area, or move the unit to make it accessible to the designated handsink in the kitchen
Boxes containing takeout containers were stored on the floor in the upstairs landing. , , Do not store food or customer containers on the floor. Store on a shelf at least 6 inches off the floor.
Wall surface by 3 comp sink has damage by the baseboard. Repair the wall to ensure it is cleanable and prevent water and debris from entering subwall.
Metal scoops stored inside food bins containing fried tempura bits had scoop handles in contact with food. , , Do not store scoop inside the food bins. Dishwash scooping utensils after use.
1. Oil stained cardboard box and cardboard used to line shelving. Remove cardboard from lining surfaces. Do not reuse old cardboard for storing items in kitchen as they are uncleanable items. , , 2. Hard to reach areas below the 3 comp sink, behind the cookline and below shelving have grease and food debris. Clean these areas properly and ensure it is done regularly to prevent buildup., , 3. Ventilation canopy over cookline has grease buildup on the filter units. Regular cleaning of the filters is needed., , 4. Dust collecting on high wall surfaces and on ceiling. Regular cleaning of wall and ceilings to prevent dust buildup, , 5. Upstairs landing for storage- many items are stored at floor level. Keep items off the floor to allow for ease of cleaning, , 6. Wall surfaces by stairwell and by dishwash sink have scuff marks and dried splatter. Clean these areas properly and ensure regular cleaning is done
No violations
6 violations
- Lemon scented bleach water was observed in the kitchen area., *Violation was corrected onsite. Staff purchased an unscented bleach solution., **The additives that make the bleach lemony fresh is not approved as an additive to sanitizers for food contact use. Once a sanitizer air dries it should leave minimal trace so that the contact surface remains food safe. Additives or scents can remain on the surface and contaminate foods.
-Dishwashing procedure was reviewed with staff. Staff was cleaning the dishes in the three-compartment sink by washing and rinsing, but no sanitization was performed., *Explained the correct procedure to staff., **The correct procedure to wash and sanitize dishes are in the order of wash, rinse, sanitize and air dry., Steps in proper manual dishwashing are:, - Scrape food particles from dishes., - Wash dishes with soapy water., - Rinse dishes with fresh water., - Sanitize dishes. If using the chlorine-based food contact surface sanitizer available on site, use 100 ppm , chlorine., - Fully submerge dishes in the sanitizer solution for 2 minutes., - Air dry.
1 violation
3-compartment sink faucet does not reach all sink compartments., , Please acquire a faucet that can reach all compartments.
6 violations
One opened jar of pickles, one bottle of opened oyster sauce, one open jar of miracle whip, and one open bottle of lemon juice were observed on the dry storage shelf upstairs. , , All of the containers state to "refrigerate after opening". The food items were discarded at the time of the inspection. , , Please follow the instructions on the food containers and refrigerate foods after they are opened.
1) The two-door glass cooler had an ambient air temperature of 7C at the time of the inspection. , , Please turn down the temperature of the cooler and monitor to ensure is decreases to 4C or below. , , 2) The small black cooler located at the front of the facility had an ambient air temperature of 6 C at the time of the inspection. , , The temperature was turned down at the time of the inspection. Please monitor the cooler to ensure is decreases to 4C or below.
- A blue chopping board was stored next to the handwashing sink., *The staff sent the chopping board for dishwashing., **Please ensure that no food equipment is stored near or beside the handwashing sink to prevent water splashing and potential contamination.
- Observed bowl stored in the sushi rice sauce and rice containers. Staff removed the bowls and sent to dish for washing. , *Please ensure only scoops with handles are in use. Also, ensure ingredients scoops are stored in one of the following manners:, 1) Outside the bulk container in a separate container., 2) Inside the container with the handle facing up and not touching the ingredients., 3) Use clean scoop each time.
- The door of the chest freezer was in disrepair, although the temperature was measured at -13°C., *The staff indicated that they will be replacing this freezer with a new one in November., **Please ensure that all equipment in the food facility is in good working condition to protect food from contamination.
- The canopy over the gas stove had grease buildup., *The staff agreed to clean it within two days and will create a cleaning schedule for the future., **Please ensure the kitchen canopy is cleaned regularly to prevent food contamination and to maintain a safe and sanitary working environment.
A container of cooked shrimp and sweet potato tempura was observed on the counter at a temperature of 26C. , , The tempura was placed in the cooler at the time of the inspection. , , Once the items have cooled after frying please ensure they are placed in the cooler to mitigate pathogen growth.
3-compartment sink faucet does not reach all sink compartments., , Please acquire a faucet that can reach all compartments.
Bowls were observed being used as bulk scoops in the upstairs dry storage room. , , Please ensure all bulk scoops have handles to protect from food handlers coming in contact with the food items.
The staff washroom opens up into the dishwashing area and is not equipped with a self-closing hinge. , , Please install a self-closing device/hinge such that the door closed after use to limit cross-contamination., , March 30th, 2023: A self-closing hinge has been ordered and will be installed when it arrives.