17 - 4604 37 Street SW · RUTLAND PARK
January 2, 2026
PassNo cleaning schedule available., , Develop written sanitation procedures for the facility.
Build up of debris in the hard to reach areas of the floor throughout the facility. Build up of grease on fryers. Ensure these are cleaned on a regular basis., , Jan 2 2026- Some cleaning has been completed. More cleaning needed in the hard to reach areas of the floors throughout the facility
Kibo Sushi is in the RUTLAND PARK neighbourhood. RUTLAND PARK, Calgary has 27 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 26, 2026, there are 15 (56%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since December 9, 2024, with 4 passes and 0 closures on record.
No cleaning schedule available., , Develop written sanitation procedures for the facility.
Build up of debris in the hard to reach areas of the floor throughout the facility. Build up of grease on fryers. Ensure these are cleaned on a regular basis., , Jan 2 2026- Some cleaning has been completed. More cleaning needed in the hard to reach areas of the floors throughout the facility
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Wet cloths on counters. Ensure cloths are placed in sanitizer when not in use.
Dishwasher legs and drying rack area braced with a dish cloth and zip ties. Ensure these are repaired and that they are smooth and easily cleanable.
No cleaning schedule available., , Develop written sanitation procedures for the facility.
Build up of debris in the hard to reach areas of the floor throughout the facility. Build up of grease on fryers. Ensure these are cleaned on a regular basis.
A food handler placed a pair of used gloves on the food preparation counter, then went to greet a customer, handed them a menu package, and put the used gloves back on. The food handler was immediately instructed to remove the gloves, wash their hands, and put on a new pair of gloves.
Recurring violations:, 1) Clear stickers and tapes were affixed and used to repair the chest freezer lids counter surface. Ripples noted on the surface., Ensue surfaces are smooth, impervious to moisture and easy to clean., , 2) The shelves in the facility were not properly finished., Properly finish the shelves., , Previous violation:, Clear stickers were used to repair the counter surface. Ripples noted on the surface. , , Ensure the food surface preparation surfaces are smooth, impervious to moisture and easily cleanable.
The interior of the chest freezer lid was damaged. The insulation foam was visible., , Fix the interior chest freezer lid.
No cleaning schedule available., , Develop written sanitation procedures for the facility.
The curtains dividers were dirty and accumulated with food debris., Clean the indicated area.
1) A used wet cleaning cloth was kept on the counter., It was indicated that the cleaning cloth was used to clean the floor and then stored on the counter., The cleaning cloth was promptly removed and the counter was cleaned and sanitized., Cleaning cloths intended to be reused must be stored in a sanitizer bucket at the correct concentration at all times., , 2) The quat sanitizer bucket did not detect any sanitizer with the quat test strip., A new sanitizer bucket was prepared and measured 200 ppm., , 3) A spray bottle was measured at 150 ppm., The sanitizer solution was discarded and fresh quat sanitizer solution was dispensed into the bottle at 200 ppm.
A food handler placed a pair of used gloves on the food preparation counter, then went to greet a customer, handed them a menu package, and put the used gloves back on. The food handler was immediately instructed to remove the gloves, wash their hands, and put on a new pair of gloves.
The low temperature mechanical dishwasher completed three cycles and the chlorine test was measured between 10 ppm to 25 ppm., A double 2-compartment sinks were available., The staff purchased a drain stopper at the time of the inspection., Manual dishwashing will be used in the meantime until the mechanical dishwasher is fixed., A "do not use" sign was posted on the dishwasher.
There was a single-use utensil that was stored on the floor in the storage room., The single-use utensil was stored on the shelf the storage area.
Mouse droppings were observed on the floor in the corner near the standing Maytag refrigerator unit. The droppings were promptly cleaned. The mouse trap was checked, and no signs of activity were observed.
Recurring violations:, 1) Clear stickers and tapes were affixed and used to repair the chest freezer lids counter surface. Ripples noted on the surface., Ensue surfaces are smooth, impervious to moisture and easy to clean., , 2) The shelves in the facility were not properly finished., Properly finish the shelves., , Previous violation:, Clear stickers were used to repair the counter surface. Ripples noted on the surface. , , Ensure the food surface preparation surfaces are smooth, impervious to moisture and easily cleanable.
The interior of the chest freezer lid was damaged. The insulation foam was visible., , Fix the interior chest freezer lid.
The curtains dividers were dirty and accumulated with food debris., Clean the indicated area.
No cleaning schedule available., , Develop written sanitation procedures for the facility.