6522 4 Street NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Kimu Sushi is in the HUNTINGTON HILLS neighbourhood. HUNTINGTON HILLS, Calgary has 84 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 55 (65%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (2%) Closed.
This restaurant has been inspected 4 times since June 26, 2024, with 2 in compliance, 2 not in compliance, and 0 closures on record.
No violations
3 violations
An unlabeled bottle holding sanitizer was observed in the front service area., , ** Ensure all containers holding chemicals are adequately labeled to identify their contents.
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.
Domino's Pizza 10107
HUNTINGTON HILLS
The following equipment require cleaning:, , 1. The body and doors of the standing coolers ad freezers., 2. The Ice machine., , **Please have the equipment cleaned and sanitized.
The following areas/items require cleaning:, , 1. The floor below the dish sink., 2. The filters of the ventilation canopy., 3. The shelves holding utensils.
No violations
3 violations
Observation: A thermometer was missing in the front prep cooler. The temperature was measured using an infrared thermometer and found to be 3.6°C., , Corrective Action: Please ensure a thermometer is placed in the cooler to verify it maintains the required temperature. Staff were advised to install a dedicated thermometer in the front prep cooler. Until then, regularly check the temperature of the front prep cooler using another thermometer available onsite and maintain a record., , Recommendation: Most pathogenic microorganisms grow between 4°C to 60°C. Therefore, regularly checking and maintaining the temperature of the units is crucial to prevent the growth of pathogenic organisms.
Observation: The ladle stored in ice water to scoop the food from the slow cooker and food items were stored in a covered slow cooker beside the dedicated hand washing station., , Corrective Action: Staff moved the container and the ladle to a separate location., , Recommendation: There is a potential for contamination through water splashing during handwashing. Since the ladle was left uncovered, the risk of contamination is greater compared to the food in the slow cooker. Therefore, do not store any raw or cooked food, including utensils, near the hand washing station to protect the food from contamination.
Observation: pH test strips were expired., , Corrective Action and Recommendation: Obtain new pH test strips and ensure to check the expiration date on the testing equipment regularly, replacing them as needed.