CalgaryEAST SHEPARD INDUSTRIAL
501 - 4600 130 Avenue SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Kiro Sushi is in the EAST SHEPARD INDUSTRIAL neighbourhood. EAST SHEPARD INDUSTRIAL, Calgary has 124 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 17, 2026, there are 93 (75%) 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.
Marble Slab Creamery
EAST SHEPARD INDUSTRIAL
This restaurant has been inspected 6 times since November 23, 2023, with 2 in compliance, 4 not in compliance, and 0 closures on record.
No violations
6 violations
The ice in the ice machine was left uncovered without any cover present. The operator showed the cover was available but broken. , , -Ensure ice in the ice machine is protected from contamination by covering.
Frozen noodles and sushi fish were left on counter to thaw., , - Ensure frozen food are being proper thawed at all times by either keep
No hand soap at the handwashing station in the dispenser in the staff washroom. , , -Ensure there is always handwashing soap at the handwashing station
The hot running water was low in pressure and quantity at the handwashing station opposite the cooking area at the Kitchen., , -Ensure there is always adequate cold and hot water available at all handwashing stations.
The chlorine test strips available had expired., , -Ensure valid test strips are available for measuring the sanitizing agent concentration
The following areas had dust and dirt/ or food debris build up:, 1. Ceiling and wall of the kitchen, 2. Ice-cream freezer at the dining area, , , -Clean the indicated areas
5 violations
The ice in the ice machine was left uncovered without any cover present. The operator showed the cover was available. The operator was instructed to clean and sanitize the ice machine cover before placing back., , -Ensure ice in the ice machine is protected from contamination by covering.
No hand soap at the handwashing station in the dispenser in the staff washroom. , , -Ensure there is always handwashing soap at the handwashing station
The hot running water was low in pressure and quantity at the handwashing station opposite the cooking area at the Kitchen., , -Ensure there is always adequate cold and hot water available at all handwashing stations.
No violations
9 violations
Ceaning clothes were kept on prep counters after use in the kitchen., , Requirement: , , Soak cleaning clothes in sanitizer solution in between use.
Concentration of chlorine in sanitizer solution of spray bottle and pail located the kitchen was 10 ppm., , Requirement:, , Ensure that concentration of chlorine in sanitizer solution is maintained at 100 ppm.
No label was provided on sanitizer spray bottle located in the kitchen., , Requirement:, , Provide label on spray bottle to identify its contents.
1 violation
Dust and dirt present on kitchen ceiling., Floor dirty in hard to reach areas., Clean noted areas., Ensure all areas are clean and well maintained.
The chlorine test strips available had expired., , -Ensure valid test strips are available for measuring the sanitizing agent concentration
The following areas had dust and dirt/ or food debris build up:, 1. Ceiling and wall of the kitchen, 2. Ice-cream freezer at the dining area, 3. Ventilation canopy at the kitchen., , -Clean the indicated areas
Internal temperatures of perishable foods stored in inserts of prep cooler were salmon at 17C,9.2C, 13.3 C, cheese at 19.8C, other fish at 10C, tobiko (orange eggs) at 10C, , Requirement:, , -Ensure that perishable foods are stored at 4C or less during refrigeration., -Salmon at 17C, 13.3 C, cheese at 19.8Cwere discarded., -Ice packs were put on remaining foods during inspection.
Ice-cream pails were stored along with raw meat and seafood in one chest freezer located in back area., , Requirement:, , Store raw meat apart from any other food to prevent cross contamination.
a) Pails were stored directly on floor in back area., , b) Staffs' jackets and bags were stored along with food on a table in back area., , Requirement:, , Store personal and miscellaneous items separately from food.
Clean jugs and bowls were kept close to hand washing sink under soap dispenser in the kitchen., , Requirement: , , Store clean utensils/dishes away from hand washing sink and supplies to prevent contamination.
Scoop for ice cream was stored in warm water at temperature 28C in front area., , Requirement:, , Store scoop for ice cream in the ice cream freezer or in hot water at 60 C and higher.
Floor dirty in hard-to-reach areas., , (repeat violation from previous inspection), , , Clean noted areas., Ensure all areas are clean and well maintained.