510 - 5149 Country Hills Boulevard NW
Not in Compliance
8 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
August 18, 2026
1. Wet re-used cleaning cloths were stored on the food preparation cutting boards., , 2. There was no sanitizer buckets available., , 3. Spray bottles were being used and measured 1000 ppm., , The spray bottle was discarded and fresh chlorine sanitizer solution at 100 ppm was prepared., , Sanitizer buckets at 100 ppm were prepared and cleaning cloths were stored inside.
1. Two frozen bluefin tuna were stored on the counter to thaw at the sushi preparation area., , The blue fin were promptly stored in the cooler., , 2. Tofu and miso were just sitting on the counter., , 3. Frozen box of fish was stored on the counter at the back area to thaw., , The box of frozen fish was stored in the walk-in cooler., , High-risk foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
The low-temperature mechanical dishwasher detected 0 ppm. It was noted that the sanitizer line was clogged., , A 3-compartment sink was available and prepared at 100 ppm in the meantime., , Contact your dishwasher technician to fix the dishwasher.
Repeat violation cited on August 18, 2026:, 1. Paper towel dispenser in the staff washroom was empty. Paper towel was stored on a cupboard., , Store paper towel in a suitable paper towel dispenser., , 2. There was no paper towel at the back preparation area handwashing sink., , 3. There was no soap at the back food preparation area handwashing sink., , Equip the handwashing with handwashing supplies., , Repeat violations cited on October 23, 2025:, No paper towel was available at the back handwashing sink., , Provide paper towel., , Previous violation:, No paper towels for handwashing at back prep area hand sink and bar sink., , *Provide soap and paper towels for all handwashing., , March 12, 2025: The paper towel dispenser was jammed., , Repair dispenser.
The ice-scoop used for the sashimi was stored on top of the sashimi ice machine., , The scoop was promptly stored in a container.
Expired pH test strip was used., , Obtain a valid pH test strip.
Expired food handling permit was displayed at the front window area.
1. Staff washroom door was opened and located in the kitchen., , Install a self-closing hinge on the washroom door., , 2. The caulking along the wall of the handwashing was not properly secured resulting in a gap at the wall joint., , Seal the caulking properly.
Kujira Sushi Izakaya is in the EDGEMONT neighbourhood. EDGEMONT, Calgary has 72 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 18, 2026, there are 55 (76%) 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.
Dairy Queen
EDGEMONT
This restaurant has been inspected 7 times since July 7, 2023, with 0 in compliance, 7 not in compliance, and 0 closures on record.
8 violations
1. Wet re-used cleaning cloths were stored on the food preparation cutting boards., , 2. There was no sanitizer buckets available., , 3. Spray bottles were being used and measured 1000 ppm., , The spray bottle was discarded and fresh chlorine sanitizer solution at 100 ppm was prepared., , Sanitizer buckets at 100 ppm were prepared and cleaning cloths were stored inside.
1. Two frozen bluefin tuna were stored on the counter to thaw at the sushi preparation area., , The blue fin were promptly stored in the cooler., , 2. Tofu and miso were just sitting on the counter., , 3. Frozen box of fish was stored on the counter at the back area to thaw., , The box of frozen fish was stored in the walk-in cooler., , High-risk foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
The low-temperature mechanical dishwasher detected 0 ppm. It was noted that the sanitizer line was clogged., , A 3-compartment sink was available and prepared at 100 ppm in the meantime., , Contact your dishwasher technician to fix the dishwasher.
Repeat violation cited on August 18, 2026:, 1. Paper towel dispenser in the staff washroom was empty. Paper towel was stored on a cupboard., , Store paper towel in a suitable paper towel dispenser., , 2. There was no paper towel at the back preparation area handwashing sink., , 3. There was no soap at the back food preparation area handwashing sink., , Equip the handwashing with handwashing supplies., , Repeat violations cited on October 23, 2025:, No paper towel was available at the back handwashing sink., , Provide paper towel., , Previous violation:, No paper towels for handwashing at back prep area hand sink and bar sink., , *Provide soap and paper towels for all handwashing., , March 12, 2025: The paper towel dispenser was jammed., , Repair dispenser.
The ice-scoop used for the sashimi was stored on top of the sashimi ice machine., , The scoop was promptly stored in a container.
Expired pH test strip was used., , Obtain a valid pH test strip.
Expired food handling permit was displayed at the front window area.
1. Staff washroom door was opened and located in the kitchen., , Install a self-closing hinge on the washroom door., , 2. The caulking along the wall of the handwashing was not properly secured resulting in a gap at the wall joint., , Seal the caulking properly.
3 violations
A food handler did not wash their bare hands after answering a call., , The food handler was instructed to wash their hands., , Ensure food handlers wash their hands each time after handling their phone or after any other activity where hands may become contaminated.
Repeat violations cited on October 23, 2025:, No paper towel was available at the back handwashing sink., , Provide paper towel., , Previous violation:, No paper towels for handwashing at back prep area hand sink and bar sink., , *Provide soap and paper towels for all handwashing., , March 12, 2025: The paper towel dispenser was jammed., , Repair dispenser.
1. Mold was noted around the handwashing sink faucet at the back handwashing sink., , 2. Mold was noted on the wall joint behind the back handwashing sink., , 1 and 2: Clean the indicated areas.
5 violations
1. A significant number of used cleaning cloths were stored on the counters. The cleaning cloths were being reused., , 2. No sanitizer bucket available. Chlorine sanitizer spray bottles were being used., , The operator noted that he does not have buckets to prepare chlorine sanitizer solution. , , Obtain sanitizer buckets., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
Chemical spray bottles were not labelled to identify their contents., , Label all the chlorine sanitizer spray bottles to identify their contents.
The dishwasher did not detect any colour changes with the chlorine sanitizer test strips. The dishwasher ran multiple times and did not detect any changes on the chlorine test strips., , Do not use the dishwasher. Revert to single-use utensils., , The operator contacted the dishwasher right away.
1 violation
No paper towels for handwashing at back prep area hand sink and bar sink., , *Provide soap and paper towels for all handwashing., , March 12, 2025: The paper towel dispenser was jammed., , Repair dispenser.
4 violations
Walkin cooler- carton of raw eggs were stored on top shelf, lower shelves beneath had produce (onions, cucumbers). Corrected onsite, , *Ensure raw meats, eggs and seafood are stored below any ready to eat foods (vegetables, fruits, prepared foods)
1. Prepared sanitizer bottles were not labelled to identify its use or chemical agent, , 2, Staff indicated bottle in sushi bar was a prepared sanitizer solution, but the yellow chemical was a detergent solution. , , *Ensure all bottles are properly labelled to identify its use and/or chemical agent.
Jan 21-2025: Chlorine sanitizer was measured greater than 1000ppm. It bleached out the test strips. , , Use 100ppm chlorine.
5 violations
1) Kitchen cleaning cloths were covered with grease and stains. , , Provide clean cloths for cleaning prep tables and store them in santiizer in between uses., , 2) Chlorine in sanitizer spray bottles were measured between 10 to 50ppm. Staff were not checking the sanitizer with test strips or using a volume measurement (1 teaspoon household bleach per 2 L water), , Use 100ppm chlorine for sanitizing.
One chlorine sanitizer was measured greater than 1000ppm. It bleached out the test strips. , , Use 100ppm chlorine.
1) Frozen packages of sushi fish were being thawed at room temperature. , , Thaw in cooler overnight or under cold running water. , , 2) Sushi fish in the prep cooler was not directly stored in the prep cooler inserts. Sliced fishes were measured between 6 to 7 degrees C. , , 3) Sliced pork was store above the prep cooler insert load limit. , , 2 to 3) Store cold perishable foods at 4 degrees C or below. ,
1 violation
Broken baseboard underneath the dishwasher., , Fix the wall. ,
Repeat violations cited on October 23, 2025:, 1. The soap dispenser was empty at the back handwashing sink., , 2. No paper towel was available at the back handwashing sink., , Provide soap and paper towels for all handwashing stations., , Previous violation:, No paper towels for handwashing at back prep area hand sink and bar sink., , *Provide soap and paper towels for all handwashing., , March 12, 2025: The paper towel dispenser was jammed., , Repair dispenser.
1. Mold was noted around the handwashing sink faucet at the back handwashing sink., , 2. Mold was noted on the wall joint behind the back handwashing sink., , 1 and 2: Clean the indicated areas.
1) All three sushi bar sinks were being used for preparing food. , , *Ensure staff in sushi bar use one sink for handwashing only , , 2) No paper towels for handwashing at back prep area handsink and bar sink., , *Provide soap and paper towels for all handwashing.
1) All three sushi bar sinks were being used for preparing food. , , Provide one sink for handwashing. , , 2) No soap and paper towels for handwashing at the sushi bar sink., , Provide soap and paper towels for handwashing., , 3) Paper towels were wet from staff trying to ripe off the paper towels. , , Store paper towels in proper dispensers to prevent them from getting dirty. ,
Oyster and scallop seashells were being reused to serve oysters and scallops., , Do not reused seashells to serve food. ,