231 - 2335 162 Avenue SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 6, 2026
Second half of lids were missing for bulk bins in use to store rice and vinegar., , Requirement:, , Repair/replace lids of bulk bins
Rubber gasket of sushi prep cooler was broken., , Requirement:, , Repair/replace rubber gasket
Li Ao Sushi is in the BRIDLEWOOD neighbourhood. BRIDLEWOOD, Calgary has 47 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 11, 2026, there are 28 (60%) 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.
The British Chippy
BRIDLEWOOD
This restaurant has been inspected 6 times since August 28, 2024, with 0 in compliance, 6 not in compliance, and 0 closures on record.
2 violations
Second half of lids were missing for bulk bins in use to store rice and vinegar., , Requirement:, , Repair/replace lids of bulk bins
Rubber gasket of sushi prep cooler was broken., , Requirement:, , Repair/replace rubber gasket
8 violations
a) Cleaning cloth was kept on prep counter after use in sushi prep area., , b) No ready to use sanitizer solution was provided in back prep area and there were spills and dust on prep counter., , , Requirement:, , a) Soak cleaning cloth in sanitizer solution in between use., , b) Provide ready to use sanitizer solution in back prep area
Several food items: cooked meats, crab meat, fish, sauce were kept uncovered in walk in cooler, dumplings in walk in freezer, dry rice and vinegar kept uncovered in back prep area., , Requirement:, , Cover all foods immediately to prevent from contamination.
No label was provided on spray bottle containing cleaning chemical located under hand washing sink in the kitchen., , Requirement:, , Provide label on spray bottle to identify its contents.
a) Internal temperature of Philadelphia cheese stored on the counter without temperature control located in sushi prep area was 17.3C, , b) Internal temperature of a bag of dumplings stacked on prep cooler insert was 8.7 C and a bag of tacos stacked on prep cooler insert was at 9C, , Requirement:, , a) Ensure that cheese is stored at 4C or less., Cheese was discarded, , b) Ensure that perishable foods under refrigeration are stored at 4C or less. Do not stack food bags on top of prep cooler inserts to prevent temperature abuse., Dumplings and tacos were moved to another cooler during inspection.
1 violation
Temperature of prep cooler located next to the bigger prep cooler was 10C and internal temperature of perishable foods stored in this cooler were: octopus' balls at 11C, cheese at 8.3C, crab meat at 8.5C, , Requirement:, Do not store any perishable foods in this cooler until temperature is maintained at 4C or less., Octopus balls at 11 C were discarded., , Remaining perishable foods were moved to walk in cooler during inspection.
3 violations
a) Temperature of bigger prep cooler was 8.9C and internal temperatures of perishable foods stored in insets were: fish 7.1C, 7.3C,7.4C , beef 8C, , b) Temperature of another prep cooler located next to this bigger prep cooler was 8.7C, , Requirement:, Ensure that temperatures of prep coolers are maintained at 4C or less.
Concentration of chlorine achieved during sanitizer cycle was 0 ppm., , Requirement:, Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , Manually sanitize dishes until dish washer is repaired., Repair dish washer asap.
White marble cutting board was heavily grooved trapping dirt., , Requirement:, Refinish/replace the cutting board to have smooth surface.
1 violation
Rubber gasket of sushi prep cooler was detached and hanging on the door., , Requirement:, , Repair/replace rubber gasket.
9 violations
Cleaning cloth was kept on prep counter after use., , Requirement:, , Soak cleaning clothes in sanitizer solution in between use.
Internal temperatures of salmon stacked on inserts of sushi prep cooler were 10.1 C and 11C., , Requirement:, - Ensure that perishable foods under refrigeration are stored at 4C or less, - Salmon was discarded., -Do not stack food on prep cooler inserts to prevent temperature abuse.
Internal temperature of calamari stored in water in insert of prep cooler located near the grill was 13.8C, fish was at 8.8C, shrimp at 8.6C, lobster at 11C., , Requirement:, - Ensure that perishable foods under refrigeration are stored at 4 C or less., , - Calamari and lobster were discarded., , -Shrimp and fish were moved to walk in cooler.
a) Hand washing sink located in the kitchen was blocked with a container of grated carrots kept under water in sink basin., , b) Paper towel stand was too high and not accessible for all food handlers., , c) Paper dispenser located at hand washing sink in back prep area was empty., , Requirements:, , a) Ensure that hand washing sink is available for use all the time and it must not be blocked., Any food prep like washing vegetables etc should be done in the prep sink not in hand washing sink., , b) Hand washing supplies must be easily accessible for all staff, , c) Provide paper towels in the dispenser.
Meat bags were stored directly on dirty floor of walk-in freezer, , Requirement:, , Store food minimum 15 cm off the floor
a) Rubber gasket of sushi prep cooler was broken., , b) Dirt and debris on rubber gasket of sushi prep cooler, , c) Inserts of prep cooler located next to sushi prep area were dirty: having dirt and food debris. Door of this cooler was sticky., , d) Portioned sauce containers were stored in a metal bin having dirt buildup on the interior and exterior surface, , Requirement:, , a) Repair/replace rubber gasket, , b) Clean the rubber gasket, , c) Wash and sanitize prep cooler inserts before stocking food every time. Clean the cooler door, , d) Store sauce containers in a clean bin.
a) Accumulation of dirt and debris under counters and in between cooking equipment in the kitchen., , b) Dirt buildup on walk in freezer floor, , c) Grime buildup on deep fryer, , Requirement:, , Clean the above noted areas and equipment
Concentration of chlorine measured 0 ppm during sanitizer cycle., , Requirement:, - Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , - Manually sanitize dishes by soaking in sanitizer solution (@100 ppm chlorine) in the sink for at least two minutes. Followed by air drying until dish washer is repaired., , -Repair dish washer asap.
Jackets were kept on single use dishes in back area and on prep counter in front area., , Requirement:, , Store personal and miscellaneous items separately from food and dishes.
a) No test strips were provided to verify concentration of chlorine in sanitizer solution. Operator was using pH test strips to check concentration of chlorine in sanitizer solution., , b) Concentration of chlorine during sanitizer cycle of dish washer was not verified as required and no written records of verification were maintained., , Requirement:, , a) Provide chlorine test strips, , b) Verify concentration of chlorine during sanitizer cycle on daily basis and maintain written records for it., ( dish washer log sheet again emailed to the operator)
a) Protective cover was missing on light fixture located in back prep area., , b) Shelves in walk in cooler were rusted having rough surface trapping dirt., , Requirement:, a) Provide protective cover on light fixture, , b) Refinish the shelves to have smooth surface.
Rubber gasket of sushi prep cooler was detached and hanging on the door., , Requirement:, , Repair/replace rubber gasket.
-Grease and grime buildup on cooking equipment., , - Dirt and debris under and behind equipment., , -Prep counters were sticky., , -Prep cooer doors were sticky and dirty., -Many extra items not required on daily basis like extra utensils, empty boxes etc were stored in the facility making place clutter and difficult to clean., -No written cleaning schedule was maintained., , Requirement:, - Clean the above noted areas and equipment., , -De-clutter the facility., , -Maintain written cleaning schedule., , (written cleaning schedule emailed again to the operator)