CalgaryDOWNTOWN COMMERCIAL CORE
101 - 630 8 Avenue SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Maru Sushi and Don is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 683 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 475 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) 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.
Rumur
DOWNTOWN COMMERCIAL CORE
This restaurant has been inspected 11 times since September 28, 2023, with 3 in compliance, 7 not in compliance, and 1 closure on record.
No violations
1 violation
The facility did not have pH test strips or a pH meter to be able to test the pH of the sushi rice. , , Sushi rice must have a pH of 4.6 or lower to be shelf stable. The pH must be tested each time a batch is made.
8 violations
The chlorine-based surface sanitizer was too strong - bleached test strips. , , The solution was diluted to 100ppm at the time of the inspection. , , Please ensure the surface sanitizers are being mixed properly and tested to confirm the centration is 100ppm.
The plastic on the bamboo sushi rolling mats is only being changed daily,, , Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap. Replace the plastic wrap every 2 hours and each time there is contact with a different species of raw fish.
The chlorine-based surface sanitizer was unlabelled. , , Please ensure that all chemicals including the surface sanitizers are labeled such that the contents can be identified and safely used.
No violations
2 violations
Pest control reports were not available on-site. , , Please complete monthly pest control monitoring and keep records on-site.
**Hot water tap at front handsink has a severe leak. Contact a plumbing company to repair**
3 violations
**Dishwasher final rinse temperature measured 52C. Contact repair company to ensure that dishwasher rinse temperature reaches at least 71C at dish level**
Pest control reports were not available on-site. , , Please complete monthly pest control monitoring and keep records on-site.
**Hot water tap at front handsink has a severe leak. Contact a plumbing company to repair**
1 violation
Pest control reports were not available on-site. , , Please complete monthly pest control monitoring and keep records on-site.
5 violations
The hand sink was hard to access as the sushi rice container and saran wrap was sitting in front of the basin. As well a bowl of sliced mango was sitting in the basin of the hand sink. , , Do not store anything in front of or inside the basin of the hand sink to allow for unobstructed access for food handlers to wash their hands. , , The sushi rice, saran wrap, and mango was moved at the time of the inspection report.
The rice paddle was being stored inside the rice container with the handle directly touching the rice. , , Please store the rice paddle outside of the rice storage container in an ice bath that is routinely changed out to reduce the risk of pathogen growth and cross-contamination of the bulk rice.
Food was stored directly on the floor in the walk-in cooler. , , Please ensure all food is stored elevated off of the floor to reduce the risk of cross contamination and allow for proper cleaning.
No violations
1 violation
A probe thermometer was not available at the time of the inspection. , , Please obtain a probe thermometer to be able to test and verify the temperatures of food items.
7 violations
The chlorine-based food contact surface sanitizer was mixed too strong (bleached the test strips when tested). , , The solution was diluted to 100ppm at the time of the inspection. , , When using household bleach Mix one to two tablespoons (½ - 1 ounce) bleach into 1 gallon water and use the chlorine test strips to confirm the concentration of 100ppm.
A probe thermometer was not available at the time of the inspection. , , Please obtain a probe thermometer to be able to test and verify the temperatures of food items.
The walk-in cooler had an elevated ambient air temperature of 9.8C. , , The cooler must be operating at a temperature of 4C or below. , , Do not store any food in the cooler until it is functioning properly.
The chlorine-based dishwasher was run and primed several times and 0ppm chlorine was detected. , , Please have the dishwasher serviced such that it is sanitizing at 100ppm chlorine. , , Until the dishwasher is operating properly, please manually wash and sanitize all dishes and equipment.
The hand soap was empty at the back hand washing sink. , , the sink was restocked at the time of the inspection. , , Please ensure that the hand washing sink is always stocked with paper towel, liquid hand soap, and running hot/cold water to allow for proper hand washing by staff.
The back kitchen hand washing sink was blocked by lids in the basin and buckets in front of the sink. , , The items were removed at the time of the inspection. , , The hand washing sink must always be free from obstruction to allow for easy access for food handlers to hand wash.
Bowls were being used as bulk scops throughout the kitchen. , , Please ensure that all bulk scoops are equipped with a handle to prevent from cross-contamination.
The facility did not have pH test strips or a pH meter to be able to test the pH of the sushi rice. , , Sushi rice must have a pH of 4.6 or lower to be shelf stable. The pH must be tested each time a batch is made.
Pest control reports were not available on-site. , , The operator explained the landlord for the building has a pest control company that services the entire building. Please contact the landlord to retain copies of the pest services for your unit and keep copies on-site for review.
The floor in the walk-in cooler was dirty and had a build-up of food debris. , , Please clean the floors in the walk-in cooler.
No drain plugs were available for the two-compartment dishwashing sink. , , Obtain 2 drain plugs for the sinks to be able to properly wash, rinse, and sanitize equipment and dishes in the sink.
The low-temperature chlorine sanitizing mechanical dishwasher was sanitizing at 10ppm. , , This is not a sufficient concentration to effectively sanitize. , , Please repair/adjust the dishwasher such that it is sanitizing at 100ppm chlorine. , , Verify the sanitizing concentration with the chlorine test strips.
The hand sink was not accessible as a prep cooler was placed in front of it. , , Re-arrange the kitchen such that the hand sink is accessible to food handlers.
Hot water was not available at the hand sink. , , Please repair the plumbing such that hot water is available at the hand sink. , , The hand sink must always be stocked with hot/cold running water, liquid hand soap, and paper towel to facilitate proper hand washing.