6 - 3919 Richmond Road SW
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 15, 2026
Sanitizer solution in a pail was tested and appeared to be well above 1000 ppm - the test strip was bleaching out., , Solution was diluted down to 100 ppm. Ensure that chlorine bleach sanitizer is maintained at 100 ppm.
1) Fish and other food items used for sushi (e.g. fish roe) were maintained around 8-12C. These items are placed on a cold plate which was blocked by cardboard wrapped in metal foil. This was reportedly done due to the fish freezing upon contact with the cold plate., , Cold plate's temperature setting was changed and the metal foil wrapped cardboard was removed. Temperatures of the foods immediately improved., , 2) The lid of the chest freezer in the back storage area was unable to be fully closed due to frost build up., , REQUIREMENT: De-frost the freezer to ensure it can be properly closed.
Foods including raw broccoli and avocados were being stored in a customer accessible area., , REQUIREMENT: Relocate these foods to a non-customer accessible area.
There is a notable gap at the bottom of the back door., , REQUIREMENT: Repair this gap (e.g. replace the weather stripping) so that pests cannot enter the establishment.
Several broken tiles at back storage and door area are hindering the ability to maintain a clean environment., , REQUIREMENT: Replace the broken and cracked tiles.
1) Food debris build-up in hard-to-reach areas (under counters, behind equipment, etc), , **2026-May-15: Violation remains unaddressed**, , Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner., , 2) Walls at the back door, along with high-touch points (e.g. light switches) had visible stains and debris on the wall., , REQUIREMENT: Clean the noted areas.
Momoyama Sushi is in the GLAMORGAN neighbourhood. GLAMORGAN, Calgary has 52 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 3, 2026, there are 30 (58%) 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.
Bubble Tea Brewers
GLAMORGAN
This restaurant has been inspected 6 times since June 20, 2024, with 0 in compliance, 6 not in compliance, and 0 closures on record.
6 violations
Sanitizer solution in a pail was tested and appeared to be well above 1000 ppm - the test strip was bleaching out., , Solution was diluted down to 100 ppm. Ensure that chlorine bleach sanitizer is maintained at 100 ppm.
1) Fish and other food items used for sushi (e.g. fish roe) were maintained around 8-12C. These items are placed on a cold plate which was blocked by cardboard wrapped in metal foil. This was reportedly done due to the fish freezing upon contact with the cold plate., , Cold plate's temperature setting was changed and the metal foil wrapped cardboard was removed. Temperatures of the foods immediately improved., , 2) The lid of the chest freezer in the back storage area was unable to be fully closed due to frost build up., , REQUIREMENT: De-frost the freezer to ensure it can be properly closed.
Foods including raw broccoli and avocados were being stored in a customer accessible area., , REQUIREMENT: Relocate these foods to a non-customer accessible area.
There is a notable gap at the bottom of the back door., , REQUIREMENT: Repair this gap (e.g. replace the weather stripping) so that pests cannot enter the establishment.
Several broken tiles at back storage and door area are hindering the ability to maintain a clean environment., , REQUIREMENT: Replace the broken and cracked tiles.
1) Food debris build-up in hard-to-reach areas (under counters, behind equipment, etc), , **2026-May-15: Violation remains unaddressed**, , Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner., , 2) Walls at the back door, along with high-touch points (e.g. light switches) had visible stains and debris on the wall., , REQUIREMENT: Clean the noted areas.
1 violation
Food debris build-up in hard to reach areas (under counters, behind equipment, etc), , Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.
3 violations
1. No drain plugs available for 2 compartment sink, 2. Large cutting board bolted over one sink leaving only 1 sink available in the kitchen
, The chest freezer in the back storage area was visibly dirty on the interior and exterior. There was a significant amount of ice build-up in the freezer. , , Ensure that the freezer is cleaned, and the ice build-up is removed to promote air flow throughout the freezer and ensure that frozen foods are being held at an appropriate temperature.
REPEAT VIOLATION:, 1. The back and the ice machine area were dirty., 2. In-between the fridges in the kitchen area were dirty., 3. Food debris build-up in hard to reach areas (under counters, behind equipment, etc), 4. Dirt and food debris accumulation on the floor of the back storage area, , Ensure the indicated areas are maintained in a sanitary condition at all times., , Previous violations:, There was an accumulation of grease and debris throughout the kitchen and dry storage area including but not limited to walls, floors, shelves, cooking equipment, and the kitchen ventilation system. , , Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.
2 violations
, The chest freezer in the back storage area was visibly dirty on the interior and exterior. There was a significant amount of ice build-up in the freezer. , , Ensure that the freezer is cleaned, and the ice build-up is removed to promote air flow throughout the freezer and ensure that frozen foods are being held at an appropriate temperature.
The back and the ice machine area were dirty., Clean the indicated area., , Recurring violations:, 1. There were accumulation of grease deposits and other residues on the ventilation canopy filters., 2. In-between the fridges in the kitchen area were dirty., 3. Behind the back door area and around the HVAC furnace had dirt build up., 4. Black sludges were noted in hard-to-reach areas in the kitchen., , Ensure the indicated areas are maintained in a sanitary condition at all times., , Previous violations:, There was an accumulation of grease and debris throughout the kitchen and dry storage area including but not limited to walls, floors, shelves, cooking equipment, and the kitchen ventilation system. , , Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.
5 violations
The mechanical dishwasher did not detect any sanitizer with the chlorine test strips., The dishwasher was troubleshooted and measured 100 ppm.
The paper towel dispenser in the women's washroom was empty. Paper towel was stored on the hand sink., Ensure paper towel is stored in a suitable paper towel dispenser.
Sushi rice was stored in a basket under the preparation uncovered., The sushi rice was promptly covered., Went on-site and noted the sushi rice was stored in a different container., Ensure food items are protected from contamination during storage stored 6 inches off the floor.
7 violations
Recurring violations:, No records are kept for the dishwasher testing, or the strength of sanitizers used on food contact surfaces. , , No records are kept for temperatures of cold holding and hot holding equipment. , , No general cleaning records are kept., , Keep records of all testing required. , , Prepare a plan for the routine cleaning and sanitizing of this facility. Identify which areas/equipment must be cleaned and sanitized after each use, done daily, weekly and less frequently. , , Previous violations:, No records are kept of the dishwasher testing or the strength of sanitizers in use on food contact surfaces. , , No records are kept of temperatures of cold holding and hot holding equipment. , , No general cleaning records are kept., , Please obtain notebooks where you may record the results of all testing required. , , Please prepare a plan for the routine cleaning and sanitizing of this facility. Identify which areas/equipment must be cleaned and sanitized after each use, done daily, weekly and less frequently. , , Links to cleaning schedule template and daily food safety checklist will be provided. ,
Recurring violation:, No probe thermometer was available on site. , , Previous violation:, No probe thermometer was available on site. , , Acquire a probe thermometer that can measure temperatures between 0-100C, in order to check temperatures of food and ensure that they have been cooked to the correct internal temperature.
, The chest freezer in the back storage area was visibly dirty on the interior and exterior. There was a significant amount of ice build-up in the freezer. , , Ensure that the freezer is cleaned, and the ice build-up is removed to promote air flow throughout the freezer and ensure that frozen foods are being held at an appropriate temperature.
The back and the ice machine area were dirty., Clean the indicated area., , Recurring violations:, 1. There were accumulation of grease deposits and other residues on the ventilation canopy filters., 2. In-between the fridges in the kitchen area were dirty., 3. Behind the back door area and around the HVAC furnace had dirt build up., 4. Black sludges were noted in hard-to-reach areas in the kitchen., , Ensure the indicated areas are maintained in a sanitary condition at all times., , Previous violations:, There was an accumulation of grease and debris throughout the kitchen and dry storage area including but not limited to walls, floors, shelves, cooking equipment, and the kitchen ventilation system. , , Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.
Recurring violation:, Food and drink products (Ie. pop, oil, sauces) along the back wall leading to the bathrooms were stored on the ground. , , Obtain more storage shelves and ensure food products are stored 15cm (6 inches) off the floor., , Previous violation:, Food and drink products (Ie. pop, oil, sauces) along the back wall leading to the bathrooms were stored on the ground. , , Ensure all food products are stored at least 15cm above the ground. To prevent against contamination and facilitate cleaning.
Recurring violation:, Cardboard was kept on the floor close to the deep-frying area. , , Operator noted that cardboard is placed on the floor to collect the oil spill when deep frying to prevent the risk of trip or fall hazard., , Operator stated the cardboard is changed daily., , Ensure surfaces are smooth, non-absorbent to moisture and easily cleanable., , Previous violation:, Unapproved materials such as Styrofoam, cardboard, and tinfoil were used on shelves and on the floor. These surfaces cannot be properly cleaned and should not be used in food preparation areas. , , Remove or replace these surfaces and ensure all surfaces used can be easily cleaned and are non-porous.
Cardboards were kept on the floor at the deep fryer area. The operator indicated the cardboard is intended to hold the oil from dripping on the floor., , Remove the cardboard.,
, The chest freezer in the back storage area was visibly dirty on the interior and exterior. There was a significant amount of ice build-up in the freezer. , , Ensure that the freezer is cleaned, and the ice build-up is removed to promote air flow throughout the freezer and ensure that frozen foods are being held at an appropriate temperature.
Recurring violations:, 1. There were accumulation of grease deposits and other residues on the ventilation canopy filters., 2. In-between the fridges in the kitchen area were dirty., 3. Behind the back door area and around the HVAC furnace had dirt build up., 4. Black sludges were noted in hard-to-reach areas in the kitchen., , Ensure the indicated areas are maintained in a sanitary condition at all times., , Previous violations:, There was an accumulation of grease and debris throughout the kitchen and dry storage area including but not limited to walls, floors, shelves, cooking equipment, and the kitchen ventilation system. , , Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.