1918 37 Street SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 19, 2025
Not in ComplianceBleach bucket measured 0ppm. Ensure chlorine sanitizer is at 100ppm.
Build up of debris in the hard to reach areas of the floor behind equipment and in the dishwashing area. Ensure these areas are cleaned.
Shimizu Kitchen is in the KILLARNEY/GLENGARRY neighbourhood. KILLARNEY/GLENGARRY, Calgary has 62 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 29, 2026, there are 37 (60%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since November 8, 2023, with 1 in compliance, 2 not in compliance, and 0 closures on record.
2 violations
Bleach bucket measured 0ppm. Ensure chlorine sanitizer is at 100ppm.
Build up of debris in the hard to reach areas of the floor behind equipment and in the dishwashing area. Ensure these areas are cleaned.
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.
Subway
KILLARNEY/GLENGARRY
3 violations
Sanitizer bucket measured less than 10 ppm., , Fresh sanitizer bucket was prepared and measured 100 ppm.
The dishwasher was not dispensing sanitizer. The dishwasher measured 0 ppm. , , The dishwasher was troubleshooted and ran a few cycles till it measured 100 ppm.
Rice scoops, tongs and utensils were stored on the counter at room temperature., , Utensils were stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
6 violations
1. No sanitizing bucket was available., , Sanitizing bucket was promptly prepared at 100 ppm and cleaning cloths were kept therein., , 2. Bleach sanitizer chemical spray bottle was measured at 10 ppm., , Content was promptly discarded, and a fresh sanitizer solution was prepared.
1. Chemical spray bottle was unlabeled to identify its content., Spray bottle was promptly labelled.,
1. "Wakou Tonkotsu Ramen Base Concentrated Portk Broth" was kept under the counter at room temperature., , Food item was discarded., , Perishable food must be kept cold at 4°C or less or hot at 60°C or above., , 2. Beansprout and food in inserts were measured between 1°C to 6°C., Ensure prep cool top lids are covered when not in use.
Foods were placed on the floor., , Ensure foods are stored 6 inches off the floor.
Deep groove and scratched surfaces were noted on the prep cooler cutting board.
1. Handwashing sink at the retail area was dirty., 2. Under the dishwasher was dirty., 3. Under the 2-compartment was dirty and unorganized., 4. Under and inside the prep cooler was dirty.