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 60 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 4, 2026, there are 34 (57%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 2 times since July 26, 2024, with 1 in compliance, 1 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.