750 - 1110 Panatella Boulevard NW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 14, 2026
There were no pest monitoring records available for review. The operator indicated they carry out self-monitoring., , **Ensure to carry pest monitoring activities at least once a month and maintain adequate records for these activities on file at the facility.
Additional cleaning required on the floor below the cookline.
Sushi Ai is in the PANORAMA HILLS neighbourhood. PANORAMA HILLS, Calgary has 61 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 34 (56%) 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.
Nha Trang Restaurant
PANORAMA HILLS
This restaurant has been inspected 7 times since July 3, 2024, with 0 in compliance, 7 not in compliance, and 0 closures on record.
2 violations
There were no pest monitoring records available for review. The operator indicated they carry out self-monitoring., , **Ensure to carry pest monitoring activities at least once a month and maintain adequate records for these activities on file at the facility.
Additional cleaning required on the floor below the cookline.
6 violations
An unlabeled spray bottle holding sanitizer was observed in the front service area., , **Ensure all containers holding chemicals are adequately labeled to identify their content.
The mechanical dishwasher was not supplying sanitizer when tested during the inspection, measured at 0ppm of chlorine., , **Ensure to routinely monitor the dishwasher to ensure it is in optimal working condition and fully supplied with the required chemicals., , -The operator had the equipment repaired during the inspection, the sanitizer concentration measured at 100ppm of chlorine.
The hand sink adjacent to the cookline was obstructed by utensils during the inspection., , **Ensure all hand sinks are unobstructed and accessible for use at all times.
There were no pest monitoring records available for review. The operator indicated they carry out self-monitoring., , **Ensure to carry pest monitoring activities at least once a month and maintain adequate records for these activities on file at the facility.
3 violations
Outstanding Violation (June 24, 2025), The leak from the mop sink faucet head has improved; however, a slow drip was still observed., , Please repair or replace the faucet., ----------, Initial Violation (May 15, 2025), The faucet from the mop sink was observed to be leaking., , Please repair or replace the faucet.
Outstanding Violation (June 24, 2025), The seal around the door of the undercounter cooler was still observed to be in disrepair., , Please repair the indicated area. , ----------, Initial Violation (June 9, 2025), The seal around the door of the undercounter cooler located beside the prep cooler was observed to be broken., , Please repair or replace the indicated area.
Outstanding Violation (June 24, 2025), The wire shelving unit under the tempura station and in the dry storage area was observed to still be dirty, dusty, and covered with grime/food debris., , Please clean the indicated area., ----------, Initial Violation (May 15, 2025), Wire shelving units throughout the facility were observed dirty, dusty, and covered with grime/food debris., , Please pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
4 violations
Records are not maintained for pest control., , Please develop and maintain pest control reports to monitor and mitigate pest activity.
The faucet from the mop sink was observed to be leaking., , Please repair or replace the indicated area.
The seal around the door of the undercounter cooler located beside the prep cooler was observed to be broken., , Please repair or replace the indicated area.
10 violations
A bucket of stagnant, room-temperature water was used to wash tempura batter off the hands of the cooks. This practice facilitates the growth of harmful bacteria and can lead to cross-contamination., , Please discontinue this practice. Handwashing must be performed at a designated hand sink using hot water, soap, and dried with single-use paper towels to ensure proper hygiene and prevent cross-contamination. The operator promptly removed the bucket of water from the deep fryer station.
Raw meat was observed to be stored above ready-to-eat green onion garnish posing a risk of cross-contamination., , Please ensure raw meat products are stored below and away from ready-to-eat food products.
A can of Raid pesticide spray was observed onsite. Pesticides are only to be applied by a professional pest control operator in a food facility. Food facility operator and staff are not to store or use pesticides/insecticides in the food facility., , Please remove the Raid pesticide spray can from the facility.
1 violation
Records are not maintained for pest control., , Please develop and maintain pest control reports to monitor and mitigate pest activity.
7 violations
There was a bowl of tempura batter stored at room temperature. The internal temperature of the batter was 17C., , Ensure that tempura batter is stored and maintained at 4C or lower at all times. , , Staff placed the batter in the cooler.
The mechanical dishwasher was not releasing the chlorine sanitizer. The sanitizer concentration was measured at 0ppm., , Service the dishwasher and ensure that the chlorine sanitizer is maintained at 100ppm.
The hand sink adjacent to the grill was obstructed., , Please ensure the designated hand sink is always easily accessable.
An accumulation of food debris/dirt/grease was observed with regards to the following equipment:, , 1. The inside and body of the line coolers in the kitchen., 2. The bulk food containers., , , **Have these items cleaned and sanitized.
An accumulation of food stains or debris/dirt/grease/dust was observed with regards to the following area/items:, , 1. The floors below the cook line, shelves, coolers and other hard to reach areas., 2. The walls throughout the kitchen., 3. The filters of the ventilation canopy., , **Have these areas/items cleaned, , In addition to the required cleaning please have the storage areas and shelves in the kitchen decluttered to allow for proper sanitation and pest monitoring activities.
The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:, , - Underneath the dish pit and handwash station, - Underneath work benches, - Underneath all kitchen equipment, - All kitchen equipment surfaces, - The vents, ceiling tiles, and light covers, - Wire shelving units, - The walls behind the dish pit, - Bulk ingredient containers, - Rice cooker and hot holding unit for teriyaki sauce, , Please pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
The ambient temperature of the display cooler containing sashimi was measured at 8C. The internal temperature of the sashimi was tested using a probe thermometer and read 8C., , Please adjust or repair the cooler to ensure the temperatures of the sashimi, and the ambient temperature of the cooler consistently maintains a temperature of 4C or below and implement regular monitoring to ensure proper temperature control. Please store the raw fish in a cooler measuring at 4C or below until the display cooler has been repaired.
The chlorine dishwasher was tested using testing strips, which indicated a reading of 0 ppm. To ensure effective sanitation, the chlorine sanitizer must register at 100 ppm. Despite priming the sanitizer line, the machine failed to deliver the required sanitizer strength of 100 ppm. It's important to note that chlorine sanitizer is essential for eliminating harmful pathogens., , The operator refilled the sanitizer bottle and ran the dishwasher to ensure the lines were primed. The dishwasher was tested using chlorine sanitizer test strips and read 100 ppm. Please implement a testing schedule to verify sanitizer concentration levels.
The handwash sink located beside the deep fryer was observed to be used blocked and covered in tempura batterr. Dedicated handwash sinks must be kept sanitary and accessible to staff at all times to prevent cross-contamination., , Please ensure the handwash sink is dedicated to hand hygiene and is accessible to staff at all times.
Records are not maintained for pest control., , Please develop and maintain pest control reports to monitor and mitigate pest activity.
The faucet from the mop sink was observed to be leaking., , Please repair or replace the indicated area.
1) Visibly contaminated sheets of tin foil used to protect surfaces were observed to be used as a splash guard on the deep fryer, the shelving unit beside the deep fryer, and the shelving unit used for storing clean pans above the cook line., , Please remove the tin foil and clean and sanitize the indicated areas., , 2) Soiled cardboard was observed to be used as a shelving liner. Cardboard is not a smooth, easily cleanable, and impervious surface., , Please remove the cardboard so the shelving surfaces can be cleaned and sanitized., , 3) Paper towels and peeling tape were used as a protective cushion on the head-level corner of a shelving unit, creating a potential trap for contaminants., , Please remove or reinstall a protective cushion that is smooth, easily cleanable, and impervious to contaminants.
The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:, , - Underneath the dish pit and handwash station, - Underneath work benches, - Underneath all kitchen equipment, - All kitchen equipment surfaces, - The vents, ceiling tiles, and light covers, - Wire shelving units, - The walls behind the dish pit, - The wooden stool located in the kitchen, - Bulk ingredient containers, , Please pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
There was no chlorine testing paper., , Obtain chlorine testing paper.
Records are not maintained for pest control., , Please develop and maintain pest control reports to monitor and mitigate pest activity.
The ceiling lights in the dry storage area is missing a cover., , Please obtain a cover to the ceiling light.
There was dust accumulation on the ceiling tiles throughout the prep kitchen., , Thoroughly clean the ceiling tiles.