211A 12 Avenue SW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 18, 2026
Chlorine test strips were found to have expired. Ensure valid test strips are available at all times to confirm the sanitizer concentrations for effective sanitization., , **Please obtain new test strips
1. The caulking around the prep sink is coming off and turned to brown color. Ensure the caulking is replaced to ensure to maintain proper sanitation and prevent potential water damage to the wall. , , **Repair and replace caulking behind the prep sink., , 2. The prep sink faucet next to the 2-compartment sink was observed to be wrapped with plastic paper and leaking. Ensure faucet is in good repair., , **Please repair faucet.
Ventilation Hood above the cookline was found to have accumulation of grease/debris. The filters must be cleaned on a regular basis to prevent fire hazard and potential contamination of food below., , **Please clean
Sushi AOI is in the BELTLINE neighbourhood. BELTLINE, Calgary has 789 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 552 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (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.
Mount Pleasant Vintage & Provisions YYC
BELTLINE
This restaurant has been inspected 6 times since July 26, 2023, with 2 in compliance, 4 not in compliance, and 0 closures on record.
3 violations
Chlorine test strips were found to have expired. Ensure valid test strips are available at all times to confirm the sanitizer concentrations for effective sanitization., , **Please obtain new test strips
1. The caulking around the prep sink is coming off and turned to brown color. Ensure the caulking is replaced to ensure to maintain proper sanitation and prevent potential water damage to the wall. , , **Repair and replace caulking behind the prep sink., , 2. The prep sink faucet next to the 2-compartment sink was observed to be wrapped with plastic paper and leaking. Ensure faucet is in good repair., , **Please repair faucet.
Ventilation Hood above the cookline was found to have accumulation of grease/debris. The filters must be cleaned on a regular basis to prevent fire hazard and potential contamination of food below., , **Please clean
No violations
2 violations
The plastic wrap on the bamboo sushi mats is only changed once a day., , Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap and must be replaced every 2 hours and each time there is contact with a different species of raw fish to reduce the risk of cross contamination.
The facility does not have a method to test the pH of the sushi rice. , , Please either obtain pH test strips or a pH meter to be able to test the pH of the sushi rice. , , The pH (acidity) of the sushi rice must be below 4.6 or kept in the rice refrigerated at all times.
1 violation
, There was no paper towel dispenser at the hand sink in the front area. Install a paper towel dispenser by the hand wash station.,
6 violations
0ppm sanitizer was measured in the spray bottle labeled sanitizer. Staff directed to remix the sanitizing solution. Corrected during inspection.
Cooked pork was stored at 14C in the prep cooler. Do not store food above the fill line in the prep cooler. Ensure that high risk foods are stored at 4C or less when cold holding.
, 1. There was no paper towel dispenser at the hand sink in the front area. Install a paper towel dispenser by the hand wash station., , 2. The cold water tap at the hand wash sink in the front area was broken. Repair the tap. Ensure that hot and cold continuously running water is available at all hand wash stations., , 3. A dirty whisk was stored in the basin of the hand wash sink in the back area. Do not store equipment in front or inside of the hand sink. Ensure that all hand wash stations are accessible at all times.
No violations
Chlorine test strips were unavailable upon request. Purchase chlorine test strips.
Ice scoop was stored with handle touching the ice. Do not store the ice scoop with handle touching the ice. Store in such a way to protect the ice from contamination.
Build-up of grease was noted on the inserts of the ventilation canopy. Clean the inserts.