130 - 3820 Brentwood Road NW
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 26, 2026
Observed raw frozen fish thawing in room temperature. , , All fish were still frozen and were relocated to a cooler., , Do not thaw high-risk frozen food in room temperature. Use one of the following approved methods to thaw foods: , , - Under running cold water, - In the cooler ahead of time, - During the cooking process, - reheat in microwave if food is being cooked or consumed immediately after.
Sushi Ninja is in the BRENTWOOD neighbourhood. BRENTWOOD, Calgary has 106 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 75 (71%) 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.
Gogi Korean Barbeque
BRENTWOOD
This restaurant has been inspected 13 times since November 26, 2024, with 2 in compliance, 11 not in compliance, and 0 closures on record.
1 violation
Observed raw frozen fish thawing in room temperature. , , All fish were still frozen and were relocated to a cooler., , Do not thaw high-risk frozen food in room temperature. Use one of the following approved methods to thaw foods: , , - Under running cold water, - In the cooler ahead of time, - During the cooking process, - reheat in microwave if food is being cooked or consumed immediately after.
5 violations
Staff were observed donning gloves without washing their hands beforehand., , Glove use does not replace the need for proper hand hygiene. Ensure that hands are thoroughly washed and dried prior to donning gloves. Handwashing must be performed before any food handling activities and whenever gloves are changed.
1. The interior surfaces of the noodle boiler and the baskets had lots of buildup. , - Operator was instructed to do a thorough cleaning., - Clean and maintain in a clean and sanitary condition at all times. Items that directly come into contact with food must be cleaned daily., - Provide written cleaning schedule on the frequency of cleaning noodle boiler and baskets.
Bathrooms upstairs are emitting a sewer odor. , , - Investigate where the odor is emitting from and treat to eliminate the odor.
surfaces in the handwashing sink in the back preparation area in the upstairs kitchen were dirty. , , Ensure handwashing sinks are maintained in a clean and sanitary manner at all times.
2 violations
1. The interior surfaces of the noodle boiler and the baskets had lots of buildup. , - Operator was instructed to do a thorough cleaning., - Clean and maintain in a clean and sanitary condition at all times. Items that directly come into contact with food must be cleaned daily.
Many areas of the flooring in the dining area and stairs going to the second floor were dirty and required deep cleaning. , , - Clean and maintain in a clean and sanitary condition at all times.
3 violations
1. Internal temperature of raw shell eggs stored at room temperature were measured at 26 degrees Celsius., , - Raw shell eggs must be stored at a temperature of 7 degrees Celsius or less at all times. Do not store in room temperature., - Eggs were discarded and destroyed. , , 2. Pork stock/base was stored in a pot on the stove. The stove was not turned on at the time of inspection, and the temperature was measured at 47C. , - All high-risk foods must be either kept cold and at 4C or less or maintained at a temperature of 60C or greater. , - Discarded. , , 3. Roasted pork belly was stored above the inserts on the preparation cooler. Internal temperature was measured at 12.6C. , , - High-risk foods under refrigeration must be maintained at a temperature of 4 degrees Celsius or less at all times. , - Discarded.
Rice portioning spoons were left in room temperature water. , , - Ensure all utensils are stored in an ice bath or washed, rinsed and sanitized every 2 hours at a minimum.
7 violations
Dirty cleaning cloths not in sanitizing solution were observed on food contact surfaces with no sanitizer residue detected in them. , , - Operators instructed to replace cleaning cloths and place into sanitizing solution containers., - Cleaning cloths used on food contact surfaces must be stored in sanitizing solutions in between use or they must have adequate sanitizer solution residue in them.
1. Internal temperature of high-risk foods such as raw meats in the cooler opposite the skewer station was measured at 8.5 degrees Celsius. Ambient air temperature was measured at 7 degrees Celsius. , , - High-risk foods under refrigeration must be maintained at a temperature of 4 degrees Celsius or less at all times. , - Ensure the cooler is capable of maintaining the required temperature. If it cannot maintain a temperature 4C or less, remove all high-risk foods and service the cooler.
1 violation
Grime build-up on the equipment legs and floor hard to reach areas., , Clean these areas.
4 violations
1) Containers of raw short ribs, imitation crab meat and unagi/eel were left out during lunch., Raw short ribs were at 20.4 degrees C. , Imitation crab meat was between 9.5 to 11.8 degrees C. , Unagi/eels were at 25 degrees C. , , , 2) Deep fried salmon skin, sweet potato tempuras, shrimp tempuras and calamari were left out at room temperature without temperature control., Salmon skins were at 35.1 degrees C. , Sweet potato tempuras were 35.0 degrees C. , Shrimp tempuras were at 30.6 degrees C. , Calamari were at 29.0 degrees C., , Discarded the items noted above., , Store perishable foods at 4.0 degrees C or below or at 60 degrees C or higher.
1) Black debris build-up on the rice pot rim. , , Clean the rice pot., , 2) Sauce build-up on the walk-in cooler shelves. , , Clean the walk-in cooler.
5 violations
Several high-risk food items were left out at room temperature. The internal temperature of tempura shrimp, cooked chicken wings, tempura vegetables, BBQ pork and tonkatsu base were measured between 21 to 27 degrees Celsius. , , - All foods were discarded. , - Do not store high-risk foods at room temperature. All high-risk foods must always be stored at 4C or less or greater than 60C., , 2) A bag of raw fish stored in a preparation cooler insert had gone bad, was slimy and was no longer edible. , - Discarded. , - Ensure staff or management inspect the foods regularly and discard any foods that have gone bad.
There was a bucket/utensils stored in the basin of the dedicated handwashing sink by the entrance to the kitchen. , , - Do not store anything in the handwashing sink. All handwashing sinks must always be accessible to facilitate handwashing.
2 violations
Some dust buildup observed on walls in the washrooms. There were also rolls of paper towel left on counter. There were no paper towel dispensers in the washrooms., , , Thoroughly clean the washrooms and install paper towel dispensers or remove paper towels rolls.
A thorough cleaning is required in the hard-to-reach areas of the kitchen and dishwashing area upstairs. , , - Clean and maintain in a clean and sanitary manner at all times.
10 violations
1) The concentration of chlorine sanitizer solution in spray bottle was measured at 0 ppm. , - Change the solution at adequate intervals. Chlorine sanitizer solution must be used at 100 ppm. , , 2) Lemon scented bleach was being used to prepare surface sanitizer solutions including food contact surfaces. , , - Do not use lemon scented bleach. Use an unscented chlorinated bleach to prepare sanitizer solution.
Bamboo sushi rollers were in a poor shape and not wrapped with sarran wrap properly. Some part of the rollers were such as the stings were exposed. , , - Discarded. , - Ensure the rollers are replaced once they are no longer easily cleanable. Ensure the sarran wrap covers all parts of the rollers and change the wrapping every 2 hours at a minimum.
1) Internal temperature of cooked chicken stored above preparation cooler insert was measured at 10-11 degrees C. , , 2) Sushi roll from the previous day stored improperly above preparation cooler inserts. Internal temperature was measured 13-14 degrees C. , , - Ensure all high-risk foods are properly stored inside of the cooler or inserts and maintained at a temperature of 4C or less., - Discarded.
2 violations
There was no hand soap in the women's washroom., , Obtain hand soap.
Floors, countertops, and walls in the washrooms were not in a clean condition. There was also a significant accumulation of dust., , Thoroughly clean the washrooms.
No violations
5 violations
Used gloves were stored on the prep counter in the kitchen., , Ensure that single use gloves are discarded after each use. Do not reuse gloves., , Staff discarded the gloves.
Bottles storing surface sanitizer were not labelled., , , Ensure that all bottles and containers are labeled indicating their contents., , Staff labelled the bottles.
The rice scoop was stored in room temperature water., , Ensure that the scoop is under refrigeration or washed after each use., , Staff prepared an ice bath for the scoop.
Many areas of the flooring in the dining area and stairs going to the second floor were dirty and required deep cleaning. , , - Clean and maintain in a clean and sanitary condition at all times.
1. The interior surfaces of the dishwasher in the kitchen downstairs observed with visible grease. , , - Operator was instructed to do a thorough cleaning., - Clean and maintain in a clean and sanitary condition at all times. , , 2. The dishwasher located upstairs was observed with scale accumulation. , , The operator was instructed to delime the machine., , All dishwashing facilities should be maintained in a clean and sanitary state.
1. A bowl of marinated beef was placed on top of insert lids of the cooler opposite the skewer station. The internal temperature was measured at 6.5C degrees Celsius. Octopus/Takoyaki was stored in the same manner and had an internal temperature of 10.9 degrees Celsius., , - All high-risk foods must be stored at a temperature of 4 degrees Celsius or less or greater than 60 degrees Celsius at all times. , - Operator instructed to put the beef bowl within the cold holding unit., - Octopus/Takoyaki was discarded.
1. The handwashing sink located by the kitchen door/before entering the kitchen downstairs was observed to have food particles in it, indicating improper use. , , - Operator instructed to clear and clean sink and desist from using it for any other purpose other than handwashing., , 2. No paper towel present in the handwashing sink upstairs. , , - Operator told to replace the paper towel. , , Handwashing sinks must be used for handwashing only and be fully stocked with soap and paper towels at all times.
Salmon skin was observed to be placed directly in a plastic wrap in the cooler with food in direct contact with the shelving in the cooler. , , - Operator instructed to discard the salmon skin and place all foods in containers before storing them. , - Foods must be stored in a manner than prevents contamination.
1. Rice scoop was stored in container of standing lukewarm water near cooked rice downstairs. , , - Operator instructed to place the scoop in ice bath or sanitizer solution., , 2. A whisk was placed in container of standing lukewarm water upstairs. , , - Operator instructed to place in an ice bath or sanitizer solution.
1. The interior surfaces of the dishwasher in the kitchen downstairs observed with visible grease. , , - Operator was instructed to do a thorough cleaning., - Clean and maintain in a clean and sanitary condition at all times. , , 2. The dishwasher located upstairs was observed with scale accumulation. , , The operator was instructed to delime the machine., , All dishwashing facilities should be maintained in a clean and sanitary state.
1) Dust build-up around the front area air vents. , , 2) Brown and yellow stains build-up in the back preparation area sink wells. , , 3) Grime build-up underneath the dishwasher.
A thorough cleaning is required in the hard-to-reach areas of the kitchen and dishwashing area upstairs. , , - Clean and maintain in a clean and sanitary manner at all times.
Rice portioning spoons were left in room temperature water. , , - Ensure all utensils are stored in an ice bath or washed, rinsed and sanitized every 2 hours at a minimum.
Some dust buildup observed on walls in the washrooms. There were also rolls of paper towel left on counter. There were no paper towel dispensers in the washrooms., , , Thoroughly clean the washrooms and install paper towel dispensers or remove paper towels rolls.
A thorough cleaning is required in the hard-to-reach areas of the kitchen and dishwashing area upstairs. , , - Clean and maintain in a clean and sanitary manner at all times.
There was no hand soap in the women's washroom., , Obtain hand soap.
Soap dispenser was in disrepair and not easy to use at the handwashing sink in upstairs bar. , , - Replace. All handwashing sinks must be supplied with soap and paper towels dispensers that facilitate handwashing.
1) Open bag rice observed in storage. , - Ensure all foods are adequately protected from contamination. , , 2) A few bags of rice and flour stored on the bottom shelf in dry storage were partially in contact with the flooring. , , - Ensure all foods are stored at least 6inches off of the floor.
Several cutting boards were in very conditions, with deep grooves, moldy and no longer easy to clean and sanitize. , , - 2 of the cutting boards were discarded at time of inspection. , - Ensure all food contact surfaces are in a good condition, smooth, easy to clean/sanitize and impervious to moisture.
Some interior parts of the mechanical dishwasher were dirty. , , - Clean and maintain in a clean and sanitary condition at all times.
Floors, countertops, and walls in the washrooms were not in a clean condition. There was also a significant accumulation of dust., , Thoroughly clean the washrooms.
A thorough cleaning is required in the hard-to-reach areas of the kitchen and dishwashing area upstairs. , , - Clean and maintain in a clean and sanitary manner at all times.
The interior of the prep coolers had an accumulation of food debris., , Thoroughly clean and sanitize the prep coolers.
The ventilation hood had a significant accumulation of grease and black soot., , Ensure that the ventilation hood is serviced, and filters are cleaned.