F9 - 6455 Macleod Trail SW · MEADOWLARK PARK
October 30, 2025
PassChopping knife's handle was repaired with duct tape., Do not use tape on food equipment as it is not cleanable., Replace chopping knife.
Under equipment, corners, and hard to reach areas were dirty with accumulation of debris/grime., Thoroughly clean areas with hot water and detergent. Use a scrub brush and degreaser to remove the grime., ** Repeat violation, noted again and again. All surfaces must be maintained in a clean and sanitary condition.
Sushi-Q is in the MEADOWLARK PARK neighbourhood. MEADOWLARK PARK, Calgary has 77 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 9, 2026, there are 48 (62%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 2 times since July 25, 2024, with 2 passes and 0 closures on record.
Chopping knife's handle was repaired with duct tape., Do not use tape on food equipment as it is not cleanable., Replace chopping knife.
Under equipment, corners, and hard to reach areas were dirty with accumulation of debris/grime., Thoroughly clean areas with hot water and detergent. Use a scrub brush and degreaser to remove the grime., ** Repeat violation, noted again and again. All surfaces must be maintained in a clean and sanitary condition.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
MEADOWLARK PARK
Container of raw bean sprouts placed on top of other inserts in the prep cooler.
Cooking utensils stored in stagnant water at room temperature. , , Store cooking utensils in an ice bath (4C or below) or in a hot water bath (60C or more)
1) Under equipment, corners, and hard to reach areas were dirty with accumulation of debris/grime., --thoroughly clean areas with hot water and detergent. You may need a deck scrub brush or a degreaser to remove the grime., , 2) The line cooler was cluttered and disorganized., --organize the line cooler.