939 10 Avenue SW
Non conforme
12 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
1 mai 2025
Non conformeThe concentration of quat based food contact surface sanitizer available in both the back food preparation area and then front food preparation area had an undetectable concentration. Solution was remade several times and the maximum concentration measured was 100 ppm., , Quat sanitizer concentration must measure 200 ppm. Either change the concentrated solution, have the dispenser serviced or repaired. 100 ppm chlorine solution was prepared as an alternative until the quat dispenser is dispensing adequately.
pH test paper or machine was not available to test sushi rice pH. Records of pH rice testing were not being maintained., , Sushi rice pH must be measured and records of testing maintained.
Raw salmon to be consumed raw was being prepared too close to the kitchen hand wash sink. There was no splash guard on the kitchen hand wash sink to help prevent contamination from splashing during handwashing., , Install a splash guard on the kitchen hand wash sink and ensure food preparation does not take place too close to the hand wash sink.
There was no soap dispenser or soap available at the kitchen hand wash sink., , Install a hand soap dispenser at the kitchen hand wash sink. Ensure it is stocked with hand soap at all times.
There were no paper towels available at the kitchen hand wash sink paper towel dispenser. The operator opened the empty dispenser and it was being used to store white cloth gloves., , The paper towel dispenser is not a storage space. The paper towel dispenser must be stocked with paper towels at all times. Paper towel rolls available in the facility did not fit the paper towel dispenser. Either replace the dispenser or order paper towels to fit the dispenser.
There was no paper towel dispenser at the front hand wash sink., , Install a paper towel dispenser at the front hand wash sink. Ensure it is stocked with paper towels at all times.
The basin of the kitchen hand wash sink was being obstructed by a pitcher of water., , The hand wash sink must remain free of obstructions at all times to accommodate proper hand washing.
Containers without handles were being used as scoops in bulk food containers, , Scoops with handles must be used in bulk food containers. Scoops must either be stored out of the food product, or with the handles not in contact with the food.
A bag of sugar was being stored directly on the floor by the dishwashing area., , All food must be stored at least 15 cm (6 inches) off the floor to help protect from contamination and to aid in proper cleaning.
Deep frying was taking place in the facility. There was no ventilation canopy in place., , The permit restriction of no deep frying or grease laden vapour cooking has been added to the Food Handling Permit restrictions. Remove the deep fryer from the facility and remove any deep fried menu items from the menu.
The floor of the walk-in cooler had grease, soil and/or food debris accumulation., , Deep clean the walk-in cooler.
corners, edges, and hard to reach areas in the facility had grease, soil, and/or food debris accumulation., , Clean corners, edges, and hard to reach areas in the facility. Ensure these areas area cleaned on a regular basis.
Sushi Sora se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 789 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 552 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (0%) fermés.
Ce restaurant a été inspecté 5 fois depuis le 25 juillet 2023, avec 2 conformes, 1 non conforme et 2 fermetures au dossier.
12 infractions
The concentration of quat based food contact surface sanitizer available in both the back food preparation area and then front food preparation area had an undetectable concentration. Solution was remade several times and the maximum concentration measured was 100 ppm., , Quat sanitizer concentration must measure 200 ppm. Either change the concentrated solution, have the dispenser serviced or repaired. 100 ppm chlorine solution was prepared as an alternative until the quat dispenser is dispensing adequately.
pH test paper or machine was not available to test sushi rice pH. Records of pH rice testing were not being maintained., , Sushi rice pH must be measured and records of testing maintained.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Cups Health & Education Centre - Food
BELTLINE
Raw salmon to be consumed raw was being prepared too close to the kitchen hand wash sink. There was no splash guard on the kitchen hand wash sink to help prevent contamination from splashing during handwashing., , Install a splash guard on the kitchen hand wash sink and ensure food preparation does not take place too close to the hand wash sink.
There was no soap dispenser or soap available at the kitchen hand wash sink., , Install a hand soap dispenser at the kitchen hand wash sink. Ensure it is stocked with hand soap at all times.
There were no paper towels available at the kitchen hand wash sink paper towel dispenser. The operator opened the empty dispenser and it was being used to store white cloth gloves., , The paper towel dispenser is not a storage space. The paper towel dispenser must be stocked with paper towels at all times. Paper towel rolls available in the facility did not fit the paper towel dispenser. Either replace the dispenser or order paper towels to fit the dispenser.
There was no paper towel dispenser at the front hand wash sink., , Install a paper towel dispenser at the front hand wash sink. Ensure it is stocked with paper towels at all times.
The basin of the kitchen hand wash sink was being obstructed by a pitcher of water., , The hand wash sink must remain free of obstructions at all times to accommodate proper hand washing.
Containers without handles were being used as scoops in bulk food containers, , Scoops with handles must be used in bulk food containers. Scoops must either be stored out of the food product, or with the handles not in contact with the food.
A bag of sugar was being stored directly on the floor by the dishwashing area., , All food must be stored at least 15 cm (6 inches) off the floor to help protect from contamination and to aid in proper cleaning.
Deep frying was taking place in the facility. There was no ventilation canopy in place., , The permit restriction of no deep frying or grease laden vapour cooking has been added to the Food Handling Permit restrictions. Remove the deep fryer from the facility and remove any deep fried menu items from the menu.
The floor of the walk-in cooler had grease, soil and/or food debris accumulation., , Deep clean the walk-in cooler.
corners, edges, and hard to reach areas in the facility had grease, soil, and/or food debris accumulation., , Clean corners, edges, and hard to reach areas in the facility. Ensure these areas area cleaned on a regular basis.
1 infraction
Two bottles of Quat sanitizer were tested and 0ppm was detected. , , The concentration was tested directly from the dispenser, and it was measured to be 200ppm. , , The bottles were dumped and refilled at the time of the inspection. Please ensure sanitizer solutions are tested each time they are dispensed and then daily to ensure the concentration is at 200ppm to be effective.
Aucune infraction
2 infractions
, The residual chlorine concentration at the plate level for the low temperature dishwasher was undetectable., , The residual chlorine concentration at the plate level for the low temperature dishwasher should be 100 ppm.
, There was no active pest monitoring program in place in the facility. , , Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
6 infractions
, The residual chlorine concentration at the plate level for the low temperature dishwasher was undetectable., , The residual chlorine concentration at the plate level for the low temperature dishwasher should be 100 ppm.
, There were no drain plugs available for the two compartment dishwashing sinks., , Well-fitting drain plugs are required for proper manual dishwashing. Obtain two well-fitting drain plugs for the two compartment sink.
, There was no dish drying area/rack., , Install a dish drying rack/area as this is required for proper dish drying.
, There was no hand wash sink available in the back food preparation area., , Each food handling area must have a designated hand wash sink. Install a hand wash sink in the back food preparation area.
, Quat based food contact surface sanitizer will be in use. No quat test strips were available to verify the concentration of the quat based food contact surface sanitizer., , Obtain quat test strips so that the concentration of quat based food contact surface sanitizer can be verified.
, There was no active pest monitoring program in place in the facility. , , Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.