1807 4 Street SW
Non conforme
8 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
26 février 2026
1. There were no sanitizer buckets available., 2. There were wet cloths on the counter. , , Ensure cloths are placed into a sanitizing solution when not in use.
, pH test paper still not available to verify sushi rice pH. , , Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
1. Raw beef and shrimp stored over vegetables in walk in cooler. Ensure raw meat and seafood is stored below ready to eat food items and vegetables. , 2. Personal cell phone on prep counter. Ensure all personal items are stored away from the prep area.
Styrofoam containers used to store thawing fish have a build up of debris. Discard containers.
No high temperature waterproof thermometer to check the dishwasher daily. , , Check and record the dishwasher temperature daily.
, No pest control records maintained in facility., , **Ensure routine pest control measures are in place and maintain records on site.
, The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen., , Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis., , Build up of debris in ventilation canopy and floors in the walk in cooler.
Hana Sushi Japanese Restaurant se trouve dans le quartier CLIFF BUNGALOW. CLIFF BUNGALOW, Calgary compte 52 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 24 juillet 2026, 44 (85%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
A&W 1420
CLIFF BUNGALOW
Ce restaurant a été inspecté 6 fois depuis le 28 novembre 2023, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
8 infractions
1. There were no sanitizer buckets available., 2. There were wet cloths on the counter. , , Ensure cloths are placed into a sanitizing solution when not in use.
, pH test paper still not available to verify sushi rice pH. , , Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
1. Raw beef and shrimp stored over vegetables in walk in cooler. Ensure raw meat and seafood is stored below ready to eat food items and vegetables. , 2. Personal cell phone on prep counter. Ensure all personal items are stored away from the prep area.
Styrofoam containers used to store thawing fish have a build up of debris. Discard containers.
No high temperature waterproof thermometer to check the dishwasher daily. , , Check and record the dishwasher temperature daily.
, No pest control records maintained in facility., , **Ensure routine pest control measures are in place and maintain records on site.
, The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen., , Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis., , Build up of debris in ventilation canopy and floors in the walk in cooler.
11 infractions
REPEAT VIOLATION:, Stainless steel preparation tables and deep fryer front were wrapped in plastic saran wrap and aluminum foil was used to cover side table by the stove. , , Remove plastic saran wrap and aluminum foil from all tables.
, pH test paper still not available to verify sushi rice pH. , , Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
REPEAT VIOLATION:, April 11, 2025, inspection:, Shrimp tempura @ 25.4 degrees C. , Yam tempura @ 20. 5 degrees C. , , Please made to order until you have a hot holding unit that can keep them at 60 degrees C or higher. , March 13, 2025, inspection:, Shrimp, chicken and yam tempuras were stored at room temperature. Chicken @ 19.3 degrees C., shrimp @ 17.0 degrees C. and yam @ 15.1 degrees C. , , , Previous inspection:, Shrimp and yam tempuras were stored at room temperature. Shrimp tempuras were measured at 20.9 degrees C and yam tempuras were measured at 24.8 degrees C. , Discarded the tempuras., , , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
11 infractions
REPEAT VIOLATION:, Stainless steel preparation tables and deep fryer front were wrapped in plastic saran wrap and aluminum foil was used to cover side table by the stove. , , Remove plastic saran wrap and aluminum foil from all tables.
, pH test paper still not available to verify sushi rice pH. , , Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
REPEAT VIOLATION:, Shrimp, chicken and yam tempuras were stored at room temperature. Chicken @ 19.3 degrees C., shrimp @ 17.0 degrees C. and yam @ 15.1 degrees C. , , , Previous inspection:, Shrimp and yam tempuras were stored at room temperature. Shrimp tempuras were measured at 20.9 degrees C and yam tempuras were measured at 24.8 degrees C. , Discarded the tempuras., , , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
14 infractions
1) Cleaning cloths were on preparation counters. , , 2) No food surface sanitizer was prepared before food handling., , Prepare food surface sanitizer (100ppm chlorine or 200ppm quat) and store cleaning cloths in sanitizer in between uses., , 3) Stainless steel preparation tables and deep fryer front were wrapped in plastic saran wrap and aluminum foil was used to cover side table by the stove. , , Remove plastic saran wrap and aluminum foil from all tables.
Single use gloves were being reused, used gloves were found on the cutting board and shelves. , , Discard single use gloves after removing from hands.
, pH test paper still not available to verify sushi rice pH. , , Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
11 infractions
, pH test paper still not available to verify sushi rice pH. , , Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
, There were no thermometers in the prep coolers., , **Ensure all cooling units are equipped with thermometers
, The paper towel dispenser for the hand wash sink located in the centre of the kitchen was broken., , Either prepare or replace the paper towel dispenser for the hand wash sink in the centre of the kitchen.
16 infractions
, pH test paper still not available to verify sushi rice pH. , , Obtain pH test paper and verify and record pH of sushi rice at least once per batch.
, There were no thermometers in the prep coolers., , **Ensure all cooling units are equipped with thermometers
, Cooked shrimp tempura stored at room temperature had an internal temperature of between 20-20.3 degrees Celsius., , Food was discarded. Cooked shrimp tempura is a perishable food and must be stored either hot (60 degrees Celsius or greater) or cold (4 degrees Celsius or lower).
Container of imitation crab meat was left out at room temperature at the sushi bar in front the sushi prep cooler. Imitation crab was measured between 9.5 to 11.0 degrees C. , , Discarded the imitation crab. , Store cold perishable food at 4 degrees C or below.
No high temperature waterproof thermometer to check the dishwasher daily. , , Check and record the dishwasher temperature daily.
, No pest control records maintained in facility., , **Ensure routine pest control measures are in place and maintain records on site.
, There was a hole in the wall on the north side of the cookline for plumbing access., , Install an access panel that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
, The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen., , Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
Water damaged on the dry wall by the mop sink. , , Repair the wall.
Walk-in freezer:, Foam and tape were used to cover the door frame and stains on and around the handle.
1) Heavy grease and debris build-up underneath the deep fryers., , 2) Dust build-up on the main cook line shelves. , , , Previous Inspection:, There was heavy grease accumulation located on the floor under equipment and food preparation tables in the kitchen., , Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.
Styrofoam containers with dirty cardboard liners were used to store food in the walk-in cooler. , , Do not use containers and cardboard liners that can't be cleaned and sanitized
No high temperature waterproof thermometer to check the dishwasher daily. , , Check and record the dishwasher temperature daily.
, No pest control records maintained in facility., , **Ensure routine pest control measures are in place and maintain records on site.
, There was a hole in the wall on the north side of the cookline for plumbing access., , Install an access panel that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
, The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen., , Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
Water damaged on the dry wall by the mop sink. , , Repair the wall.
Walk-in freezer:, Foam and tape were used to cover the door frame and stains on and around the handle.
1) Heavy grease and debris build-up underneath the deep fryers., , 2) Dust build-up on the main cook line shelves. , , 3) Grime build-up on the baseboards and exterior of garbage cans. , , , Previous Inspection:, There was heavy grease accumulation located on the floor under equipment and food preparation tables in the kitchen., , Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.
1) Shrimp and yam tempuras were stored at room temperature. Shrimp tempuras were measured at 20.9 degrees C and yam tempuras were measured at 24.8 degrees C. , , Discarded the tempuras., , 2) Small preparation cooler: , Beef was measured at 7.4 degrees C. and salmon was measured at 6.7 degrees C. , , 3) Walk-in cooler:, Air temperature was measured at 7.0 degrees C and miso paste was measured at 9.3 degrees C. , , Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
Dishwasher final rinse temperature was measured at 68.2 degrees C. Owner adjusted the heater dial during inspection. The dishwasher final rinse came up to 76.0 degrees C., , Monitor the dishwasher daily and ensure it reaches sanitizing temperature of 71 degrees C or higher.
No high temperature waterproof thermometer to check the dishwasher daily. , , Check and record the dishwasher temperature daily.
, No pest control records maintained in facility., , **Ensure routine pest control measures are in place and maintain records on site.
Used paper towels were placed on cutting board and tucked underneath the cutting bar at the sushi bar, , , Discard used paper towels in the garbage can after use.
Water damaged on the dry wall by the mop sink. , , Repair the wall.
, Some of the shelving in the walk-in coolers were rusty., **Replace shelving, ensure shelving are smooth and cleanable.
, There was a hole in the wall on the north side of the cookline for plumbing access., , Install an access panel that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
, The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen., , Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
1) Knife handle was melted by heat, rough surface on the handle., , 2) Walk-in cooler:, Door was covered with stains on and around the handle and slight dust build-up on the ceiling and fan covers. , , 3) Walk-in freezer:, Foam and tape were used to cover the door frame and stains on and around the handle. , , 4) Knife was stored between the wall and sink splash guard and in uncleanable cardboard sheath., , Provide a knife magnet or container store knives., , 5) Cutting boards were placed on top of raw fish Styrofoam lids. , , Provide a rack to store cutting boards.
1) Heavy grease and debris build-up underneath the deep fryers., , 2) Dust build-up on the main cook line shelves. , , 3) grime build-up on the baseboards and exterior of garbage cans. , , , Previous Inspection:, There was heavy grease accumulation located on the floor under equipment and food preparation tables in the kitchen., , Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.
, The hand wash sink located in the centre of the sushi bar did not have hot water, soap, or paper towels., , Repair the hand wash sink. Ensure that hot and cold running water, liquid soap in a dispenser, and paper towels in/on a holder/dispenser are available at the sink.
, Repeat violation - Containers of food in the walk-in cooler were being stored directly on the floor., - Containers of food in the dry food storage area were being stored directly on the floor., , **Food and containers of food must be stored at least 15 cm (6 inches) off the floor to help protect the food from contamination and to aid in proper cleaning. ,
, No pest control records maintained in facility., , **Ensure routine pest control measures are in place and maintain records on site.
, Some of the shelving in the walk-in coolers were rusty., **Replace shelving, ensure shelving are smooth and cleanable.
, There was a hole in the wall on the north side of the cookline for plumbing access., , Install an access panel that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
, The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen., , Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
, A soiled Styrofoam container was present in the walk-in cooler., , Discard the soiled Styrofoam container.
, There was heavy grease accumulation located on the floor under equipment and food preparation tables in the kitchen., , Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.
, Cooked yam tempura stored at room temperature had an internal temperature of 18.1 degrees Celsius., , Food was discarded. Cooked yam tempura is a perishable food and must be stored either hot (60 degrees Celsius or greater) or cold (4 degrees Celsius or lower).
, The paper towel dispenser for the hand wash sink located in the centre of the kitchen was broken., , Either prepare or replace the paper towel dispenser for the hand wash sink in the centre of the kitchen.
, The hand wash sink located in the centre of the sushi bar did not have hot water, soap, or paper towels., , Repair the hand wash sink. Ensure that hot and cold running water, liquid soap in a dispenser, and paper towels in/on a holder/dispenser are available at the sink.
, Repeat violation - Containers of food in the walk-in cooler were being stored directly on the floor., - Containers of food in the dry food storage area were being stored directly on the floor., , **Food and containers of food must be stored at least 15 cm (6 inches) off the floor to help protect the food from contamination and to aid in proper cleaning. ,
, Bags of sugar, salt, and flour were being stored directly on the floor on the east side of the kitchen., , All food must be stored at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
, A bowl was being used as a scoop in one of the dry food bags located on the south side of the kitchen (close to the walk-in cooler)., , Obtain proper food scoops. Ensure that scoops are stored either outside of the food, or in such a way that the handle of the scoop is not in contact with the food.
, No pest control records maintained in facility., , **Ensure routine pest control measures are in place and maintain records on site.
, Some of the shelving in the walk-in coolers were rusty., **Replace shelving, ensure shelving are smooth and cleanable.
, There was a hole in the wall on the north side of the cookline for plumbing access., , Install an access panel that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
, The veneer finish was damaged and coming off of a cupboard on the south side of the kitchen., , Refinish or otherwise ensure that the cupboard finish is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
, Stainless steel wrapping was still present on one shelf on the south side of the sushi bar, on the splash guard to the left of the hand wash sink in the centre of the kitchen, and on the dishwasher., , Remove the stainless steel wrapping.
, A soiled Styrofoam container was present in the walk-in cooler., , Discard the soiled Styrofoam container.
, There was heavy grease accumulation located on the floor under equipment and food preparation tables in the kitchen., , Thoroughly clean the floors under equipment and food preparation tables in the kitchen. Ensure these areas are cleaned on a regular basis.