103 - 683 10 Street SW
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
23 mars 2026
Non conformeThere was no pH test strips onsite. Staff prepare acidified sushi rice and store at room temperature without checking pH is adequate., , Sushi rice stored at room temperature should be measured for acidic pH is at or lower than 4.5. Obtain pH test strips and monitor daily
Sashimi prep area is located without reasonable access to handsink. This area is not within the original kitchen area. , , A handsink is required near the sashimi prep area, or move the unit to make it accessible to the designated handsink in the kitchen
Boxes containing takeout containers were stored on the floor in the upstairs landing. , , Do not store food or customer containers on the floor. Store on a shelf at least 6 inches off the floor.
Wall surface by 3 comp sink has damage by the baseboard. Repair the wall to ensure it is cleanable and prevent water and debris from entering subwall.
Metal scoops stored inside food bins containing fried tempura bits had scoop handles in contact with food. , , Do not store scoop inside the food bins. Dishwash scooping utensils after use.
1. Oil stained cardboard box and cardboard used to line shelving. Remove cardboard from lining surfaces. Do not reuse old cardboard for storing items in kitchen as they are uncleanable items. , , 2. Hard to reach areas below the 3 comp sink, behind the cookline and below shelving have grease and food debris. Clean these areas properly and ensure it is done regularly to prevent buildup., , 3. Ventilation canopy over cookline has grease buildup on the filter units. Regular cleaning of the filters is needed., , 4. Dust collecting on high wall surfaces and on ceiling. Regular cleaning of wall and ceilings to prevent dust buildup, , 5. Upstairs landing for storage- many items are stored at floor level. Keep items off the floor to allow for ease of cleaning, , 6. Wall surfaces by stairwell and by dishwash sink have scuff marks and dried splatter. Clean these areas properly and ensure regular cleaning is done
Kibo Sushi se trouve dans le quartier DOWNTOWN WEST END. DOWNTOWN WEST END, Calgary compte 61 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 30 (49%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 22 octobre 2024, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
6 infractions
There was no pH test strips onsite. Staff prepare acidified sushi rice and store at room temperature without checking pH is adequate., , Sushi rice stored at room temperature should be measured for acidic pH is at or lower than 4.5. Obtain pH test strips and monitor daily
Sashimi prep area is located without reasonable access to handsink. This area is not within the original kitchen area. , , A handsink is required near the sashimi prep area, or move the unit to make it accessible to the designated handsink in the kitchen
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.
Harmony Grocery Store - Food
DOWNTOWN WEST END
Boxes containing takeout containers were stored on the floor in the upstairs landing. , , Do not store food or customer containers on the floor. Store on a shelf at least 6 inches off the floor.
Wall surface by 3 comp sink has damage by the baseboard. Repair the wall to ensure it is cleanable and prevent water and debris from entering subwall.
Metal scoops stored inside food bins containing fried tempura bits had scoop handles in contact with food. , , Do not store scoop inside the food bins. Dishwash scooping utensils after use.
1. Oil stained cardboard box and cardboard used to line shelving. Remove cardboard from lining surfaces. Do not reuse old cardboard for storing items in kitchen as they are uncleanable items. , , 2. Hard to reach areas below the 3 comp sink, behind the cookline and below shelving have grease and food debris. Clean these areas properly and ensure it is done regularly to prevent buildup., , 3. Ventilation canopy over cookline has grease buildup on the filter units. Regular cleaning of the filters is needed., , 4. Dust collecting on high wall surfaces and on ceiling. Regular cleaning of wall and ceilings to prevent dust buildup, , 5. Upstairs landing for storage- many items are stored at floor level. Keep items off the floor to allow for ease of cleaning, , 6. Wall surfaces by stairwell and by dishwash sink have scuff marks and dried splatter. Clean these areas properly and ensure regular cleaning is done
Aucune infraction
6 infractions
- Lemon scented bleach water was observed in the kitchen area., *Violation was corrected onsite. Staff purchased an unscented bleach solution., **The additives that make the bleach lemony fresh is not approved as an additive to sanitizers for food contact use. Once a sanitizer air dries it should leave minimal trace so that the contact surface remains food safe. Additives or scents can remain on the surface and contaminate foods.
-Dishwashing procedure was reviewed with staff. Staff was cleaning the dishes in the three-compartment sink by washing and rinsing, but no sanitization was performed., *Explained the correct procedure to staff., **The correct procedure to wash and sanitize dishes are in the order of wash, rinse, sanitize and air dry., Steps in proper manual dishwashing are:, - Scrape food particles from dishes., - Wash dishes with soapy water., - Rinse dishes with fresh water., - Sanitize dishes. If using the chlorine-based food contact surface sanitizer available on site, use 100 ppm , chlorine., - Fully submerge dishes in the sanitizer solution for 2 minutes., - Air dry.
- A blue chopping board was stored next to the handwashing sink., *The staff sent the chopping board for dishwashing., **Please ensure that no food equipment is stored near or beside the handwashing sink to prevent water splashing and potential contamination.
- Observed bowl stored in the sushi rice sauce and rice containers. Staff removed the bowls and sent to dish for washing. , *Please ensure only scoops with handles are in use. Also, ensure ingredients scoops are stored in one of the following manners:, 1) Outside the bulk container in a separate container., 2) Inside the container with the handle facing up and not touching the ingredients., 3) Use clean scoop each time.
- The door of the chest freezer was in disrepair, although the temperature was measured at -13°C., *The staff indicated that they will be replacing this freezer with a new one in November., **Please ensure that all equipment in the food facility is in good working condition to protect food from contamination.
- The canopy over the gas stove had grease buildup., *The staff agreed to clean it within two days and will create a cleaning schedule for the future., **Please ensure the kitchen canopy is cleaned regularly to prevent food contamination and to maintain a safe and sanitary working environment.