3 - 2111 Centre Street NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
25 octobre 2025
1. Mouse droppings observed in the corner of the dry storage area. No pest noted in several pest monitoring traps. , , Thoroughly clean and sanitize the area. , , 2. No pest control records to review. , , Pest control records must be readily available upon request. , , Provide the three most recent pest control records.
LETS Grill Calgary se trouve dans le quartier TUXEDO PARK. TUXEDO PARK, Calgary compte 83 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 juillet 2026, 64 (77%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (1%) fermé.
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.
Sushi Roku
TUXEDO PARK
Ce restaurant a été inspecté 8 fois depuis le 28 juin 2023, avec 2 conformes, 5 non conformes et 1 fermeture au dossier.
1 infraction
1. Mouse droppings observed in the corner of the dry storage area. No pest noted in several pest monitoring traps. , , Thoroughly clean and sanitize the area. , , 2. No pest control records to review. , , Pest control records must be readily available upon request. , , Provide the three most recent pest control records.
6 infractions
Observed a staff member washing their hands while wearing disposable gloves. , , Gloves are single-use and must be changed once contaminated. Gloves must not be washed. , , When gloves become contaminated, remove and dispose the gloves, perform proper hand hygiene, then put on new clean gloves. , , The operator removed their gloves and performed sufficient hand hygiene during the inspection.
1. Raw meat and squid were thawing at room temperature. The surface temperature measured 1C., , Food should not be thawed at room temperature as this allows bacteria to grow. , , Thawing must be done in the following manner: , - Under cold running water , - In the cooler , - In the microwave , - Cooking directly , , The operator placed the meat and squid in the cooler during the inspection., , 2. Rice noodles and cut potatoes soaking in water at room temperature. , , When soaking food it must be done in the cooler to prevent the growth of bacteria. , , The operator placed the rice noodles and cut potatoes in the cooler during the inspection.
The chlorine test strips expired in 2021 and 2023. , , Non-expired chlorine test strips are required to ensure proper sanitation of food equipment and food contact surfaces. , , Please obtain chlorine test strips.
1. Mouse droppings observed in the corner of the dry storage area. No pest noted in several pest monitoring traps. , , Thoroughly clean and sanitize the area. , , 2. No pest control records to review. , , Pest control records must be readily available upon request. , , Provide the three most recent pest control records.
Aucune infraction
1 infraction
Nov 05, 2024: outstanding violations. , The sealant on the sliding cooler door was damaged., - Replace the sealant on the sliding cooler door., , November 08, 2024: Parts for cooler has been ordered by operator.
8 infractions
A spray bottle of "blue solution" was not label., - Provide labels for all chemical containers so the contents are known.
Mice droppings noted in the storage room between inner and outside back doors, the storage room is shared with next door. , - Clean out the mice dropping., , Gaps were noted at the bottom of the outside back door., - Seal the gaps.
A broken face shield was noted at the cookline. , - Remove
16 infractions
The quat sanitizer from the dispenser was measured at 0ppm. , - Ensure 200ppm quat sanitizer is used. , , A spray bottle of sanitizer at the dining room was measured of 0 ppm., - Ensure sanitizer is in its food safe concentration, ie bleach 100ppm, quat 200ppm. , , A dirty cleaning rag noted at the front kitchen table., - Ensure cleaning rag is soaked in food safe sanitizer while not in use., Corrected, , No food safe sanitizer was prepared for the cleaning rags. , - Ensure food safe sanitizer are prepared for operation, ie 100ppm bleach., Corrected
Used disposable gloves were stored on a cart with dirty dishware., - Disposable gloves are for single use only. Discard gloves immediately after use on a single task and handwash.
The food preparation sink and the handwashing station were adjoined, increasing the risk of cross-contamination., - Install a washable barrier between the food preparation sink and the handwashing station. Both sinks require a separate faucet. Alternatively, install a separate handwashing sink. If installing a new handwashing sink, provide a drawing of the location to an Alberta Health Services, Executive Officer for approval prior to installation., , Cardboard boxes were used as divider inside the chest freezer. , - Remove cardboard dividers in the chest freezer and use food grade, washable dividers only., , A tray full of wonton was found uncovered in the chest freezer. , - Provide suitable covers for foods in storage.
Aucune infraction
4 infractions
Dirty wiping clothes were kept on the cutting boards., , Store wiping clothes in use inside sanitizer solution between uses.
Frozen meat and seafoods were thawed in two compartment sink under room temperature. The foods were still frozen. Staff was instructed to move the foods into coolers., , Thaw under cold running water or in a cooler under 4C.
The dishwasher does not dispense detergent or sanitizer during the wash cycle., , Repair.
Several lids for the chest freezers are in disrepair. Tape is used to repair the lid. Debris is lodged into the crevices. , , All food equipment must be maintained in good repair to ensure proper cleaning. , , Repair the lids of the chest freezers or replace.
There is significant grease accumulation behind the grill and fryer. , , The facility must be maintained in a clean and sanitary manner to prevent attraction of pests. , , Thoroughly clean the area.
The flooring at the dishwashing area were uneven and not leveled., - Ensure the flooring is even for easily cleaning, and leveled for water draining. , , A hole to the wall was noted under the dishwashing area., - Seal the hole., , The floor tiles at the back freezer room were broken and accumulated food debris., The floor tile at the inner back door were broken., - Ensure the area is cleaned and repaired., , All the shelving units were wrapped with aluminum foil., - Remove all the aluminum foil for smooth and easily cleanable surfaces., , The back panel of the storage shelves at the front kitchen were raw wood that could absorb moisture. These shelves were made of raw wood and unfinished drywalls., - Finish the back panel for non-absorbent surfaces
Nov 05, 2024: outstanding violations. , The screws for the stainless-steel plate along the grill wall were falling off. There were also exposed gaps along the grill wall., - Properly repair the grill wall so there are no loose screws or open gaps. The wall must have smooth washable finish., The repair was attempted with tapes, tapes is not allowed as tape is not easily cleanable.
Nov 05, 2024: outstanding violations. , The sealant on the sliding cooler door was damaged., - Replace the sealant on the sliding cooler door., , Debris accumulated beneath the broken clear covers on top of the standing freezers., - Thoroughly clean and sanitize the entire kitchen. Remove the broken clear covers.
The wall tiles and pipes behind the cookline by the corner were covered in grease., - Ensure the areas are cleaned and sanitized., , A storage room was noted in between the inner back door and outside back door. Excessive items including poison baits, were stored in the room, dirty floor was noted., - Re-organize the room for ease access, and clean the room.
Nov 05, 2024: outstanding violations. , , Grease and dirt noted under the dishwasher, on the dishwasher, near the grease trap, storage room, - Ensure the indicated areas are cleaned., , Debris accumulated between the clear broken covers and the top of all standing freezers. , - Remove the broken covers and clean the top of freezers.
Lemon scented bleach was in use to mix bleach sanitizer., - Ensure original/non-scented bleach is in use, as the lemon additive is not food safe., , A spray bottle of "sanitizer" was not label., - Provide labels for all chemical containers so the contents are known.
Food items (sliced potatoes 12.5C, tofu 14C, egg 15.6C, shredded cabbage 13.1, sliced tomatoes 13.5C, sliced cauliflower 14.5C) were stored at room temperature, the over stocked raw skewers in the cold preparation fridge were measured above 10C (11.3C, 10.9C, 11.3C), multiple containers of garlic oil and spicy garlic oil (18.2C, 16.2C, 10.1C)were stored at room temperature. , - Temperature abused foods were discarded. , , 2 bags of frozen squid were thawing at room temperature (probe measured at -1C). , - Squid moved back to fridge. Proper thawing skills discussed. , , The probe thermometer was displaying an inaccurate reading. , - Obtain a proper functioning probe thermometer that can measure between 0 to 100°C.
The low-temperature dishwasher chlorine sanitizer concentration measured 0ppm. , - Repair the low-temperature dishwasher so dishes/utensils are sanitized with 100ppm chlorine.
The handwashing sink near the front kitchen was not equipped with disposable paper towels., - Supply disposable paper towel at the front handwashing station in a suitable dispenser., , A container of food was stored in the kitchen handwashing sink basin., - Do not store items in the handwashing sink basin. The handwashing sink must be accessible for handwashing at all times.
Rodent bait stations were being used inside the food establishment, namely under the 3 compartment sink and inside beverage storage room. , -Retain the services of a professional pest control company to install appropriate rodent traps.
A cell phone was stored on the food preparation table. Personal belongings were stored on the flour bin in the storage room, inside the front kitchen cabinets with candies and a blender. , - Store personal belongings separate from food handling or storage areas.
No test strips were available to confirm the sanitizer concentration. , - Obtain chlorine and quat test strips to confirm concentration daily.
Mouse droppings were noted throughout the facility, namely the cash register, in the storage room, in the ice machine room, and the hallway leading to the back door., - Retain the services of a professional pest control company to install appropriate rodent traps. Seal all potential exterior entry points. Follow the recommendations of the pest control operator and implement an integrated pest monitoring and treatment program to abate the mouse problem. Provide reports from the pest control company to an Alberta Heath Services, Executive Officer for review.
The ventilation hood was covered in dark charcoal layers, including the light cover. , - Will refer to fire safety for further assessment.
All kitchen staffs onsite were lack of basic food safety knowledge., - Additional food safety training must be provided to all kitchen staffs.
The screws for the stainless-steel plate along the grill wall were falling off. There were also exposed gaps along the grill wall., - Properly repair the grill wall so there are no loose screws or open gaps. The wall must have smooth washable finish., , There was accumulated stagnant water on the floor in the ice machine room., - Repair all plumbing deficiencies causing water to leak and pool in the kitchen area.
Scoop handle in the flour bin was found covered in flour., - Wash and sanitize ingredient scoops frequently and store scoops in clean containers., , The handwashing sink faucet baseplate was broken exposing the unfinished/rough surface beneath., - Repair., , The wooden cutting table in the kitchen had multiple cracks; there was a buildup of debris and grease inside the cracks., -Replace the wooden cutting table., , The sealant on the sliding cooler door was damaged., - Replace the sealant on the sliding cooler door., , Debris accumulated beneath the broken clear covers on top of the standing freezers., - Thoroughly clean and sanitize the entire kitchen. Remove the broken clear covers. , , There was mould on the caulking behind the food preparation sink., - Remove mouldy caulking behind the food preparation sink and replace with a new sealant.
Dirt and accumulated stagnant water were found at the ice machine room. , Grease and dirt noted under the dishwasher, on the dishwasher, near the grease trap, storage room, and the ventilation canopy. , Spilled sauces noted on the sauce storage shelf. , - Ensure the indicated areas are cleaned., , Debris accumulated between the clear broken covers and the top of all standing freezers. , - Remove the broken covers and clean the top of freezers., , Duct tape was used in an attempt to repair the paper towel dispense of the front kitchen handwashing station., - Remove all duct tape and properly repair or replace broken/damaged items in the food establishment.
Kitchen hand sink was obstructed with foods inside. No staff was washing hands during the inspection., , Ensure hand hygiene is done. Keep the hand sink free of any obstruction.