1918 37 Street SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 décembre 2025
Non conformeBleach bucket measured 0ppm. Ensure chlorine sanitizer is at 100ppm.
Build up of debris in the hard to reach areas of the floor behind equipment and in the dishwashing area. Ensure these areas are cleaned.
Shimizu Kitchen se trouve dans le quartier KILLARNEY/GLENGARRY. KILLARNEY/GLENGARRY, Calgary compte 60 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 4 mai 2026, 34 (57%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 2 fois depuis le 26 juillet 2024, avec 1 conforme, 1 non conforme et 1 fermeture au dossier.
2 infractions
Bleach bucket measured 0ppm. Ensure chlorine sanitizer is at 100ppm.
Build up of debris in the hard to reach areas of the floor behind equipment and in the dishwashing area. Ensure these areas are cleaned.
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.
Subway
KILLARNEY/GLENGARRY
3 infractions
Sanitizer bucket measured less than 10 ppm., , Fresh sanitizer bucket was prepared and measured 100 ppm.
The dishwasher was not dispensing sanitizer. The dishwasher measured 0 ppm. , , The dishwasher was troubleshooted and ran a few cycles till it measured 100 ppm.
Rice scoops, tongs and utensils were stored on the counter at room temperature., , Utensils were stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.