806 Crowfoot Crescent NW
Non conforme
11 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
13 février 2026
Non conforme1. Cleaning cloths were stored on the counter at the back kitchen area., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms., , 2. There was no sanitizer solution available at the back kitchen area., , 3. There was no sanitizer solution at the front sushi prep area. , , The staff prepared a sanitizer solution at 100 ppm.
1. A food handler was touching their phone while wearing a glove at the cook line without washing their hands afterwards., , 2. A food handler returned from a smoke break and began touching food items and surfaces without washing their hands upon re‑entering the kitchen., , Food handlers were instructed to wash their hands immediately after hands become contaminated., , Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after smoking, snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
Chemical spray bottles were not labelled to identify their contents., , Clearly label the sanitizer spray bottles to identify their contents.
Repeat violation cited on February 13, 2026:, 1. Deep fried tempura roll was stored on the counter at the deep fryer with a temperature of 33°C., , Food discarded., , 2. Tempura batter was stored at the deep fryer area at 20°C., , Food discarded.
Repeat violations cited on February 11, 2026:, 1. There was no probe thermometer available to verify the internal temperature of food items., , 2. There was no waterproof thermometer to verify the dishwasher., , Provide a probe thermometer for check the internal temperature of the food and a waterproof thermometer to verify the temperature of the dishwasher., , , Previous violation:, No probe thermometer available., , Provide a probe thermometer., , March 6, 2025: Repeat Violation.
1. Handwashing sink faucet was not properly secured as the faucet head was detached., , Fix the handwashing sink faucet., , 2. There was no soap in the staff washroom. (Corrected During Inspection)., , 3. Paper towel dispenser in the staff washroom was empty. (Corrected During Inspection)., , Additional soap and paper towel were available and the paper towel dispenser was promptly restocked.
Th back exit door was partially opened. There was no screen door installed on the back exit door., , Install a screen door on the back exit door to allow ventilation and prevent the entry of pest.
A food handler demonstrated lack of knowledge in food safety., , Link to the recognized food safety certificate courses, Alberta food safety basics interactive course, and home study in food safety in traditional Chinese were provided.
1. Acoustic ceiling tiles were installed in the food handling area., 2. Ceiling tile was peeling off in the food handling area.
Seran wrap and rubber were wrapped around the handle of the knife., , Remove the wrap so the handle is smooth, non-absorbent to moisture and easy to clean.
Repeat violation cited on February 11, 2026:, 1) Grease, food debris and dust build-ups were on the kitchen floors' in hard-to-reach areas. , 2) Grease buildup was noted underneath the deep fryer and equipment at the ventilation canopy., 3) Dust buildup was noted on the kitchen ceiling., 4) Grease deposits and other residues were accumulated on the ventilation canopy filters., 5) Food debris were noted on the shelves in the kitchen area., 6) Food debris buildups were noted behind the 3-door freezer and underneath the sushi boat system and around the sushi boat plumbing system., , 1 to 6): Clean the indicated areas., , Previous violation:, Debris and dust build-up on kitchen floors' in hard to reach areas. , , Thoroughly clean these areas.
Sushi Boat se trouve dans le quartier ARBOUR LAKE. ARBOUR LAKE, Calgary compte 115 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 87 (76%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 10 décembre 2024, avec 1 conforme, 5 non conformes et 1 fermeture au dossier.
11 infractions
1. Cleaning cloths were stored on the counter at the back kitchen area., , Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms., , 2. There was no sanitizer solution available at the back kitchen area., , 3. There was no sanitizer solution at the front sushi prep area. , , The staff prepared a sanitizer solution at 100 ppm.
1. A food handler was touching their phone while wearing a glove at the cook line without washing their hands afterwards., , 2. A food handler returned from a smoke break and began touching food items and surfaces without washing their hands upon re‑entering the kitchen., , Food handlers were instructed to wash their hands immediately after hands become contaminated., , Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after smoking, snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
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.
Community Natural Foods
ARBOUR LAKE
Chemical spray bottles were not labelled to identify their contents., , Clearly label the sanitizer spray bottles to identify their contents.
Repeat violation cited on February 13, 2026:, 1. Deep fried tempura roll was stored on the counter at the deep fryer with a temperature of 33°C., , Food discarded., , 2. Tempura batter was stored at the deep fryer area at 20°C., , Food discarded.
Repeat violations cited on February 11, 2026:, 1. There was no probe thermometer available to verify the internal temperature of food items., , 2. There was no waterproof thermometer to verify the dishwasher., , Provide a probe thermometer for check the internal temperature of the food and a waterproof thermometer to verify the temperature of the dishwasher., , , Previous violation:, No probe thermometer available., , Provide a probe thermometer., , March 6, 2025: Repeat Violation.
1. Handwashing sink faucet was not properly secured as the faucet head was detached., , Fix the handwashing sink faucet., , 2. There was no soap in the staff washroom. (Corrected During Inspection)., , 3. Paper towel dispenser in the staff washroom was empty. (Corrected During Inspection)., , Additional soap and paper towel were available and the paper towel dispenser was promptly restocked.
Th back exit door was partially opened. There was no screen door installed on the back exit door., , Install a screen door on the back exit door to allow ventilation and prevent the entry of pest.
A food handler demonstrated lack of knowledge in food safety., , Link to the recognized food safety certificate courses, Alberta food safety basics interactive course, and home study in food safety in traditional Chinese were provided.
1. Acoustic ceiling tiles were installed in the food handling area., 2. Ceiling tile was peeling off in the food handling area.
Seran wrap and rubber were wrapped around the handle of the knife., , Remove the wrap so the handle is smooth, non-absorbent to moisture and easy to clean.
Repeat violation cited on February 11, 2026:, 1) Grease, food debris and dust build-ups were on the kitchen floors' in hard-to-reach areas. , 2) Grease buildup was noted underneath the deep fryer and equipment at the ventilation canopy., 3) Dust buildup was noted on the kitchen ceiling., 4) Grease deposits and other residues were accumulated on the ventilation canopy filters., 5) Food debris were noted on the shelves in the kitchen area., 6) Food debris buildups were noted behind the 3-door freezer and underneath the sushi boat system and around the sushi boat plumbing system., , 1 to 6): Clean the indicated areas., , Previous violation:, Debris and dust build-up on kitchen floors' in hard to reach areas. , , Thoroughly clean these areas.
12 infractions
Wet cleaning cloths were stored on the counters and were being used to wipe food handlers’ hands., , 2. No sanitizing bucket was available at the cookline., , A fresh chlorine sanitizer bucket was prepared at 100 ppm, and the cleaning cloths were placed in the sanitizer solution.
Food handlers were observed washing their hands while wearing gloves and using wet used cleaning cloths stored on the preparation cooler cutting board to dry their hands., , The food handler was instructed to immediately remove their gloves and wash their hands.
Chemical spray bottles were not labelled to identify their contents., , Clearly label the sanitizer spray bottles to identify their contents.
Repeat violations cited on February 11, 2026:, 1. There was no probe thermometer available to verify the internal temperature of food items., , 2. There was no waterproof thermometer to verify the dishwasher., , Provide a probe thermometer for check the internal temperature of the food and a waterproof thermometer to verify the temperature of the dishwasher., , , Previous violation:, No probe thermometer available., , Provide a probe thermometer., , March 6, 2025: Repeat Violation.
1. Frozen uncooked raw chicken wings were stored on the shelve at the stove grill to thaw with an internal temperature of -1°C. , , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 2. Freshly made batter was stored on the insert handle at the deep fryer. , , Batter was stored in the prep cooler. Ensure batter is portioned in an ice bath and store the remaining in the cooler., , 3. The preparation cooler at the sushi preparation area measured between 4.8°C to 6°C., , Fix the cooler to measure 4°C or less at all times.
1. Handwashing sink faucet was not properly secured as the faucet head was detached., , Fix the handwashing sink faucet., , 2. There was no soap in the staff washroom. (Corrected During Inspection)., , 3. Paper towel dispenser in the staff washroom was empty. (Corrected During Inspection)., , Additional soap and paper towel were available and the paper towel dispenser was promptly restocked.
1. Numerous single-use plastic containers without a handle were stored inside the bulk food bins., , , 2. Scoop was stored inside the bulk flour container with the handle stored in direct contact with the flour., , 3. An insert was stored inside the jasmine rice bag, , The containers, scoop, and insert were promptly removed., , Obtain scoops that have handles.
Th back exit door was partially opened. There was no screen door installed on the back exit door., , Install a screen door on the back exit door to allow ventilation and prevent the entry of pest.
A food handler demonstrated lack of knowledge in food safety., , Link to the recognized food safety certificate courses, Alberta food safety basics interactive course, and home study in food safety in traditional Chinese were provided.
1. Acoustic ceiling tiles were installed in the food handling area., 2. Ceiling tile was peeling off in the food handling area.
Seran wrap and rubber were wrapped around the handle of the knife., , Remove the wrap so the handle is smooth, non-absorbent to moisture and easy to clean.
Repeat violation cited on February 11, 2026:, 1) Grease, food debris and dust build-ups were on the kitchen floors' in hard-to-reach areas. , 2) Grease buildup was noted underneath the deep fryer and equipment at the ventilation canopy., 3) Dust buildup was noted on the kitchen ceiling., 4) Grease deposits and other residues were accumulated on the ventilation canopy filters., 5) Food debris were noted on the shelves in the kitchen area., 6) Food debris buildups were noted behind the 3-door freezer and underneath the sushi boat system and around the sushi boat plumbing system., , 1 to 6): Clean the indicated areas., , Previous violation:, Debris and dust build-up on kitchen floors' in hard to reach areas. , , Thoroughly clean these areas.
2 infractions
No probe thermometer available., , Provide a probe thermometer., , March 6, 2025: Repeat Violation.
Debris and dust build-up on kitchen floors' in hard to reach areas. , , Thoroughly clean these areas.
8 infractions
Dried food debris noted on the meat slicer that was used for slicing the beef for Beef Tataki., , Clean and sanitize the meat slicer every 2 hours., , March 5, 2025: Repeat Violation.
The food handler was observed returning to food handling after taking a break outside without replacing their disposable gloves and preforming hand hygiene., , Ensure that gloves are replaced, and hands are washed before resuming food handling.
Containers of pork and chicken were above the sauces and vegetables., , Store raw meat in a safe manner to prevent contamination., , March 6, 2025: Repeat Violation., Raw meat was stored directly above produce and cooked foods in the black refrigerator.
No probe thermometer available., , Provide a probe thermometer., , March 6, 2025: Repeat Violation.
Spray nozzle was attached to the sushi bar handwash sink. , , Remove spray nozzle and handwash sink is for handwashing only., , March 6, 2025: Repeat Violation.
Two kitchen lights were burnt out., , Repair the light fixtures., , March 6, 2025: Repeat Violation.
No hot water at two of the prep sinks at the sushi bar., , Repair the prep sink faucets. Ensure that there is always hot and cold running water., , March 6, 2025: Repeat Violation.
1) Debris build-up on the floor underneath the two-compartment sink, , 2) Dust build-up on the light and pipes by the sushi bar entrance., , 3) Debris and dust build-up on kitchen floors' in hard to reach areas. , , 1 to 3) Clean these areas.
9 infractions
Dried food debris noted on the meat slicer that was used for slicing the beef for Beef Tataki., , Clean and sanitize the meat slicer every 2 hours.
Sushi rice pH was not checked. No pH test strips or meter available. , , Provide pH test strips or meter to test the sushi rice pH.
Containers of pork and chicken were above the sauces and vegetables., , Store raw meat in a safe manner to prevent contamination.
1) Shrimp and yam tempuras underneath the heat lamp was measured at 35.7 degrees C. One of the light bulbs was burnt out. , , Discarded the tempuras. , , 2) Sushi prep cooler:, Containers of tuna and other fishes were placed in the prep cooler insert. No direct cold air from the cooler. Tuna @ 7.7 degrees C and Salmon @ 7.3 degrees C. Store the fish directly in the prep cooler inserts., , 3) Sushi bar cooler:, Salmon @ 6.8 degrees C. and Shrimp @ 6.0 degrees C. , , Store perishable foods at 4 degrees C or below or at 60 degrees C or higher. , , 4) No probe thermometer available., , Provide a probe thermometer.
1) No paper towels at the sushi bar handwash sink. , , Provide the paper towels for handwashing. , , 2) Spray nozzle was attached to the sushi bar handwash sink. , , Remove spray nozzle and handwash sink is for handwashing only.
Two kitchen lights were burnt out and one of the lights was missing a cover. , , Fix the lights. ,
1) Holes noted underneath the dishwasher., , 2) No hot water at one of the prep sinks at the sushi bar., , Fix these items.
1) Saran wrap was used to wrap the prep cooler cutting board., , Remove the saran wrap and clean and sanitize the cutting board when it gets dirty., , 2) Sauce container lids were cracked along the edges. , , Replace all broken lids. , , 3) Dishwasher was leaking, water pooled on the floor. , , Fix the dishwasher.
1) Debris build-up on the floor underneath the two-compartment sink, , 2) Dust build-up on the light and pipes by the sushi bar entrance., , 3) Debris and dust build-up on sushi bar and kitchen floors' hard to reach areas. , , 1 to 3) Clean these areas.