311 - 150 Crowfoot Crescent NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
17 septembre 2025
Additional food safety training required. , , Take free basic food safety course online., , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
Recurring violation cited on September 4, 2025:, Deep grooves were noted on the cutting boards., , Resurface or replace the cutting boards., , Previous violation:, Deep grooves and stains on the sushi bar cutting boards. , , Resurface or replace the cutting boards., , Operator indicated that this is in progress
Repeat violations noted on September 17, 2025:, 1. Underneath the dishwasher was dirty., , 2. Black mold patches were noted on the back splash of the handwashing sink. Mold was noted along the caulking of the sink used to obtain water for customers. , , 1 and 2: Deep clean the indicated areas.
Takumi Sushi 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 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.
Noodlebox
ARBOUR LAKE
Ce restaurant a été inspecté 7 fois depuis le 23 septembre 2024, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
3 infractions
Additional food safety training required. , , Take free basic food safety course online., , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
Recurring violation cited on September 4, 2025:, Deep grooves were noted on the cutting boards., , Resurface or replace the cutting boards., , Previous violation:, Deep grooves and stains on the sushi bar cutting boards. , , Resurface or replace the cutting boards., , Operator indicated that this is in progress
Repeat violations noted on September 17, 2025:, 1. Underneath the dishwasher was dirty., , 2. Black mold patches were noted on the back splash of the handwashing sink. Mold was noted along the caulking of the sink used to obtain water for customers. , , 1 and 2: Deep clean the indicated areas.
8 infractions
1) Used cleaning cloths were stored on top of the prep cooler., , Additional sanitizer buckets were prepared at 100 ppm for each preparation station and new cleaning cloths were placed therein., , 2) Sanitizer solution buckets used to clean and sanitize food contact surfaces and tables and chairs was measured at over 1000ppm., , The operator was advised to use the sanitizer solution for cleaning and sanitizing customer's tables, chairs, and non-food contact surfaces.
1. The internal temperature of the salmon held in the hot holding unit at the sushi bar area measured 36°C., , 2. The internal temperature of the deep-fried yam in the hot holding unit at the sushi bar area measured between 47°C to 53.1°C. , , 1 and 2: Food discarded., , 3. The sushi bar preparation cooler measured 8.4°C., , Fix the prep cooler., , 4. Thermometer was not observed in the refrigeration coolers., , Place thermometers in all the refrigeration coolers.
7 infractions
Records not maintained for pH of sushi rice. Please record the pH of each batch of sushi rice
Cut avocados sitting on top of an insert of ice measured 14C. Ensure to prepare proper ice baths for cut vegetables/fruits. An ice bath should be a mixture of ice and water
Dishwasher chlorine residual was 0ppm. Chlorine container was empty. Operator obtained chlorine for dishwasher.
4 infractions
Additional food safety training required. , , Take free basic food safety course online., , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
Prep cooler gaskets were held together with tape., , Fix the prep cooler,
Deep grooves and stains on the sushi bar cutting boards. , , Resurface or replace the cutting boards.
10 infractions
Staff was washing hands at the kitchen sink without hot water. , , Ensure staff uses the warm water to wash hands properly.
1) Staff removed the sushi prep cooler doors. The containers of sushi fish in the front were measured between 5 to 8 degrees C. , , 2) Plate of sliced tuna left out at room temperature. Staff said it was frozen still. , , 3) The amount of imitation crab meat was above the ice bath. Top was measured above 10 degrees C. , , , 1 to 3) Store perishable food at 4 degrees C or below.
October 18, 2024, Inspection:, Bowls of deep-fried salmon skin, beef, and other foods were stored at room temperature again, no heat on these items. Temperature was measured between 22 to 35 degrees C. , , Discarded the foods noted above. , , October 10, 2024, inspection, Bowl of deep-fried scallops and a bowl of beef was left out at room temperature without temperature control., Scallops and beef were measured at 24 degrees C. , , Discarded the scallops and beef. , , Previous Inspection:, Tempuras stored in hot holding unit were measured between 24.9 to 52 degrees C. The heat lamp above the tempuras was not turned on., Scallops @ 24.9 degrees C , Shrimp @ 45 degrees C. , Salmon @ 26.9 degrees C. , Sweet Potatoes @ 52 degrees C. , Discarded the scallops, shrimps, and salmon. , , , Repeat violation. , Tempuras underneath heat lamp was measured at 36.8 degrees C. , , Discarded tempuras., Do not use the heat lamp if it can't maintain the food temperature at 60 degrees C or higher.
10 infractions
Chlorine in the kitchen chlorine sanitizer bucket was measured at 1000ppm., , Use 100ppm chlorine (1/2 teaspoon bleach per L water).
October 10, 2024, inspection, Bowl of deep-fried scallops and a bowl of beef was left out at room temperature without temperature control., Scallops and beef were measured at 24 degrees C. , , Discarded the scallops and beef. , , Previous Inspection:, Tempuras stored in hot holding unit were measured between 24.9 to 52 degrees C. The heat lamp above the tempuras was not turned on., Scallops @ 24.9 degrees C , Shrimp @ 45 degrees C. , Salmon @ 26.9 degrees C. , Sweet Potatoes @ 52 degrees C. , Discarded the scallops, shrimps, and salmon. , , , Repeat violation. , Tempuras underneath heat lamp was measured at 36.8 degrees C. , , Discarded tempuras., Do not use the heat lamp if it can't maintain the food temperature at 60 degrees C or higher.
12 infractions
Used glove was placed on the sushi plate., , Discard gloves after it's removed from hands.
Tempuras stored in hot holding unit were measured between 24.9 to 52 degrees C. The heat lamp above the tempuras was not turned on., Scallops @ 24.9 degrees C , Shrimp @ 45 degrees C. , Salmon @ 26.9 degrees C. , Sweet Potatoes @ 52 degrees C. , Discarded the scallops, shrimps, and salmon. , , , Repeat violation. , Tempuras underneath heat lamp was measured at 36.8 degrees C. , , Discarded tempuras., Do not use the heat lamp if it can't maintain the food temperature at 60 degrees C or higher.
1) Imitation crab meat on ice were measured between 6.0 to 10 degrees C, Ice bath last about 2 hours, place the imitation crab meat back into the cooler after lunch., , 2) Salmon @ 12 degrees C and imitation crab meat @ 10 degrees C. were found in the 2 degrees C sushi bar cooler. Staff left the salmon and imitation crab meat out during lunch. , Discarded the salmon and imitation crab meat. , , 3) Staff placed a tray of tuna on the sushi bar shelf after cutting. , , , 1 to 3) Store all cold perishable food at 4 degrees C or below.
1) Food items were stored on the floor in the walk-in cooler., , Food must be stored 6 inches off the floor and protected from contamination at all times., , 2. Cardboard was used to line the condiment bottles in the standing fridge at the front service area. (Corrected During Inspection). , , The cardboard was promptly removed and a smooth take-out container was used instead., , 3. Food in the hot holding unit was uncovered. (Corrected During Inspection)., , Food items were promptly covered.
Flies were noted in the kitchen and landing on a cutting board., , Regularly clean and sanitize all surfaces., , Contact your pest control exterminator to get rid of the pests.
Additional food safety training required. , , Take free basic food safety course online., , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
Foam was exposed on the kitchen ceiling and dust was noted on the exposed foam., , Fix the kitchen ceiling to be smooth, non-absorbent, and easy to clean.
Recurring violation cited on September 4, 2025:, Deep grooves were noted on the cutting boards., , Resurface or replace the cutting boards., , Previous violation:, Deep grooves and stains on the sushi bar cutting boards. , , Resurface or replace the cutting boards., , Operator indicated that this is in progress
Repeat violations noted on September 4, 2025:, 1. Significant dust buildup was accumulated on top of the kitchen ceiling tiles., , 2. Underneath the dishwasher was dirty., , 3. Dust buildup was noted along the gas line at the cook line. , , 4. Hard to reach areas in the kitchen were dirty., , 5. Handwashing sinks were dirty. , , 6. Black mold patches were noted on the back splash of the handwashing sink. Mold was noted along the caulking of the sink used to obtain water for customers. , , 7. The staff washroom was dirty and cluttered., , 8. Dust buildup was noted on the floor of the storage room adjacent the front entrance door., , 9. Debris buildup was noted on the floor of the back storage room., , , 10. No cleaning schedule., , 1 to 9: Deep clean the indicated areas., , 10: Develop and implement a cleaning schedule for the facility., Previous violation:, No cleaning schedule, no charts for coolers and freezer, dishwasher and sanitizer., , Provide a cleaning schedule and check and record coolers and freezers temperatures, dishwasher and sanitizer.
Additional food safety training required. , , Take free basic food safety course online., , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
Prep cooler gaskets were held together with tape., , Fix the prep cooler,, , Operator indicated this is in progress
Deep grooves and stains on the sushi bar cutting boards. , , Resurface or replace the cutting boards., , Operator indicated that this is in progress
No cleaning schedule, no charts for coolers and freezer, dishwasher and sanitizer., , Provide a cleaning schedule and check and record coolers and freezers temperatures, dishwasher and sanitizer.
No cleaning schedule, no charts for coolers and freezer, dishwasher and sanitizer., , Provide a cleaning schedule and check and record coolers and freezers temperatures, dishwasher and sanitizer.
No hot water at the kitchen handwash sink. , , Repair the hot water tank and ensure there is hot and cold running water for handwashing.
Hot water at the sushi bar was measured around 38 and no hot water at kitchen handwash sink., , Repair the hot water tank and ensure hot water is at 45 degrees C or higher.
Additional food safety training required. , , Take free basic food safety course online., , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
Prep cooler gaskets were held together with tape., , Fix the prep cooler,
1) Deep grooves and stains on the sushi bar cutting boards. , , Resurface or replace the cutting boards. , , 2) Grease and debris build-up on the seaweed containers. , , Clean the containers 2x daily. , , 3) Food debris build-up on the prep cooler doors sealants. , , Clean the sealants
No cleaning schedule, no charts for coolers and freezer, dishwasher and sanitizer., , Provide a cleaning schedule and check and record coolers and freezers temperatures, dishwasher and sanitizer.
Slight dust build-up around the kitchen area vents and light covers., , Clean these areas.
Dishwasher chlorine was measured a 50ppm and water temperature was measured at 14 degrees C. The chlorine sanitizer bottle was low. , , Change the chlorine bottle and ensure there is 100ppm chlorine .
No hot water at the kitchen handwash sink. , , Repair the hot water tank and ensure there is hot and cold running water for handwashing.
Hot water at the sushi bar was measured around 38 and no hot water at kitchen handwash sink., , Repair the hot water tank and ensure hot water is at 45 degrees C or higher.
Additional food safety training required. , , Take free basic food safety course online., , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
Prep cooler gaskets were held together with tape., , Fix the prep cooler,
1) Deep grooves and stains on the sushi bar cutting boards. , , Resurface or replace the cutting boards. , , 2) Grease and debris build-up on the seaweed containers. , , Clean the containers 2x daily. , , 3) Food debris build-up on the prep cooler doors sealants. , , Clean the sealants
No cleaning schedule, no charts for coolers and freezer, dishwasher and sanitizer., , Provide a cleaning schedule and check and record coolers and freezers temperatures, dishwasher and sanitizer.
Slight dust build-up around the kitchen area vents and light covers., , Clean these areas.
No hot water at the kitchen handwash sink. , , Repair the hot water tank and ensure there is hot and cold running water for handwashing.
Hot water at the sushi bar was measured around 38 and no hot water at kitchen handwash sink., , Repair the hot water tank and ensure hot water is at 45 degrees C or higher.
Additional food safety training required. , , Take free basic food safety course online., , https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
Repeat Violation:, Both entrance cloth curtains were covered with grease and food debris., , May 18, 2023, inspection- Same issue noted. , Remove the curtains from both entrances.
Prep cooler gaskets were held together with tape., , Fix the prep cooler,
1) Deep grooves and stains on the sushi bar cutting boards. , , Resurface or replace the cutting boards. , , 2) Grease and debris build-up on the seaweed containers. , , Clean the containers 2x daily. , , 3) Food debris build-up on the prep cooler doors sealants. , , Clean the sealants
No cleaning schedule, no charts for coolers and freezer, dishwasher and sanitizer., , Provide a cleaning schedule and check and record coolers and freezers temperatures, dishwasher and sanitizer.
Dust build-up around the kitchen area vents and light covers., , Clean these areas. , , ,
1) Food debris build-up on the sushi bar floor., , 2) Grime build-up on kitchen floor hard to reach areas. , , 1 to 2) Clean these areas.