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A Wish Cake & Cafe / Kyoku

901 6 Avenue SW Calgary AB T2P 0V7 · Food - General

Official record from Alberta →

Inspection summary

A Wish Cake & Cafe / Kyoku has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 1, 2023. The most recent inspection, on March 25, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 6 separate inspections, most recently on March 25, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on March 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on November 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 11 times across 5 separate inspections, most recently on March 25, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 5 separate inspections, most recently on March 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Continual outstanding violation - March 17th, 2026*- Pest control record were not available and tin cat traps did not have any monitoring glue boards inside of them. Please add monitoring glue boards to each trap and complete monthly pest control records. The checklist will again be emailed to operators along with this report. **Outstanding Violation**- Will send pest control checklist for operator. Pest control reports were not available on-site. *Monitoring device stickers were present throughout the facility.**Please ensure to maintain the record of pest monitoring.
    • 20. Do food handlers at the facility have adequate food safety training?
      • March 25th, 2026: Staff have enrolled in the food safety course. Please email undersigned PHI copies of the certificates once the course has been completed. Food handlers lack food safety knowledge. Staff were unable to properly answer the correct sushi pH, chlorine-sanitizer concentration, and how to manually dishwash. Please have food handlers retake the food safety course.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine-base surface sanitizer solution was tested and 10ppm was detected. This is too weak and does not sanitize properly. A chlorine-based surface sanitizer solution must be mixed to 100ppm to be an effective sanitizer. The solution was remixed and tested to be 100ppm at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food handlers were unable to explain how to properly manually wash dishes. Proper manual dishwashing procedures were explained at the time of the inspection. Proper manual dishwashing procedures are as follows:- Wash in warm soapy water - Rinse in clean warm water - Sanitize in a 100ppm chlorine solution for 2 min - Air dry
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand-washing sink located near the entrance of the kitchen was being used for food prep as food debris was observed in the basin and a colander was sitting in the sink. This sink is to be used for hand washing only. Please use the designated 1-comp prep sink for all food preparation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand-washing sink located closest to the entrance to the kitchen was not stocked with liquid hand soap at the time of the inspection. Liquid hand soap was restocked by staff at the time of the inspection. 2) The paper towels for the hand-washing sink in the bakery were not stored in a proper dispenser. Please ensure all paper towels are stored in a proper dispenser to help protect the paper towels from contamination.3) Paper towel in the washroom was being stored on the back of the toilet. Please do not store paper towel on the toilet and instead store it in a proper dispenser to protect from contamination.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Continual outstanding violation - March 17th, 2026*- Pest control record were not available and tin cat traps did not have any monitoring glue boards inside of them. Please add monitoring glue boards to each trap and complete monthly pest control records. The checklist will again be emailed to operators along with this report. **Outstanding Violation**- Will send pest control checklist for operator. Pest control reports were not available on-site. *Monitoring device stickers were present throughout the facility.**Please ensure to maintain the record of pest monitoring.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities expired food handling permit was posted. Please print and post a copy of the valid food handling permit in a location that is visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers lack food safety knowledge. Staff were unable to properly answer the correct sushi pH, chlorine-sanitizer concentration, and how to manually dishwash. Please have food handlers retake the food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A table-top residential deep fryer was observed on a prep table next to the three-compartment sink. The fryer was not under any mechanical ventilation or fire suppression.Please discontinue the use of the fryer as the grease laden vapours are not being removed and it poses a fire risk.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The table-top can opener has a significant amount of grime and debris on it. Please clean and sanitize the can opener and keep it in a clean and sanitary state hereafter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine has a build-up of mold along the top edge.Please remove all the ice, clean and sanitize the ice machine, and add it to a regular cleaning schedule.
  3. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **Outstanding Violation**- Will send pest control checklist for operator. Pest control reports were not available on-site. *Monitoring device stickers were present throughout the facility.**Please ensure to maintain the record of pest monitoring.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items (phones, coffee, cups, etc.) are stored in the kitchen on food prep tables or other work surfaces.- Find a designated area for personal items to be stored.- Operator removed all items at time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many food products in boxes or containers were stored on the floor in the walk-in freezer.- Get all food products off the floor at least 6 inches.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **Outstanding Violation**- Will send pest control checklist for operator. Pest control reports were not available on-site. *Monitoring device stickers were present throughout the facility.**Please ensure to maintain the record of pest monitoring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cabinet doors and shelves at front of house near both hand wash sinks is raw wood. - Seal the wood and ensure the material is smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knife was stored between wall and table at main prep table at back of house.- Please refrain from storing utensils and/or equipment in areas that are not frequently cleaned. Utilize the magnetic knife holder for the knives.- Operator removed knife at time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed under the stainless-steel table to the left of the oven.- Please clean this area and ensure regular cleaning is done.
  5. Monitoring Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH for Sushi Rice is not being monitored or recorded. Ensure to purchase the pH test strips and maintain food safety logs for Sushi rice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed scoops stored in the bulk containers, and handles were in contact with the dry ingredients. Staff removed the scoops and sent to dish for washing. *Please ensure bulk dry 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff stated that cooked tapioca pearls are stored at room temperature for more than 5 hours.*Staff discarded the cooked tapioca pearls and will store it in the hot holding units.Cooked tapioca pearls are a PERISHABLE food and must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some dirty dishes were stored in the hand sink in the front portion of the facility. Dishes were removed at the time of the inspection. Please do not store anything in the hand sinks to allow for unobstructed access to the hand sink for hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not stored beside hand sinks. Please ensure all hand sinks are stocked with paper towel. *** All hand sinks must to be stocked with paper towel in a proper paper towel dispenser, liquid hand soap, and hot/cold running water to allow for proper hand washing by food handlers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control reports were not available on-site. *Monitoring device stickers were present throughout the facility.**Please ensure to maintain the record of pest monitoring.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Not observed on 08/NOV/2024The wall of the Island facing the curtains had a build-up of grime and debris. Please clean the indicated area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The display cooler beside the handwashing sink was found to be non-functional. At the time of the inspection, no perishable food items were stored in it. Staff reported that the cooler stopped working on the morning of the inspection and that a mechanic has been notified.*Please repair the cooler and ensure it is capable of maintaining a temperature of 4°C (40°F) or lower."
  6. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities expired food handling permit was posted. Please print and post a copy of your valid 2023 food handling permit in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wall of the Island facing the curtains had a build-up of grime and debris. Please clean the indicated area.
  7. Monitoring Inspection

    9 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A sanitizer bucket was stored in the hand sink in the bakery portion of the facility. The bucket was removed at the time of the inspection. Please do not store anything in the hand sinks to allow for unobstructed access to the hand sink for hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The paper towel dispenser was not functional at the hand sink in the back bakery. Please ensure the paper towel dispenser is functional such that paper towel can be accessed. 2) No paper towel was available at the back hand sink. Please ensure all hand sinks are stocked with paper towel. 3) The paper towel dispenser for the washrooms was not functional and a roll of paper towel was left sitting on the top of the toilet. Please ensure the paper towel dispenser is working such that paper towel can be accessed. As well do not store paper towel on top of the toilet to prevent contamination of the paper towel. *** All hand sinks must to be stocked with paper towel in a proper paper towel dispenser, liquid hand soap, and hot/cold running water to allow for proper hand washing by food handlers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • One dead cockroach was observed on a monitoring glue board under the hand sink in the back kitchen. The glue board was dated from 2021. Please ensure there is an active monthly pest control program in place to monitor for pest activity and abate an issue if it emerges.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control reports were not available on-site. As well Orkin monitoring device stickers were present throughout the facility but a very limited number of traps/monitoring devices were observed. Please ensure an active monthly pest control program is in place and pest control records are available for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities expired food handling permit was posted. Please print and post a copy of your valid 2023 food handling permit in a location that is visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The faucet at the back hand sink was loose. Please secure the faucet to the counter and seal to prevent moisture being trapped and subsequent mold growth. 2) There was a leak at the faucet for the three-compartment dishwashing sink. Please repair the leak. 3) There was a leak at the faucet for the one-compartment sink next to the hand sink in the back bakery. Please repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The ice bin scoop was stored inside the ice bin at the time of the inspection. Please do not store the ice scoop in the ice bin. Store the scoop outside of the bin in a safe and sanitary manner. 2) The bulk scoops for both the flour and sugar bulk bins were stored inside the bin with the handles in direct contact with the food item. Please store the scoops in a manner that prevents food handlers from coming in direct contact with the bulk food item.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The cooler under the bubble tea cup sealing machine had a build-up or syrup, food debris, and grime. Please clean the inside and the outside of the cooler. 2) The wall of the Island facing the curtains had a build-up of grime and debris. Please clean the indicated area. 3) The yellow curtains separating the front and back portion of the kitchen were dirty. Please launder the curtains and add them to a routine cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage room was very cluttered and disorganized rendering the room hard to clean and monitor for pest activity. Please organize and clean the back storage room. Remove any equipment/ belongings that are not required for the facilities operation.

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