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Banzai

7724 Elbow Drive SW Calgary AB T2V 1K2 · Food - General

Official record from Alberta →

Inspection summary

Banzai has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 19, 2024. The most recent inspection, on June 4, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on May 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on July 21, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on May 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 2 separate inspections, most recently on December 4, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on November 19, 2024. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front service area's small prep cooler measured 9 degrees CelsiusThis is a repeat violation (noted again and again)Adjust the temperature or replace this cooler.Coolers must maintain food at 4 degrees Celsius or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant build-up of grease and debris on floor below fryers.Dirt and debris present on other areas of the floor in hard-to-reach areas.Dirt and grime present on wood shelving unit.This is also a repeated violation.Clean the noted areas and develop / implement a written cleaning schedule.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Prepared chlorine sanitizer bottle was not labelled to identify it's content/use. **Ensure all chemical bottles are labeled to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front service area- small prep cooler (8 deg C on top insert level) Kitchen -countertop small fridge for tempura shrimp measured 7-10 deg C. **Ensure both coolers maintain food at 4 deg C or lower.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • pH test strips onsite were not accurately measuring pH of prepared sushi rice. **replace current pH test strips to ensure pH of sushi rice is confirmed at less than 4.6.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • July 21, 2025- ventilation canopy over cooking area had accumulation of dust and grease on surfaces.-Cleaning is needed on the deep fryer and edges of cooking equipment (grease accumulation) and on the shelves across from the cooking line.-Accumulation of grease was observed on the high temperature dishwasher. -cleaning is required underneath the deep fryer- Cleaning required inside ice machineAction required:Detailed cleaning is needed on (shelves/floor/walls?ventilation canopy), equipment on the cooking line and out of way areas and foyer floor, entrance door and cabinet in the waiting area. -Develop a written sanitaion procedure for the facility. - Murky water under the dishwasher and around the dishwasher-Prep cooler at the front has dirt on it-Food debris were observed under all the counter. **This is a repeat infraction from previous inspections**
  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Customer disposable utensils stored with the "business end" facing upStore utensils with the "business end" facing down to prevent contamination
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food tray placed directly on top of front service hand sinkAll hand sinks are to be kept free and easily accessible at all times
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Cleaning is needed on the deep fryer and edges of cooking equipment (grease accumulation) and on the shelves across from the cooking line.-Accumulation of grease was observed on the high temperature dishwasher. -cleaning is required underneath the deep fryer- Cleaning required inside ice machineAction required:Detailed cleaning is needed on (shelves/floor/walls?ventilation canopy), equipment on the cooking line and out of way areas and foyer floor, entrance door and cabinet in the waiting area. -Develop a written sanitaion procedure for the facility. - Murky water under the dishwasher and around the dishwasher-Prep cooler at the front has dirt on it-Food debris were observed under all the counter. **This is a repeat infraction from previous inspections**
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Customer disposable utensils stored with the "business end" facing upStore utensils with the "business end" facing down to prevent contamination
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle was not labeled as to its contentsAll chemical bottles/ containers are to be labeled as to its contents
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food tray placed directly on top of front service hand sink. All hand sinks are to be kept free and easily accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop stored in a container of stagnant waterStore rice scoop in ice water to reduce bacterial growth
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Cleaning is needed on the deep fryer and edges of cooking equipment (grease accumulation) and on the shelves across from the cooking line.-Accumulation of grease was observed on the high temperature dishwasher.-Accumulation of grime and grease was observe on the walls, ceilings and ventilation canopy. -cleaning is required underneath the deep fryer- Cleaning required inside ice machineAction required:Detailed cleaning is needed on (shelves/floor/walls?ventilation canopy), equipment on the cooking line and out of way areas and foyer floor, entrance door and cabinet in the waiting area. -Develop a written sanitaion procedure for the facility. - Murky water under the dishwasher and around the dishwasher-Prep cooler at the front has dirt on it-Food debris were observed under all the counter. **This is a repeat infraction from previous inspections**

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