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Buta Katsu

122 - 15 Royal Vista Place NW Calgary AB T3R 0P3 · Food - General

Official record from Alberta →

Inspection summary

Buta Katsu has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on January 21, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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.

  • 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 across 2 separate inspections, most recently on January 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 13, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on January 8, 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?

  • 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 January 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 5 separate inspections, most recently on January 19, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation canopy was due for maintenance as of May 2025.**Please have the canopy serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1.The ventilation canopy filters.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several soiled cleaning cloths were observed on counter tops.**Ensure soiled cleaning cloths are stored in sanitizer or discarded after use.
    • 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?
      • There were no pest monitoring records available for review.**Ensure pest monitoring is carried out at least once a month and adequate records for these activities are maintained on file at the facility and available for review when requested.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The finishing on the top layer of the shelf in the front service area was observed to be in disrepair, exposing areas of raw wood.**Have shelf repaired to ensure it is smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation canopy was due for maintenance as of May 2025.**Please have the canopy serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The shelves below the steel prep tables opposite the dishwasher.2. The Ice machine.3.The ventilation canopy filters.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensils were stored in stagnant water. Store utensils in ice water. Ensure that utensil is completely submerged in the ice water.
  5. Risk Management Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used single use gloves were found on the cutting board. Discard single use gloves after removing from hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • REPEAT VIOLATION:Containers of raw meats were stored next to sauces, fruit salads and sliced cabbage salad at the prep cooler.Store all raw meats in a safe manner to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer was detected at 500ppm.Previous InspectionChlorine sanitizer was detected at 800ppm in the spray bottle. Use 100ppm chlorine (1 teaspoon bleach per 2L water)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Batter was stored at room temperature without temperature control. Batter was measured at 13.0 degrees C.Discarded batter.Store perishable food at 4 degrees C or below or at 60 degrees C. or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The utensils were stored in stagnant water. Store utensils in ice water. 2) Timers were covered with saran wrap and grease and stains noted on the wrap. Change wraps every 2 hours or do not use wraps and clean them when they get dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust and black stains build-up on the kitchen ceiling tiles. Clean the ceiling.
  6. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Containers of raw meats were stored next to sauces, fruit salads and sliced cabbage salad at the prep cooler.2) Container of raw meats above the cabbage and sauces in the walk-in cooler. Store all raw meats in a safe manner to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were stored with food items in the dry storage closet. Provide a separate space for personal storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer was detected at 800ppm in the spray bottle. Use 100ppm chlorine (1 teaspoon bleach per 2L water)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The utensils were stored in stagnant water. Store utensils in ice water. 2) Stains and debris build-up on the walk-in freezer floor.Clean the floor3) Timers were covered with saran wrap and grease and stains noted on the wrap. Change wraps every 2 hours or do not use wraps and clean them when they get dirty.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust and black stains build-up on the kitchen ceiling tiles. Clean the ceiling.
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not operational.Fix the dishwasher and ensure sanitizing temperature reaches 71 degrees C or higher at the dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no air gap between the waste pipe and the ice machine waste pipe.Provide an air gap between these pipes.

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