Buta Katsu
122 - 15 Royal Vista Place NW Calgary AB T3R 0P3 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 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.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 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.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?