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Centre Street Japanese Hot Pot

2243 - 2213 Centre Street NW Calgary AB T2E 2T4 · Food - General

Official record from Alberta →

Inspection summary

Centre Street Japanese Hot Pot has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 13, 2024. The most recent inspection, on March 5, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 4 times across 2 separate inspections, most recently on February 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on March 5, 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 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 March 5, 2026. 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 2 times across 2 separate inspections, most recently on March 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on March 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was no sneeze guard installed at the sauce station. Self-served food must be protected from customer contamination. Install a sneeze guard.
    • 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 - Noted on February 25, 2026***Pest control records are not maintained.Develop and maintain pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was grease accumulation inside of the fryers. Thoroughly clean the interior of the fryers to prevent the attraction of pests. 2. The interior and exterior of the clear double door cooler was soiled with food debris and grime. (CORRECTED)Food equipment must be maintained in a clean and sanitary manner to prevent cross contamination of food. Thoroughly clean the interior and exterior of the clear double door cooler. 3. There was food debris and grime on the exterior of the flour container. Food equipment must be maintained in a clean and sanitary manner to prevent cross contamination of food. Thoroughly clean the exterior of the flour container.4. There was grease and dust accumulation on filters of the ventilation canopy. (CORRECTED)Food equipment must be maintained in a clean and sanitary manner to prevent contamination of food. Thoroughly clean the equipment mentioned above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease, grime, food debris accumulation underneath and in between the fryer and the grill. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the indicated area and ensure hard-to-reach areas are regularly cleaned. 2. There was dust accumulation on the ceiling panels. (CORRECTED)The ceiling panels must be regularly cleaned to remove dust accumulation. Thoroughly clean the ceiling panels.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several wet cleaning cloths stored on food preparation counters when not in use. Cleaning cloths must be stored in a sanitizer solution of either 200ppm of quats or 100ppm of bleach when not in use to prevent the growth and spread of bacteria on food contact surfaces. The operator placed the cleaning cloth in a bucket of 200ppm of bleach at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was no sneeze guard installed at the sauce station. Self-served food must be protected from customer contamination. Install a sneeze guard.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A container of flour was stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator stored the flour on a crate at the time of the inspection.2. The rice scoop was stored in water at room temperature. The water measured 12C.Utensils must be stored in the following manner: - Iced cold water <4C - Hot water >60C - Sanitizer solution: 100ppm of chlorine or 200ppm of quats The operator removed the scoop and cleaned it at the time of the inspection and placed it in iced water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Outstanding violation - Noted on February 25, 2026***The chlorine (bleach) sanitizer bucket was empty. The chlorine sanitizing dishwasher had a concentration of 0ppm.Please have the dishwasher serviced and ensure the chlorine sanitizing concentration remains at 100ppm at all times. Regularly monitor the concentration using testing paper.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator's were not regularly testing the low-temperature dishwasher. Ensure the dishwasher is tested prior to the start of the day to ensure the sanitizer solution dispenses 100ppm of chlorine.
    • 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 sink was blocked by a water pitcher. The hand sink must be easily accessible at all times to perform hand hygiene. Refrain from blocking the hand sink.The operator removed the water pitcher at the time of the inspection.
    • 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 - Noted on February 25, 2026***Pest control records are not maintained.Develop and maintain pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was grease accumulation inside of the fryers. Thoroughly clean the interior of the fryers to prevent the attraction of pests. 2. The interior and exterior of the clear double door cooler was soiled with food debris and grime. Food equipment must be maintained in a clean and sanitary manner to prevent cross contamination of food. Thoroughly clean the interior and exterior of the clear double door cooler. 3. There was food debris and grime on the exterior of the flour container. Food equipment must be maintained in a clean and sanitary manner to prevent cross contamination of food. Thoroughly clean the exterior of the flour container.4. There was grease and dust accumulation on filters of the ventilation canopy. Food equipment must be maintained in a clean and sanitary manner to prevent contamination of food. Thoroughly clean the equipment mentioned above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease, grime, food debris accumulation underneath and in between the fryer and the grill. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the indicated area and ensure hard-to-reach areas are regularly cleaned. 2. There was dust accumulation on the ceiling panels. The ceiling panels must be regularly cleaned to remove dust accumulation. Thoroughly clean the ceiling panels.
  3. Monitoring 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)?
      • The chlorine sanitizing dishwasher had a concentration of 0ppm.Please have the dishwasher serviced and ensure the chlorine sanitizing concentration remains at 100ppm at all times. Regularly monitor the concentration using testing paper.
    • 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 records are not maintained.Develop and maintain pest control records.

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