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Furinkazan Izakaya Japanese Restaurant

6 - 222 16 Avenue NE Calgary AB T2E 1J8 · Food - General

Official record from Alberta →

Inspection summary

Furinkazan Izakaya Japanese Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 23, 2026. The most recent inspection, on March 5, 2026, recorded 2 infractions.

1 of 3 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: Food temperature control.

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 once on January 23, 2026. 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 3 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)?

  • 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 on January 23, 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 23, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were potatoes stored near the mop sink. Food must be stored in a manner that protects it from contamination. Refrain from storing food near the mop sink. The operator placed the potatoes in the walk-in cooler at the time of the inspection.
    • 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 near the grill was blocked by several food buckets. The hand sink must be easily accessible at all times. Refrain from storing any items near the hand sink. The operator removed the food buckets from the hand sink area at the time of the inspection.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice well is adjacent to the hand sink in the bar area. No splash guard was installed. Food must be protected from contamination at all times. Install a splash guard to prevent the splashes from contaminating the ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The standing freezer was not turned on. The operator stated the standing freezer is in disrepair and a technician has been scheduled to repair it. 2. The walk-in freezer measured 12C. Repair the freezers and ensure the temperature measured at least 4C or below to prevent the growth of bacteria.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • PH test strips were not available to test the sushi rice. Obtain pH test strips for the sushi rice and ensure the pH of the rice is below 4.6.
    • 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 were several baseboards missing throughout the facility. The join between the floor and wall must be properly cleaned to facilitate cleaning and to prevent pest harborage. Install the baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were various food equipment and miscellaneous items stored in the kitchen area. The operator stated they are not in use. Remove food equipment that is not being used in the facility to minimize clutter.

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