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Fuwa Fuwa Japanese Pancakes

1111 Kensington Road NW Calgary AB T2N 3P2 · Food - General

Official record from Alberta →

Inspection summary

Fuwa Fuwa Japanese Pancakes has been inspected 11 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on October 5, 2026, recorded 4 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 22 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 4 separate inspections, most recently on October 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 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 3 times across 3 separate inspections, most recently on September 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 2, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 13 times across 8 separate inspections, most recently on October 5, 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?

  • 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 13 times across 9 separate inspections, most recently on October 2, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

11 inspections

  1. Risk Management Inspection

    4 infractions

    • 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?
      • Mice droppings were observed in the office room by the shelved and behind the door. Hire a professional pest control company to implement pest control measures. Remove all mice droppings and monitor. Provide a pest control inspection report from the pest control company.Sept 29, 2026The mice droppings were still not cleaned up. A professional pest control company has been hired to set up the bait station.Clean up the droppings and monitor.Oct 02, 2026 Mice droppings in the office were cleaned up. More dropping were observed in the mechanical room.Inspect the whole facility and clean up all droppings. Pest control inspection should be done every two weeks until no droppings are observed.
    • 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 two compartment sink tap leaks.Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine were dirty and slimy.Discard all ice. Clean and sanitize the interior surfaces of the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in kitchen (floor-wall corners and under wire racking) require more cleaning to remove old stains and debris.Sept 14, 2026The walk-in cooler fan covers were dirty. The walls of the walk-in cooler were observed with surfaces mold growth. Lots of grease and debris were observed on the floor by the grease trap area.Thorough cleaning of the premise is required.
  2. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Ongoing Violation The hot water tap for kitchen handsink does not fully shut off when closed. -Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.Sept 14, 2026The same violation for the kitchen hand sink was still present. The hot water was turned off due to it.-Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.Sept 29, 2026 The violation is still not corrected.Oct 02, 2026The kitchen hand sink is not repaired. According to Mark, a plumber is scheduled to repair later on Oct 02, 2026.
    • 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?
      • Mice droppings were observed in the office room by the shelved and behind the door. Hire a professional pest control company to implement pest control measures. Remove all mice droppings and monitor. Provide a pest control inspection report from the pest control company.Sept 29, 2026The mice droppings were still not cleaned up. A professional pest control company has been hired to set up the bait station.Clean up the droppings and monitor.Oct 02, 2026 Mice droppings in the office were cleaned up. More dropping were observed in the mechanical room.Inspect the whole facility and clean up all droppings. Pest control inspection should be done every two weeks until no droppings are observed.
    • 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 two compartment sink tap leaks.Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine were dirty and slimy.Discard all ice. Clean and sanitize the interior surfaces of the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in kitchen (floor-wall corners and under wire racking) require more cleaning to remove old stains and debris.Sept 14, 2026The walk-in cooler fan covers were dirty. The walls of the walk-in cooler were observed with surfaces mold growth. Lots of grease and debris were observed on the floor by the grease trap area.Thorough cleaning of the premise is required.
  3. Risk Management Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Ongoing Violation The hot water tap for kitchen handsink does not fully shut off when closed. -Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.Sept 14, 2026The same violation for the kitchen hand sink was still present. The hot water was turned off due to it.-Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.Sept 29, 2026 The violation is still not corrected.
    • 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?
      • Mice droppings were observed in the office room by the shelved and behind the door. Hire a professional pest control company to implement pest control measures. Remove all mice droppings and monitor. Provide a pest control inspection report from the pest control company.Sept 29, 2026The mice droppings were still not cleaned up. A professional pest control company has been hired to set up the bait station.Clean up the droppings and monitor.
    • 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 two compartment sink tap leaks.Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine were dirty and slimy.Discard all ice. Clean and sanitize the interior surfaces of the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in kitchen (floor-wall corners and under wire racking) require more cleaning to remove old stains and debris.Sept 14, 2026The walk-in cooler fan covers were dirty. The walls of the walk-in cooler were observed with surfaces mold growth. Lots of grease and debris were observed on the floor by the grease trap area.Thorough cleaning of the premise is required.
  4. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Ongoing Violation The hot water tap for kitchen handsink does not fully shut off when closed. -Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.Sept 14, 2026The same violation for the kitchen hand sink was still present. The hot water was turned off due to it.-Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.
    • 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?
      • Mice droppings were observed in the office room by the shelved and behind the door. Hire a professional pest control company to implement pest control measures. Remove all mice droppings and monitor. Provide a pest control inspection report from the pest control company.
    • 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 two compartment sink tap leaks.Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine were dirty and slimy.Discard all ice. Clean and sanitize the interior surfaces of the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in kitchen (floor-wall corners and under wire racking) require more cleaning to remove old stains and debris.Sept 14, 2026The walk-in cooler fan covers were dirty. The walls of the walk-in cooler were observed with surfaces mold growth. Lots of grease and debris were observed on the floor by the grease trap area.Thorough cleaning of the premise is required.
  5. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Ongoing Violation The hot water tap for kitchen handsink does not fully shut off when closed. -Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***Ongoing Violation The food permit was not displayed in the facility.-Ensure that the food permit is displayed in a conspicuous place where it is easily visible to the patrons.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in kitchen (floor-wall corners and under wire racking) require more cleaning to remove old stains and debris.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.) Quats sanitizer solution was measured at 500 ppm. - Have quats solution at 200 ppm.2.) Wet reusable cleaning cloth were observed on the counters throughout the establishment. - Have wet reusable cleaning cloth submerged in sanitizer solution between use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Ongoing Violation The hot water tap for kitchen handsink does not fully shut off when closed. -Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***Ongoing Violation The food permit was not displayed in the facility.-Ensure that the food permit is displayed in a conspicuous place where it is easily visible to the patrons.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A small deep fryer was observed in the store turned on.- Remove the deep fryer as it is a restricted condition on the Food Permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Ongoing Violation1) Utensils were stored in the stagnant water in a dipper well.*The operator mentioned that the dipper well was not working and change it at the end of day.-Ensure that the utensils are not stored in stagnant water and the water is continuously flowing.2) The ice machine was stained and dirty.-Clean the ice machine.
  7. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2) Chemicals were stored with the food equipment.-Ensure that the chemicals and food are stored separately in order to prevent cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for kitchen handsink does not fully shut off when closed. -Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit was not displayed in the facility.-Ensure that the food permit is displayed in a conspicuous place where it is easily visible to the patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items were not observed/accessed during the inspection today: 2) Utensils were stored in the stagnant water in a dipper well.*The operator mentioned that the dipper well was not working.-Ensure that the utensils are not stored in stagnant water and the water is continuously flowing.3) The ice machine was stained and dirty.-Clean the ice machine.4) Deep scratches were observed on the chopping board.-Repolish/replace the chopping board.5) The kitchen aid food mixer had food debris on it.-Clean the kitchen aid food mixer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the food storage racks was stained and dirty.-Clean the area.
  8. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food containers /boxes were stored on the floor of the walk-in freezer.-Ensure that the food/food containers are stored at least 6 inches above the floor.2) Chemicals were stored with the food equipment.-Ensure that the chemicals and food are stored separately in order to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep cooler,The fresh cream, tiramisu cream and the creme brulee were measured at 7.3 degrees C, 7.5 degrees and 8.6 degrees C respectively.The ambient temperature of the prep cooler was measured in the range between 7-8 degrees C.* The operator placed all the creams and other perishable food items inside other working cooler.-Ensue that the perishable food is stored at 4 degrees C or less under refrigeration.-Repair/replace/fix the prep cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap was broken foe the back kitchen sink.-Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Business remained open with a clogged sewer line. Sewer backup water was observed on the kitchen floor. Staff cannot use plumbing fixtures.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit was not displayed in the facility.-Ensure that the food permit is displayed in a conspicuous place where it is easily visible to the patrons.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sewer water was observed on the kitchen floor beneath the prep table and by the floor drain near kitchen entrance from front service area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The prep cooler was not working properly.The ambient temperature for the prep cooler was measured in the range of 7-8 degrees C.-Repair/replace the cooler.2) Utensils were stored in the stagnant water in a dipper well.*The operator mentioned that the dipper well was not working.-Ensure that the utensils are not stored in stagnant water and the water is continuously flowing.3) The ice machine was stained and dirty.-Clean the ice machine.4) Deep scratches were observed on the chopping board.-Repolish/replace the chopping board.5) The kitchen aid food mixer had food debris on it.-Clean the kitchen aid food mixer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the food storage racks was stained and dirty.-Clean the area.
  9. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food containers /boxes were stored on the floor of the walk-in freezer.-Ensure that the food/food containers are stored at least 6 inches above the floor.2) Chemicals were stored with the food equipment.-Ensure that the chemicals and food are stored separately in order to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep cooler,The fresh cream, tiramisu cream and the creme brulee were measured at 7.3 degrees C, 7.5 degrees and 8.6 degrees C respectively.The ambient temperature of the prep cooler was measured in the range between 7-8 degrees C.* The operator placed all the creams and other perishable food items inside other working cooler.-Ensue that the perishable food is stored at 4 degrees C or less under refrigeration.-Repair/replace/fix the prep cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A Blender jar was blocking the front hand sink.The jar was removed by the operator.-Ensure that the hand was sink is not blocked and is always accessible for proper hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap was broken foe the back kitchen sink.-Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit was not displayed in the facility.-Ensure that the food permit is displayed in a conspicuous place where it is easily visible to the patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The prep cooler was not working properly.The ambient temperature for the prep cooler was measured in the range of 7-8 degrees C.-Repair/replace the cooler.2) Utensils were stored in the stagnant water in a dipper well.*The operator mentioned that the dipper well was not working.-Ensure that the utensils are not stored in stagnant water and the water is continuously flowing.3) The ice machine was stained and dirty.-Clean the ice machine.4) Deep scratches were observed on the chopping board.-Repolish/replace the chopping board.5) The kitchen aid food mixer had food debris on it.-Clean the kitchen aid food mixer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the food storage racks was stained and dirty.-Clean the area.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were stored at room temperature. Ensure eggs are stored at or below 7C. Only take out the eggs that are going to be used within an hour.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink was obstructed with items in the sink.Corrected on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine were dirty. Discard the ice. Clean and sanitize prior to use again. Ensure the ice machine is regularly cleaned and sanitized.
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