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Fuwa Fuwa Japanese Pancakes

330 - 6100 Macleod Trail SW Calgary AB T2H 0K5 · Food - General

Official record from Alberta →

Inspection summary

Fuwa Fuwa Japanese Pancakes has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 30, 2024. The most recent inspection, on March 10, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 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 4 times across 2 separate inspections, most recently on November 4, 2024. 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 March 3, 2026. 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 October 30, 2024. 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?

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

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer bottle in the front prep area was not labelled. Staff placed a label on the bottle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at the hand sinks in the front and back preparation areas.Obtain paper towel and ensure the dispensers are consistently stocked to maintain proper hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was noted accumulated around the door openings of the ice cream freezer in the service area.Clean and sanitize all surfaces on the ice cream freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was significant debris and dirt accumulation on the floors beneath the storage racks near the yellow rear door, as well as around the gelato machine.Thoroughly clean these areas, ensuring all debris and buildup are removed.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored on the counters/food handling surfaces.-ensure cloths are stored in sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The waffle maker had food and grease buildup inside. It requires deep cleaning, and if the parts cannot be removed for thorough cleaning, the Clean-in-Place (CIP) method should be used.*The CIP method involves thoroughly cleaning and spraying sanitizer solutions through the equipment without disassembly to effectively remove food residue and grease, ensuring proper sanitation.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Observed wet cleaning cloths not being stored in sanitizer in the dishwashing area and at handwashing sinks.*Please make sure cleaning cloths are kept in the 100ppm bleach sanitizer while not in use to prevent the growth and spread of bacteria. Sanitizer should be changed every 2 hours or when its visibly dirty.**Staff soaked them in the sanitizer solutions.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The chlorine sanitizer was tested at 10 ppm.*Staff corrected the chlorine sanitizer concentration to 100 ppm.**Please ensure that the concentration of sanitizer is checked at least once a day.***For effective sanitation of food contact surfaces, the chlorine sanitizer concentration should be maintained between 100-200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored on the counters/food handling surfaces.-ensure cloths are stored in sanitizer solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • - An unlabeled sanitizer bottle was observed. Staff have since labeled the bottle.*Please ensure that all chemicals on the premises are properly labeled to prevent any potential mixing of substances.
    • 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?
      • - Staff was unable to produce any records of pest control.*Please ensure to maintain pest control records onsite at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The waffle maker had food and grease buildup inside. It requires deep cleaning, and if the parts cannot be removed for thorough cleaning, the Clean-in-Place (CIP) method should be used.*The CIP method involves thoroughly cleaning and spraying sanitizer solutions through the equipment without disassembly to effectively remove food residue and grease, ensuring proper sanitation.

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