Fuwa Fuwa Japanese Pancakes - Events
1111 Kensington Road NW Calgary AB T2N 3P2 · Food - Special Event
Inspection summary
Fuwa Fuwa Japanese Pancakes - Events has been inspected 9 times by Alberta Health Services (Environmental Public Health) since June 2, 2024. The most recent inspection, on August 2, 2025, recorded 1 infraction.
2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.
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.
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 6 times across 4 separate inspections, most recently on August 1, 2025. 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 4 times across 4 separate inspections, most recently on August 2, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 2 times across 2 separate inspections, most recently on August 9, 2024. For example:
Has appropriate notification been given for the special event?
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.
9 inspections
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Fresh cream was filled to the top of the inserts. The operator was instructed to reduce the portion of the fresh cream. Fresh cream was filled to the half of the insert.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
- Overflowing garbage in front of grill. Staff leaning over garbage to cook.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Large/tall pitchers of eggs stored in shallow ice bins. Measured 18C on top.
- 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers placed inside the coolers and freezers. Thermometers must be placed inside all coolers and freezers to monitor the temperature. Please obtain.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The sandwich cooler measured 10C. Egg whites and dairy products were stored inside. Coolers must maintain a temperature of 4C and below to prevent the growth of bacteria. Repair/replace the cooler and refrain from storing food inside. The operator removed the egg whites and dairy products from the cooler and placed it inside their chest freezer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers placed inside the coolers and freezers. Thermometers must be placed inside all coolers and freezers to monitor the temperature. Please obtain.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sandwick preparation cooler was measured between 8 to 12 degrees C. Lost power at the time of inspection. Moved the perishable foods into the other coolers until power is restored.Restore power with organizer and ensure cooler temperature comes down to 4 degrees C. or below.Previous Inspection.The sandwich cooler measured 10C. Egg whites and dairy products were stored inside. Coolers must maintain a temperature of 4C and below to prevent the growth of bacteria. Repair/replace the cooler and refrain from storing food inside. The operator removed the egg whites and dairy products from the cooler and placed it inside their chest freezer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Temporary hand wash sink was not set up at the front of the vendor booth at time of inspection or present before cut off inspection time.- Operator was enroute bringing necessary equipment to set up a temporary hand was sink and was informed they would be inspected the following day by weekend inspectors to verify.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cold prep cooler was not able to maintain 4C or lower, and cream, egg white mix, and egg yok mix were stored in (all measured below 10C). - All perishable were moved to the reefer. Corrected
- 23. Has appropriate notification been given for the special event?
- Special Event Vendor Notification Form was submitted May 29, 3 days prior to event. All vendor notification forms must be submitted 30 days prior to the event. If forms are submitted significantly late again, vendor will not be permitted to attend.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
- 1)Vendor was intending to add syrup to food items without the required hand washing station. 2)Vendor was handling open baked goods without the required hand sanitizer as indicated on their vendor form. Action Taken1)Vendor was not able to add syrup to pancakes and syrup was provided to customers to add on their own. 2)Hand sanitizer was obtained by vendor.
- 23. Has appropriate notification been given for the special event?
- Special Event Vendor Notification Form was submitted May 29, 3 days prior to event. All vendor notification forms must be submitted 30 days prior to the event. If forms are submitted significantly late again, vendor will not be permitted to attend.
- 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?