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Goro + Gun Japanese Noodle Bar

245 - 225 7 Avenue SW Calgary AB T2P 2W3 · Food - General

Official record from Alberta →

Inspection summary

Goro + Gun Japanese Noodle Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on April 13, 2026, found no infractions.

3 of 6 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.

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.

  • 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 2 times across 2 separate inspections, most recently on April 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 3 separate inspections, most recently on April 7, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 7, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on April 7, 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 once on March 13, 2025. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The facility is not equipped with any method to test the pH of the sushi rice. Sushi rice must have a pH of 4.6 or below to be able to be stored at room temperature. The pH must be taken and recorded after each batch is prepared. Please obtain either pH test strips or a pH meter to be able to test and verify the pH of the sushi rice.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken, shrimp, and calamari was observed on the third shelf in the walk-in cooler above ready to eat food items. Please ensure that raw meat is stored on the bottom shelf and not above any ready to eat foods to protect from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The detergent at the mechanical dishwasher was empty at the time of the inspection. A new detergent was added during the inspection. Please ensure the dishwasher chemicals are checked frequently to ensure it is able to wash and sanitize properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three metal wire sieves were broken and had loose metal wires. The sieves were removed from use at the time of the inspection. Please ensure that all equipment is in good condition and free from loose parts.
  3. Risk Management 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?
      • The paper towel for the bar hand washing sink is stored in a basket. Please install a proper paper towel dispenser that protects the paper towel from contamination.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were observed sitting directly on food contact surfaces. Please store cleaning cloths in a sanitizer solution when not in use to limit cross-contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The plastic wrap on the bamboo rolling mats is only being changed after lunch/daily. The plastic wrap must be replaced every 2 hours and each time there is contact with a different species of raw fish.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a bulk scoop for the flour. Please ensure that all bulk scoops are equipped with a handle and are stored in a clean and sanitary manner to limit gross contamination with the bulk food item.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the bar hand washing sink is stored in a basket. Please install a proper paper towel dispenser that protects the paper towel from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the dishwasher and around the grease trap in the kitchen had a build-up of grease, debris, and grime. Please clean the indicated area and add to a regular cleaning schedule.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

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