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Gyu-Kaku Japanese BBQ

100 - 638 6 Avenue SW Calgary AB T2P 0S4 · Food - General

Official record from Alberta →

Inspection summary

Gyu-Kaku Japanese BBQ has been inspected 13 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on September 8, 2026, recorded 4 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 18 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and 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.

  • 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 7 times across 7 separate inspections, most recently on September 8, 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?

  • 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 6 times across 5 separate inspections, most recently on September 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on September 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 separate inspections, most recently on September 8, 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 9 times across 6 separate inspections, most recently on January 20, 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.

13 inspections

  1. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING on 9/3/2026Quats test strips were found expired. **Please obtain new test strips
    • 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?
      • OUTSTANDING on 9/3/2026Ants were found in all tin cat glue boards around the kitchen and basement. Please contact the pest control company to change the glue boards for easy monitoring. Please thoroughly clean the problematic areas identified by the pest company to reduce infestation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 9/3/2026 - needs to be properly secured.Splash guard on one-compartment sink located next to a prep cooler was loose. Please properly secure the splash guard
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING on 9/3/2026There was a leak from the drainpipe beneath the thawing sink at the time of inspection. Ensure the leak is repaired promptly to prevent damage to floors and walls. Standing or pooling water can also provide a water source for pests and contribute to pest activity.**Please repair the leak
  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • OUTSTANDING on 9/3/2026 - Found the walk-in freezer being repaired. Ambient air temperature was measured at -7 degrees celsius. Ensure the walk-in freezer temperatures are maintained at -18 degrees or lower.Walk-in freezer temperature was measured at 6 degrees celsius at the time of inspection. Ensure the freezer is repaired today and any defrosted high-risk foods moved to the walk-in cooler. A follow up inspection will be conducted tomorrow.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • OUTSTANDING on 9/3/2026Quats test strips were found expired. **Please obtain new test strips
    • 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?
      • OUTSTANDING on 9/3/2026Ants were found in all tin cat glue boards around the kitchen and basement. Please contact the pest control company to change the glue boards for easy monitoring. Please thoroughly clean the problematic areas identified by the pest company to reduce infestation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 9/3/2026 - needs to be properly secured.Splash guard on one-compartment sink located next to a prep cooler was loose. Please properly secure the splash guard
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING on 9/3/2026There was a leak from the drainpipe beneath the thawing sink at the time of inspection. Ensure the leak is repaired promptly to prevent damage to floors and walls. Standing or pooling water can also provide a water source for pests and contribute to pest activity.**Please repair the leak
  3. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in freezer temperature was measured at 6 degrees celsius at the time of inspection. Ensure the freezer is repaired today and any defrosted high-risk foods moved to the walk-in cooler. A follow up inspection will be conducted tomorrow.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature chlorine dishwasher sanitizer concentration was detected at 0 ppm during the inspection. Sanitizer concentration must be at 100ppm for chemical dishwashing to achieve adequate sanitization.**Please repair the dishwasher to provide adequate chlorine concentration for effective sanitization. Use the 3-compartment sink for manual dishwashing and sanitizing while waiting to the dishwasher to be repair.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats test strips were found expired. **Please obtain new test strips
    • 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?
      • Ants were found in all tin cat glue boards around the kitchen and basement. Please contact the pest control company to change the glue boards for easy monitoring. Please thoroughly clean the problematic areas identified by the pest company to reduce infestation.
    • 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 was a leak from the drainpipe beneath the thawing sink at the time of inspection. Ensure the leak is repaired promptly to prevent damage to floors and walls. Standing or pooling water can also provide a water source for pests and contribute to pest activity.**Please repair the leak
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Splash guard on one-compartment sink located next to a prep cooler was loose. Please properly secure the splash guard
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The dispenser system for the various chemicals used in the facility was not properly dispensing the quat surface sanitizer resulting in 0ppm being detected when tested with quat test strips. Management manually mixed 200ppm quat surface sanitizer solutions at the time of the inspection. Please have the dispenser serviced such that the quat sanitizer is dispensing properly - 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available at the hand-washing sink along the cook line. Please add a liquid hand soap at the above noted hand-washing sink to allow for proper hand washing by food handlers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fabric curtains between the dining area and kitchen were visibly dirty. Please launder the curtains and add them to a frequent cleaning plan.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management 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?
      • The West side hand sinks along the cook line had a garbage can positioned in front of it rendering it difficult to easily access the hand washing sinks. Please relocate the garbage can to a different location so that hand sink can be accessed easier.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher trays have a build-up mold/mildew on them. Please clean the dishwasher racks and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling air vents and ceiling around the vents in the back dishwashing area and drink prep area were observed to have a heavy dust accumulation on them. Please clean the indicated area.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food handling was occurring, but a food safe surface sanitizer was not available. A 200ppm Quat solution was mixed at the time of the inspection. Please ensure that is food handling is occurring a food safe surface sanitizer is prepared and in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A bowl was observed being used as a bulk scoop for the bulk dry rice located along the cook line.Please ensure that all bulk scoops are equipped with a handle and are stored in a clean and sanitary manner that does not contribute to cross contamination.2) A magnetic strip with knives stored on it was mounted to the wall directly beside the east side cook line hand washing sink. Please relocate the knife storage to a location that is away from the hand sink to ensure the knives are kept clean and sanitary in storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The east side cook line hand washing sink was not stocked with liquid hand soap at the time of the inspection. Please ensure that all hand washing sinks are always stocked with liquid hand soap, paper towel in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both the East and West side hand sinks along the cook line had a garbage can positioned in front of them rendering it difficult to easily access the hand washing sinks. Please relocate the garbage cans to a different location so that hand sinks can be accessed easier.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed at the faucet of the east side cook line hand washing sink. Please repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher trays have a build-up mold/mildew on them. Please clean the dishwasher racks and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling air vents and ceiling around the vents in the back dishwashing area and drink prep area were observed to have a heavy dust accumulation on them. Please clean the indicated area.
  10. Risk Management Inspection

    1 infraction

    • 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?
      • March 19th, 2024: Cleaning has improved in the area where the flies have been observed. Please continue to keep this area clean and work with your pest control company to abate the pest issue. A few small flies were observed in the kitchen by the beer cooler/kegs. Please increase the cleaning in this area and work the pest control company to abate the fly issue.
  11. Risk Management 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?
      • Paper towel for both hand sinks located on the main floor kitchen were not in dispensers. Paper towel must be stored in a proper dispenser to protect from contamination.
    • 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?
      • March 19th, 2024: Cleaning has improved in the area where the flies have been observed. Please continue to keep this area clean and work with your pest control company to abate the pest issue. A few small flies were observed in the kitchen by the beer cooler/kegs. Please increase the cleaning in this area and work the pest control company to abate the fly issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • March 19th, 2024: One set of curtains have been replaced. Please launder or replace the other set of curtains. Both sets of curtains in the kitchen were heavily soiled and require cleaning. Please launder the curtains and add them to a regular cleaning schedule.
  12. Risk Management 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?
      • 1) Paper towel for both hand sinks located on the main floor kitchen were not in dispensers. Paper towel must be stored in a proper dispenser to protect from contamination. 2) The basement hand sink was not equipped with paper towel. Please ensure all hand sinks are equipped with liquid hand soap, paper towel is a proper dispenser, and running hot/cold water to allow for proper and frequent hand washing.
    • 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?
      • A few small flies were observed in the kitchen by the beer cooler/kegs. Please increase the cleaning in this area and work the pest control company to abate the fly issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both sets of curtains in the kitchen were heavily soiled and require cleaning. Please launder the curtains and add them to a regular cleaning schedule.
  13. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of vegetables was stored directly on the floor in the main floor kitchen. The box was moved at the time of the inspection. Do not store any food directly on the floor to reduce the risk of contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Paper towel for both hand sinks located on the main floor kitchen were not in dispensers. Paper towel must be stored in a proper dispenser to protect from contamination. 2) The basement hand sink was not equipped with paper towel. Please ensure all hand sinks are equipped with liquid hand soap, paper towel is a proper dispenser, and running hot/cold water to allow for proper and frequent hand washing.
    • 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?
      • A few small flies were observed in the kitchen by the beer cooler/kegs. Please increase the cleaning in this area and work the pest control company to abate the fly issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Both sets of curtains in the kitchen were heavily soiled and require cleaning. Please launder the curtains and add them to a regular cleaning schedule.

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