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Japanese Village

2 Floor - 317 10 Avenue SW Calgary AB T2R 0A5 · Food - General

Official record from Alberta →

Inspection summary

Japanese Village has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on May 7, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

The last 2 inspections in a row found no infractions. 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 January 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on January 29, 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 January 29, 2026. For example: Is the facility free of a pest infestation?

  • 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 5 times across 2 separate inspections, most recently on January 29, 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 3 times across 2 separate inspections, most recently on January 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions and containers of oil were stored directly on the floor.Ensure that food is stored at least 15 cm (6 inches) off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • A staff member was treating the facility for cockroaches themselves using residential pesticide.Cease the practice of self-administration of pesticides.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not sanitizing dishes. The residual concentration of chlorine at the dish level during the sanitize cycle was undetectable and the maximum water temperature at the dish level during the sanitize cycle measured 65 degrees Celsius.Ensure that the mechanical dishwasher is adequately sanitizing dishes. Either a residual chlorine concentration of 100 ppm at the dish level during the sanitize cycle, or a rinse water temperature of greater than 71 degrees Celsius is required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were expired. Obtain sanitizer test strips within their expiry date.
    • 15. Is the facility free of a pest infestation?
      • Evidence of a cockroach infestation was observed in the facility. Pest control monitoring glue boards in the facility contained an abundance of cockroaches in all cycles of life. Cockroach frass was observed on surfaces in the facility.- Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice.- Retain all pest control service records and keep them on-site for review. - Remove and safely dispose of all cockroach remains and excrement in the facility. - Clean and disinfect all surfaces contaminated by cockroach activity and excrement.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Greater than five food handlers were working on the premise, and nobody on site had a valid certificate issued by the Minister confirming successful completion of a food sanitation and hygiene training program or document that the Minister considers equivalent to such a certificate.Ensure that when there are 6 or more food handlers working on the premises that at least one member of the management or supervisory staff of the commercial food establishment holds a certificate confirming that staff members successful completion of an approved food sanitation and hygiene training program or equivalent recognized document and that that individual is present at the commercial food establishment at all times.
    • 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 faucet, near the walk-in cooler, was leaking water.Repair plumbing leaks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple holes, gaps, broken seams, and other areas of pest harborage were identified. Tape had been affixed to some damaged surfaces.Follow the instructions of your pest control operator regarding the repair of holes, gaps, broken seams, and other areas of pest harbourage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged equipment and utensils were present and being used in the facility.Remove damaged equipment and utensils from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An effective cleaning schedule was not in place.Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Equipment and surfaces in the food establishment had an accumulation of grease, soil, and food debris; this included but was not limited to floors throughout the facility, walls throughout the facility, ceilings throughout the facility, shelving, racks, and countertops and bottoms. The dishwasher, cooking equipment, and ventilation canopy surfaces. Interior of the walk-in cooler, coolers, freezers, in all storage areas, food storage containers, knives and knife rack, dispensers, spray bottles, electrical outlets, pipes, plumbing, and high touch areas.Thoroughly clean and sanitize surfaces and equipment in the facility.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sauce was stored in a reused chemical pail. Do not reuse chemical pails for food storage. Ensure that food is stored in food grade containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • March 14, 2024: 0PPM chlorin measured in the final rinse cycle of the dishwasher. Immediately contact a dishwasher repair company. Use the modified 3 compartment sink method to dishwash until the machine is fixed. Dishwasher chlorine level measured 10ppm. Ensure dishwasher measures 100ppm chlorine in the rinse cycle. Add more chlorine through the primer switch during the rinse cycle until the dishwasher is adjusted.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Quat test strips are unusable as they are stained and discoloured. Purchase new test strips. Ensure that test strips are available for each type of sanitizing solution used onsite.2. The sanitizer levels in the dishwasher are not being tested often enough. Test the sanitizer levels in the dishwasher daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several pieces of broken equipment were noted, including a tray, the top of the bulk rice bin and the chair (seat was duct taped). Remove all broken equipment. Ensure that all equipment is in good repair and is cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ongoing violation*March 14, 2024:Build-up of grease, grime and food debris noted in the following areas:-floors (below cooking line and equipment)-edges of equipment-high touch surfaces (cooler doors, plastic wrap holder, paper towel/soap dispensers etc).-Dishpit (floors, below equipment, walls etc)-All shelves-Interior of the walk-in cooler (shelves, walls and floors)Violation first noted on July 26, 2022:Several areas of the kitchen are greasy including cooler doors, hand contact surfaces (ie cooler door handles, taps etc), equipment, shelves and hard to reach areas (ie under equipment and corners).Ensure the kitchen is thoroughly cleaned with degreaser and then all food contact surfaces sanitized after cleaned.

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