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KE Japanese Restaurant

1501 15 Avenue SW Calgary AB T3C 0Y1 · Food - General

Official record from Alberta →

Inspection summary

KE Japanese Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on June 17, 2025, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 once on May 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 12, 2023. 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 December 12, 2023. 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?

  • 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 11 times across 4 separate inspections, most recently on June 17, 2025. 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 December 19, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The floor around the grease trap was broken and in poor repair, creating a surface that is difficult to clean and sanitize.Repair or replace the damaged floor surface around the grease trap to ensure it is smooth, non-absorbent, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Repeat violation June 17th 25***Pressure pot used for cooking pork soup was overfilled and a bucket was observed being used to catch excess liquid. Ensure pressure pots are not overfilled to prevent water from spilling onto the floor. Previous violationWater was observed covering the floor of the basement kitchen due to the overfilled pork soup pressure pots. The floor of the walk-in cooler to have water pooling at the edges.Clean the entire area and ensure it is maintained in a sanitary condition always.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A carpet was used to cover the grease trap in the dishwashing area. The grease trap was flush with the floor surface. Water and food debris were accumulating under the carpet.Remove the carpet immediately. Clean the area around the grease trap.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large buckets of port soup (16L X 16) were observed sitting on a trolly at room temperature in the basement kitchen. The temperature of the soups were between 54C to 61C. The operator informed the inspector that ice wands are used to cool foods. The operator was instructed to implement proper cooling immediately. Hot food must be cooled from 60C to 20C within 2 hours, and from 20C to 4C within the next 4 hours. Ensure the ice wand is pre-frozen and sanitized before use. Transfer soups to shallow containers or divide into smaller batches for faster cooling, if necessary
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mould growth was observed on the ceiling transition block between the cooking area and the two-compartment sink.Clean and disinfect the affected area. Investigate and address any underlying moisture issues contributing to mould growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the prep cooler along the wall of the upstairs kitchen was observed to be cluttered and dusty. Clean and organize this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Water was observed covering the floor of the basement kitchen due to the overfilled pork soup pressure pots. The floor of the walk-in cooler to have water pooling at the edges.Clean the entire area and ensure it is maintained in a sanitary condition always.
  3. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) There was a cutting board with a rectangle hole underneath a hand-washing sink (front main kitchen area near sushi area)- Please separate food handling area away from hand-washing sinks. The sink may be used as a dump sink or add splash guards if used as a hand sink. 2) Another cutting board was placed next to a hand-washing sink (back main kitchen area near hot station)- Keep food handling areas away from any hand-washing sinks to ensure safe food handling.- Install splash guards for this hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Glass tube lights in basement prep area have metal grills but no protective cover.Please ensure shatterproof covers for the lights are obtained, or install plastic tube lights.
    • 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 front hand sink by the service area. Please repair the leak.
  4. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) There was a cutting board with a rectangle hole underneath a hand-washing sink (front main kitchen area near sushi area)- Please separate food handling area away from hand-washing sinks. The sink may be used as a dump sink or add splash guards if used as a hand sink. 2) Another cutting board was placed next to a hand-washing sink (back main kitchen area near hot station)- Keep food handling areas away from any hand-washing sinks to ensure safe food handling.- Install splash guards for this hand sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were observed being used as bulk scoops for bulk items in the basement kitchen. Please ensure all bulk scoops are equipped with handles to prevent food handlers from coming in contact with bulk food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were unlabeled. Please ensure all chemical bottles are labeled such that the contents can be identified and safely used.
    • 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 gap was observed along the bottom of the exterior door located along the way to the basement kitchen. Please install weather stripping along the side exterior door to limit pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Glass tube lights in basement prep area have metal grills but no protective cover.Please ensure shatterproof covers for the lights are obtained, or install plastic tube lights.
    • 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 front hand sink by the service area. Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust was observed along the pop dispenser lines behind the coolers in the upstairs kitchen. Please clean the indicated area.

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