Skip to content
Loading map…

Kim's Katsu

2C - 314 10 Street NW Calgary AB T2N 1V8 · Food - General

Official record from Alberta →

Inspection summary

Kim's Katsu has been inspected 7 times by Alberta Health Services (Environmental Public Health) since May 30, 2024. The most recent inspection, on September 3, 2025, found no infractions.

1 of 7 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: Cleaning and sanitizing and Food temperature control.

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 7 times across 5 separate inspections, most recently on May 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 May 23, 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 8 times across 5 separate inspections, most recently on May 23, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 7 times across 4 separate inspections, most recently on May 22, 2025. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 May 31, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Thermometer in kitchen prep cooler shows -4C, fridge temperature was approximately 6C.-Replace the thermometer2) Front fridge (with freezer on top) did not have a thermometer.-Add a thermometer to the fridge
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Repeat violation**Paper towel was provided as a roll around the facility. Please provide paper towel in a dispenser to prevent contamination of the bulk supply.
  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) High temperature dishwasher only reached 69.0C at the plates on the long cycle. Staff were originally using short cycle which had an even lower rinse temperature.-Service the dishwashing machine so that hot water at the rinse cycle is at least 71.0C at the plates-Until dishwasher is repaired, after washing in dishwasher, dishes must be soaked in sanitizer for 2 minutes. Watched operator make sanitizing solution in 3-compartment sink right beside, and measured chlorine concentration at 100 ppm
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Repeat violation**Paper towel was provided as a roll around the facility. Please provide paper towel in a dispenser to prevent contamination of the bulk supply.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available for handwashing or dishwashing.-Do not operate without hot water
  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat violation**Scoops without handle were being used to scoop dry foods. Please obtain scoops with handles
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bags of food were stored on the ground in front of the upright fridge.-Ensure food products are stored off the ground
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Rack for dishwashing was caked in debris; each time inspector touched the rack, white material would flake off.-Thoroughly clean the rack or remove it from use2) High temperature dishwasher only reached 69.0C at the plates on the long cycle. Staff were originally using short cycle which had an even lower rinse temperature.-Service the dishwashing machine so that hot water at the rinse cycle is at least 71.0C at the plates-Until dishwasher is repaired, after washing in dishwasher, dishes must be soaked in sanitizer for 2 minutes. Watched operator make sanitizing solution in 3-compartment sink right beside, and measured chlorine concentration at 100 ppm
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Repeat violation**Paper towel was provided as a roll around the facility. Please provide paper towel in a dispenser to prevent contamination of the bulk supply.
  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handle were being used to scoop dry foods. Please obtain scoops with handles
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Obtain a probe thermometer2. Sauce was left in an unplugged crock pot 51C (reheated) and beaten eggs was left at room temperature 9C (placed in the refrigerator at the time of inspection). High risk food must be stored away from the temperature danger zone, by storing in a hot hold at 60C or above or cold at 4C or below. 2. Rice was left soaking at room temperature in a rice cooker. The staff explained that it is being soaked as a prep step for cooking the rice when it is needed. The staff proceeded to cook the rice during the inspection. Soaking of rice must be performed in the refrigerator at 4'C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After running multiple cycles, the dishwasher on heat setting 1 was measured at 68°C. When the heat setting was changed to 3, which is the longest wash cycle, the temperature reached 74°C. To ensure the dishwasher consistently reaches the appropriate temperature for sanitizing dishes, please keep the heat setting on 3 at all times. Obtain a thermometer with a maximum and minimum gauge to regularly verify the dishwasher's temperature
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips available to verify the concentration of the contact surface sanitizer in use. Obtain chlorine test strip for the sanitizer in use
    • 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 was provided as a roll around the facility. Please provide paper towel in a dispenser to prevent contamination of the bulk supply.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat violation April-2-2025***The kitchen stainless steel counter was repaired with duct tapes.Remove the tape and repair the counter so it is smooth, easily cleanable and water resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were greasy and had buildup of grime- Floor under perp tables - Wall and floor around the cookline.- The cookline.Please clean.
  6. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher also has a heavy layer of calcium scale build up. Descale the dishwasher so it can run properly.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strong sewer odor is apparent near the grease trap.Inspect the grease trap. Clean as necessary. Repair if any leak around seal is found.
    • 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 kitchen stainless steel counter was repaired with duct tapes.Remove the tape and repair the counter so it is smooth, easily cleanable and water resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas were greasy and dirty.Clean.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were stored directly on the counter.Store wiping clothes in use inside 100 chlorine sanitizer between uses.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was not functional. 0ppm chlorine was detected after the cycle. The dishwasher also a heavy calcium scale build up.Repair so the chlorine sanitizer residual is 100ppm. Descale the dishwasher so it can run properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink and the hand sink outside the staff washroom were missing paper towels.The kitchen hand sink was obstructed with items inside the sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strong sewer odor is apparent near the grease trap.Inspect the grease trap. Clean as necessary. Repair if any leak around seal is found.
    • 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 kitchen stainless steel counter was repaired with duct tapes.Remove the tape and repair the counter so it is smooth, easily cleanable and water resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas were greasy and dirty.Clean.

Nearby inspected facilities

Own this business? Add a badge to your website