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Kobe Beef

250H MC - 402 Collegiate Boulevard NW Calgary AB T2N 4N1 · Food - General

Official record from Alberta →

Inspection summary

Kobe Beef has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on October 9, 2026, recorded 9 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 separate inspections, most recently on October 9, 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 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 3 times across 3 separate inspections, most recently on October 9, 2026. 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 October 9, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 2 separate inspections, most recently on October 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on October 9, 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?

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. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food debris and other items were found in the salt underneath the prep table. Discarded the salt. Store food in containers with tight lids or do not store any food underneath the prep table.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bowl was observed in bulk food container to scoop out dry food item.2. A scoop with a handle was observed in bulk food container in contact with bulk supply.- Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coat and other personal items were on top of drinks. Provide separate space to store personal items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in the bucket was measured at 500ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Stand-up cooler: Thin yellow noodle on top was measured at 6.7 degrees C Thick yellow noodle on the bottom was measured at 12.8 degrees C. Fan is located on the top and containers of food were blocking the air flow to the bottom.Fix the cooler and store cold perishable food at 4.0 degrees C or below.2) Container of cooked chicken left on the stove top without the element on. chicken was measured between 38.0 to 42.0 degrees C. Reheat to 74 degrees C or before serving. Store hot perishable at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not sanitized after washing. Dishes were found drying the third sink well and no drain rack to dry dishes. Follow the three-step manual dishwashing:1) Wash with soap and warm water. 2) Rinse with warm water3) Sanitize by submerging in 100ppm chlorine for at least two minutes and then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water was added to the soap at the front service handwash sink. Dish soap was used to wash hands. Provide hand soap for handwashing and do not add water to soap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was observed that cardboard boxes that is soiled are being as a liner on the floor in front of the cook station. - Remove cardboard liners. Make sure surfaces are smooth, durable, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food stains were observed on all deep freezers in the storage room.Clean the deep freezers.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet reusable cleaning cloth was observed on the counter by the microwave. - During inspection staff member moved the wet reusable cleaning cloth into a bucket of sanitizer solution. Have reusable cleaning cloth submerge in sanitizer solution between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bowl was observed in bulk food container to scoop out dry food item.2. A scoop with a handle was observed in bulk food container in contact with bulk supply.- Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No single use paper towel at the front handwashing station. - Have single use paper towel available at the handwashing station at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit was post was from a 2019 food permit. - Replace with current food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was observed that cardboard boxes that is soiled are being as a liner on the floor in front of the cook station. - Remove cardboard liners. Make sure surfaces are smooth, durable, easily cleanable, and impervious to moisture.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • After a 13-hour planned power outage, there were 5-6 boxes of Ramen noodles (perishable according to info on the box) stored in the storage unit 129B cooler which must be discarded.Facility manager to follow-up with the facility to ensure these foods are discarded the next day as the access to building was restricted to everyone due the ongoing work.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 2nd compartment. Second compartment was being used as storage. Manual dishwashing utilizing a two-compartment sink must conform to the following procedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;and rinsed in the first sink using clean water maintained at not less than 45°C; and4) sanitized in the second sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes4) Air dried in a clean area
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of raw shrimps in water was being stored in room temperature. Internal temperature was measured at 17 degrees Celsius. All raw high-risk foods must be stored at a temperature of 4C or less. To thaw foods use of the following approved methods:- Thaw in the cooler ahead of time.- Under running cold water.- During the cooking process- in the microwave if they're being cooked/consumed immediately after.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 2nd compartment. Second compartment was being used as storage. Manual dishwashing utilizing a two-compartment sink must conform to the following procedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;and rinsed in the first sink using clean water maintained at not less than 45°C; and4) sanitized in the second sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes4) Air dried in a clean area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy buildup observed on flooring on the front cooking line. The flooring was also line with cardboard. - Do not use carboards anywhere in the facility. Clean the floor thoroughly and maintain in a clean and sanitary condition at all times.

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