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Koi Japanese Restaurant

108 - 340 Sage Valley Common NW Calgary AB T3R 1T8 · Food - General

Official record from Alberta →

Inspection summary

Koi Japanese Restaurant has been inspected 2 times by Alberta Health Services (Environmental Public Health) since December 29, 2025. The most recent inspection, on October 6, 2026, recorded 4 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on October 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 6, 2026. 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 once on October 6, 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?

  • 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 once on October 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

2 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer solution prepared at the kitchen.2. Cleaning cloths were stored on the counter.Fresh chlorine sanitizer buckets were prepared at 100 ppm and cleaning cloths were stored in the sanitizer buckets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Deep fried tempura were left on the counter at 18°C.Food discarded.2. Batter was left on the counter.The batter was stored in an ice bath.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink was obstructed with a cutting board.The cutting board was promptly removed.2. The preparation sink was used as a handwashing sink as a result; the handwashing faucet was not operational as the plumbing valves had been shut off underneath the sink.Ensure handwashing sink are accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust build-up was noted on the kitchen ceiling.2. Debris buildup was noted on the top and edges of the dishwasher.Photos of the corrected action was sent via email.3. Grease deposits were noted on the ventilation canopy filters.Clean the indicated areas.Photos of the corrected action was sent via email.
  2. Initial Inspection

    0 infractions

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