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Kokoro Katsu

26 - 11440 Braeside Drive SW Calgary AB T2W 3E5 · Food - General

Official record from Alberta →

Inspection summary

Kokoro Katsu has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on May 22, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 5 times across 5 separate inspections, most recently on May 22, 2026. 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?

  • 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 3 times across 3 separate inspections, most recently on March 27, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on September 19, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 2, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 6 separate inspections, most recently on May 22, 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.

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 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?
      • "Outstanding" No pest control records were maintained.(repeat violation from previous inspection)Requirement: Maintain adequate pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Outstanding"Some floor tiles are missing near the main entrance to the kitchen. Please resurface the affected area or install new tiles to ensure the floor is even, durable, and easy to maintain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding"Overall general cleaning and sanitation of the facility was not satisfactory. Cleaning is required in the following areas: - Ventilation canopy filters have a significant amount of grease accumulation. - Hard-to-reach areas (such as underneath the deep fryer) have a significant amount of food debris and grease buildup. -Below the dishwashing area-all the shelves-Behind and around the cooking line. - Ceiling and vents were visibly dirty.-dry storage shelves and floor at the very back portion. Develop a written cleaning schedule and implement the plan.
  2. Monitoring Inspection

    3 infractions

    • 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?
      • "Outstanding" No pest control records were maintained.(repeat violation from previous inspection)Requirement: Maintain adequate pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some floor tiles are missing near the main entrance to the kitchen. Please resurface the affected area or install new tiles to ensure the floor is even, durable, and easy to maintain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding"Overall general cleaning and sanitation of the facility was not satisfactory. Cleaning is required in the following areas: - Ventilation canopy filters have a significant amount of grease accumulation. - Hard-to-reach areas (such as underneath the deep fryer) have a significant amount of food debris and grease buildup. -Below the dishwashing area-all the shelves-Behind and around the cooking line. - Ceiling and vents were visibly dirty.-dry storage shelves and floor at the very back portion. Develop a written cleaning schedule and implement the plan.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Chlorine sanitizer spray bottle in kitchen measured 1000 ppm. - Operator remade the chlorine sanitizer solution and tested 100 ppm. **Ensure chlorine sanitizer solution is maintained at 100 pm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Corrected**Containers without handle were observed in the bulk flour and rice container. - Operator removed the containers to prevent cross contamination. **Ensure scoops with handles are used and stored in a separate, clean, food-grade container at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**A strainer observed in the basin of the hand sink. - operator removed the strainer during inspection.**Ensure hand sinks remain unobstructed and accessible at all times.
    • 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?
      • **Not observed**No pest control records were maintained.(repeat violation from previous inspection)Requirement: Maintain adequate pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Accumulation of loose dust on light fixtures in the kitchen.Requirement:Clean the light fixtures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas: - Ventilation canopy filters have a significant amount of grease accumulation. - Hard-to-reach areas (such as underneath the deep fryer) have a significant amount of food debris and grease buildup. - Ceiling and vents were visibly dirty.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use.Requirement: Soak cleaning cloth in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tomato paste was left in the can after opening.Requirement:Transfer food to glass/plastic/stainless steel containers after opening the can.
    • 09. Are chemicals stored and handled in a safe manner?
      • a) Concentration of chlorine was more than 200 ppm in all three sani spray bottles located in the kitchen.b) No labels were provided on sani -spray bottles located in the kitchen.Requirement:a) Ensure that concentration of chlorine in sanitizer solution is maintained at 100 ppm.b) Provide labels on spray bottles to identify their contents.
    • 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?
      • No pest control records were maintained.(repeat violation from previous inspection)Requirement: Maintain adequate pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of loose dust on light fixtures in the kitchen.Requirement:Clean the light fixtures.
  5. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of raw meat were stored along with ready to eat and pre-cooked foods in three chest freezers.Requirement:Ensure that raw meat is stored apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Nestle tea, soda bottles, bread crump bag, syrup can and oil cans were stored directly on floor in the kitchen.Requirement: Store food and drinks at least 15 cm (6") off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • a) Concentration of chlorine was so high that test strips faded immediately after dipping in the sanitizer solution of two spray bottles located in the prep areas.b) No labels were provided on all three sanitizer spray bottles located in prep areas.Requirement:a) Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.b) Provide labels on spray bottles to identify their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in prep area was blocked with dirty dishes kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
    • 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 at the bottom of back exterior door, which could allow entry of pests/vermin.b) No pest control records were maintained.Requirement:a) Provide weather stripping at the bottom of back door to seal the gap.b) Maintain adequate pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ledges of counter located at prep cooler were missing and also coming off making surface rough.Requirement:Repair ledges to make surface smooth.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in glass door cooler located in front area.Requirement: Provide thermometer in the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips.
    • 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) Ledges on the wooden counter at prep cooler were missing making surface rough2) Baseboard has come off the wall near upright freezers in back area.3) A big hole on the wall around plumbing under prep sink in front area.4) One ceiling panel was made of an acoustic material in front prep area.Requirement:1) Refinish the ledges to have smooth surface2) Repair the baseboard3) Seal the gap on the wall around plumbing pipe.4) Replace the tile to have smooth, cleanable and non-absorbent surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on wooden counter located at prep cooler in back area.b) Dirt buildup on bulk bin located in back area.Requirement:Clean the above noted areas and equipment.

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