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Komorebi

725 1 Avenue NE Calgary AB T2E 0B9 · Food - General

Official record from Alberta →

Inspection summary

Komorebi has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 25, 2024. The most recent inspection, on July 24, 2026, recorded 2 infractions.

1 of 6 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: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on September 4, 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 once on September 4, 2025. 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 September 4, 2025. 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 5 times across 3 separate inspections, most recently on July 24, 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?

  • 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 4 times across 2 separate inspections, most recently on July 17, 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?

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.

6 inspections

  1. Risk Management Inspection

    2 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?
      • Flooring at dishwasher area and in front of the prep coolers is damaged and can no longer be properly cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Prep cooler door fell off when testing the temperature. Repair this as soon as possible.2) Walk-in cooler latch sticks open and must be adjusted prior to closing tightly. Repair this as soon as possible.
  2. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water at kitchen handwashing sink was turned off due to leak. This sink must have both hot & cold running water at all times when foods are being handled.
    • 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) Hot water leak at kitchen handwashing sink. Repair this sink immediately.2) Flooring at dishwasher area and in front of the prep coolers is damaged and can no longer be properly cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Prep cooler door fell off when testing the temperature. Repair this as soon as possible.2) Walk-in cooler latch sticks open and must be adjusted prior to closing tightly. Repair this as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Tops of equipment and other high surfaces and fixtures require a thorough cleaning.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pots and pans stored directly on the floor.Food equipment should not be stored directly on the floor as this can result in contamination. Place food equipment at least 6 inches above the floor.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operators are using a bleach sanitizer solution and it measured 0ppm in both spray bottles. Bleach sanitizer solution must be maintained at 100ppm to effectively remove contamination. Ensure the sanitizer solution is replaced on a regular basis and test with chlorine test strips to confirm the concentration.The operator remade the solution during the inspection and measured 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A fly ribbon trap was installed directly above where food was handled. Fly traps should not be placed directly above or in proximity to food as the flies may fall onto the food. Remove the fly traps and install in an area not used for food handling or storage. The operator removed the fly trap during the time of the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered lettuce stored below soiled dishes. Food must be covered and stored in an area safe from contamination. The operator covered the lettuce and placed it in the cooler during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bananas and bags of dry ingredients were stored directly on the floor. All food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the food on a crate during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle was not labelled. All chemicals must be labelled to ensure safe usage and storage around food. The operator labelled the spray bottle during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food placed in the hot holding unit measured 55C. The hot holding unit must maintain a temperature of 60C or above to prevent the growth of bacteria. The operator increased the temperature during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is significant clutter throughout the facility. Several empty buckets, bags of garbage and cans were observed throughout the facility. Remove the empty buckets, discard the bags of garbage and remove equipment that is not associated with food handling to facilitate cleaning and to prevent attraction/harborage of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulating underneath the three-compartment sink. The facility must be maintained in a clean and sanitary manner to protect food from contamination and prevent attraction of pests.
  6. Initial Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine sanitizer test strips are not available.Obtain chlorine sanitizer test strips.

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