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Kon'ya Japan

D - 602 16 Avenue NW Calgary AB T2M 0J7 · Food - General

Official record from Alberta →

Inspection summary

Kon'ya Japan has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on March 13, 2026, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 2 times on March 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 13, 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?

  • 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 March 13, 2026. 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 March 13, 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 2 times across 2 separate inspections, most recently on August 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available. Obtain a probe thermometer to confirm the temperature of food during cooking, cooling, thawing, reheating and during storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no traces of chlorine detected in the low-temperature dishwasher.The low temperature must dispense chlorine to effectively sanitize utensils and food equipment. Repair the low-temperature dishwasher.
    • 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 test strips expired in 2022. Obtain new chlorine test strips and ensure the low-temperature dishwasher is regularly tested.
    • 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?
      • 1. A large gap was observed on the bottom of the back exit door. All entry points must be tightly sealed to prevent the entry of pests. Seal the gap by repairing the weatherstripping and/or installing a door sweep. 2. No pest control records were available. Pest control records must be readily available upon the request of a Public Health Inspector. Obtain and provide the most recent 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?
      • 1. There was a hole in the wall near the low-temperature dishwasher. All surfaces must be maintained in good repair to facilitate cleaning and to prevent potential pest harborage. Repair the wall and ensure the surface is smooth, durable, and easy to clean. 2. The baseboards underneath the two-compartment sink were in disrepair. The join in between the floor and wall must be sealed in a manner that facilitates cleaning and prevents pest harborage. Repair/replace the baseboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted on March 13, 2026***1) A buildup of food debris, grease observed on a few different areas of the Kitchen. Deep cleaning is required in the following areas:A buildup of dirt on observed on the flooring of the walk-in freezer. Food debris behind and underneath kitchen cooking equipment Backwall and hood ventilation were greasy. - Clean and always maintain in a clean and sanitary condition. 2) Several boxes and miscellaneous items stored in the front of the house which can provide breading opportunities for pests. - Declutter and organize the food establishment.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers stored and uncovered on the floor in the walk-in cooler.- All foods must be at least 6 inches off the floor.
    • 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?
      • 1) A few mice caught in tin cats in the tin cats located by the back exterior door and underneath the ice machine. Pest control services are currently done on a bi-monthly basis according to the operator.- Retain the services of a professional pest control company to assess and eliminate the presence of mice. implement an ongoing bi-weekly integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector. 2) Gap observed alongside the bottom of the back exterior door. - Seal entry points to prevent the entry of pests into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A buildup of food debris, grease observed on a few different areas of the Kitchen. Deep cleaning is required in the following areas:A buildup of dirt on observed on the flooring of the walk-in freezer. Food debris behind and underneath kitchen cooking equipment Backwall and hood ventilation were greasy. - Clean and always maintain in a clean and sanitary condition. 2) Several boxes and miscellaneous items stored in the front of the house which can provide breading opportunities for pests. - Declutter and organize the food establishment.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No pH test strips available for verifying the acidity of sushi rice. Sushi rice pH test strip were not available. - Obtain sushi rice pH test strips to verify the acidity of sushi rice. The pH must be below 4.6.
    • 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 dispenser at the sushi bar area is in disrepair. Please fix.
    • 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) Lighting inadequate in storage area. Provide light fixture in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the kitchen area. The dining area is cluttered with takeout boxes, equipment etc. clean and organize the facility.

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