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Koya

365 - 315 8 Avenue SW Calgary AB T2P 4K1 · Food - General

Official record from Alberta →

Inspection summary

Koya has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 23, 2023. The most recent inspection, on June 4, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 June 4, 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 June 4, 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 3 times across 2 separate inspections, most recently on May 28, 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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer was tested above 400 ppm at the time of inspection. Ensure the sanitizer is mixed according to manufacturer's instructions to ensure adequate concentration. **The sanitizer was mixed to concentration of 200 ppm during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat that had just been delivered was left at room temperature for the duration of the inspection. All high-risk foods, such as raw meat, must be refrigerated immediately upon arrival to prevent microbial growth within the temperature danger zone.**The meat was removed and stored in the cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Equipment was observed being washed but not properly sanitized. Please ensure the 2-compartment sink process is followed at all times: wash, rinse, and sanitize during dishwashing. Failure to sanitize equipment can result in bacterial growth, increasing the risk of food contamination.**Sanitize all dishes during the dish washing process
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were several buckets of meat stored in the walk-in cooler without a lid. Food must be covered at all times during storage to protect it from contamination. The operator placed a lid for the buckets at the time of the inspection.2. There were clean utensils stored underneath the paper towel dispenser. Clean utensils should not be stored directly underneath the paper towel dispenser as the splashes and droplets from the hand when performing hand hygiene can contaminate it.The operator moved the utensils away from the paper towel dispenser at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a strainer in the designated hand sink in the back area. The hand sink should not be used to store food equipment and must be easily accessible at all times. Refrain from placing any articles inside the hand sink. The operator removed the strainer from the hand sink at the time of the inspection.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *The same infraction from the last inspection reoccurred - the handwash sink near the front counter had kitchen items obstructing its use. - Remove all items near any handwashing sinks**THIS IS A RECURRING INFRACTION. HANDWASHING SINKS MUST BE AVAILABLE FOR USE BY STAFF AT ALL TIMES. ENSURE THAT ACCESS IS FREELY AVAILABLE AND NOT ENCUMBERED BY CARTS OR FOOD ITEMS*

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