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Pizza Maru & Katsuya Alberta

4120 - 4 Royal Vista Way NW Calgary AB T3R 0N2 · Food - General

Official record from Alberta →

Inspection summary

Pizza Maru & Katsuya Alberta has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on April 1, 2025, recorded 4 infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on April 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 19, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 1, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on December 19, 2024. 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.

5 inspections

  1. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Used serving utensil for the raw egg batter stored in a container at 18.8°C. 2. Serving utensils were stored in stagnant water at 25°C. Food debris were noted on top of the water.3. Rice scoop was stored in a container at beside the rice cooker at the front dining area.Serving utensils were washed and stored in quat sanitizer solution at 200 ppm.Serving utensils for the egg batter was stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cheese was kept on the counter at 9.8°C.2. Cooked chicken was kept on the counter to thaw with an internal temperature of 7.2°C.Foods were promptly kept in the prep cooler and fridge.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Uncooked raw egg batter was kept on the counter with a temperature of 14.8°C. 2. Breadcrumbs for the port batter was kept on the counter at 13.4°C.3. Cut cooked pork was stored by the deep fryer ay 22.4°C.4. Table cream was stored on the counter with a temperature of 22.6°C.Food items were discarded.Keep eggs in ice bath and ensure it is maintained at 7°C or less.Food must be maintained at 4°C or less or at 60°C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwashing sink at the kitchen area was obstructed with a black crate and white plastics stacked together.2. Handwashing sink at the cook line was obstructed a garbage bin,The items were promptly removed.Ensure handwashing skins are accessible at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was measured less than 200ppm.Use 200ppm quat sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Breads were displayed on the open shelves between the dining room and kitchen. The breads were not protected from customers contamination.Provide a guard on the dining room side to protect the bread or do not display the bread on the shelves.2) Utensils were stored in stagnant water. Store utensils in ice water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No aid method was used to cool down large volume of soups and sauces. Use ice bath or ice wand to aid in rapid cooling of sauces and soups. 2) Chicken and pork egg batter was stored at room temperature without temperature control. Use an ice bath to store the batter. Store cold perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was cycling between 61.0 to 68.0 degrees C. at the dishes. Fix the dishwasher and ensure final rinse temperature at the dishes is at 71 degrees C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Breadcrumbs build-up on the bread display shelves.Clean the shelves.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Glasswasher was draining into an open floor drain and no air gap between the ice well and waste pipe.This does not meet plumbing code.

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