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Ryuko

3150 - 40 Christie Park View SW Calgary AB T3H 6E7 · Food - General

Official record from Alberta →

Inspection summary

Ryuko has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on September 28, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on September 28, 2026. 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 July 7, 2025. 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 September 28, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two sauce bottles were wrapped in soiled paper towels containing dried sauce. The operator removed the soiled paper towels.-Ensure that sauce bottles are not wrapped in paper towels and are cleaned as needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ground pork was stored on top of a full container of ground pork in the prep cooler insert in a tiny bowl which measured at 13°C. Operator was asked to discard the ground pork and they complied.-Operator was educated on proper cooler temperatures to ensure food safety and to keep the ground pork at 4°C or less in another insert.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels at the left side handwash sink for handwashing.Provide paper towel for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The prep table at the tempura station was covered with aluminum foil.-Operator was asked to discard aluminum foil and they complied.-Ensure that all food-contact surfaces are smooth, easily cleanable, and impervious to moisture.2. Tape was observed on the lid of the middle prep cooler.-Ensure that all high-touch surfaces are smooth, durable, and easily cleanable.3. Tape was observed on a knife in the prep area near the mixing equipment and dough machine.Ensure that all food-contact utensils have smooth, durable surfaces that can be easily cleaned and sanitized.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items in the cooler inserts in the food prep tables were measured at 6-7°C. The lids of the food prep tables were kept open, and the manager mentioned that they just finished a rush. The inspector mentioned to keep the lids of the tables closed whenever possible, especially after a rush. The tables were closed afterwards.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 75°C (versus 85°C as per the built-in thermometer). The inspector informed the manager that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towels in the handwashing stations were not placed in a paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
  3. Initial Inspection

    0 infractions

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