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Takoyami

114B - 2323 32 Avenue NE Calgary AB T2E 6Z3 · Food - General

Official record from Alberta →

Inspection summary

Takoyami has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 4, 2024. The most recent inspection, on October 13, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 May 21, 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 once on May 21, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 separate inspections, most recently on October 13, 2026. 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 once on September 29, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on May 21, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops with no handles being used for bulk ingredients.- Acquire food safe scoops with handles and ensure scoops are stored in a manner where scoops are facing up or in a separate clean container.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops with no handles being used for bulk ingredients.- Acquire food safe scoops with handles and ensure scoops are stored in a manner where scoops are facing up or in a separate clean container.
    • 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. Front hand wash sink faucet is loose and not secure to base.- Repair the faucet and ensure it is water tight around the base.2. Plastic curtain separating front and back of house is held up with duct tape.- Remove the duct tape and ensure surfaces are smooth, non-asborbent, and easily cleanable.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**Following food items in the kitchen measured greater than 17*C internally and were discarded by the operator during inspection. - 1 container of batter containing milk at 17*C. - Octopus legs at 22.4 *C. - 1 container of garlic oil at 23.6*C. - 101 eggs stored at room temperature for over 24 hours. **Ensure high risk foods are stored at 4*C or below at all times to prevent bacterial growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Corrected**Facility was using a domestic dishwasher in the kitchen. Upon reviewing the manufacturer’s instructions, the dishwasher reaches a maximum of 65°C only. - Operator disconnected the dishwasher during inspection. **Ensure high-temperature dishwashers are reaching 71 °C at all times for adequate sanitization. Note: Unable to verify the final rinse temperature at the dish level during the inspection, as the dishwasher cycle exceeded the operational time of the waterproof thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**Facility connected the hand sink faucet to the dishwasher. - Operator removed the dishwasher pipe during inspection. **Please ensure that hand sink remains unobstructed and accessible at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was using reusable customer bowls. **Use only disposable customer utensils as the facility is restricted from using reusable utensils.
  4. Monitoring Inspection

    0 infractions

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