109 - 683 10 Street SW
Not in Compliance
7 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 25, 2026
Kitchen upright refrigerator- flats of shelled raw eggs were stored on the top shelf above vegetables (brocolli). , , Ensure all raw eggs and meat are not stored above vegetables or ready-to-eat foods.
The foodservice sink (2 comp sink) is missing one drain plug. Ensure both sinks can filled for dishwashing when necessary. , , Supply both compartments with a drain plug.
1. Plastic cups were stacked not completely dry. , , Ensure cups are dried before stacking, there should be no condensation remaining in the cups., , 2. Cups were stacked on a tray covered with a cloth. , , Do not use cloths to line surfaces for storing cups. Alternatively a bar mat can be used as it allows for air drying
Soap supply for handsink in kitchen is diluted with water. , , Do not dilute the liquid soap, change the bottle.
Rear hallway leading to common corridor- painted concrete floor is wearing thin, exposing bare concrete surface. , , Top surface of concrete floor will require topcoating
The mechanical dishwasher does not close properly. The door is missing a lever component. , , Repair door cover for dishwasher, ensure it opens and closes properly
Additional cleaning needed for the following areas:, 1. Residue and flour around the dough machine in the kitchen, 2. High wall surfaces and ceiling tiles need wipe down
Calan Beef Noodle is in the DOWNTOWN WEST END neighbourhood. DOWNTOWN WEST END, Calgary has 61 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 10, 2026, there are 35 (57%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Koji Katsu
DOWNTOWN WEST END
This restaurant has been inspected 12 times since October 12, 2023, with 0 in compliance, 12 not in compliance, and 0 closures on record.
7 violations
Kitchen upright refrigerator- flats of shelled raw eggs were stored on the top shelf above vegetables (brocolli). , , Ensure all raw eggs and meat are not stored above vegetables or ready-to-eat foods.
The foodservice sink (2 comp sink) is missing one drain plug. Ensure both sinks can filled for dishwashing when necessary. , , Supply both compartments with a drain plug.
1. Plastic cups were stacked not completely dry. , , Ensure cups are dried before stacking, there should be no condensation remaining in the cups., , 2. Cups were stacked on a tray covered with a cloth. , , Do not use cloths to line surfaces for storing cups. Alternatively a bar mat can be used as it allows for air drying
Soap supply for handsink in kitchen is diluted with water. , , Do not dilute the liquid soap, change the bottle.
Rear hallway leading to common corridor- painted concrete floor is wearing thin, exposing bare concrete surface. , , Top surface of concrete floor will require topcoating
The mechanical dishwasher does not close properly. The door is missing a lever component. , , Repair door cover for dishwasher, ensure it opens and closes properly
Additional cleaning needed for the following areas:, 1. Residue and flour around the dough machine in the kitchen, 2. High wall surfaces and ceiling tiles need wipe down
1 violation
Rear hallway leading to common corridor- painted concrete floor is wearing thin, exposing bare concrete surface. , , Top surface of concrete floor will require topcoating
3 violations
Upright cooler in kitchen: flats of raw shelled eggs were stored on top wire shelf with bottom shelving below storing vegetables and cooled broth. , , **Advised to rearrange cooler to keep raw meats and raw eggs stored below any ready-to-eat foods or vegetables.
Droppings observed behind chest freezer. , , Ensure thorough cleaning and monitoring of areas of concern (back hall, and floor-wall edges along kitchen for any activity). , , Pest control service check was last performed by PCO on Jan 19 2026
Jan 23, 2026- additional cleaning noted for behind and under chest freezer, around dough equipment and motor compartment for prep cooler. , , Include cleaning for air vents in kitchen ceiling and for cleaning the painted wood support for dishwasher. , , , 2) Storage room by the washroom was cluttered and not organized in a way that makes it easy to clean. (was not inspected Jan 24 2026, will check on next inspection)
5 violations
Labelling provided to identify chemical (Sanitizer) prepared onsite for use
Dec 31 2025- reoccurring violation noted, , 1) Hot water was not available at the front hand washing sink. , , Please repair the plumbing such that hot water is available at the hand washing sink., , Status: Outstanding Violation, , 2) Handsink in kitchen- splash guard was not used. , Reconfigure the guard - minimum height of the guard should be 6 inches
Dec 31 2025- reoccurring violation noted, , Mouse droppings were found und the dishwasher, behind the food prep counter, and in the back storage area. No records onsite for pest control monitoring. , , Safely clean all the mouse droppings with a strong bleach water solution. , , Hire a professional pest control company to investigate and remove any pests in the facility, as well as implement an ongoing pest control strategy.
8 violations
Dec 31 2025- reoccurring violation noted, , Sanitizing solution in spray bottle was not labeled., , Label all chemical solutions so employees to prevent misuse of the chemicals. Exmaple- label for sanitizer should state "Sanitizer".
Dec 31 2025- reoccurring violation noted, , 1) Hot water was not available at the front hand washing sink. , , Please repair the plumbing such that hot water is available at the hand washing sink., , Status: Outstanding Violation, , 2) Handsink in kitchen- splash guard was not used. , Reconfigure the guard - minimum height of the guard should be 6 inches
Dec 31 2025- reoccurring violation noted, , Mouse droppings were found und the dishwasher, behind the food prep counter, and in the back storage area. No records onsite for pest control monitoring. , , Safely clean all the mouse droppings with a strong bleach water solution. , , Hire a professional pest control company to investigate and remove any pests in the facility, as well as implement an ongoing pest control strategy.
14 violations
1)Cleaning cloths were not being stored in a sanitizing bucket., , Operator placed the cloth in the sanitizing bucket and corrected during inspection.
1) A pot used for cooking was placed on the ground while being filled up, then place onto the cutting board. Food items must not make contact with dirty areas like the ground to avoid cross contamination., , Operator cleaned the pot that made contact with the ground and the cutting board, , , 2) Workers were using the designated hand sink in the food prep area to rinse noodles before service. Hand sinks are designated for hand washing only., , Workers were educated about the proper use of hand sinks and instructed to use a different sink for food prep.
Sanitizing solution in spray bottle was not labeled., , Label all chemical solutions so employees to prevent misuse of the chemicals. Exmaple- label for sanitizer should state "Sanitizer".
2 violations
Hot water was not available at the front hand washing sink. , , Please repair the plumbing such that hot water is available at the hand washing sink.
1) Food in the two-door cooler was not covered. , , 2) Food in the back hallway was not covered and was stored on the floor. , , Please ensure that all food is stored elevated off of the floor and covered with a food grade-covering to protect from contamination.
3 violations
1) Hot water was not available at the front hand washing sink. , , Please repair the plumbing such that hot water is available at the hand washing sink. , , 2) Paper towel was not available at the front hand washing sink., , Please re-stock the paper towel. , , 3) The back hand washing sink was not stocked with liquid hand soap. , , The soap was re-stocked at the time of the inspection., , Please ensure that all hand sinks are always socked with liquid hand soap, paper towel in a proper dispenser, and running hot/cold water to allow for proper hand washing by food handlers.
1) Food in the two-door cooler was not covered. , , 2) Food in the back hallway was not covered and was stored on the floor. , , Please ensure that all food is stored elevated off of the floor and covered with a food grade-covering to protect from contamination.
5 violations
The facility is using lemon scented bleach to mix the chlorine-surface sanitizer. , , Please discontinue the use of lemon scented bleach as it is not food grade. Switch to an unscented bleach to mix the 100ppm chlorine solutions.
Raw whole shell eggs were stored above ready-to-eat foods and vegetables in the two-door cooler. , , Please store eggs and any raw meat below vegetables and ready-to-eat foods to reduce the risk of cross-contamination.
1) Hot water was not available at the front hand washing sink. , , Please repair the plumbing such that hot water is available at the hand washing sink. , , 2) Paper towel was not available at the front hand washing sink., , Please re-stock the paper towel. , , 3) The back hand washing sink was not stocked with liquid hand soap. , , The soap was re-stocked at the time of the inspection., , Please ensure that all hand sinks are always socked with liquid hand soap, paper towel in a proper dispenser, and running hot/cold water to allow for proper hand washing by food handlers.
1 violation
There was no thermometer for testing the high temperature dishwasher available at the time of the inspection. , , Please obtain a waterproof and heat resistant thermometer that can record the maximum and minimum temperature of the dishwasher and keep records of testing the dishwasher.
3 violations
The chest freezer located in the food preparation area had a significant build-up of ice inside the freezer. , , Please defrost the freezer.
Multiple coolers were not equipped with thermometers inside of the cooler. , , Please obtain thermometers and ensure each cooler has one inside of the cooler to be able to verify the ambient air temperature of the coolers.
There was no thermometer for testing the high temperature dishwasher available at the time of the inspection. , , Please obtain a waterproof and heat resistant thermometer that can record the maximum and minimum temperature of the dishwasher and keep records of testing the dishwasher.
4 violations
1. Chest freezer in the food prep area show evidence of ice buildup., , Empty and Clean out chest freezer., ,
1. cooked meat found open in the standing cooler. Meat and all food in the cooler must be properly covered and labeled at all times., , Cover meat and label with storge date , , 2. Bucket of soy sauce found open in the hallway., , Cover soy sauce once opened.
1. Front display cooler measured at 7 degrees Celsius., , ***Action taken*** operator adjusted cooler temperature during., , 2. Frozen bucket of meat found on the siting on the floor at room temperature., , ****Action taken*** Operator transfered bucket of meat into the standing cooler for thawing. , , Ensure meat is kept in a cooling unit during thawing process or thaw meat by placing in the sink with constant running water.
Dec 31 2025- reoccurring violation noted, , , 3) Food container in the back storage had no lid and a plastic takeout container used for scooping was being stored in the container., , Operator removed scooper and put the lid back on the container., , Please get a proper scooper for bulk items instead of using take out containers., , , 4) Opened tinned cans of ketchup and other sauces were being stored in the cans they were purchased in. , , Operator moved the food in the cans to proper food containers and corrected during the inspection.
Dec 31 2025- reoccurring violation noted, , 1) Food debris was building up behind the kitchen sink, Wok stove, behind the prep counter, and on the floors below dough equipment., , Ensure all hard to reach areas are cleaned and kept in a sanitary condition., , 2) Storage room by the washroom was cluttered and not organized in a way that makes it easy to clean. , , Please organize the storage room so items are stored in a way that makes the room easy to clean.
Dec 31 2025- reoccurring violation noted. , , 2) Containers of salt and other dry ingredients were stored in the back hallway uncovered and was stored on the floor. Food items in the kitchen were also being stored on the ground, , Please ensure that all food is stored elevated 6 inches off of the floor and covered with a food grade-covering to protect from contamination., , USE PROPER SHELVING TO KEEP ALL BOXES AND CONTAINERS STORED OFF THE FLOOR, DISCONTINUE USING MILK CRATES
Dec 31 2025- reoccurring violation noted, , , 3) Food container in the back storage had no lid and a plastic takeout container used for scooping was being stored in the container., , Operator removed scooper and put the lid back on the container., , Please get a proper scooper for bulk items instead of using take out containers., , , 4) Opened tinned cans of ketchup and other sauces were being stored in the cans they were purchased in. , , Operator moved the food in the cans to proper food containers and corrected during the inspection.
Dec 31 2025- reoccurring violation noted:, , Back door that leads to the garbage bins had a large gap between the floor and the bottom of the door. , , Install weatherstripping around the door to ensure there are no gaps around the door.
Dec 31 2025- reoccurring violation noted, , 1.The finish (stainless steel panel) on the wall on the left side of the cooking stove with the woks was lifting off., , 2. The baseboard in the back hall where the dry seasoning was stored was lifting from the wall. , , Repair or replace the finish on the wall so it is smooth, waterproof, and easy to clean.
Dec 31 2025- reoccurring violation noted, , 1) Food debris was building up behind the kitchen sink, Wok stove, behind the prep counter, and on the floors below dough equipment., , Ensure all hard to reach areas are cleaned and kept in a sanitary condition., , 2) Storage room by the washroom was cluttered and not organized in a way that makes it easy to clean. , , Please organize the storage room so items are stored in a way that makes the room easy to clean., , 3. Oil buildup observed on the baffles (filter screens) and along the hood edges for the ventilation unit above the cookline., , Clean the ventilation hood surfaces to remove the oil buildup.
1) A large bowl of chicken and potato sauce that was prepped the day before (cooked and then cooled) was measured at 6.0C with a probe thermometer in the cooler. High risk foods must be kept at 4C or lower., , Operator discarded the sauce during inspection., , Ensure proper cooling occurs for high risk foods cooked in bulk. Large pots can be broken down into smaller trays to allow for quicker cooling, or the use of ice water under the trays. Food needs to cool from 60C - 20C within 2 hours, and 20 - 4C or lower within 4 hours., , 2) Tea eggs were being held at 50.9C in the hot holding unit. High risk foods need to be kept at 60C or higher. , , Operator discarded eggs during inspection. , , Repair or replace hot holding unit so it can maintain a temperature of 60C or higher.
Manuel dishwashing procedures were not being followed, and buckets were being filled with water to facilitate cleaning instead of the sink compartments. , , Operators were educated about the proper wash, rinse, and sanitize procedures and organized the sink accordingly., , A dishwashing procedure poster needs to be displayed in the dishwashing area.
1) Hot water was not available at the front hand washing sink. , , Please repair the plumbing such that hot water is available at the hand washing sink., , Status: Outstanding Violation, , 2) Hand sink in the food prep area was obstructed by food items and not easy to access., , Operator removed obstructions from the hand sink. , CDI
Mouse droppings were found und the dishwasher, behind the food prep counter, and in the back storage area. No records onsite for pest control monitoring. , , Safely clean all the mouse droppings with a strong bleach water solution. , , Hire a professional pest control company to investigate and remove any pests in the facility, as well as implement an ongoing pest control strategy.
1) Raw meat products were stored above fresh produce in the cooler under the food prep station, and the tall standing cooler by the kitchen entrance. Raw meats need to be stored underneath ready to eat foods such as cooked foods or raw produce to prevent contamination. Operator moved meat to the bottom shelve and produce to the top , , Corrected during inspection., , 2) Containers of salt and other dry ingredients were stored in the back hallway uncovered and was stored on the floor. Food items in the kitchen were also being stored on the ground, , Please ensure that all food is stored elevated 6 inches off of the floor and covered with a food grade-covering to protect from contamination., , Status: Outstanding Violation
1) Personal items were being stored beside take out containers and other items used for food handling., , Corrected during inspection, , Store personal items separately from food and food areas., , 2) Bags of empty bottle cans were being stored in the same space used for dried goods storage. , , Please store recycling in a bin or container that can be sealed with a lid to prevent pest., , 3) Food container in the back storage had no lid and a plastic takeout container used for scooping was being stored in the container., , Operator removed scooper and put the lid back on the container., , Please get a proper scooper for bulk items instead of using take out containers., , , 4) Opened tinned cans of ketchup and other sauces were being stored in the cans they were purchased in. , , Operator moved the food in the cans to proper food containers and corrected during the inspection., , 5) Cleaning supplies were stored adjacent to containers of sauces under the prep counter beside the woks. , , Operator moved the food containers to a separate location and corrected during inspection.
No thermometer is available to verify the temperature of the high temperature mechanical dishwasher. , , Obtain a waterproof thermometer to test the temperature of the mechanical dishwasher. Make sure temperatures are reaching 71C at the dish level.
Back door that leads to the garbage bins had a large gap between the floor and the bottom of the door. , , Install weatherstripping around the door to ensure there are no gaps around the door.
1.The finish (stainless steel panel) on the wall on the left side of the cooking stove with the woks was lifting off., , 2. The baseboard in the back hall where the dry seasoning was stored was lifting from the wall. , , Repair or replace the finish on the wall so it is smooth, waterproof, and easy to clean.
A cooking pot was in disrepair and severely chipped on the inside, no longer making it safe for the handling of food, , Operator disposed of the pot , , Ensure all food equipment is smooth, waterproof, and easy to clean, as well as safe to use.
1) Food debris was building up behind the kitchen sink, Wok stove, behind the prep counter, and on the floors below dough equipment., , Ensure all hard to reach areas are cleaned and kept in a sanitary condition., , 2) Storage room by the washroom was cluttered and not organized in a way that makes it easy to clean. , , Please organize the storage room so items are stored in a way that makes the room easy to clean., , 3. Oil buildup observed on the baffles (filter screens) and along the hood edges for the ventilation unit above the cookline., , Clean the ventilation hood surfaces to remove the oil buildup.
There was no thermometer for testing the high temperature dishwasher available at the time of the inspection. , , Please obtain a waterproof and heat resistant thermometer that can record the maximum and minimum temperature of the dishwasher and keep records of testing the dishwasher.
1) Food in the two-door cooler was not covered. , , 2) Food in the back hallway was not covered and was stored on the floor. , , Please ensure that all food is stored elevated off of the floor and covered with a food grade-covering to protect from contamination.
There was no thermometer for testing the high temperature dishwasher available at the time of the inspection. , , Please obtain a waterproof and heat resistant thermometer that can record the maximum and minimum temperature of the dishwasher and keep records of testing the dishwasher.
No thermometer for high temperature dishwasher., , Get a heat resistant thermometer that can record maximum and minimum temperature. Do a temperature chart and keep a daily record of dishwasher temperature.