420 - 20 Crowfoot Crescent NW
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 7, 2026
Not in ComplianceObserved an accumulation of food debris on food contact surfaces such as cutting boards and knives. , , - Ensure food contact surfaces are frequently sanitized using approved sanitizer solutions such as chlorine at 100 ppm.
The chlorine sanitizer solution concentration in spray bottles was way too high. The dye in the paper was destroyed. , , - Mix 1/2 teaspoon of unscented household bleach per liter of water. Chlorine sanitizers must be used at 100 ppm.
The internal temperature of the batter used for breading various high-risk food items stored in room temperature was measured at 21C., , - Discarded. , - Ensure the batter is maintained at 4C or less. Place in an ice bath or in the cooler when not in use.
1) Manual dishwashing of glassware and some utensils occurring in the handwashing sink. , - All re-usable utensils, glassware, dishware etc. must be washed, rinsed and sanitized in the 2-compartment dishwashing sink in the back or in the mechanical dishwasher. Cease all manual dishwashing in the front immediately. Handwashing sinks must be dedicated to handwashing only., , 2) The mechanical high-temperature dishwasher is not being used as designed. The machine is being used without the chemicals. , , - Although, all reusable equipment and utensils are being washed manually, the machine is not being used as intended and designed. At the very least, please provide detergent at the dishwasher machine. The rinse aid is not required as the machine sanitized using high temperatures.
The caulking at the dishwashing sink shows signs of mold growth., , Replace the caulking.
Grime build-up on the floor's hard to reach areas. , , Pull out the equipment and clean the floor thoroughly and maintain in a clean and sanitary manner going forward.
Jun Katsu is in the ARBOUR LAKE neighbourhood. ARBOUR LAKE, Calgary has 115 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 87 (76%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 5 times since March 10, 2025, with 0 in compliance, 5 not in compliance, and 0 closures on record.
6 violations
Observed an accumulation of food debris on food contact surfaces such as cutting boards and knives. , , - Ensure food contact surfaces are frequently sanitized using approved sanitizer solutions such as chlorine at 100 ppm.
The chlorine sanitizer solution concentration in spray bottles was way too high. The dye in the paper was destroyed. , , - Mix 1/2 teaspoon of unscented household bleach per liter of water. Chlorine sanitizers must be used at 100 ppm.
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.
Chianti Cafe & Restaurant
ARBOUR LAKE
The internal temperature of the batter used for breading various high-risk food items stored in room temperature was measured at 21C., , - Discarded. , - Ensure the batter is maintained at 4C or less. Place in an ice bath or in the cooler when not in use.
1) Manual dishwashing of glassware and some utensils occurring in the handwashing sink. , - All re-usable utensils, glassware, dishware etc. must be washed, rinsed and sanitized in the 2-compartment dishwashing sink in the back or in the mechanical dishwasher. Cease all manual dishwashing in the front immediately. Handwashing sinks must be dedicated to handwashing only., , 2) The mechanical high-temperature dishwasher is not being used as designed. The machine is being used without the chemicals. , , - Although, all reusable equipment and utensils are being washed manually, the machine is not being used as intended and designed. At the very least, please provide detergent at the dishwasher machine. The rinse aid is not required as the machine sanitized using high temperatures.
The caulking at the dishwashing sink shows signs of mold growth., , Replace the caulking.
Grime build-up on the floor's hard to reach areas. , , Pull out the equipment and clean the floor thoroughly and maintain in a clean and sanitary manner going forward.
4 violations
Batter was stored on the prep cooler counter., , The batter was promptly stored in the cooler., , Ensure the batter is stored in an ice bath or in the prep cooler after use., , Perishable food must be stored in 4°C or less at all times.
1) Rice scoop was stored on the rice cooker., , Rice scoop was washed and stored in an ice bath., , 2. Serving utensils such as chopping stick, spoon and spatula were stored in stagnant water next to the deep fryer., , 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.
Recurring violation cited on May 12, 2025:, The caulking around the handwashing sink in the front service area is damaged, resulting in gaps between the sink and the counter., , Fix the counter., , Previous violation:, 1) Duct tape was used to repair the counter by the handwash sink., The operator mentioned that they had ordered the silicon and were waiting for the order to arrive. , -Fix the counter.
Grime build-up on the floor's hard to reach areas. , , Clean the floor. ,
7 violations
Recurring violation cited on May 12, 2025:, 1. Cleaning cloths were stored on the counter and prep cooler counter., 2. No sanitizer bucket was available., , Chlorine sanitizer bucket was prepared at 100 ppm and cleaning cloths were stored therein., , Previous violation:, Cleaning cloths were stored on the food counters., , -Ensure that the cleaning cloths are stored in the sanitizer solution in between the uses.
Recurring violation cited on May 12, 2025:, 1. The food in the prep cooler inserts measured between 6.6°C to 8.6°C. The bottom cooler measured 5.4°C., , Ensure perishable foods are stored at 4°C or less at all times., , Previous violations:, In the prep cooler inserts, , Cheese was measured at 7 degrees C., Eggs was measured at 9 degrees C., Eggs was placed inside the prep cooler by the operator., Fish cake was measured at 9 degrees C., Small container of potato salad was stored on top of large prep cooler insert. Potato salad was probed at 8.0C. , , -Ensure inserts with perishable foods are stored directly in the prep cooler so the inserts get the direct cold air to store the perishable foods at 4C or below.
1. Batter was stored on the prep cooler counter with a temperature of 17.1°C., Food discarded., Store batter in an ice bath., , 2. Shrimp was stored in stagnant water to thaw at the back kitchen with a temperature of 8°C., Shrimp was stored in the fridge., , 3. Frozen port was left out to thaw with a temperature of -3.7°C., Pork was promptly stored in the 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., Ensure the level of the ice bath equals the level of the batter.
Pan was obstructing the front hand sink., , - Ensure all hand wash sinks are kept free from any obstructions and only used for hand washing.
Serving utensils such as chopping stick, spoon and spatula were stored in stagnant water next to the deep fryer., , Serving utensils were stored in chlorine sanitizer solution at 100 ppm., , 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.
Recurring violation cited on May 12, 2025:, The caulking around the handwashing sink in the front service area is damaged, resulting in gaps between the sink and the counter., , Fix the counter., , Previous violation:, 1) Duct tape was used to repair the counter by the handwash sink., The operator mentioned that they had ordered the silicon and were waiting for the order to arrive. , -Fix the counter.
Grime build-up on the floor's hard to reach areas. , , Clean the floor. ,
9 violations
Cleaning cloths were stored on the food counters., , -Ensure that the cleaning cloths are stored in the sanitizer solution in between the uses.
In the prep cooler inserts, , Cheese was measured at 7 degrees C., Eggs was measured at 9 degrees C., Eggs was placed inside the prep cooler by the operator., Fish cake was measured at 9 degrees C., Small container of potato salad was stored on top of large prep cooler insert. Potato salad was probed at 8.0C. , , -Ensure inserts with perishable foods are stored directly in the prep cooler so the inserts get the direct cold air to store the perishable foods at 4C or below.
Utensils were being washed and conducted at the front hand wash sink. , - Refrain from doing dishes at this sink and ensure all dishes are done at the dishwashing station with correct procedures.
Pan was obstructing the front hand sink., , - Ensure all hand wash sinks are kept free from any obstructions and only used for hand washing.
Boxes of can corn and pops were stored on the floor. , , Store all food and food items at least 6 inches off the floor. ,
Porcelain dish/bowl was used as scoops for bulk ingredients., , - Acquire sturdy scoops with handles to prevent contamination from breaking of scoops or from hands contacting bulk ingredients.
1) Duct tape was used to repair the counter by the handwash sink., The operator mentioned that they had ordered the silicon and were waiting for the order to arrive. , -Fix the counter., , 2) One of the light covers was cracked., -Fix the light covers., , 3) Baseboard was missing under the 3-compartment sink., -Fix the baseboards.
Reusable cooking utensils were stored improperly with handles facing down., , - Store utensils with handles facing up to prevent contamination of the eating portion of utensils from staff's hands.
Grime build-up on the floor's hard to reach areas. , , Clean the floor. ,
11 violations
The bleach sanitizer solution in the spray bottle was measured above 200 ppm, and it bleached out the test strips., * The bleach solution was diluted by the operator which tested to be 100 ppm., , -Ensure that the bleach sanitizer solution is maintained at 100 ppm.
Cleaning cloths were stored on the food counters., , -Ensure that the cleaning cloths are stored in the sanitizer solution in between the uses.
In the prep cooler inserts, , Cheese was measured at 7 degrees C., Eggs was measured at 9 degrees C., Eggs was placed inside the prep cooler by the operator., Fish cake was measured at 9 degrees C., Small container of potato salad was stored on top of large prep cooler insert. Potato salad was probed at 8.0C. , , -Ensure inserts with perishable foods are stored directly in the prep cooler so the inserts get the direct cold air to store the perishable foods at 4C or below.
Utensils were being washed and conducted at the front hand wash sink. , - Refrain from doing dishes at this sink and ensure all dishes are done at the dishwashing station with correct procedures.
Pan was obstructing the front hand sink., , - Ensure all hand wash sinks are kept free from any obstructions and only used for hand washing.
Boxes of can corn and pops were stored on the floor. , , Store all food and food items at least 6 inches off the floor. ,
Porcelain dish/bowl was used as scoops for bulk ingredients., , - Acquire sturdy scoops with handles to prevent contamination from breaking of scoops or from hands contacting bulk ingredients.
" Repeated Violation", No chlorine sanitizer test strips. , -Provide chlorine sanitizer strips and test daily. , , Operator is using pool/spa test strips. Please acquire test strips designed for restaurant use that can verify 100ppm for chlorine sanitizer solutions.
1) Duct tape was used to repair the counter by the handwash sink., The operator mentioned that they had ordered the silicon and were waiting for the order to arrive. , -Fix the counter., , 2) One of the light covers was cracked., -Fix the light covers., , 3) Baseboard was missing under the 3-compartment sink., -Fix the baseboards.
Reusable cooking utensils were stored improperly with handles facing down., , - Store utensils with handles facing up to prevent contamination of the eating portion of utensils from staff's hands.
Grime build-up on the floor's hard to reach areas. , , Clean the floor. ,