6 - 11440 Braeside SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
September 4, 2025
Not in ComplianceInternal temperature of beef stored in insert of warmer was 51 C, , Requirement:, Ensure that perishable foods are stored at 60C or higher during hot holding., Beef was reheated before storing back in the warmer.
Tap at hand washing sink in back prep area was leaking., , Requirement:, , Repair the tap to stop leakage.
strEATS Braeside Kitchen is in the BRAESIDE neighbourhood. BRAESIDE, Calgary has 26 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 22, 2026, there are 19 (73%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since August 14, 2024, with 0 in compliance, 4 not in compliance, and 0 closures on record.
2 violations
Internal temperature of beef stored in insert of warmer was 51 C, , Requirement:, Ensure that perishable foods are stored at 60C or higher during hot holding., Beef was reheated before storing back in the warmer.
Tap at hand washing sink in back prep area was leaking., , Requirement:, , Repair the tap to stop leakage.
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.
Kokoro Katsu
BRAESIDE
3 violations
Concentration of quat measured 50 ppm in both sani- pails located in prep areas., , Requirements:, Ensure that concentration of quat is maintained at 200 ppm.
Internal temperature of beans stored in the warmer was 53C., , Requirement:, Ensure that perishable foods under hot holding are stored at 60 C and higher., , Beans were reheated before storing back in the warmer at 60 C and higher.
Caulking on wall in dish washing area was dirty and worn out., (Repeat violation from previous inspection), , Requirement:, Replace caulking on the wall.
5 violations
Concentration of quat measured 0 ppm in two sani-pails located in front and back prep areas., , , Requirement:, Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
Raw fish was stored along with precooked fish in upright freezer., , Requirement:, , Ensure that raw fish/meat is stored apart from any other food to prevent cross contamination.
Internal temperature of canned beans stored in the warmer without reheating was 43C., , Requirement:, Ensure that canned beans are reheated to 74 C before storing in the warmer at 60 C and higher., , Beans at 43 C were discarded,
Scoop handle was kept in the shredded cheese located in insert of prep cooler., , Requirement:, , Keep scoop handle out of food to prevent contamination.
Caulking on wall in dish washing area was dirty and worn out., (Repeat violation from previous inspection), , Requirement:, Replace caulking on the wall.
6 violations
No ready to use sanitizer solution was provided for surfaces in prep areas ., , Requirement:, Provide ready to use sanitizer solution for the surfaces.
Internal temperature of rice stored in double inserts in the warmer was 51 C., , Requirement:, - Ensure that rice are stored at 60 C and higher during hot holding., - Rice were reheated before storing back in the warmer., Temperature of the unit was raised .
Concentration of chlorine during sanitizer cycle measured 0 ppm., , Requirement:, - Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., - Machine was primed and 100 ppm concentration of chlorine was achieved during inspection.
a) Paper dispenser located at hand washing sink in front prep area was empty., , b) No soap was provided at hand washing sink in back prep area., , , Requirement:, a) Provide paper towels in the dispenser., , b) Provide soap at the hand washing sink.
Pineapple was left in the can after opening located in one of the prep coolers., , Requirement:, , Transfer food to glass/plastic/stainless steel containers after opening the can.
a) Accumulation of dirt on rubber gasket of small white freezer located in front prep area., , b) Caulking on wall in dish washing area was dirty and worn out., , Requirement:, a) clean the rubber gasket., b) Replace caulking on the wall.