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Banzai Sushi & Teriyaki House

1 - 1104 20 Avenue NW Calgary AB T2M 1E8 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were found to be used as scoops without handles. Using bowls as scoops increases hand contact with food/ingredients and allows the bowl’s exterior to contact the product. Please stop the use and remove all bowls being used as scoops. **Please use scoops with handles stored with handle vertical located when inside product***Scoops were removing from product during inspection.
    • 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) Hole was observed behind the grease trap under the 3- compartment sink.-Fix the hole.OUTSTANDING 2) Grease and food debris accumulation was observed on the exhaust hood.-Clean the exhaust hood.CORRECTED - Hood observed to be clean
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 4/30/2026 OUTSTANDINGExterior of miso soup warmer was dirty and had some dried food residue. - Clean and maintain in a clean and sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 4/30/2026 - Corrected items depicted below.July 17, 2025, 1) Grease and food debris accumulation was observed behind the cook line and hard to reach areas. 2) Dust accumulation was observed on the ceiling tiles.3) Area under and behind the big prep line cooler had stains and food debris accumulation. CORRECTED4) Shelves inside the prep line cooler had food juices and debris accumulated on them. CORRECTED5) Dirt and food debris on the baseboards and under the hand sink. CORRECTED6) The shelves where the flour containers were stored was covered with flour debris. CORRECTED7) Dirt and debris were observed under the racks in the storage room.-Clean the areas mentioned in 1, 2, & 7.-Thorough cleaning required in the kitchen.December 23, 2024: heavy buildup of grease on the main cooking line, behind and on some equipment. - Clean and maintain in a clean and sanitary condition at all times. November 27, 2023:More cleaning required behind cooking equipment and under the dishwashing area. November 8, 2023: - Some cleaning had been completed. More cleaning is required. An accumulation of grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main kitchen, on floors by the backdoor, on backsplash in the main cooking area, on garbage cans, on dishwashing machine surfaces and below shelves and preparation tables. Requirements:Thoroughly clean the food establishment.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach in both spray bottles was less than 100 ppm.New bleach solution was prepared which was tested at 100 ppm.-Ensure that the bleach solution is maintained at 100ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • " Repeated violation"pH test strips were available but are not being used. - Verify the sushi rice acidity regularly. Sushi rice acidity must be at 4.6 or less in order to be able to store sushi rice in room temperature. - Sushi rice acidity was acceptable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food containers, avocado boxes, sauce bottle were stored on the floor.Rice containers were stored on the floor beside the dishwasher.-Ensure that the food/food containers are stored at least 6 inches above the floor.2) Food containers were stored beside the shoe shelves.-Ensure that the food/food containers are stored separate from the shoe shelves to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Salmon in the prep line cooler was measured at 11 degrees C.Salmon was discarded.-Ensure that the perishable food is maintained at 4 degrees c or less under refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired.-Obtain valid Chlorine test strips.
    • 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) Hole was observed behind the grease trap under the 3- compartment sink.-Fix the hole.2) Grease and food debris accumulation was observed on the exhaust hood.-Clean the exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in stagnant water.-Ensure that the knives and other utensils are stored in ice water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exterior of miso soup warmer was dirty and had some dried food residue. - Clean and maintain in a clean and sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • July 17, 2025, 1) Grease and food debris accumulation was observed behind the cook line and hard to reach areas. 2) Dust accumulation was observed on the ceiling tiles.3) Area under and behind the big prep line cooler had stains and food debris accumulation.4) Shelves inside the prep line cooler had food juices and debris accumulated on them.5) Dirt and food debris on the baseboards and under the hand sink.6) The shelves where the flour containers were stored was covered with flour debris.7) Dirt and debris were observed under the racks in the storage room.-Clean the areas mentioned in 1) to 7).-Thorough cleaning required in the kitchen.December 23, 2024: heavy buildup of grease on the main cooking line, behind and on some equipment. - Clean and maintain in a clean and sanitary condition at all times. November 27, 2023:More cleaning required behind cooking equipment and under the dishwashing area. November 8, 2023: - Some cleaning had been completed. More cleaning is required. An accumulation of grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main kitchen, on floors by the backdoor, on backsplash in the main cooking area, on garbage cans, on dishwashing machine surfaces and below shelves and preparation tables. Requirements:Thoroughly clean the food establishment.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine in sanitizer spray bottles was measured at 0 ppm. - Ensure to change the sanitizer solution at adequate intervals. Chlorine sanitizers must be used at 100 ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH test strips were available but are not being used. - Verify the sushi rice acidity regularly. Sushi rice acidity must be at 4.6 or less in order to be able to store sushi rice in room temperature. - Sushi rice acidity was acceptable.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Plastic cover on sushi bamboo rolls is being changed twice per day.- The plastic cover must be changed every 2 hours to prevent cross contamination of foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exterior of miso soup warmer was dirty and had some dried food residue. - Clean and maintain in a clean and sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • December 23, 2024: heavy buildup of grease on the main cooking line, behind and on some equipment. - Clean and maintain in a clean and sanitary condition at all times. November 27, 2023:More cleaning required behind cooking equipment and under the dishwashing area. November 8, 2023: - Some cleaning had been completed. More cleaning is required. An accumulation of grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main kitchen, on floors by the backdoor, on backsplash in the main cooking area, on garbage cans, on dishwashing machine surfaces and below shelves and preparation tables. Requirements:Thoroughly clean the food establishment.
  4. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The wrong pH test strips were purchased. Not suitable fot verifying the acidity of sushi rice. - Purchase the correct pH test strips to verify sushi rice acidity. Ensure the test strips range is suitable (should read acidity by 0.5).The pH of sushi rice must be at 4.6 or less in order to be able to store sushi rice in room temperature. - Sushi rice acidity was acceptable.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Back exterior door was left open at the time of inspection. Do not leave the exterior door open to prevent the entry of pests into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • November 27, 2023:More cleaning required behind cooking equipment and under the dishwashing area. November 8, 2023: - Some cleaning had been completed. More cleaning is required. An accumulation of grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main kitchen, on floors by the backdoor, on backsplash in the main cooking area, on garbage cans, on dishwashing machine surfaces and below shelves and preparation tables. Requirements:Thoroughly clean the food establishment.
  5. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The was no pH test strips available to verify the acidity of sushi rice. - Purchase pH test strips to verify sushi rice acidity. The pH of sushi rice must be at 4.6 or less in order to be able to store sushi rice in room temperature. - Sushi rice acidity was acceptable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Open foods were stored within the splash zone of the handwashing sink in the front. - Do not store any foods next to the handwashing sink to prevent contamination of foods.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) A gap was observed at the bottom of the back door. Mice dropping were observed in between the 2 doors. - Seal the gap. Clean and sanitize the area. 2) There were no pest control records available on-site. There seems to be no pest control monitoring program in place. - Implement an effective pest control monitoring program or obtain the services of a professional pest control company. Ensure pest control records are available for review upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • November 8, 2023: - Some cleaning had been completed. More cleaning is required. An accumulation of grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main kitchen, on floors by the backdoor, on backsplash in the main cooking area, on garbage cans, on dishwashing machine surfaces and below shelves and preparation tables. Requirements:Thoroughly clean the food establishment.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution in spray bottles was way too strong. - Chlorine sanitizers must be used at the food safe concentration of 100 ppm. Mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The was no pH test strips available to verify the acidity of sushi rice. - Purchase pH test strips to verify sushi rice acidity. The pH of sushi rice must be at 4.6 or less in order to be able to store sushi rice in room temperature. - Sushi rice acidity was acceptable.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Open foods were stored within the splash zone of the handwashing sink in the front. - Do not store any foods next to the handwashing sink to prevent contamination of foods. 2) Plastic bulk bin containers were in disrepair. Portioning bowls were stored directly on top of foods in the bin. - Discard any broken bins and replace with bins that are food grade. Do not store portioning bowls or scoops in the food containers. Store in a sanitary manner outside of the bins or provide scoops with handles. 3) Single-use take-out utensils such as plastic spoon, forks, and straws were stored in cardboard boxes with tape with the business side up. - Discarded. - Do not use these cardboard boxes. Tape and cardboard cannot be cleaned and sanitized. - Do not store utensils with the business side up. This is insanitary as staff will have to grab them from the side that gets used for eating.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) a large container of veggie Gyozas was store in room temperature. Internal temperature was measured at 20.7C. - Discarded. - All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. 2) Tapioca pearls were being stored at room temperature. - All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. 3) Frozen pork was left out in room temperature to thaw. Raw chicken was left in sink without running water to thaw. - Do not thaw in room temperature. Thaw foods using one of the following approved methods:- Thaw in cooler- Thaw under running cold water- Thaw during the cooking/reheating process- Thaw in microwave if cooked or consumed immediately after.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) The back door was left open at the time of inspection. - Ensure the door is shut at all times or install/use a screen door to prevent the entry of pests into the facility. 2) There were no pest control records available on-site. - Ensure pest control records are available for review upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main kitchen, on floors by the backdoor, on backsplash in the main cooking area, on garbage cans, on dishwashing machine surfaces and below shelves and preparation tables. Requirements:Thoroughly clean the food establishment.