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1244 17 Avenue SW Calgary AB T2T 0B8 · Food - General

6 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (Outstanding violation)The sneeze guard that was previously installed around the front preparation area was removed and bar seating was added directly in front of where food is being prepared. A guard or barrier is needed to prevent customer contamination of the food being stored and prepared along where patrons are seated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility is not equipped with a thermometer that can test and verify the sanitizing temperature of the mechanical dishwasher. Please obtain a waterproof thermometer that has a max/min function to be able to test and verify the sanitizing temp of the dishwasher (min 71C at the plate level).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cold water tap at both hand washing sinks were broken. Please replace/repair the taps such that the hand sinks are fully operational.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and food debris was observed behind and under the cook line. Please clean.
  2. Demand Inspection

    18 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw meat and raw whole shell eggs were stored above vegetables and ready-to-eat food items. Please store raw meat and eggs on a bottom shelf below any vegetables and ready-to-eat food items to protect from cross-contamination.2) Garnishes were stored directly in front of the hand washing sink in the back kitchen. do not store food near the hand washing sink to reduce the risk of cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (Outstanding violation)The sneeze guard that was previously installed around the front preparation area was removed and bar seating was added directly in front of where food is being prepared. A guard or barrier is needed to prevent customer contamination of the food being stored and prepared along where patrons are seated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (Outstanding violation)The rice paddles/scoops were stored in room temperature stagnant water. Please store the rice paddle/scoop in an ice bath or change the utensils every 2 hours (using a timer system) to reduce the risk of pathogen growth and cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bowls were being used as bulk scoops. All bulk scoops must be equipped with a handle to prevent cross-contamination. 2) Bulk scoops with handles were stored buried in the food items and had dirty encrusted handles. Please clean and sanitize all bulk scoops and store them in a manner that prevents cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in the walk-in cooler. Food must be stored elevated off of the floor to protect from contamination and to facilitate proper cleaning.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of "Fly Out" aerosol insecticide was sitting on a food shelf in the kitchen. Only a licenced pest control operator can apply insecticides/pesticides in a food facility. Discard the insecticide and discontinue the use of any insecticides/pesticides in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple cooked Tempuras were left on the counter next to the cook line with no temperature control. After cooking the items must either be served or cooled and stored in a cooler at 4C or below. The Tempura was moved to a cooler at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were unaware of manual dishwashing procedures. Reviewed proper steps with staff on-site:- Wash with warm water and detergent- Rinse with warm water- Sanitize - Air dryThree-compartment manual dishwashing poster emailed along with this report.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility is not equipped with a thermometer that can test and verify the sanitizing temperature of the mechanical dishwasher. Please obtain a waterproof thermometer that has a max/min function to be able to test and verify the sanitizing temp of the dishwasher (min 71C at the plate level).
    • 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 not available at the time of the inspection. Please obtain chlorine test strips to be able to test and verify the concentration of chlorine-based surface sanitizers (100ppm).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A method of testing the sushi rice pH was not available. Please obtain either pH test strips or a pH meter to be able to test and verify the pH of the sushi rice (pH: 4.6 or lower).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • (Outstanding violation)Hot water was not available at the back kitchen hand washing sink. Please repair the plumbing such that hot water can be available at the hand washing sink. Both hot and cold running water is required at all hand sinks to facilitate proper and frequent hand washing by staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Liquid hand soap was not available at the front cook line hand washing sink. 2) Hot water was not available at the front cook line hand washing sink and the right-hand side tap was broken. Please ensure that all hand washing sinks are stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A water jug was being stored in the basin of the back kitchen hand washing sink. As well a cart with garnishes was stored directly in front of the hand washing sink. Please do not store anything in the basin of or in front of the hand washing sinks to allow for unobstructed access for food handlers to frequently wash their hands.
    • 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?
      • Facilities valid food handling permit was not posted in the facility. Please print and post a copy of the valid 2025/2026 food handling permit in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (Outstanding violation)Duct tape was observed on the counter of a food preparation surface in the back kitchen. Remove the duct tape as it is not a cleanable surface and can trap food debris and contaminates.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The facility was utilizing a universal/bristle knife block. These types of knife blocks are not allowed in permitted food facilities as they are uncleanable. Please discontinue the use of this knife block and store knives in a clean and sanitary manner (ex. magnetic strip, cleanable knife holder, etc.).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and food debris was observed behind and under the cook line. Please clean.
  3. Risk Management Inspection

    6 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?
      • No finalized written procedure for Kim Chi preparation/fermentation. Develop standardized recipes, and processes as well as using pH test strips to confirm acidity has dropped below perishable limits (4.5 or lower) within 5 days. Discussed the correct Kim Chi process with operator on-site
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The sneeze guard that was previously installed around the front preparation area was removed and bar seating was added directly in front of where food is being prepared. A guard or barrier is needed to prevent customer contamination of the food being stored and prepared along where patrons are seated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddles/scoops were stored in room temperature stagnant water. Please store the rice paddle/scoop in an ice bath or change the utensils every 2 hours (using a timer system) to reduce the risk of pathogen growth and cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was not available at the back kitchen hand washing sink. Please repair the plumbing such that hot water can be available at the hand washing sink. Both hot and cold running water is required at all hand sinks to facilitate proper and frequent hand washing by staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The facility is conducting grease producing cooking in the back kitchen where no mechanical ventilation is present. Move all grease producing cooking to the front cook line where mechanical ventilation and fire suppression is installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the counter of a food preparation surface in the back kitchen. Remove the duct tape as it is not a cleanable surface and can trap food debris and contaminates.
  4. Monitoring Inspection

    9 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?
      • No finalized written procedure for Kim Chi preparation/fermentation. Develop standardized recipes, and processes as well as using pH test strips to confirm acidity has dropped below perishable limits (4.5 or lower) within 5 days. Discussed the correct Kim Chi process with operator on-site
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The sneeze guard that was previously installed around the front preparation area was removed and bar seating was added directly in front of where food is being prepared. A guard or barrier is needed to prevent customer contamination of the food being stored and prepared along where patrons are seated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddles/scoops were stored in room temperature stagnant water. Please store the rice paddle/scoop in an ice bath or change the utensils every 2 hours (using a timer system) to reduce the risk of pathogen growth and cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops in the facility for dry ingredients.Please remove the bowls and replace with a scoop that is equipped with a handle to limit cross-contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service area hand washing sink was not stocked with liquid hand soap at the time of the inspection. The soap was refilled by staff during the inspection. Please ensure that all hand sinks are always stocked with liquid hand soap, paper towel, and running hot/cold water to allow for proper hand washing by food handlers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen hand washing sink was obstructed by a pitcher of water sitting in the basin of the hand sink. The pitcher was removed at the time of the inspection. Please keep hand sinks free from any items in the basin or in front of the sink to allow for unimpeded access to the hand sink for hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was not available at the back kitchen hand washing sink. Please repair the plumbing such that hot water can be available at the hand washing sink. Both hot and cold running water is required at all hand sinks to facilitate proper and frequent hand washing by staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The facility is conducting grease producing cooking in the back kitchen where no mechanical ventilation is present. Move all grease producing cooking to the front cook line where mechanical ventilation and fire suppression is installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the counter of a food preparation surface in the back kitchen. Remove the duct tape as it is not a cleanable surface and can trap food debris and contaminates.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both the chlorine and quat sanitizers were mixed too strong. The chlorine sanitizer was diluted to 100ppm at the time of the inspection. Please ensure the chlorine sanitizer is mixed to 100ppm and the quat sanitizer is mixed to 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored on the floor of the walk-in cooler. Please ensure all food is stored elevated off of the floor to protect from contamination and to aid in cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler had an ambient air temperature of 11C at the time of the inspection. Please adjust the cooler such that it is able to maintain a temperature of 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only two drain plugs were available on-site. Three drain plugs are required for proper manual dishwashing. Please obtain a third drain plug.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility had both chlorine and quat sanitizers on-site but only quat test strips available. Please choose which sanitizer product you will be using and ensure you have the correct test strips available on-site.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff were unable to explain proper manual dishwashing procedures and proper sanitizer concentrations. Please review food safety training and be prepared to explain the proper protocols to the PHI at the next inspection.