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Centre Street Japanese Hot Pot

2243 - 2213 Centre Street NW Calgary AB T2E 2T4 · Food - General

5 inspections

  1. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was no sneeze guard installed at the sauce station. Self-served food must be protected from customer contamination. Install a sneeze guard.
    • 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?
      • ***Outstanding violation - Noted on February 25, 2026***Pest control records are not maintained.Develop and maintain pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was grease accumulation inside of the fryers. Thoroughly clean the interior of the fryers to prevent the attraction of pests. 2. The interior and exterior of the clear double door cooler was soiled with food debris and grime. (CORRECTED)Food equipment must be maintained in a clean and sanitary manner to prevent cross contamination of food. Thoroughly clean the interior and exterior of the clear double door cooler. 3. There was food debris and grime on the exterior of the flour container. Food equipment must be maintained in a clean and sanitary manner to prevent cross contamination of food. Thoroughly clean the exterior of the flour container.4. There was grease and dust accumulation on filters of the ventilation canopy. (CORRECTED)Food equipment must be maintained in a clean and sanitary manner to prevent contamination of food. Thoroughly clean the equipment mentioned above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease, grime, food debris accumulation underneath and in between the fryer and the grill. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the indicated area and ensure hard-to-reach areas are regularly cleaned. 2. There was dust accumulation on the ceiling panels. (CORRECTED)The ceiling panels must be regularly cleaned to remove dust accumulation. Thoroughly clean the ceiling panels.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several wet cleaning cloths stored on food preparation counters when not in use. Cleaning cloths must be stored in a sanitizer solution of either 200ppm of quats or 100ppm of bleach when not in use to prevent the growth and spread of bacteria on food contact surfaces. The operator placed the cleaning cloth in a bucket of 200ppm of bleach at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was no sneeze guard installed at the sauce station. Self-served food must be protected from customer contamination. Install a sneeze guard.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A container of flour was stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator stored the flour on a crate at the time of the inspection.2. The rice scoop was stored in water at room temperature. The water measured 12C.Utensils must be stored in the following manner: - Iced cold water <4C - Hot water >60C - Sanitizer solution: 100ppm of chlorine or 200ppm of quats The operator removed the scoop and cleaned it at the time of the inspection and placed it in iced water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Outstanding violation - Noted on February 25, 2026***The chlorine (bleach) sanitizer bucket was empty. The chlorine sanitizing dishwasher had a concentration of 0ppm.Please have the dishwasher serviced and ensure the chlorine sanitizing concentration remains at 100ppm at all times. Regularly monitor the concentration using testing paper.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator's were not regularly testing the low-temperature dishwasher. Ensure the dishwasher is tested prior to the start of the day to ensure the sanitizer solution dispenses 100ppm of chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was blocked by a water pitcher. The hand sink must be easily accessible at all times to perform hand hygiene. Refrain from blocking the hand sink.The operator removed the water pitcher at the time of the inspection.
    • 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?
      • ***Outstanding violation - Noted on February 25, 2026***Pest control records are not maintained.Develop and maintain pest control records.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was grease accumulation inside of the fryers. Thoroughly clean the interior of the fryers to prevent the attraction of pests. 2. The interior and exterior of the clear double door cooler was soiled with food debris and grime. Food equipment must be maintained in a clean and sanitary manner to prevent cross contamination of food. Thoroughly clean the interior and exterior of the clear double door cooler. 3. There was food debris and grime on the exterior of the flour container. Food equipment must be maintained in a clean and sanitary manner to prevent cross contamination of food. Thoroughly clean the exterior of the flour container.4. There was grease and dust accumulation on filters of the ventilation canopy. Food equipment must be maintained in a clean and sanitary manner to prevent contamination of food. Thoroughly clean the equipment mentioned above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease, grime, food debris accumulation underneath and in between the fryer and the grill. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the indicated area and ensure hard-to-reach areas are regularly cleaned. 2. There was dust accumulation on the ceiling panels. The ceiling panels must be regularly cleaned to remove dust accumulation. Thoroughly clean the ceiling panels.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizing dishwasher had a concentration of 0ppm.Please have the dishwasher serviced and ensure the chlorine sanitizing concentration remains at 100ppm at all times. Regularly monitor the concentration using testing paper.
    • 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?
      • Pest control records are not maintained.Develop and maintain pest control records.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The kitchen counter stainless steel box was filled with some ice. Foods were stored on the ice. High risk foods were still frozen since they were just taken out of the freezer. Vegetables were around 14C.Obtain a functional cooler to ensure perishable foods are kept under 4C.July 28, 2023The operator already ordered the counter cooler. Ensure the cooler is able to maintain foods under 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few kitchen ceiling lights were missing light covers.Install light cover, shatter guards or use shatterproof light bulbs.July 28, 2023A few light bulbs were switched to led ones that are shatterproof. However, traditional ones with glass are also used without light covers.