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Izumi Kitchen and Bar

935 7 Avenue SW Calgary AB T2P 1A5 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed left sitting on food preparation surfaces. Please ensure that cleaning cloths are always stored in an approved surface sanitizer when not in use.
    • 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?
      • The facilities expired food handling permit was posted in the facility. Please print and post the valid food handling permit in a location that is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation of the kitchen is poor. The following areas had a build-up of grime, grease, and food debris:- Under and behind equipment throughout the kitchen- The hand sink faucet handles and wall behind the sink- The sides of coolers/equipment - The doors and inside coolers - The wall behind/above the cook line- High-touch areas such as equipment handles Please clean the indicated areas.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution was tested and 0ppm was detected. The solution was re-mixed and tested to be 100ppm. Please ensure that sanitizer solutions are tested every time they are mixed to ensure that they are mixed to the appropriate concentration (100ppm).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bags of onions were stored on the floor under the three-compartment dishwashing sink. Please do not store food on the floor and/or under the sinks to reduce the risk of cross-contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build-up of grime, grease, and food debris:- Under and behind equipment - The hand sink faucet handles - The sides of coolers/equipment - The swinging door between the front service area and back kitchen (especially where people's hands go to open the door)- The wall behind/above the cook linePlease clean the indicated areas.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food safe surface sanitizer was not prepared at the time of the inspection. A 100ppm chlorine solution was prepared by the operators at the time of the inspection. Please ensure that when food handling is occurring a sanitizer is prepared and ready for use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were observed sitting on food preparation surfaces. Please keep cleaning cloths stored in a food safe sanitizer (100ppm chlorine or 200ppm Quats) when not in use. As well please change out and launder cloths regularly such that they stay clean and not heavily soiled. Cloths were removed and stored in a sanitizer solution at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The facility was using bowls as bulk scoops. Please ensure all bulk scoops are equipped with a handle to reduce the risk of cross contamination when food handlers are scooping the bulk food items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A frying pan was observed in the basin of the hand sink in the kitchen. The pan was removed at the time of the inspection. The hand sink is to only be used for hand washing and nothing can be stored in the basin of the hand sink or in front of the hand sink. The hand sink must be unobstructed and easily accessible for food handlers to properly and frequently hand wash.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build-up of grease and debris:- The wall behind the hand sink - The handles to the hand sink faucet - The mechanical ventilation canopy - The sides of the preparation cooler Please clean and sanitize the indicated areas.