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Kabuki Sushi & Grill South

5431 Gateway Boulevard NW Edmonton AB T6H 2H3 · Food - General

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - An opened flour bag was stored in a bucket that has no lid. Ensure food is stored in buckets/bins with covers.
    • 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?
      • An expired food handling permit was posted at the facility. Ensure a valid permit is posted.
    • 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 ventilation system is due for professional maintenance. Ensure system is cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the light covers above the dishwashing area is open/not sealed. The bulb in this cover is also not operating. Ensure build is replaced and light cover is sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Debris build-up observed on the ceiling tiles above the cook line and behind the stove.Ensure the indicated areas are maintained in a sanitary condition.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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 missing light cover was observed in the back kitchen. Action required:-Please cover the light with the shatter-proof cover.
  4. Risk Management Inspection

    5 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?
      • Food safety records were not available. Test papers were available to measure the pH of the sushi rice. However, adequate logs and/or records to monitor the pH of the acidified sushi rice were not found at the time of inspection.
    • 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?
      • -No valid permit displayed to the public.-Permit fees not paid for fiscal year April 2024-March 2025.Action required:-Please pay the permit fees.- Please paste the valid permit on a location, which is easily visible to the public.
    • 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 mechanical ventilation system was due for servicing in March 2022.Missing light cover at the back kitchen.A hole observed under the dishwashing area.Action required:-Please get the service done.-IMMEDIATE action is required since the ventilation system had not serviced for 2 years.-Please get the light cover.-Please seal the hole.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The cutting board at the front preparation line was in disrepair, had deep cuts, surface was worn out and turned yellow.Action required:-Please replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted the following housekeeping concerns:- Grease build-up on the wall behind and underneath the stove- Black dust build-up on the ceiling tiles in the kitchen- No cleaning schedule was note onsite. Please have a written cleaning schedule to help ensure sanitary food operation. -One of the freezers at the back kitchen had a liquid food spill. Actions required:- Ensure that the facility is maintained in a clean and sanitary manner.- Ensure that a comprehensive written sanitation plan is developed and implemented.-Please clean the freezer machine.
  5. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -There was no sanitizer prepared during operation, and wiping cloths were not being stored in a sanitizing solution. Action taken:- Staff was instructed to always have a prepared sanitizer solution near the counters and submerge all the cleaning clothes inside it. - Ensure that all equipment, utensils and food contact surfaces are washed and sanitized in a manner that removes contamination, including properly preparing and testing sanitizing solutions, and storing wiping cloths in a sanitizing solution when not in use.
    • 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?
      • Food safety records were not available. Test papers were available to measure the pH of the sushi rice. However, adequate logs and/or records to monitor the pH of the acidified sushi rice were not found at the time of inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Some chemical bottles and sanitizer buckets were not labeled.Action taken:-Staff was instructed to label all the chemicals to avoid chemical misuse.
    • 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 mechanical ventilation system was due for servicing in March 2022.Action required:-Please get the service done.-IMMEDIATE action is required since the ventilation system had not serviced for 2 years.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Observed items without handles stored in dry food products. Action taken:-Staff was instructed to remove the bowls from the storage containers and use appropriate food scoops with handles, the handles do not contact the food products, and that they are maintained in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted the following housekeeping concerns:- Grease build-up on the wall behind and underneath the stove- Black dust build-up on the ceiling tiles in the kitchen- No cleaning schedule was note onsite. Please have a written cleaning schedule to help ensure sanitary food operation. Actions required:- Ensure that the facility is maintained in a clean and sanitary manner.- Ensure that a comprehensive written sanitation plan is developed and implemented.
  6. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared during operation, no sanitizer testing equipment, only lemon-scented bleach available, and wiping cloths were not being stored in a sanitizing solution. *Ensure that all equipment, utensils and food contact surfaces are washed and sanitized in a manner that removes contamination, including properly preparing and testing sanitizing solutions, and storing wiping cloths in a sanitizing solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed used disposable blue gloves sitting on counters.*Ensure that gloves are discarded after use (if disposable) or washed and sanitized after use (if reusable).
    • 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?
      • Food safety records were not available. Test papers were not available to measure the pH of the sushi rice. *Ensure that adequate logs and/or records are maintained to monitor the safety of the food processes being performed in the food establishment.
    • 09. Are chemicals stored and handled in a safe manner?
      • Cleaning agents in the kitchen were stored in food containers and were not labeled to identify their contents.*Ensure that all chemicals, cleaners and similar agents are stored in containers that are not intended to be used to store food and that are clearly labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front refrigerated preparation unit was not maintaining high-risk foods at 4°C or less and was not equipped with a thermometer.*Ensure that refrigeration units can maintain high-risk foods at 4°C or less and are equipped with accurate thermometers.A probe thermometer was not available.*Ensure that suitable thermometers are available to monitor foods during cooking, cooling, reheating and/or display.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was thawing in the sink in stagnant water.*Ensure that safe thawing measures are used (e.g., thawing under cold, running water).Flats of eggs were sitting at room temperature (no food preparation occurring) - these were put in the fridge.Cooked battered shrimp sitting in the pass-through window at room temperature - this was discarded. *Ensure that all high-risk foods are stored at a temperature of 4°C or below or at 60°C or above, unless undergoing immediate preparation.
    • 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, and staff were not testing the sanitizer solutions.*Ensure that staff are properly preparing and testing sanitizing solutions.
    • 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?
      • The operator advises that Major Pest Control visits monthly, however pest control records were not available.*Ensure that a written record of all pest control measures used in the facility and surrounding area is maintained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It could not be confirmed if a person in care and control has a certificate in an approved foodsafety training course - please confirm and provide a copy of their certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Areas of the walls were in disrepair.The ventilation canopy was due for servicing in March 2022.*Ensure that the facility is of sound construction and in a good state of repair and is designed to facilitate the effective cleaning and sanitizing of it and of all equipment, utensils and food contact surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed items without handles stored in dry food products, as well as handles contacting products.*Ensure that appropriate food scoops with handles are used, that the handles do not contact the food products, and that they are maintained in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Noted the following housekeeping concerns:- Grease build-up on the wall behind and underneath the stove- Black dust build-up on the ceiling tiles in the kitchen- No cleaning schedule was note onsite. Please have a written cleaning schedule to help ensure sanitary food operation. Nov 17: Outstanding - significant deep cleaning required.*Ensure that the facility is maintained in a clean and sanitary manner.*Remove liners (foil, cardboard, newspaper) from shelves and surfaces.*Ensure that a comprehensive written sanitation plan is developed and implemented.