Kabuku
103 - 414 3 Street SW Calgary AB T2P 1R2 · Food - General
6 inspections
- Monitoring 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?
- pH test strips were not available at time of inspection for regular verification of sushi rice acidity. Sushi rice acidity must be at 4.6 or less in order to be able to store sushi rice at room temperature. Sushi rice acidity was acceptable.**Obtain pH test strips.
- 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 were not available during time of inspection. Ensure that pest control is conducted to reduce the risk of pest infestations going undetected or unaddressed. Pests can contaminate food, surfaces, and equipment, posing a significant public health risk**Please keep pest control records available upon request.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required behind the cookline to prevent attraction oof pest and unsanitary conditions.**Please clean
- 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?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the bleach sanitizer solution measured 10ppm. The concentration of bleach must be maintained between 100 to 200ppm to effectively sanitize food contact surfaces. Ensure the concentration is tested or remade regularly. The operator remade the sanitizer solution at the time of the inspection and measured 100ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ladle and rice paddles stored in stagnant water at room temperature measured 26C.Store utensils in the following manner to prevent the growth of bacteria. a) iced water b) bleach solution of 100ppm c) quat solution of 200ppm The operator filled the bucket with iced water at the time of the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- *SURFACE SANITIZER AT FRONT SUSHI AREA CONTAINED 0 PPM CHLORINE BLEACH. CORRECTED*
- 23. Is the facility maintained in a clean and sanitary condition?
- *A MORE THOROUGH CLEANING IS REQUIRED IN HARD-TO-REACH AREAS BENEATH & AROUND EQUIPMENT AND FIXTURES, AS WELL AS TOPS OF EQUIPMENT AND OTHER HIGH SURFACES**FAN GUARDS AND ADJACENT CEILING IN WALK-IN COOLER HAVE A BUILDUP OF DUST/MOULD*
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *GRILL/FRYER AREA HANDSINK WAS FILLED WITH ITEMS AT OUTSET OF INSPECTION. CORRECTED*
- 23. Is the facility maintained in a clean and sanitary condition?
- *TOPS OF EQUIPMENT, FIXTURES, AND HIGH SHELVING REQUIRE CLEANING*
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?