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Kaizen Japanese Restaurant

100 - 21 Perron Street St. Albert AB T8N 1E6 · Food - General

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There were par cooked shrimp tempura being stored at ambient temperature (17C). It was discarded during the inspection. Discussed that if the food is left out at room temperature there is to be a timer used to ensure food safety.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Improper thawing methods were observed. The squid was thawing in standing water. Discussed and showed the water flow expected for proper thawing procedures.
  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Contaminated wiping cloth was being used for the counter. There was no sanitizer present on the wiping cloth and it was not being stored in a sanitizer solution between uses. This practice promotes the spread of bacteria. Sanitizer needs to be used on the food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • REPEAT:***The hand sink in the kitchen was being used for food prep and had a colander of noodles present. Discussed and staff removed them immediately.The hand sink is to be clear and available for use at ALL times.
  3. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***REPEAT: Knives used for preparing ready to eat foods were being stored in an insanitary condition between pieces of equipment. Knives and other food contact surfaces are to be maintained in a clean and sanitary condition.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***REPEAT: Perishable foods were being left out at room temperature. The cooked tempura that was 22C was discarded along with the contaminated batter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***perishable foods were being left out at room temperature. The still frozen fish that was in standing water had the water mostly dumped out and was returned to the cooler by the staff. There were frozen fish pieces out sitting on the freezer. Ensure proper thawing procedures are being followed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***The black grease container was not secured from vermin entry. The lid was open exposing grease, food and food debris and serving as an attractant for vermin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***the sanitation was lacking and the hand sink appeared to be used for food preparation. There was food debris and accumulation in the basin of the hand sink.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • ***there was an accumulation of garbage by the back door of the facility. Garbage is to be stored in the appropriate municipal containers until removal.
  4. Risk Management Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff in the kitchen are not washing their hands at appropriate intervals as the hand sink was not available for hand washing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***REPEAT: Knives were being stored in an insanitary condition. Knives were not to be stored between pieces of equipment. Staff again removed the knives during the insepction.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Unsafe food handling practices were in place.Improper thawing procedures were observed. A bag of frozen chicken was sitting over the sink. it was put in the freezer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Unsafe food handling practices were in place.Improper cooling procedures were observed. A bowl of tempura was left on the front counter. It was put in the cooler during the inspection. Staff indicated it had only been out for a short period of time. If food is being left out then timers are to be used and the food discarded after 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Unsafe food handling practices were in place.Improper reheating/cooling of soup was observed.. It was put in the cooler during the inspection. It was 13C. If food is being left out then timers are to be used and the food discarded after 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Unsafe food handling practices were in place.There were perishable foods being left out at room temperature. A bowl of tempura, soup in an insert, cut vegetables, a bag of frozen chicken etc. All were put in the cooler /freezer during the inspection. Staff indicated it had only been out for a short period of time. If food is being left out then timers are to be used and the food discarded after 2 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The kitchen hand sink was obstructed with food being stored in the basin. It was removed during the inspection. Hand sinks are to be clear and available for hand washing at all times.
  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***discussed that the sanitizer was not to be rinsed off the wiping cloths as that defeated the purpose of using the wiping cloth to sanitize the surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The wiping cloths were being stored on the counter and not in the sanitizer solution. Showed the operator how there was no sanitizer and explained that he was not sanitizing the surfaces but was contaminating them with the cloth since there was no sanitizer on them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There were single use containers being used as scoops in the bulk products. Reminded operator that the scoops were to have handles that were out of the product. They were removed from the bulk product during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Knives were being stored in uncleanable areas (between equipment). Staff was aware and remove them prior to discussion.
  6. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths were being left on the counter and not stored in a sanitizer solution. Discussed and corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was a metal bowl that was being used as a bulk scoop. It was removed from the bulk product during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was food being stored in the mop sink/chemical storage. Corrected during the inspection. Food products were removed and put in the food areas in the kitchen.
    • 09. Are chemicals stored and handled in a safe manner?
      • ***The concentration was not food grade (was so strong that it bleached the test papers out to white). Discussed and it was diluted down to an acceptable, effective 100ppm.
    • 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 template was available. Completed with the operator during the inspection. Ensure that the pest control records are completed monthly and kept onsite for review.
  7. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There was no sanitizer present in the sanitizer containers on the line or in the front of house.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were cleaning cloths sitting in skuzzy water with no sanitizer present. Discussed cleaning cloth procedures for regular use and for end of day procedures.
    • 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?
      • ***There was no food safety record keeping being done. Temperature logs were not available for review.
    • 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 set up at this time. Will send a template with this report and check at the operational inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Bulk food scoops were not acceptable. Scoops require handles that are stored out of the product. single use containers, measuring bowls and handleless containers are not to be use or stored in the bulk products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was food being stored in the mop sink area. This is not a clean and sanitary place to be storing food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Knives were being stored in uncleanable areas (in the cracks between coolers and counters). Discussed that this had been previously discussed at the approval inspection. Knives and equipment are not to be stored in unclean or uncleanable areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***there was a small under counter 2 door upright cooler/freezer with a temperature of 8C. Probe thermometer was left in and the unit did not go below 7.6C. Discussed that the cooler was to maintain the temperature of between 0C and 4C. Operator indicated that the unit had been freezing food so it was turned warmer. Discussed that it was to be less than 4C and that records were to be kept monitoring this and all coolers and hot holding units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***There was cooked shrimp tempura present at 24C on the front counter. Discussed with staff and it was discarded during the inspection.
    • 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 in the back was obstructed. There was equipment being stored in the hand sink. Hand sinks are to be clear and available for use at all times.
    • 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 hand sink had a strainer present. Discussed that hand sinks are to be clear and available for use at all times.
    • 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?
      • ***There were not pest control recorded being kept. Discussed that the record templates were available on the AHS website at https://www.albertahealthservices.ca/eph/page8302.aspx.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There was an unfinished wooden stand where the bulk foods may be stored. Discussed that finishes were to be cleanable and unfinished wood could not be cleaned. This will be checked at the operational inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***The cleaning schedule was not documented or was not being followed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There were sanitization concerns throughout the facility. The walls had a build up of splashes and food debris present. the outside of food containers were not being maintained in a clean condition. There was a soiled cloth (curtain) covering the doorway between the kitchen and the front area. There was a build up of dirt/debris present in several areas. The lids covering some of the bulk products were soiled. A thorough deep clean in required.
  8. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Sanitizer solution with cleaning cloths had no measurable chlorine present. New sanitizer solution was made up for the cleaning cloths using a low temperature dishwasher sanitizer (food grade).
    • 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 set up at this time. Will send a template with this report and check at the operational inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***There was no paper towels present for the hand sinks. Pictures were received of stocked hand sinks following the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***There was an unfinished wooden stand where the bulk foods may be stored. Discussed that finishes were to be cleanable and unfinished wood could not be cleaned. This will be checked at the operational inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There was an uncleanable knife block present on the counter. Discussed acceptable knife storage (magnetic strip cleanable knife storage that can be taken apart to clean all surfaces). This will be checked at the operational inspection.