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Kan Sushi & Grill

124 - 500 Royal Oak Drive NW Calgary AB T3G 0E8 · Food - General

2 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet reusable cleaning cloth were observed on the counter throughout the facility. - Ensure that used cleaning cloths are stored in an approved sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. In the dry storage it was observed that a bag of rice was open and not properly covered.2. In the kitchen it was observed that the yam and onion in a container placed on the floor.3. It was observed that the handle of the scoop was touching the bulk sugar and rice bulk supply.4. Observed a rice spoon in still water which was measured at 18.5C Corrective action 1. Have the rice placed in a food grade container and food grade lid where it is protected from contamination. 2. All food products must be above 6" above the ground. 3. All scoop handles must not touch the bulk supply. Have the handle sticking out of the bulk supply or have the scoop in a holder.4. Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no pH test strip to measure the pH level of the sushi rice.Obtain a pH test strip.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwash station in the kitchen was observed to have a box in the basin. 2. The front handwashing station in front of the sushi prep area was blocked by a cart with seaweed and sushi rice. - All handwash stations must be accessible at all time. Corrected during inspeciton.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Near the deep fryer. it was observed that stop watches were tape to the wall. - Have the tape removed as all surfaces must be easy to clean, non-absorbent and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling and ceiling vent has dust accumulation. - Have it clean.
  2. Initial 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?
      • 1) The paper towel dispenser in the front sushi bar area was not dispensing paper towel.2) There was no paper towel at the sushi bar handwashing sink. Additional paper towel was available and promptly restocked.Ensure the paper towel is stored in a suitable paper towel dispenser.3) There was no soap and paper towel in the women's washroom.Ensure the handwashing sinks are equipped with handwashing supplies.The operator indicated to have contracted their suppliers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was no light in the storage room in the kitchen area.Install adequate light in the storage room.2) The shelves in the storage room where the chest freezers are being stored were not properly finished.3) The edge of the shelf adjacent the kitchen was damaged.Fix the damaged shelves and ensure shelves are properly finished to smooth, non-absorbent to moisture and easy to clean surfaces.4) There is a hold on the counter next to the handwashing sink in the front sushi bar area.