Skip to content
Loading map…

Kibo Sushi

17 - 4604 37 Street SW Calgary AB T3E 3C9 · Food - General

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available.Develop written sanitation procedures for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floor throughout the facility. Build up of grease on fryers. Ensure these are cleaned on a regular basis.Jan 2 2026- Some cleaning has been completed. More cleaning needed in the hard to reach areas of the floors throughout the facility
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths on counters. Ensure cloths are placed in sanitizer when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher legs and drying rack area braced with a dish cloth and zip ties. Ensure these are repaired and that they are smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available.Develop written sanitation procedures for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floor throughout the facility. Build up of grease on fryers. Ensure these are cleaned on a regular basis.
  3. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler placed a pair of used gloves on the food preparation counter, then went to greet a customer, handed them a menu package, and put the used gloves back on. The food handler was immediately instructed to remove the gloves, wash their hands, and put on a new pair of gloves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violations:1) Clear stickers and tapes were affixed and used to repair the chest freezer lids counter surface. Ripples noted on the surface.Ensue surfaces are smooth, impervious to moisture and easy to clean.2) The shelves in the facility were not properly finished.Properly finish the shelves.Previous violation:Clear stickers were used to repair the counter surface. Ripples noted on the surface. Ensure the food surface preparation surfaces are smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the chest freezer lid was damaged. The insulation foam was visible.Fix the interior chest freezer lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available.Develop written sanitation procedures for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The curtains dividers were dirty and accumulated with food debris.Clean the indicated area.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A used wet cleaning cloth was kept on the counter.It was indicated that the cleaning cloth was used to clean the floor and then stored on the counter.The cleaning cloth was promptly removed and the counter was cleaned and sanitized.Cleaning cloths intended to be reused must be stored in a sanitizer bucket at the correct concentration at all times.2) The quat sanitizer bucket did not detect any sanitizer with the quat test strip.A new sanitizer bucket was prepared and measured 200 ppm.3) A spray bottle was measured at 150 ppm.The sanitizer solution was discarded and fresh quat sanitizer solution was dispensed into the bottle at 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler placed a pair of used gloves on the food preparation counter, then went to greet a customer, handed them a menu package, and put the used gloves back on. The food handler was immediately instructed to remove the gloves, wash their hands, and put on a new pair of gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a single-use utensil that was stored on the floor in the storage room.The single-use utensil was stored on the shelf the storage area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature mechanical dishwasher completed three cycles and the chlorine test was measured between 10 ppm to 25 ppm.A double 2-compartment sinks were available.The staff purchased a drain stopper at the time of the inspection.Manual dishwashing will be used in the meantime until the mechanical dishwasher is fixed.A "do not use" sign was posted on the dishwasher.
    • 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?
      • Mouse droppings were observed on the floor in the corner near the standing Maytag refrigerator unit. The droppings were promptly cleaned. The mouse trap was checked, and no signs of activity were observed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violations:1) Clear stickers and tapes were affixed and used to repair the chest freezer lids counter surface. Ripples noted on the surface.Ensue surfaces are smooth, impervious to moisture and easy to clean.2) The shelves in the facility were not properly finished.Properly finish the shelves.Previous violation:Clear stickers were used to repair the counter surface. Ripples noted on the surface. Ensure the food surface preparation surfaces are smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the chest freezer lid was damaged. The insulation foam was visible.Fix the interior chest freezer lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The curtains dividers were dirty and accumulated with food debris.Clean the indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available.Develop written sanitation procedures for the facility.
  5. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The splash guards installed were insufficient to stop the splash.Recurring violation:There were no splash guards at the kitchen hand sink located between the two compartment sinks.Install a splash guard on both sides of the hand sink.Previous violation:There were no splash guards at the kitchen hand sink located between the two compartment sinks.Install a splash guard on both sides of the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Clear stickers were used to repair the counter surface. Ripples noted on the surface. Ensure the food surface preparation surfaces are smooth, impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available.Develop written sanitation procedures for the facility.
  6. Risk Management Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The splash guards installed were insufficient to stop the splash.Recurring violation:There were no splash guards at the kitchen hand sink located between the two compartment sinks.Install a splash guard on both sides of the hand sink.Previous violation:There were no splash guards at the kitchen hand sink located between the two compartment sinks.Install a splash guard on both sides of the hand sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was pressing the sanitizer prime button to get the chlorine sanitizer into the dishwasher and was not testing each cycle to make sure there was 100ppm chlorine at the dishes. RESTRICTED TO SINGLE USE DISHES AND UTENSILS UNTIL THE DISHWASHER IS FIXED.   Dishwasher was measured at 0 ppm. The dishwasher was not dispensing sanitizer.Do not use the dishwasher until it is fixed and can maintain 100 ppm sanitizer concentration.The two 2-compartment sinks will be used in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher is not being tested frequently.Ensure the dishwasher is frequently tested/monitored.Previous violation:The dishwasher sanitizer was monitored once a week.Frequently monitor the dishwasher sanitizer.
    • 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?
      • No sanitation, structural or pest activity concerns were noted during the time of service on the April 5, 2024, pest report. Mouse droppings were noted at the back hallway wall where the standing fridge is located.Thoroughly clean and sanitize the area.Contact a pest control company to inspect, treat and eliminate any evidence of pests in the facility.No activities were noted in the mouse traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:1) Grout had worn off from the tiled food preparation surface of the sushi bar. Debris was noted between the tiles.Repair the surface so that it is smooth, non-absorbent to moisture and easy to clean.Previous violations:1) Grout had worn off from the tiled food preparation surface of the sushi bar. Debris was noted between the tiles.Repair the surface so that it is smooth, non-absorbent to moisture and easy to clean.2) The potable line of the dishwasher was leaking into a container.Repair leak.
    • 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 were ceiling holes noted at the mechanical/utility room.Fix the ceiling.
    • 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) Wooden crates at the sushi bar were unfinished. Finish with a coating for easy cleaning. 2) Clear stickers were used to repair the counter surface. Ripples noted on the surface. Ensure the food surface preparation surfaces are smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations:1) Bowls were being used to handle panko crumbs and marinated eggs.Use utensils and ensure the handles do not come into contact with food.2) There were black markings on a cutting board.Clean and sanitize the cutting board.Previous violations:1) Bowls were being used to handle panko crumbs and marinated eggs.Use utensils and ensure the handles do not come into contact with food.2) There were black markings on a cutting board.Clean and sanitize the cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Sauce bottles were wrapped with paper towels covered with grease and stains. Remove the paper towels and clean when bottles get dirty. 2) Sushi cooler handle was cracked, and surface was hard to keep it clean. Replace the handle and ensure the surface is smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:2) The mechanical/utility room was cluttered with bags of recyclables.5) Beneath the fridge in the back kitchen had food debris buildup.8) The fridge sliding door frame had food debris buildup.Ensure the indicated areas are clean and sanitary at all times.Previous violations:1) There was a build-up of debris on the dishwasher, shelving and the floor by the sushi bar hand sink.2) The mechanical/utility room was cluttered with bags of recyclables.5) Beneath the fridge in the back kitchen had food debris buildup.6)Underneath the front service counters, back kitchen counters and hard to reach areas in the kitchen were dirty.8) The fridge sliding door frame had food debris buildup.Previous violations:1) There was a build-up of debris on the dishwasher, shelving and the floor by the sushi bar hand sink.Clean the areas noted above.2) The utility room was cluttered with bags of recyclables.Remove waste and organize the utility room. Ensure all areas are accessible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available.Develop written sanitation procedures for the facility.
  7. Risk Management Inspection

    12 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The splash guards installed were insufficient to stop the splash.Recurring violation:There were no splash guards at the kitchen hand sink located between the two compartment sinks.Install a splash guard on both sides of the hand sink.Previous violation:There were no splash guards at the kitchen hand sink located between the two compartment sinks.Install a splash guard on both sides of the hand sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 0 ppm. The dishwasher was not dispensing sanitizer.Do not use the dishwasher until it is fixed and can maintain 100 ppm sanitizer concentration.The two 2-compartment sinks will be used in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher is not being tested frequently.Ensure the dishwasher is frequently tested/monitored.Previous violation:The dishwasher sanitizer was monitored once a week.Frequently monitor the dishwasher sanitizer.
    • 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?
      • Mouse droppings were noted at the back hallway wall where the standing fridge is located.Thoroughly clean and sanitize the area.Contact a pest control company to inspect, treat and eliminate any evidence of pests in the facility.No activities were noted in the mouse traps.
    • 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?
      • No pest control record was available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:1) Grout had worn off from the tiled food preparation surface of the sushi bar. Debris was noted between the tiles.Repair the surface so that it is smooth, non-absorbent to moisture and easy to clean.Previous violations:1) Grout had worn off from the tiled food preparation surface of the sushi bar. Debris was noted between the tiles.Repair the surface so that it is smooth, non-absorbent to moisture and easy to clean.2) The potable line of the dishwasher was leaking into a container.Repair leak.
    • 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 were ceiling holes noted at the mechanical/utility room.Clos the ceiling holes.
    • 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) Wooden crates at the sushi bar were unfinished. Finish with a coating for easy cleaning. 2) Clear stickers were used to repair the counter surface. Ripples noted on the surface. Ensure the food surface preparation surfaces are smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations:1) Bowls were being used to handle panko crumbs and marinated eggs.Use utensils and ensure the handles do not come into contact with food.2) There were black markings on a cutting board.Clean and sanitize the cutting board.Previous violations:1) Bowls were being used to handle panko crumbs and marinated eggs.Use utensils and ensure the handles do not come into contact with food.2) There were black markings on a cutting board.Clean and sanitize the cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Sauce bottles were wrapped with paper towels covered with grease and stains. Remove the paper towels and clean when bottles get dirty. 2) Cotton gloves have holes and loose threads.Provide new gloves. 3) Fabris curtains covering the kitchen entrance were covered with grease and stains. Remove them if they can't be clean daily. 4) Sushi cooler handle was cracked, and surface was hard to keep it clean. Replace the handle and ensure the surface is smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) The cottons were dirty.2) The mechanical/utility room was cluttered with bags of recyclables.5) Beneath the fridge in the back kitchen had food debris buildup.8) The fridge sliding door frame had food debris buildup.Ensure the indicated areas are clean and sanitary at all times.Previous violations:1) There was a build-up of debris on the dishwasher, shelving and the floor by the sushi bar hand sink.2) The mechanical/utility room was cluttered with bags of recyclables.3) The light fixtures covers were accumulated with dust and grime.4) The ventilation canopy filters were accumulated with char, grease deposit and other residues.5) Beneath the fridge in the back kitchen had food debris buildup.6)Underneath the front service counters, back kitchen counters and hard to reach areas in the kitchen were dirty.7) Bulk food container lids were accumulated with food debris.8) The fridge sliding door frame had food debris buildup.Previous violations:1) There was a build-up of debris on the dishwasher, shelving and the floor by the sushi bar hand sink.Clean the areas noted above.2) The utility room was cluttered with bags of recyclables.Remove waste and organize the utility room. Ensure all areas are accessible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available.Develop written sanitation procedures for the facility.
  8. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer bucket was measured at 100 ppm.Fresh sanitizer bucket was prepared at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The splash guards installed were insufficient to stop the splash.Recurring violation:There were no splash guards at the kitchen hand sink located between the two compartment sinks.Install a splash guard on both sides of the hand sink.Previous violation:There were no splash guards at the kitchen hand sink located between the two compartment sinks.Install a splash guard on both sides of the hand sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 0 ppm. The dishwasher was not dispensing sanitizer.Do not use the dishwasher until it is fixed and can maintain 100 ppm sanitizer concentration.The two 2-compartment sinks will be used in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher is not being tested frequently.Ensure the dishwasher is frequently tested/monitored.Previous violation:The dishwasher sanitizer was monitored once a week.Frequently monitor the dishwasher sanitizer.
    • 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?
      • No pest control record was available.
    • 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?
      • Mouse droppings were noted at the back hallway wall where the standing fridge is located.Thoroughly clean and sanitize the area.Contact a pest control company to inspect, treat and eliminate any evidence of pests in the facility.No activities were noted in the mouse traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:1) Grout had worn off from the tiled food preparation surface of the sushi bar. Debris was noted between the tiles.Repair the surface so that it is smooth, non-absorbent to moisture and easy to clean.Previous violations:1) Grout had worn off from the tiled food preparation surface of the sushi bar. Debris was noted between the tiles.Repair the surface so that it is smooth, non-absorbent to moisture and easy to clean.2) The potable line of the dishwasher was leaking into a container.Repair leak.
    • 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 were ceiling holes noted at the mechanical/utility room.Clos the ceiling holes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations:1) Bowls were being used to handle panko crumbs and marinated eggs.Use utensils and ensure the handles do not come into contact with food.2) There were black markings on a cutting board.Clean and sanitize the cutting board.Previous violations:1) Bowls were being used to handle panko crumbs and marinated eggs.Use utensils and ensure the handles do not come into contact with food.2) There were black markings on a cutting board.Clean and sanitize the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available.Develop written sanitation procedures for the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) The cottons were dirty.2) The mechanical/utility room was cluttered with bags of recyclables.5) Beneath the fridge in the back kitchen had food debris buildup.8) The fridge sliding door frame had food debris buildup.Ensure the indicated areas are clean and sanitary at all times.Previous violations:1) There was a build-up of debris on the dishwasher, shelving and the floor by the sushi bar hand sink.2) The mechanical/utility room was cluttered with bags of recyclables.3) The light fixtures covers were accumulated with dust and grime.4) The ventilation canopy filters were accumulated with char, grease deposit and other residues.5) Beneath the fridge in the back kitchen had food debris buildup.6)Underneath the front service counters, back kitchen counters and hard to reach areas in the kitchen were dirty.7) Bulk food container lids were accumulated with food debris.8) The fridge sliding door frame had food debris buildup.Previous violations:1) There was a build-up of debris on the dishwasher, shelving and the floor by the sushi bar hand sink.Clean the areas noted above.2) The utility room was cluttered with bags of recyclables.Remove waste and organize the utility room. Ensure all areas are accessible.
  9. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were kept on the counter. New cleaning cloths were kept in a sanitizer bucket at 100 ppm.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the proper concentration to prevent the growth of harmful microorganisms.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) There were no sanitizer buckets available.Fresh quat sanitizer buckets were prepared at 200 ppm for each prep station.2) Quat sanitizer spray bottle at the front service area measured 100 ppm.The sanitizer spray bottle was discarded and a fresh sanitizer was filled.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Recurring violation:There were no splash guards at the kitchen hand sink located between the two compartment sinks.Install a splash guard on both sides of the hand sink.Previous violation:There were no splash guards at the kitchen hand sink located between the two compartment sinks.Install a splash guard on both sides of the hand sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) During handling, salmon fish were brought out in large quantities.Salmon fish were promptly kept in the cooler.To keep fish at the proper temperature, keep them in a cooler when they are not yet handled.2) Containers without handles were stored and in direct contact with the bulk food bins.Containers were removed.Use scoop that have handles.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items and food containers were stored on the floor.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Miso soup was kept on the grill stove to cool at 54C.Miso soup was kept in a cold running water to rapidly cool.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher sanitizer was monitored once a week.Monitor dishwasher sanitizer daily.
    • 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 service dual hand sink was inaccessible with utensils and sushi tray.The food items were promptly removed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Recurring violation:1) pH test strips were not available.Provide pH test strip to measure the pH value of the acidified sushi rice.Previous violations:1) pH test strips were not available.Provide pH test strips and ensure the pH of sushi rice is less than 4.6.2) The grease interceptor had not been serviced since the opening of this business.Service the grease interceptor when the combined levels of grease and solids reach 25%. Document all inspections, services and maintenance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:1) Grout had worn off from the tiled food preparation surface of the sushi bar. Debris was noted between the tiles.Repair the surface so that it is smooth, non-absorbent to moisture and easy to clean.Previous violations:1) Grout had worn off from the tiled food preparation surface of the sushi bar. Debris was noted between the tiles.Repair the surface so that it is smooth, non-absorbent to moisture and easy to clean.2) The potable line of the dishwasher was leaking into a container.Repair leak.
    • 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 were ceiling holes noted at the mechanical/utility room.Clos the ceiling holes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations:1) Bowls were being used to handle panko crumbs and marinated eggs.Use utensils and ensure the handles do not come into contact with food.2) There were black markings on a cutting board.Clean and sanitize the cutting board.Previous violations:1) Bowls were being used to handle panko crumbs and marinated eggs.Use utensils and ensure the handles do not come into contact with food.2) There were black markings on a cutting board.Clean and sanitize the cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer at the back kitchen had rusted surfaces.Repair or replace the chest freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of debris on the dishwasher, shelving and the floor by the sushi bar hand sink.2) The mechanical/utility room was cluttered with bags of recyclables.3) The light fixtures covers were accumulated with dust and grime.4) The ventilation canopy filters were accumulated with char, grease deposit and other residues.5) Beneath the fridge in the back kitchen had food debris buildup.6)Underneath the front service counters, back kitchen counters and hard to reach areas in the kitchen were dirty.7) Bulk food container lids were accumulated with food debris.8) The fridge sliding door frame had food debris buildup.Previous violations:1) There was a build-up of debris on the dishwasher, shelving and the floor by the sushi bar hand sink.Clean the areas noted above.2) The utility room was cluttered with bags of recyclables.Remove waste and organize the utility room. Ensure all areas are accessible.