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Kibo Sushi Express

108 - 6490 Old Banff Coach Road SW Calgary AB T3H 5R8 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Floor cleaning brushes were stored close to soup in hot-holding unit. Operator removed the cleaning brushes during inspection.Requirement:Ensure all non-food items are stored away from food to prevent cross contamination.
    • 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 washroom door was kept opened directly to the kitchen. It is a self-closing door. Operator closed the door.Requirement:-Ensure the washroom door is kept closed at all times
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles were missing above the walk-in coolers and freezerRequirement:-Replace tiles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dirt/mold/ grease build up:1. top of vent canopy2. vent canopy filters and hood3. hard to reach floor areas under the vent canopy.4. handles of prep coolers5. floor underneath the sushi prep cooler6. floor under the shelves at the dry storage areaRequirement:Clean the indicated areas
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Aluminum foil used to line flooring under wire shelving in the back storage area. Accumulation of liquid on aluminum foil. Ensure area is kept clean and sanitary.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler measured at 10C. Foods in the walk-in cooler measured at 8CThermometer on the walk-in cooler showed an ambient temperature of 10C, however, a thermometer inside read 0C. No probe thermometer available. Ensure foods are maintained at 4°C or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of raw meat was placed in water to thaw at room temperature. Ensure frozen foods are properly thawed under cold running water or in the cooler
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lever for 3 compartment sink faucet was missing due to a leak. Water was turned off from the bottom. Fix leak. Sink must have hot and cold running water at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Aluminum foil used to line flooring under wire shelving in the back storage area. Accumulation of liquid on aluminum foil. Ensure area is kept clean and sanitary.
  4. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet cleaning cloths were kept on the counter.2) No sanitizer bucket available.Fresh sanitizer bucket was prepared at 100 ppm and cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Paper towels were used to line the inserts and the food were directly placed on the paper towel. Paper towels were promptly removed.Materials used to handle food must be smooth, non-absorbent to moisture and easily cleanable.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food was stored beside the handwashing sink within the splash zone at the back kitchen.Install a splash guard to protect food from contamination from water splash during handwashing.2. Pork belly were stored above pre-packaged foods.Ensure raw foods are stored below pre-packaged or ready to eat food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food containers were stored on a 1.5 inches rack.2. Tempora batter mix bag was stored on the floor in the dry storage area.3. Boxes of single use containers were stored on the in the front service area.Ensure foods and food containers are stored 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food inserts on top of the prep cooler measured between 6.9°C and 12°C. The inserts were double stacked and lined with paper towels.The foods were stored in the bottom cooler and the paper towels that was used to line the inserts were removed.Ensure foods are maintained at 4°C or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large portions of salmon fish were stored on the counter at 9.0°C when cutting them.The fish was stored in the cooler.Ensure the fish is cut in small portions so that the fish is not sitting on the counter at room temperature
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet in the staff washroom was not operational. The pipe was tuned off at the bottom of the hand washing basin.Fix the hot water faucet.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the kitchen hand sink and staff washroom hand sink were damaged and not properly dispensing soap.Replace the soap dispensers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grove and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The 3-compartment wall joint had buildup of black mould.Wash and sanitize the indicated area and re-caulk the 3-comp sink wall joint.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dry storage area was accumulated with food debris and dirty.2) Behind the Coca-Cola and hard to reach areas were dirty3) The kitchen ceiling air vent had dust and grime build up.4) The walk-in cooler fan cover was dirty.Clean and sanitize the indicated areas.
  5. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet cleaning cloths were kept on the counter.2) No sanitizer bucket available.Fresh sanitizer bucket was prepared at 100 ppm and cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Recurring Violations:1. Rice was stored in a blue container.Ensure rice is stored in a food grade container.2. Paper towels were used to line food in inserts. Paper towels were promptly removed.Materials must be smooth, non-absorbent to moisture and easily cleanable.Previous violations:Rice was stored in a green/gray garbage container. As discussed, replace the container with a food quality container. Scoops for bulk foods were stored in food containers. Store all bulk food scoops on a clean surface (in a holder or outside the food container).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food was stored beside the handwashing sink within the splash zone at the back kitchen.Install a splash guard to protect food from contamination from water splash during handwashing.2. Pork belly were stored above pre-packaged foods.Ensure raw foods are stored below pre-packaged or ready to eat food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoops was stored in water at 20°C. Ensure serving 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 right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.2. Food containers boxes were stored on the floor underneath the ventilation canopy.3. Boxes of soy sauce were stored on the floor at the front retail area.4. A bag of flour was stored on the floor at the dry storage area.Ensure foods are stored 6 inches off the floor.5. Scoops without a handle were stored inside the bulk food container.Scoops were promptly removed.Ensure scoop with a handle is used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grove and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dry storage area was accumulated with food debris and dirty.2) Underneath the ventilation canopy and walls were accumulated with food debris and other residuesRecurring violations:1. There was food debris and grime under food prep equipment and cook line.2. Underneath the ventilation canopy and walls were accumulated with food debris and other residues.3. Underneath the 3-compartment sink area was dirty.4. Air vents, ceiling and light fixtures covers were accumulated with dust and grime.5. Staff washroom was dirty and cluttered.6. Dry storage area was accumulated with food debris and dirty.7. Written sanitation procedures/records are not available. Develop written sanitation procedures.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.Thoroughly clean the facility and follow a routine cleaning schedule for facility upkeep. Previous violation:*first observed 09-2020, reobserved 03-2023*There was food debris and grime under food prep equipment and cook line. Please thoroughly clean the facility and follow a routine cleaning schedule for facility upkeep.
  6. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were kept on the counter.Fresh sanitizer bucket was prepared for the cooler prep station and cleaning cloths were kept therein.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Recurring Violations:1. Rice was stored in a blue container.Ensure rice is stored in a food grade container.2. Paper towels were used to line food in inserts. Paper towels were promptly removed.Materials must be smooth, non-absorbent to moisture and easily cleanable.Previous violations:Rice was stored in a green/gray garbage container. As discussed, replace the container with a food quality container. Scoops for bulk foods were stored in food containers. Store all bulk food scoops on a clean surface (in a holder or outside the food container).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food was stored beside the handwashing sink within the splash zone at the back kitchen.Install a splash guard to protect food from contamination from water splash during handwashing.2. Pork belly were stored above pre-packaged foods.Ensure raw foods are stored below pre-packaged or ready to eat food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoops was stored in water at 20°C. Ensure serving 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 right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.2. Food containers boxes were stored on the floor underneath the ventilation canopy.3. Boxes of soy sauce were stored on the floor at the front retail area.4. A bag of flour was stored on the floor at the dry storage area.Ensure foods are stored 6 inches off the floor.5. Scoops without a handle were stored inside the bulk food container.Scoops were promptly removed.Ensure scoop with a handle is used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Salmon fish were kept on the counter at 8.9°C.2. Prep cooler inserts was measured between 10°C to 14°C.Prep cooler top lid was covered and insert was recorded at 6.3°C. Inner cooler was measured at 2.8°C.Ensure prep cooler inserts are maintained at 4°C or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual 3 compartment dishwashing was reviewed with the onsite staff. Staff did not demonstrate proper knowledge of the dishwashing procedures. Print and display this document at the dishwashing sinks and follow the steps in the diagram:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf1. Scrape food debris off the dishes and wash them in the first compartment by applying detergent/soap2. Rinse the dishes using hot water3. Sanitize the dishes by soaking them in a food safe sanitizer solution (see poster for examples of food sanitizers)4. Air dry the dishes
    • 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 handwash sink adjacent to the dishwashing area had no hot water access or a paper towel holder. As discussed, service the handwash sink to restore hot water access and provide a paper towel holder.
    • 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?
      • 1. Mouse droppings were noted at the dry storage area.2. No pest control record is available.Clean and sanitize mouse droppings in the facility and contact your pest control services provider to eliminate pet in the facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. pH test strip was not available to measure the sushi rice pH.2. No written recipe for preparation of acidified sushi rice.3. Staff washroom door was closed.Previous violation:The washroom door adjacent to the dishwashing area was open during the walkthrough. Keep the washroom door closed at all times and install a self-closing hinge as discussed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Facility staff showed a lack of food safety knowledge. An onsite staff is to complete an AHS approved food safety training course. See https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf
    • 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. Gaps were observed above the walk-in freezer ceiling.Ensure gaps are covered to prevent the entry of pest and pest harbourage.2. Missing Fluorescents were noted at the kitchen.Lighting must be in adequate intensity to facility cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grove and scratched surfaces were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. There was food debris and grime under food prep equipment and cook line.2. Underneath the ventilation canopy and walls were accumulated with food debris and other residues.3. Underneath the 3-compartment sink area was dirty.4. Air vents, ceiling and light fixtures covers were accumulated with dust and grime.5. Staff washroom was dirty and cluttered.6. Dry storage area was accumulated with food debris and dirty.7. Written sanitation procedures/records are not available. Develop written sanitation procedures.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.Thoroughly clean the facility and follow a routine cleaning schedule for facility upkeep. Previous violation:*first observed 09-2020, reobserved 03-2023*There was food debris and grime under food prep equipment and cook line. Please thoroughly clean the facility and follow a routine cleaning schedule for facility upkeep.