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Kim's Katsu

2C - 314 10 Street NW Calgary AB T2N 1V8 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Thermometer in kitchen prep cooler shows -4C, fridge temperature was approximately 6C.-Replace the thermometer2) Front fridge (with freezer on top) did not have a thermometer.-Add a thermometer to the fridge
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Repeat violation**Paper towel was provided as a roll around the facility. Please provide paper towel in a dispenser to prevent contamination of the bulk supply.
  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) High temperature dishwasher only reached 69.0C at the plates on the long cycle. Staff were originally using short cycle which had an even lower rinse temperature.-Service the dishwashing machine so that hot water at the rinse cycle is at least 71.0C at the plates-Until dishwasher is repaired, after washing in dishwasher, dishes must be soaked in sanitizer for 2 minutes. Watched operator make sanitizing solution in 3-compartment sink right beside, and measured chlorine concentration at 100 ppm
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Repeat violation**Paper towel was provided as a roll around the facility. Please provide paper towel in a dispenser to prevent contamination of the bulk supply.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was available for handwashing or dishwashing.-Do not operate without hot water
  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat violation**Scoops without handle were being used to scoop dry foods. Please obtain scoops with handles
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bags of food were stored on the ground in front of the upright fridge.-Ensure food products are stored off the ground
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Rack for dishwashing was caked in debris; each time inspector touched the rack, white material would flake off.-Thoroughly clean the rack or remove it from use2) High temperature dishwasher only reached 69.0C at the plates on the long cycle. Staff were originally using short cycle which had an even lower rinse temperature.-Service the dishwashing machine so that hot water at the rinse cycle is at least 71.0C at the plates-Until dishwasher is repaired, after washing in dishwasher, dishes must be soaked in sanitizer for 2 minutes. Watched operator make sanitizing solution in 3-compartment sink right beside, and measured chlorine concentration at 100 ppm
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Repeat violation**Paper towel was provided as a roll around the facility. Please provide paper towel in a dispenser to prevent contamination of the bulk supply.
  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handle were being used to scoop dry foods. Please obtain scoops with handles
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Obtain a probe thermometer2. Sauce was left in an unplugged crock pot 51C (reheated) and beaten eggs was left at room temperature 9C (placed in the refrigerator at the time of inspection). High risk food must be stored away from the temperature danger zone, by storing in a hot hold at 60C or above or cold at 4C or below. 2. Rice was left soaking at room temperature in a rice cooker. The staff explained that it is being soaked as a prep step for cooking the rice when it is needed. The staff proceeded to cook the rice during the inspection. Soaking of rice must be performed in the refrigerator at 4'C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After running multiple cycles, the dishwasher on heat setting 1 was measured at 68°C. When the heat setting was changed to 3, which is the longest wash cycle, the temperature reached 74°C. To ensure the dishwasher consistently reaches the appropriate temperature for sanitizing dishes, please keep the heat setting on 3 at all times. Obtain a thermometer with a maximum and minimum gauge to regularly verify the dishwasher's temperature
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips available to verify the concentration of the contact surface sanitizer in use. Obtain chlorine test strip for the sanitizer in use
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was provided as a roll around the facility. Please provide paper towel in a dispenser to prevent contamination of the bulk supply.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repeat violation April-2-2025***The kitchen stainless steel counter was repaired with duct tapes.Remove the tape and repair the counter so it is smooth, easily cleanable and water resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were greasy and had buildup of grime- Floor under perp tables - Wall and floor around the cookline.- The cookline.Please clean.
  6. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher also has a heavy layer of calcium scale build up. Descale the dishwasher so it can run properly.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strong sewer odor is apparent near the grease trap.Inspect the grease trap. Clean as necessary. Repair if any leak around seal is found.
    • 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 kitchen stainless steel counter was repaired with duct tapes.Remove the tape and repair the counter so it is smooth, easily cleanable and water resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas were greasy and dirty.Clean.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were stored directly on the counter.Store wiping clothes in use inside 100 chlorine sanitizer between uses.
    • 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 dishwasher was not functional. 0ppm chlorine was detected after the cycle. The dishwasher also a heavy calcium scale build up.Repair so the chlorine sanitizer residual is 100ppm. Descale the dishwasher so it can run properly.
    • 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 and the hand sink outside the staff washroom were missing paper towels.The kitchen hand sink was obstructed with items inside the sink.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Strong sewer odor is apparent near the grease trap.Inspect the grease trap. Clean as necessary. Repair if any leak around seal is found.
    • 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 kitchen stainless steel counter was repaired with duct tapes.Remove the tape and repair the counter so it is smooth, easily cleanable and water resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas were greasy and dirty.Clean.
  8. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • The kitchen staff lacks the necessary food handling knowledge. One staff put on another pair glove on top of the first pair of gloves in order to save the first pair of gloves for food handling. This happened after the inspector instructed the owner the proper glove use procedure.Sept 15, 2023There are still kitchen staff not taken the AHS food basic courses yet as the work order stated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sept 15, 2023The ceiling tiles in the kitchen are acoustic ceiling tiles that are not cleanable. Some have stains on them.
  9. Monitoring Inspection

    6 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?
      • The kitchen staff were wearing the same pair of gloves doing food handling, washing dishes and cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat and seafoods were being thawed on top of a chest freezer 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 hand sink located in the mechanical space was not used by staff. A bag of empty cans was placed in the hand sink. The hand sink is also not easily accessible for the kitchen staff. All staff during the inspection was using the three-compartment sink tap for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The kitchen staff lacks the necessary food handling knowledge. One staff put on another pair glove on top of the first pair of gloves in order to save the first pair of gloves for food handling. This happened after the inspector instructed the owner the proper glove use procedure.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards were used as floor mat by the three-compartment sink.The ceiling tiles in the kitchen are acoustic ceiling tiles that are not cleanable. Some have stains on them.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a thick layer of grease grime build up on the ventilation hood filters.Under tables and equipment and hard to reach areas, there was a thick layer of dirt mixed with grease and grime