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Kimu Sushi

6522 4 Street NE Calgary AB T2K 6H2 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled bottle holding sanitizer was observed in the front service area.** Ensure all containers holding chemicals are adequately labeled to identify their contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:1. The body and doors of the standing coolers ad freezers.2. The Ice machine.**Please have the equipment cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The floor below the dish sink.2. The filters of the ventilation canopy.3. The shelves holding utensils.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation: The ladle stored in ice water to scoop the food from the slow cooker and food items were stored in a covered slow cooker beside the dedicated hand washing station.Corrective Action: Staff moved the container and the ladle to a separate location.Recommendation: There is a potential for contamination through water splashing during handwashing. Since the ladle was left uncovered, the risk of contamination is greater compared to the food in the slow cooker. Therefore, do not store any raw or cooked food, including utensils, near the hand washing station to protect the food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observation: A thermometer was missing in the front prep cooler. The temperature was measured using an infrared thermometer and found to be 3.6°C.Corrective Action: Please ensure a thermometer is placed in the cooler to verify it maintains the required temperature. Staff were advised to install a dedicated thermometer in the front prep cooler. Until then, regularly check the temperature of the front prep cooler using another thermometer available onsite and maintain a record.Recommendation: Most pathogenic microorganisms grow between 4°C to 60°C. Therefore, regularly checking and maintaining the temperature of the units is crucial to prevent the growth of pathogenic organisms.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observation: pH test strips were expired.Corrective Action and Recommendation: Obtain new pH test strips and ensure to check the expiration date on the testing equipment regularly, replacing them as needed.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoop handles were in direct contact with bulk food.2. Tempura batter mix and rice were stored on the floor in the dry storage room.Scoops were taken out from the bulk food. Food items were promptly kept 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler inserts containing tuna and salmon were measured at 7°C and 8°C. Perishable foods were placed in a plastic container which was then placed in inserts.Ensure perishable foods are placed in inserts to maintain the temperature of the foods at 4°C or less.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit was displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filters, walls and the base were accumulated with grease deposits and other residues.2. Food debris were observed on the floor in hard to reach areas, around and underneath the equipment.Indicated areas must be clean, sanitized and free from the accumulation of grease/food deposits and other residues.Previous violation from 2021-11-02:A build up of food debris, grease and grime was evident throughout kitchen, most notably on floor in hard to reach areas ,around and under equipment.PLEASE PROPERLY CLEAN ALL NOTED AREAS AND MAINTAIN IN A CLEAN AND SANITARY MANNER.