Kinjo Sushi & Grill
100 - 11135 14 Street NE Calgary AB T3K 0Z7 · Food - General
10 inspections
- Demand Inspection
1 infraction
- 15. Is the facility free of a pest infestation?
- Live cockroaches were noted on the glue board below the sink in the bar station and the glue board in the staff room beside the handicapped washroom. The facility has a professional pest control company that monitors and treats the facility every month. Recent pest control reports from the company indicated more frequent visits and some cockroach activity noted. Thus, the inspector informed the operator that a more strengthened and aggressive approach must be conducted to address the infestation. This includes a weekly, at a minimum, inspection and treatment. Thus, please contact your pest control service provider immediately and request for weekly inspection and treatment for the next 4 weeks, and provide a service report to the public health inspector every week after every visit. The frequency of treatment will be redetermined by the public health inspector after 4 weeks.
- 15. Is the facility free of a pest infestation?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff, the general manager, and the head chef that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A batter mix container was stored directly beside the handwashing sink. The inspector informed the staff, the general manager, and the head chef that no food items can be stored in the handwashing sink/station. The batter mix was discarded during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing station was blocked during the inspection with kitchen utensils and equipment. The inspector informed the staff, the general manager, and the head chef that the handwashing station must be free and readily available for handwashing at all times. The utensils and equipment were removed during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food items in the food prep station below the heat lamp were measured at 25-34°C. The food items were discarded during the inspection. The heat lamp was noted to be turned off during the inspection. Please ensure to keep all high-risk food items below the heat lamp at or above 60°C.
- 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, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine. The chlorine concentrate bucket was noted to be empty during the inspection. The bucket was replaced. The dishwasher was re-measured and had a chlorine concentration of 100-ppm. The inspector informed the operator to ensure that a 100-ppm chlorine is maintained at all times in 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?
- There was a gap on the bottom and the center of the double-door main entrance door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation. Note that this deficiency was also noted on the most-recent service report from their pest control company.**FIX THE GAP ON THE BACKDOOR.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed staff handwashing in the preparation sink. Please use the designated handwashing sinks for handwashing.
- 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 plastic cover used for sushi bamboo mat not always changed at 2 hours. There were multiple sushi bamboo mats available. Plese ensure the plastic wrap is changed after 2 hours or set aside the used sushi mats after 2 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Improper reheating in rational oven. Foods of various densities are reheated for a set amount of time at 97c during the first cycle or setting but internal temperatures are not verified. New foods items are also added and at times during the second cycle or setting which is set to hot holding below 74C. - Ensure all foods are reheated to 74C degrees Celsius and hot held at 60C or greater. 2) Cooked foods such as Beef teriyaki bowl stored in the reach in grab and go cooler were measured at 16C. These foods are prepared in the morning and placed in this cooler while still hot and temperature is not decreasing rapidly enough. The internal temperature was measured after approximately 4 hours of storage in this unit. - Cool these foods rapidly prior to placing in the cooler or store hot at 60 C or greater. - PHI advised manager to remove all of these foods to discard. -
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Handheld blender used for ramen and sushi rice portioning spoon stored in ice but not entirely in the ice bath. - Ensure to store in a manner where all of parts of the utensil or device that come into direct contact with foods are in the ice bath.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bottles of oil and sanitizer stored right behind the handwashing station at the back preparation area. - Please remove. Do not store in this area as they are exposed to 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?
- Observed protective tape/film around the handwashing surface at the bar. Also observed that the shelves in this area were secured to the counter by tape. Please remove the plastic and tape. Secure the shelves in a permanent manner prevent injuries. - All surfaces must be smooth, easy to clean and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- February 28, 2025: The silicone caulking had been replaced but was already cracked as the splashguard is loose. - Please fasten the splashguard and re-caulk. February 19, 2025:1) The silicone caulking lining the hand sinks in the bar area have accumulated dirt and is peeling from the steel.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
4 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?
- Large quantities of food items including vacuum packed meat, cooked pork were stored on the counter.The food items were promptly stored in the walk-in cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice cream scoop was stored in stagnant water.Ensure scoops are stored in dipper well, 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.
- 23. Is the facility maintained in a clean and sanitary condition?
- The silicone caulking lining the hand sinks in the bar area have accumulated dirt and is peeling from the steel.Replace this caulking.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The silicone caulking lining the hand sinks in the bar area have accumulated dirt and is peeling from the steel.2) Black mold was noted on the inner edges of the handwashing sink splash guards.Clean the indicated areas and re-caulk the handwashing sinks.
- 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?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was rice spatula and rice mixing equipment in the sushi rice prep line stored in stagnant water.Ensure that the rice spatula and other equipment used to mix sushi rice are stored in an ice bath of 4C or lower between uses.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauces stored at the edges of the grill were improperly refrigerated. The sauces were suspended on ice. The temperatures of the sauces were 12-16C.Ensure that the sauce inserts are fully submerged in an ice bath. Monitor the temperature using a thermometer to ensure that they are maintained at 4C or lower.
- 23. Is the facility maintained in a clean and sanitary condition?
- The silicone caulking lining the hand sinks in the bar area have accumulated dirt and is peeling from the steel.Replace this caulking.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Unsanitary reusable cleaning/wiping cloth was stored on food-contact surfaces. This is a repeat violation from the last routine inspection. The Inspector reemphasized that cleaning cloth must not be stored on food-contact surfaces but in a bucket of sanitizing solution in between use. The operator removed the cleaning cloths from the food surface and placed fresh cleaning cloths in a bucket of 200 ppm QAC sanitizing solution during the inspection. Store cleaning cloth in a bucket of sanitizing solution at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A bucket of QAC sanitizing solution was measured at 100 ppm using QAC test strips. The inspector educated the operator on the importance of maintaining proper concentrations for sanitizer. A fresh solution of 200 ppm of QAC was made during the inspection. All buckets of sanitizing solution were changed to 200 ppm QAC solution. Test strips were available for testing the concentration of the sanitizing solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were cooking sprays, a cup and cooler inserts on the handwash sink of the main cooking area and back food prep area. This is a repeat violation from the last routine inspection. The Inspector reiterated that the hand wash sink must be used for handwashing alone to prevent cross-contamination with food items/equipment. The operator cleaned and sanitized the utensils. All items were moved away from the sinks at the time of inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- unsanitary reusable cleaning/wiping cloths were stored on food-contact surfaces. The operator moved the cleaning cloth away from the food contact surface. Fresh cleaning cloths were placed in a bucket of 200 ppm QAC sanitizing solution during the inspection. Store cleaning cloth in a bucket of sanitizing solution at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Kitchen utensils such as cooler inserts a pitcher, hand mixer and cleaning cloths were observed within the splash zone of the handwash sink of the main cooking area and back food prep area. The operator cleaned and sanitized the utensils. The kitchen utensils were moved away from the handwash sinks. The handwash sinks must not be used for any other activity aside from handwashing to prevent the risk of cross-contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling around the air vent was dirty, with dust accumulation observed around this area. Grease accumulation was also observed behind the dishwasher. Clean the ceiling and air vent, and behind the dishwasher. All areas in the food facility must be kept sanitary at all times, including hard-to-reach areas of the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?