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Kinjo Sushi & Grill

120 Stewart Green SW Calgary AB T3H 3C8 · Food - General

7 inspections

  1. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers with vegetables were stored with beside containers with raw fish.-Ensure raw meat and fish are stored below or away from ready to eat food like vegetables.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser at the Host area. Paper towel was left on the hand sink.-Ensure there is a paper towel in dispenser for hand drying at handwashing station.
    • 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?
      • Flies were present at the dishwasher area and back of kitchen.-Notify the pest control company.-Install fly traps away from food preparation areas.-Follow all recommendations provided by the pest control company
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Mice traps were placed away from the wall at the back door. Operator adjusted the mice traps to be along wall.-Ensure all mice traps are positioned flat on the floor and against the wall to enable its effectiveness.
    • 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 base board wall tile was missing at the right side of the back door of the kitchen.-Replace tiles
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Containers used as scoops and scoops with handle were stored directly in contact with food in the bulk food at the dry storage. -Use scoops with handle-Store scoops with handles sticking out of the food for easy handling without contamination2. The handle of the KFC cooler was broken at the main kitchen.-Replace/repair handle3. There was debris buildup on handles of kitchen prep coolers.-Clean the indicated areas
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding Violation**- Area around sink also needs to be refinished and repainted. Drywall is exposed to excess moisture around sink.There was a hole on the wall of the staff washroom.Wall surfaces must be smooth, non-absorbent to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding Violations**1) Food debris were noted along the walls of the at the dish pit area.2) Food debris and grease deposits were noted along the walls and beneath the equipment at the cook line area.Deep clean the indicated areas.Recurring violations:1. Underneath the ventilation canopy had grease deposit build up.2. Underneath the cook line counters were dirty.3. Underneath the dishwasher area was dirty.Deep clean the indicated areas.Recurring violations:1. Back of the ventilation canopy was accumulated with food debris, and had dust and grime buildup.2. Under the dishwasher, walls along the dishwasher, and hard-to-reach areas in the dishwashing area was dirty.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.Previous violations:1. Back of the ventilation canopy was accumulated with food debris.2. Under the dishwasher, walls along the dishwasher, and hard-to-reach areas in the dishwashing area was dirty.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet and used wiping cloths were kept o the counter.The wiping cloths were promptly taken to the laundry bag and clean wiping cloths were in use.2) Used cleaning cloths was stored inside the basket holding clean cloths.The cloths were taken to the laundry bag.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used pair of gloves were kept on the counter at the cook line.The gloves were discarded.Disposable gloves should only be used once.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used serving utensils were stored on the counter.The serving utensils were taken to the dish pit area and new serving utensils were in use.Ensure serving tongs/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 correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two containers of shrimps were stored on the counter with a temperature between 13°C and 14°C.2) The temperature of the cooked chicken held at the hot holding unit in the front service area measured between 37°C to 49.2°C.The food items were discarded.3) Food items such as uncooked salmon fish and cooked ginger beef measured 23°C were cooling at room temperature without no temperature control.The uncooked salmon fish was being prepared and no staff was noted close to the preparation area. Additionally, there was no indication of monitoring the 2-hour timeline to cool food.The food items were promptly stored in the walk-in cooler.
    • 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 did not detect any sanitizer with the chlorine test strip. The manager contacted the dishwasher technician.The dishwasher was repaired and the chlorine sanitizer measured 100 ppm with a chlorine test strip.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Rust was noted on the bottom rack of the Pepsi cooler in the front service area.The rusted racks were promptly removed.
    • 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 was a hole on the wall of the staff washroom.Wall surfaces must be smooth, non-absorbent to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violations:1) Food debris were noted along the walls of the at the dish pit area.2) Food debris and grease deposits were noted along the walls and beneath the equipment at the cook line area.Deep clean the indicated areas.Recurring violations:1. Underneath the ventilation canopy had grease deposit build up.2. Underneath the cook line counters were dirty.3. Underneath the dishwasher area was dirty.Deep clean the indicated areas.Recurring violations:1. Back of the ventilation canopy was accumulated with food debris, and had dust and grime buildup.2. Under the dishwasher, walls along the dishwasher, and hard-to-reach areas in the dishwashing area was dirty.3. Ice-machine area was dirty.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.Previous violations:1. Back of the ventilation canopy was accumulated with food debris.2. Under the dishwasher, walls along the dishwasher, and hard-to-reach areas in the dishwashing area was dirty.3. Ice-machine area was dirty.4. Walk-in cooler fan covers had dust and grime buildup.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  5. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Numerous wet cleaning cloths were kept on the counter.Cleaning cloths were kept in the sanitizer buckets.Cleaning cloths when not in use must be kept in a sanitizer bucket at the correct concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff did not wash their hands prior to wearing new gloves.Staff was notified to wash their hands.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler wore two gloves together and only removed the top layer gloves.Staff was notified to remove the second gloves and perform handwashing prior to wearing new gloves.Disposable gloves should only be used once.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Foods including salmon fish were brought out in large portions.Ensure foods are brought out in small portions during handling to ensure the food temperature is maintained at 4°C or less.2) Condiments were kept on the counter.Condiments were promptly kept in the counter.Ensure condiments are stored in ice bath between uses at 4°C or less.
    • 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 was a hole on the wall of the staff washroom.Wall surfaces must be smooth, non-absorbent to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cutting boards were replaced.New cutting boards have been ordered.Previous violation:New cutting boards were being used.Operator indicated to have ordered the prep cooler cutting boards.Previous violation:Deep grooves and scratched surfaces were noted on the cutting boards and the prep cooler cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Underneath the ventilation canopy had grease deposit build up.2. Underneath the cook line counters were dirty.3. Underneath the dishwasher area was dirty.Deep clean the indicated areas.Recurring violations:1. Back of the ventilation canopy was accumulated with food debris, and had dust and grime buildup.2. Under the dishwasher, walls along the dishwasher, and hard-to-reach areas in the dishwashing area was dirty.3. Ice-machine area was dirty.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.Previous violations:1. Back of the ventilation canopy was accumulated with food debris.2. Under the dishwasher, walls along the dishwasher, and hard-to-reach areas in the dishwashing area was dirty.3. Ice-machine area was dirty.4. Walk-in cooler fan covers had dust and grime buildup.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  6. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Foods including "tempura" and "squid leg" held on hot holding unit were measured at 29°C and 31°C respectively.Foods were discarded. Food under hot holding must be measured at 60°C or above.2. Calamari squid was being thawed under cold running water at 8°C.Calamari was stored in the walk-in cooler.Food at 4°C must continue to thaw in the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • New cutting boards were being used.Operator indicated to have ordered the prep cooler cutting boards.Previous violation:Deep grooves and scratched surfaces were noted on the cutting boards and the prep cooler cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Back of the ventilation canopy was accumulated with food debris, and had dust and grime buildup.2. Under the dishwasher, walls along the dishwasher, and hard-to-reach areas in the dishwashing area was dirty.3. Ice-machine area was dirty.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.Previous violations:1. Back of the ventilation canopy was accumulated with food debris.2. Under the dishwasher, walls along the dishwasher, and hard-to-reach areas in the dishwashing area was dirty.3. Ice-machine area was dirty.4. Walk-in cooler fan covers had dust and grime buildup.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  7. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fish was being cut on a dirty cleaning cloths.Fish was discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets of soy sauce was kept on the floor at the dining area.Obtain adequate shelving so that all food materials may be stored off the floor.All food and food items must be maintained 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?
      • 1. Fish roe was measured at 16°C.2. Prep cooler inserts were too full and measured between 6 °C to 9°C.3. Cooked pork during hot holding was measured at 50.7°C.4. Takoyaki sauce was kept at room temperature at the dry storage area. Manufacturer's instruction indicated "Refrigerate After Opening."5. Cooked noodles were kept on the counter at 17°C.Indicated food items were promptly discarded.
    • 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.Valid food handling permit was available and displayed where customers can easily view it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and scratched surfaces were noted on the cutting boards and the prep cooler cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Back of the ventilation canopy was accumulated with food debris and insanitary.2. Under the dishwasher, walls along the dishwasher, and hard-to-reach areas in the dishwashing area was dirty.3. Ice-machine area was dirty.4. Walk-in cooler fan covers had dust and grime buildup.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.