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Kinjo Sushi & Grill

200 - 7 Mahogany Plaza SE Calgary AB T3M 2P8 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were not being stored in sanitizer buckets when not in use. Corrective action: Staff removed the used cleaning cloths during the inspection.
    • 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?
      • The weather stripping on the back exterior double doors was worn, allowing visible light to pass through.Corrective Action: Replace the weather stripping to eliminate gaps and prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops used for sauces were not stored in a sanitary manner between uses.Corrective Action: Staff were instructed to store scoops in a sanitizing solution or ice bath when not in use to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The caulking around the dish area was mouldy and appeared dirty. Corrective action: Please remove the caulking, clean the dish area - including the walls - and re-caulk.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dirt / debris present on hard-to-reach areas of floor.Ensure all areas are clean and well maintained.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Drawer style cooler was not maintaining required temperature.Beef in cooler measured 9 degrees Celsius.Adjust temperature or have unit serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of grease and food debris on floor below cooking equipment.Floor below sinks in dishwashing area dirty.Clean noted areas.
  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small container of cooked unagi stored directly on top of larger container of cooked calamari.Bottom of one container was directly touching the food below.Do not store containers directly on top of food.Products discarded due to temperature issues.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unagi in container stored "near" heat lamp measured around 40 degrees Celsius.Calamari in container stored "near" heat lamp measured around 40 degrees Celsius.Ensure products are stored directly under heat lamps to keep the temperature at 60 Celsius or greater.Products discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some black mold was present on the caulking behind the dish washing area sinks.Clean surface and re-caulk if necessary.