Kinjo Sushi & Grill
4000 - 150 Millrise Boulevard SW Calgary AB T2Y 5G7 · Food - General
10 inspections
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 100 pm in one sani-pail located in the kitchen.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.Staff replaced the sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Scoop for ice was stored directly on cardboard box in bar area.b) Scoop handle was stored in ice located in a bin in server's area.Requirement:a) Put scoop in a clean container before storing on cardboard boxb) Keep scoop handle out of ice to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of deep-fried chicken stored in the warmer in front area of kitchen was between 53C-57CRequirement:Ensure that perishable foods under hot holding are stored at 60C or higher.Staff was asked to reheat chicken to 74C before storing back in the warmer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperatures of perishable foods stored in roll section -prep cooler located in the kitchen were: spicy salmon 8.1 C, spicy tuna 7Cb) Internal temperature of cooked chicken stored in prep cooler drawer located under grill in the kitchen was 8.1Cc) Internal temperature of scallops stored in prep cooler insert was 10.4C, shrimp 8.1 C, lamb 7CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Scallops at 10.4C were discarded. Staff moved Spicy salmon, tuna, chicken, shrimp and lamb to walk in cooler during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to one hand washing sink in the kitchen was partially blocked by cooking equipment and cooking in progress.Requirement:Ensure that access to hand washing sink is not blocked at any time.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling panel was missing in back prep area.(Repeat violation from previous inspection)Requirement:Put ceiling panel in place.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters in the kitchen.Requirement:Immerse cleaning clothes in sanitizer solution in between use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:- Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.-Manually sanitize dishes by immersing in sanitizer solution in the sink for minimum two minutes, followed by air drying until dish washer is repaired.-Repair dish washer asap.
- 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?
- Some fruit flies were noted in dish washing area.Requirement:- Implement control measures to eradicate fruit flies.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling panel was missing in back prep area.Requirement:Put ceiling panel in place.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in one sani -pail located in prep area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Temperature of Tepan cooler located under the grill was 7.8C and internal temperatures of perishable foods stored in drawers of this cooler were: beef at 7.7C, 9.7 C and 9.8C.b) Internal temperature of raw fish stored in insert of another prep cooler was 9.7C and lobster mix was at 7.4CRequirement:a) Ensure that temperature of the cooler is adjusted to maintain temperature of perishable foods at 4C or less.- Beef was moved to walk in cooler during inspection.b) Ensure that perishable foods under refrigeration are stored at 4C or less.Fish and lobster mix were moved to walk in cooler during 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?
- A couple of fruit flies were noted in bar area.Requirement:- Implement control measures to eradicate fruit flies.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several Baseboard tiles were missing on the wall located next to dish washing area. (This is repeat violation from previous inspection)Requirement:Repair the baseboard .(manager mentioned that they are planning renovation and baseboard will be repaired at that time)
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 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?
- A couple of fruit flies were noted in bar area.Requirement:- Contact pest control company for treatment to eradicate fruit flies issue.-Provide pest control inspection report after the treatment is done.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several Baseboard tiles were missing on the wall located next to dish washing area. (This is repeat violation from previous inspection)Requirement:Repair the baseboard .(manager mentioned that they are planning renovation and baseboard will be repaired at that time)
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris under hand washing sink located next to yakitori prep area.(repeat violation from previous inspection)Requirement: Clean the above noted area.
- 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?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters in the kitchen.Requirement: Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Knief was stored in the gap between hand washing sink counter and prep counter in the kitchen.Requirement:Do not store knives in the gap between counters as this area cannot be adequately cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperatures of deep-fried shrimp and veggie tempura stored under heat lamps were between 41C-45C.b) Internal temperature of margarine stored on melted ice near the grill was15CRequirement: a) Ensure that perishable foods under hot holding are stored at 60C and higher.Shrimp and veggie tempura were discarded.b) Store margarine at 4C or less.Margarine was discarded.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located near the grill was blocked with two spatulas kept in sink basin.Requirement: Ensure that hand washing sink is available for use all the time and must not be blocked.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several Baseboard tiles were missing on the wall located next to dish washing area. (This is repeat violation from previous inspection)Requirement:Repair the baseboard (manager mentioned that they are planning renovation and baseboard will be repaired at that time)
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris under hand washing sink located next to yakitori prep area.Requirement: Clean the above noted area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?