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Kinjo Sushi & Grill

7101 Macleod Trail SW Calgary AB T2H 0L3 · Food - General

6 inspections

  1. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Hand sink beside the food prep area was missing a barrier.**Please install a barrier to prevent cross contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal belongings such as phones, cups were stored along with the food/equipment. Operator was instructed to store the personal belongings in designated staff area/storage area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles near plumbing fixtures in rice storage area and walk-in-cooler has been repaired. 2. Left baseboard corner tile near the employee room was broken exposing the area underneath.**Please repair/replace.3. The tiled wall behind the mechanical dishwasher was repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required: - Floors and walls in the dish washing area.- Hard-to-reach areas in the boat area such as underneath the prep coolers.- the dishwashing area and ice machine area (floor and walls and equipment walls). Accumulation of grease and dirt were observed in between 1 compartment sink and ice machine. -A duct tape was observed above head counter at the front preparation area. *Please remove the duct tape. **Please clean the above indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the ceiling panels (2-3) in the dining area had dust accumulation.inside the Men's washroom, the silicon seal at the edges of the sink has turned yellowish at some spots. Please clean the indicated areas.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat at front area was measured at 0 ppm. Operator was instructed to change the solution, finally sanitizer was measured at 200 ppm. Wet cleaning clothes were stored on the counters. Staff was instructed to submerge the cleaning clothes in sanitizer solution between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Hand sink beside the food prep area was missing a barrier.**Please install a barrier to prevent cross contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal belongings such as phones, cups were stored along with the food/equipment. Operator was instructed to store the personal belongings in designated staff area/storage area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles near plumbing fixtures in rice storage area and walk-in-cooler has been repaired. 2. Left baseboard corner tile near the employee room was broken exposing the area underneath.**Please repair/replace.3. The tiled wall behind the mechanical dishwasher was repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine required cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is required: - Floors and walls in the dish washing area.- Hard-to-reach areas in the boat area such as underneath the prep coolers.- the dishwashing area and ice machine area (floor and walls and equipment walls). Accumulation of grease and dirt were observed in between 1 compartment sink and ice machine. -A duct tape was observed above head counter at the front preparation area. *Please remove the duct tape. **Please clean the above indicated areas.
  3. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Hand sink beside the food prep area was missing a barrier.**Please install a barrier to prevent cross contamination of food.2. Paper towel dispenser was located above the food containers in the boat area. **Please relocate the paper towel dispenser to the hand sink beside entrance in the sushi prep area to protect food from cross contamination.
    • 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 visible gap under the side exit door in the dishwashing area, which can be a potential pest entry point. **Please repair/replace the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles near plumbing fixtures in rice storage area and walk-in-cooler was missing, and had a significant amount of food debris build up. **Please replace/repair and clean the above indicated area.2. Left baseboard corner tile near the employee room was broken exposing the area underneath.**Please repair/replace.**Ensure all surfaces in the facility are smooth, cleanable and resistant to moisture.3. The tiled wall behind the mechanical dishwasher was in disrepair, which is not easy to clean. **Please repair/replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Accumulation of grease and dirt were observed in between 1 compartment sink and ice machineAction required: Please clean the indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Both the sushi prep and back of house area require a deep clean. Some of the areas include, but are not limited to:- Floors and walls in the dish washing area.- Hard-to-reach areas in the boat area such as underneath the prep coolers.- Bottom of the wooden cabinet near the dishwashing area entrance. 2. Tape was observed on electric outlets throughout the facility and on the walls of dishwashing area. **Please remove the tape and clean the above indicated areas.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Dirty wet cleaning cloths were observed on the food prep counters. Operator moved the cleaning cloth to the sanitizer bucket. **Please ensure that cleaning cloths are submerged in sanitizer solution when not in use to prevent bacteria growth.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Hand sink beside the food prep area was missing a barrier.**Please install a barrier to prevent cross contamination of food.2. Paper towel dispenser was located above the food containers in the boat area. **Please relocate the paper towel dispenser to the hand sink beside entrance in the sushi prep area to protect food from cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher measured 10ppm chlorine for three consecutive wash cycles.**Please repair and ensure dishwasher is dispensing the chlorine. **Facility was advised to keep washing the dishes in mechanical dishwasher and afterwards, sanitize in the sink by submerging the dishes in 100ppm chlorine sanitizer solution for two minutes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**Food containers were being stored in front of the hand washing sink, which was reducing access to the sink. Operator removed the containers during inspections.
    • 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 visible gap under the side exit door in the dishwashing area, which can be a potential pest entry point. **Please repair/replace the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Floor tiles near plumbing fixtures in rice storage area and walk-in-cooler was missing, and had a significant amount of food debris build up. **Please replace/repair and clean the above indicated area.2. Left baseboard corner tile near the employee room was broken exposing the area underneath.**Please repair/replace.**Ensure all surfaces in the facility are smooth, cleanable and resistant to moisture.3. The tiled wall behind the mechanical dishwasher was in disrepair, which is not easy to clean. **Please repair/replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Accumulation of grease and dirt were observed in between 1 compartment sink and ice machineAction required: Please clean the indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Both the sushi prep and back of house area require a deep clean. Some of the areas include, but are not limited to:- Floors and walls in the dish washing area.- Hard-to-reach areas in the boat area such as underneath the prep coolers.- Bottom of the wooden cabinet near the dishwashing area entrance. 2. Tape was observed on electric outlets throughout the facility and on the walls of dishwashing area. **Please remove the tape and clean the above indicated areas.
  5. Demand Inspection

    3 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?
      • 1. Cloth divider used to separate customer seating area and kitchen was dirty and made with a material that is hard to keep clean and sanitary2. One light cover in the kitchen was chipped
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build up under cooler door handles in the sushi boat prep area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and dirt were observed in between 1 compartment sink and ice machineAction required: Please clean the indicated area.
  6. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and dirt were observed at the back of the Temppam grill. Action required: Please clean the indicated area.