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Kiro Sushi

501 - 4600 130 Avenue SE Calgary AB T2Z 0C2 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice in the ice machine was left uncovered without any cover present. The operator showed the cover was available but broken. -Ensure ice in the ice machine is protected from contamination by covering.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen noodles and sushi fish were left on counter to thaw.- Ensure frozen food are being proper thawed at all times by either keep
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available had expired.-Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap at the handwashing station in the dispenser in the staff washroom. -Ensure there is always handwashing soap at the handwashing station
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot running water was low in pressure and quantity at the handwashing station opposite the cooking area at the Kitchen.-Ensure there is always adequate cold and hot water available at all handwashing stations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust and dirt/ or food debris build up:1. Ceiling and wall of the kitchen2. Ice-cream freezer at the dining area-Clean the indicated areas
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice in the ice machine was left uncovered without any cover present. The operator showed the cover was available. The operator was instructed to clean and sanitize the ice machine cover before placing back.-Ensure ice in the ice machine is protected from contamination by covering.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available had expired.-Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap at the handwashing station in the dispenser in the staff washroom. -Ensure there is always handwashing soap at the handwashing station
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot running water was low in pressure and quantity at the handwashing station opposite the cooking area at the Kitchen.-Ensure there is always adequate cold and hot water available at all handwashing stations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust and dirt/ or food debris build up:1. Ceiling and wall of the kitchen2. Ice-cream freezer at the dining area3. Ventilation canopy at the kitchen.-Clean the indicated areas
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ceaning clothes were kept on prep counters after use in the kitchen.Requirement: Soak cleaning clothes in sanitizer solution in between use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in sanitizer solution of spray bottle and pail located the kitchen was 10 ppm.Requirement:Ensure that concentration of chlorine in sanitizer solution is maintained at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice-cream pails were stored along with raw meat and seafood in one chest freezer located in back area.Requirement:Store raw meat apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Pails were stored directly on floor in back area.b) Staffs' jackets and bags were stored along with food on a table in back area.Requirement:Store personal and miscellaneous items separately from food.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of perishable foods stored in inserts of prep cooler were salmon at 17C,9.2C, 13.3 C, cheese at 19.8C, other fish at 10C, tobiko (orange eggs) at 10CRequirement:-Ensure that perishable foods are stored at 4C or less during refrigeration.-Salmon at 17C, 13.3 C, cheese at 19.8Cwere discarded.-Ice packs were put on remaining foods during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean jugs and bowls were kept close to hand washing sink under soap dispenser in the kitchen.Requirement: Store clean utensils/dishes away from hand washing sink and supplies to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop for ice cream was stored in warm water at temperature 28C in front area.Requirement: Store scoop for ice cream in the ice cream freezer or in hot water at 60 C and higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor dirty in hard-to-reach areas.(repeat violation from previous inspection)Clean noted areas.Ensure all areas are clean and well maintained.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and dirt present on kitchen ceiling.Floor dirty in hard to reach areas.Clean noted areas.Ensure all areas are clean and well maintained.