Kobachi Japanese Cuisine
125 - 200 Festival Lane Sherwood Park AB T8A 4Y8 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. Sushi rice pH testing records were not observed. pH of prepared sushi rice should be tested each day prepared and records kept. 2. Temperature logs were not observed. Check temperature of coolers and freezers (at least twice daily) and ensure records are kept. A template will be sent with this report.**Nov 6, 2025 - Violations were still observed and no documentation was available as previously noted for record keeping purposes.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1 No prepared sanitizer solution was observed during inspection. 200ppm Quat sanitizer solution was prepared by the operator during inspection.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the food preparation counter. The staff stored the cloths in a bucket of Quat sanitizer solution during inspection.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. Sushi rice pH testing records were not observed. pH of prepared sushi rice should be tested each day prepared and records kept. 2. Temperature logs were not observed. Check temperature of coolers and freezers (at least twice daily) and ensure records are kept. A template will be sent with this report.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing procedure was observed during inspection. Frozen fish was placed in the food preparation sink to thaw. The fish was moved to the cooler during inspection.Please note that food can be properly thawed in the cooler or under cold running water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperatures were satisfactory in coolers. Large chunk of meat in sink. Operator placed it in the fridge. Reminder to always thaw in cooler or under cold running water only.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Two comp sink available. No Quats test strip. Please obtain test strips to test your sanitizer (quats).
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas underneath prep sink, in corners and inbetween deep fryer and grill has build of up debris or oily debris.High touch surfaces require a good wipe down on daily basis. Eg. prep cooler surfaces. Canopy filters in clean condition. Operator reports professional cleaning of vent hood completed last month. Please utilize your daily, weekly monthly cleaning schedules for your kitchen and complete cleaning as scheduled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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?
- The food handling permit displayed was expired and not valid. Ensure a valid and up to date food handling permit is posted.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some food build up was observed along the edges of cooking equipment and storage areas. The operator was told which areas needed cleaning. Ensure areas that were mentioned are kept clean and sanitary.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are expired. Obtain new test strips to ensure adequate concentration on sanitizer solutions.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer bucket was present in the food prep area during the inspection. A sanitizer bucket was made with 200ppm quats upon instructions.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips are expired. Obtain new test strips to ensure adequate concentration on sanitizer solutions.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris build up was observed in the sliding doors of the standup cooler. Clean the mentioned area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?