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Koko

511 - 519 4 Avenue S Lethbridge AB T1J 0N3 · Food - General

16 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the bar fridge in the sushi room was measured at 9°C. Please ensure that the temperature is maintained at 4°C or lower.
  2. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the bar fridge in the sushi room was measured at 10°C. Please ensure that the temperature is maintained at 4°C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not available in three of the cooling units in the kitchen to monitor their temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was measured at 0 ppm chlorine. Please ensure the unit is dispensing chlorine at a concentration of 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quaternary ammonium (quats) test strips were not available to verify sanitizer concentrations in the dishwasher and for surface sanitizing. Please ensure these tests strips are available.
    • 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 was not displayed in a location visible to the public at the time of inspection. Please ensure the permit is posted in a conspicuous place as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exterior of the bar fridge and the two check freezers in the sushi room has been cleaned but the interior of the bar fridge is yet to be cleaned.
  3. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not available in three of the cooling units in the kitchen to monitor their temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was measured at 0 ppm chlorine. Please ensure the unit is dispensing chlorine at a concentration of 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quaternary ammonium (quats) test strips were not available to verify sanitizer concentrations in the dishwasher and for surface sanitizing. Please ensure these tests strips are available.
    • 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 was not displayed in a location visible to the public at the time of inspection. Please ensure the permit is posted in a conspicuous place as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior and exterior of the bar fridge require cleaning, as well as the top surfaces of the two chest freezers in the sushi room.
  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not available in three of the cooling units in the kitchen to monitor their temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the bar fridge in the sushi room and the prep drawer cooler at the front was measured at 10°C and 11°C, respectively. Please ensure that these cooling units are maintained at 4°C or lower at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was measured at 0 ppm chlorine. Please ensure the unit is dispensing chlorine at a concentration of 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quaternary ammonium (quats) test strips were not available to verify sanitizer concentrations in the dishwasher and for surface sanitizing. Please ensure these tests strips are available.
    • 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 was not displayed in a location visible to the public at the time of inspection. Please ensure the permit is posted in a conspicuous place as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior and exterior of the bar fridge require cleaning, as well as the top surfaces of the two chest freezers in the sushi room.
  5. Risk Management Inspection

    1 infraction

    • 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 was not displayed in a location visible to the public at the time of inspection. Please ensure the permit is posted in a conspicuous place as required.
  6. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat in a bag was observed to be in close proximity to veggies and cooked rice in the grey refrigerator at the back area. Store high risk foods such as meat away from veggies to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed in the flour containers. Ensure scoops are stored in a designated holder to prevent cross-contamination from the handles onto the foodBags of rice were observed on the floor. Ensure all food items are stored off the ground to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink near the sushi area was inaccessible for handwashing. The operator removed the bucket of cleaning cloths from the sink to ensure easy access.
    • 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 was not displayed at the time of inspection. Please ensure that you display a food handling permit in a conspicuous place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime buildup was observed on the handle and body of the sushi fridge, and food debris was noted inside the microwave, requiring cleaning. Maintain these areas in a clean and sanitary condition.
  7. Risk Management Inspection

    1 infraction

    • 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 was not displayed at the time of inspection. Please ensure that you display a food handling permit in a conspicuous place.
  8. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand sink is broken. Operator discussed replacing the unit.The paper towel dispenser has not been fixed. Please ensure that you fix the paper towel dispenser to facilitate effective handwashing.
    • 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 was not displayed at the time of inspection. Please ensure that you display a food handling permit in a conspicuous place.
  9. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Trays of open food were stacked on top of each other in the chest freezer. Please ensure that the food is properly covered to prevent cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand sink is broken. Operator discussed replacing the unit.The paper towel dispenser has not been fixed. Please ensure that you fix the paper towel dispenser to facilitate effective handwashing.
    • 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?
      • *Food permit requires payment*The food handling permit was not displayed at the time of inspection. Please ensure that you display a food handling permit in a conspicuous place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors around walls and equipment in the food preparation areas, dishwashing room, and storage areas, have a build-up of dirt. The floor under the cooking equipment has a build-up of food debris. There was a build-up of grime on high touch surfaces such as the light switches and handles. The food/utensil storage shelves had a build-up of dust and debris. The fridge by the food preparation area had dirt build-up on bottom shelve.The facility requires deep cleaning.
  10. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Trays of open food were stacked on top of each other in the chest freezer. Please ensure that the food is properly covered to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were scraps of fish at room temperature. These were discarded at the time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand sink is broken. Operator discussed replacing the unit.The paper towel dispenser has not been fixed. Please ensure that you fix the paper towel dispenser to facilitate effective handwashing.
    • 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 was not displayed at the time of inspection. Please ensure that you display a food handling permit in a conspicuous place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors around walls and equipment in the food preparation areas, dishwashing room, and storage areas, have a build-up of dirt. The floor under the cooking equipment has a build-up of food debris. There was a build-up of grime on high touch surfaces such as the light switches and handles. The food/utensil storage shelves had a build-up of dust and debris. The fridge by the food preparation area had dirt build-up on bottom shelve.The facility requires deep cleaning.
  11. Monitoring Inspection

    5 infractions

    • 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?
      • Raw fish on the food preparation table was at 17C. The operator disposed the fish during the inspection. Ensure that high risk food is kept below 4C to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand sink is broken. Operator discussed replacing the unit.The paper towel dispenser has not been fixed. Please ensure that you fix the paper towel dispenser to facilitate effective handwashing.
    • 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 was not displayed at the time of inspection. Please ensure that you display a food handling permit in a conspicuous 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?
      • The sanitizer dispenser on the 3-compartment sink is not functioning properly. Please repair the sanitizer dispenser.The lighting in the dishwashing area was not adequate due to broken lighting fixture. Ensure that the lighting fixture is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors around walls and equipment in the food preparation areas, dishwashing room, and storage areas, have a build-up of dirt. The floor under the cooking equipment has a build-up of food debris. There was a build-up of grime on high touch surfaces such as the light switches and handles. The food/utensil storage shelves had a build-up of dust and debris. The fridge by the food preparation area had dirt build-up on bottom shelve.The facility requires deep cleaning.
  12. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand sink is broken. Operator discussed replacing the unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dishwasher appears to be leaking.Please ensure the leak is repaired as soon as possible.June 25th - dishwasher is still leaking - chlorine measured 100 ppm. Owner is debating to replace whole unit. July 30- The hoodvent has been serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deep freezer lid near the dishwasher is in disrepair and held together inside with duct tape. Repair or replace this.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors around walls and equipment in the food preparation areas, dishwashing room, and storage areas, have a build-up of dirt. The floor under the cooking equipment has a build-up of food debris. There was a build up of grime on high touch surfaces such as the light switches and handles. The food/utensil storage shelves had a build up of dust and debris. A deep clean is required.
  13. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was fish at room temperature in the dishwashing area as well as in the sushi preparation area. This was corrected at the time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand sink is broken. Operator discussed replacing the unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dishwasher appears to be leaking.Please ensure the leak is repaired as soon as possible.June 25th - dishwasher is still leaking - chlorine measured 100 ppm. Owner is debating to replace whole unit. The exhaust hood required professional servicing - scheduled for next week.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deep freezer lid near the dishwasher is in disrepair and held together inside with duct tape. Repair or replace this.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors around walls and equipment in the food preparation areas, dishwashing room, and storage areas, have a build-up of dirt. The floor under the cooking equipment has a build-up of food debris. There was a build up of grime on high touch surfaces such as the light switches and handles. The food/utensil storage shelves had a build up of dust and debris. A deep clean is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The sushi prep area was cluttered with boxes and equipment/utensils that were not being used. Please ensure that food items are stored off the ground and that the facility is organized to allow for effective sanitation and prevent pest harborage.
  14. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Potatoes were stored on the floor and were moved during inspection. Food must be stored 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a bowl in the hand sink. Do not store dishes in the hand sink as it must be available for hand washing at all times. Corrected during inspection.The paper towel dispenser at the hand sink is broken. Operator discussed replacing the unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dishwasher appears to be leaking.Please ensure the leak is repaired as soon as possible.June 25th - dishwasher is still leaking - chlorine measured 100 ppm. Owner is debating to replace whole unit. The exhaust hood required professional servicing - scheduled for next week.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The deep freezer lid near the dishwasher is in disrepair and held together inside with duct tape. Repair or replace this.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors around walls and equipment in the food preparation areas, dishwashing room, and storage areas, have a build-up of dirt. The floor under the cooking equipment has a build-up of food debris. Some dry food containers used to hold flour and tempura flour in the storage/ prep room have a build-up of food residue on the outside.June 25th- this is outstanding. A deep clean is required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back of the kitchen was cluttered. There were boxes stacked up at the back door. The sushi prep area was cluttered with boxes and equipment/utensils that were not being used. Please ensure that food items are stored off the ground and that the facility is organized to allow for effective sanitation and prevent pest harborage. June 25th- outstanding.
  15. Risk Management 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?
      • The dishwasher appears to be leaking.Please ensure the leak is repaired as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors around walls and equipment in the food preparation areas, dishwashing room, and storage areas, have a build-up of dirt. The floor under the cooking equipment has a build-up of food debris. Some dry food containers used to hold flour and tempura flour in the storage/ prep room have a build-up of food residue on the outside.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back of the kitchen was cluttered. There were boxes stacked up at the back door. The sushi prep area was cluttered with boxes and equipment/utensils that were not being used. Please ensure that food items are stored off the ground and that the facility is organized to allow for effective sanitation and prevent pest harborage.
  16. Monitoring Inspection

    5 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 current Food Handling Permit is not posted.Please ensure the current Food Handling Permit is posted at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light in the back storage area does not appear to be working.One light fixture in the ventilation hood is held on by duct tape.Please ensure light fixtures are secure and properly working.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The dishwasher appears to be leaking.Please ensure the leak is repaired as soon as possible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors around walls and equipment in the food preparation areas, dishwashing room, and storage areas, have a build-up of dirt. The floor under the cooking equipment has a build-up of food debris. Some dry food containers used to hold flour and tempura flour in the storage/ prep room have a build-up of food residue on the outside.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back of the kitchen was cluttered. There were boxes stacked up at the back door. The sushi prep area was cluttered with boxes and equipment/utensils that were not being used. Please ensure that food items are stored off the ground and that the facility is organized to allow for effective sanitation and prevent pest harborage.