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Koko

620A 17 Avenue SW Calgary AB T2S 0B4 · Food - General

4 inspections

  1. Monitoring Inspection

    3 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?
      • There was no means to test the pH of the sushi rice.Obtain pH test strips with an appropriate range, a pH meter, or another acceptable means to verify sushi rice pH to ensure it is within acceptable range.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The maximum water temperature at the dish level for the high temperature dishwasher measured 68 degrees Celsius.Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was hard water accumulation and/or mold growth inside the ice machine.Clean and sanitize the inside of the ice machine.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Spam, egg and rice rolls, and spam and rice rolls being stored under heat lamps on the front counter had internal temperatures of 35 degrees Celsius.These items are perishable and must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler, which contained items such as egg salad sandwiches and sushi rolls, had an ambient air temperature of 13 degrees Celsius.Perishable items were removed from the cooler during inspection. Have the cooler repaired/serviced, adjusted or replaced. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The noodle boiler is located next to the two-compartment dishwashing sink and no barrier is installed between the two pieces of equipment. Please install a cleanable barrier in between the noodler boiler and the two-compartment dishwashing sink to prevent cross-contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • pH test strips/ pH meter was not available at the time of the inspection to be able to test and verify the pH of the sushi rice. Sushi rice must have a pH of 4.6 or lower (more acidic) to be held at room temperature. Please obtain either pH test strips or a pH meter to be able to test the sushi rice pH after each batch is made.