Skip to content
Loading map…

Koko Japanese Eatery

K8 - 25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General

4 inspections

  1. Monitoring 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?
      • Kitchen hand sink was obstructed with food inside the sink.Ensure the hand sink is used only for handwashing.
    • 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 sewer odor was very noticeable near the grease trap.Check the grease trap. If plumbing has any issues, repair.Cardboards were used to line the dishwashing areas. Remove the cardboards. Use easily cleanable and waterproof mats if the floor mat is used.
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food wrap on the sushi roller was changed daily. After the roller is used, the food wrap must be changed every two hours or less.The sticker labels on noodle strainers were not removed. The labels were removed on site.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of bean sprouts was left out at room temperature. Bean sprouts were measured at 11.0 degrees C. Discarded the bean sprouts. CDI)2) Slice pork in the prep cooler insert was measured at 7.8 degrees C. 3) Soup in the hot holding unit was measured at 58.0 degrees C. 1 to 3) Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water jug and scoop were stored in the handwash sink. Handwash sink is for handwashing only.
    • 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?
      • Operating without a food handling permit since May 2024.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Foul/sewer smell was noted by the grease trap and sink. Address this issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Sticker residues on the prep cooler lid.Remove the sticker residues and clean the lid.2) Rice scoops were stored in stagnant water. Store rice scoops in ice water. 3) Plastic string was used to cut boiled eggs and it's attached to the prep cooler. Do not use plastic string to cut eggs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cardboard and newspapers were used to line the shelves and floor. Remove cardboard and newspapers for the facility and clean the area when its dirty.2) Slight dust build-up on the sign.Clean the sign.