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Kon’ya Japan

402 - 8 Nolan Hill Boulevard NW Calgary AB T3R 0X2 · Food - General

3 inspections

  1. Risk Management 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?
      • The pH test strip was not detecting any colour changes and the pH value of the sushi rice could not be determined.Obtain valid pH test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violation cited on March 24, 2026:1 Boxes were stored on the floor in the back storage room area.Store food items at least 6 inches off the floor.Previous violations:1. Boxes were stored on the floor in the back storage room area.Store food boxes at least 6 inches off the floor.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner has a valid food safety certificate, the food handlers have not been enrolled in the Alberta Food Safety Basics Interactive Course.Previous violation:1. There were 6 food handlers currently on site and no one had a food safety certificate.2. Food handlers demonstrated lack of knowledge in food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violations cited on March 24, 2026:1. Tray used to store knives and utensils was dirty.Obtain a knife holder to store the knives and ensure utensils are maintained in a sanitary condition at all times.2. The edges of the rice cookers were broken, and rice cookers were not in good repair.Replace the rice cookers.3. Deep grooves were noted on the prep cooler cutting boards at the sushi preparation area.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule available.Develop a cleaning schedule for the facility.
  2. Initial Inspection

    7 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?
      • The pH test strip was not detecting any colour changes and the pH value of the sushi rice could not be determined.Obtain valid pH test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Repeat violation cited on March 24, 2026:1. Food items were stored on the floor in the walk-in cooler. (Corrected During Inspection).2. Food items were stored on the floor of the walk-in freezer.3. Boxes were stored on the floor in the back storage room area.Store food items at least 6 inches off the floor.4. Plastic container without a handle was stored inside the bulk food bin. (Corrected During Inspection).The container was promptly removed.5. A jug was submerged in the rice vinegar underneath the handwashing sink at the back preparation area. (Corrected During Inspection).The jug was promptly removed.Previous violations:1. Boxes were stored on the floor in the back storage room area.Store food boxes at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Leftover cooked rice stored in the rice cooker at the front severy counter measured 51°C. The leftover cooked rice was brought from the walk-in cooler and stored in the rice cooker immediately. The rice was reheated to 78°C at the grill stove.Reheat leftover food on the stove to 74°C prior to storing it in the hot holding unit.
    • 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 operator is in the process of obtaining a food handling permit.Previous violation:The operator was found to be operating without a valid permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • While the owner has a valid food safety certificate, the food handlers have not been enrolled in the Alberta Food Safety Basics Interactive Course.Previous violation:1. There were 6 food handlers currently on site and no one had a food safety certificate.2. Food handlers demonstrated lack of knowledge in food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat violations cited on March 24, 2026:1. Tray used to store knives and utensils was dirty.Obtain a knife holder to store the knives and ensure utensils are maintained in a sanitary condition at all times.2. The edges of the rice cookers were broken, and rice cookers were not in good repair.Replace the rice cookers.3. Deep grooves were noted on the prep cooler cutting boards at the sushi preparation area.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris were noted underneath the prep counter at the back kitchen area, underneath the mechanical dishwasher, underneath the sink by the dishwasher, underneath the racks opposite the dishwasher and hard to reach areas in the back kitchen area.2. No cleaning schedule available.Develop a cleaning schedule for the facility.
  3. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Significant numbers of wet used cleaning cloths were stored on the preparation counters and the counter at the front servery area.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.2. There was no sanitizer solution bucket available at the front servery area. (Corrected During Inspection).Chlorine sanitizer solution buckets were prepared and measured at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Food handler was washing their hands while wearing a pair of disposable gloves.Food handler was instructed to discard the gloves and wash their hands before wearing new disposable gloves.2. Food handlers were reusing gloves and not using gloves safely.Disposable gloves should only be used once
    • 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?
      • The pH test strip was not detecting any colour changes and the pH value of the sushi rice could not be determined.Obtain valid pH test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop was submerged in warm water at the front sushi preparation area. (Corrected During Inspection).The scoop was washed and stored in an ice bath.2. Ice scoop was stored inside the ice machine with the ice scoop handle in direct contact with the food.3. Boxes were stored on the floor in the back storage area.Keep boxes at least 6 inches off the floor.4. Food orders were delivered on the floor by the back exit door.Store delivered food in the walk-in cooler and freezer immediately upon delivery and store food items at least 6 inches off the floor.5. Teriyaki sauce stored on the counter at the back kitchen area was uncovered.The sauce was promptly covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Tuna fish with an internal temperature of 8°C was stored on the preparation counter. (Corrected During Inspection).Tuna fish was promptly stored in the preparation cooler.2. Tempura squid with an internal temperature of 48°C was stored on the electrical hot holding unit.Food discarded.3. Tempura shrimp with an internal temperature of 47°C was stored on the electrical hot holding unit.Food discarded.4. Tempura yam with an internal temperature of 48°C was stored on the hot holding unit.Food discarded.5. Ramen soup was stored on the gas burner; the soup was mixed together and recorded a temperature of 47°C. The soup was reheated to 87.9°C.6. Tempura batter was stored next to the deep fryer with an internal temperature of 17.7°C.Tempura batter was promptly stored in an ice bath.7. Uncooked raw chicken was stored in a white container on the floor by the deep fryer at 15.2°C. The chicken was submerged in blood.Food discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strip has been expired since 2016.Obtain valid chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in the men's washroom was empty.Equip the dispenser with paper towel.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispenser at the front sushi preparation area handwashing sink was empty. (Corrected During Inspection).Additional paper towel dispenser was available and paper towel dispenser was promptly restocked.2. Handwashing sink at the back sushi preparation area was obstructed with cooked sushi rice served in a tray. (Corrected During Inspection).The sushi rice was promptly stored in a different location.3. The handwashing sink paper towel dispenser at the back kitchen area was empty. (Corrected During Inspection).Additional paper towel dispenser was available and paper towel dispenser was promptly restocked.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control record available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Paper towels were stored on the counter at the front sushi preparation area.2. A paper towel was stored on the counter at the back kitchen preparation area.Store paper towels in suitable paper towel dispensers.3. Paper towels were used to line the inserts before storing food in them.Paper towels were promptly removed.
    • 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 operator was found to be operating without a valid permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. There were 6 food handlers currently on site and no one had a food safety certificate.2. Food handlers demonstrated lack of knowledge in food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Tray used to store knives and utensils was dirty.Obtain a knife holder to store the knives and ensure utensils are maintained in a sanitary condition at all times.2. Grease buildup was dripping and noted on the ventilation canopy hood and filters.3. Tempura handwashing sink was dirty.4. The bulk food container lids were dirty and accumulated with food debris build up.5. The entire kitchen and hard to reach areas in the kitchen were dirty.6. Food debris were noted underneath the prep coolers, underneath the counters, underneath the dishwasher, on top of the shelving surfaces, on the floor in the walk-in cooler and walk-in freezer, and underneath the cook line area.7. The edges of the rice cookers were broken by the edges of the cooler and coolers were not in good repair.Replace the rice cooker.8. Deep grooves were noted on the prep cooler cutting boards at the sushi preparation area.