Kujira Sushi Izakaya
510 - 5149 Country Hills Boulevard NW Calgary AB T3A 5K8 · Food - General
5 inspections
- Risk Management Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler did not wash their bare hands after answering a call.The food handler was instructed to wash their hands.Ensure food handlers wash their hands each time after handling their phone or after any other activity where hands may become contaminated.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Repeat violations cited on October 23, 2025:No paper towel was available at the back handwashing sink.Provide paper towel.Previous violation:No paper towels for handwashing at back prep area hand sink and bar sink.*Provide soap and paper towels for all handwashing.March 12, 2025: The paper towel dispenser was jammed.Repair dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Mold was noted around the handwashing sink faucet at the back handwashing sink.2. Mold was noted on the wall joint behind the back handwashing sink.1 and 2: Clean the indicated areas.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A significant number of used cleaning cloths were stored on the counters. The cleaning cloths were being reused.2. No sanitizer bucket available. Chlorine sanitizer spray bottles were being used.The operator noted that he does not have buckets to prepare chlorine sanitizer solution. Obtain sanitizer buckets.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.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical spray bottles were not labelled to identify their contents.Label all the chlorine sanitizer spray bottles to identify their contents.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher did not detect any colour changes with the chlorine sanitizer test strips. The dishwasher ran multiple times and did not detect any changes on the chlorine test strips.Do not use the dishwasher. Revert to single-use utensils.The operator contacted the dishwasher right away.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Repeat violations cited on October 23, 2025:1. The soap dispenser was empty at the back handwashing sink.2. No paper towel was available at the back handwashing sink.Provide soap and paper towels for all handwashing stations.Previous violation:No paper towels for handwashing at back prep area hand sink and bar sink.*Provide soap and paper towels for all handwashing.March 12, 2025: The paper towel dispenser was jammed.Repair dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Mold was noted around the handwashing sink faucet at the back handwashing sink.2. Mold was noted on the wall joint behind the back handwashing sink.1 and 2: Clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towels for handwashing at back prep area hand sink and bar sink.*Provide soap and paper towels for all handwashing.March 12, 2025: The paper towel dispenser was jammed.Repair dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walkin cooler- carton of raw eggs were stored on top shelf, lower shelves beneath had produce (onions, cucumbers). Corrected onsite*Ensure raw meats, eggs and seafood are stored below any ready to eat foods (vegetables, fruits, prepared foods)
- 09. Are chemicals stored and handled in a safe manner?
- 1. Prepared sanitizer bottles were not labelled to identify its use or chemical agent2, Staff indicated bottle in sushi bar was a prepared sanitizer solution, but the yellow chemical was a detergent solution. *Ensure all bottles are properly labelled to identify its use and/or chemical agent.
- 09. Are chemicals stored and handled in a safe manner?
- Jan 21-2025: Chlorine sanitizer was measured greater than 1000ppm. It bleached out the test strips. Use 100ppm chlorine.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) All three sushi bar sinks were being used for preparing food. *Ensure staff in sushi bar use one sink for handwashing only 2) No paper towels for handwashing at back prep area handsink and bar sink.*Provide soap and paper towels for all handwashing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Kitchen cleaning cloths were covered with grease and stains. Provide clean cloths for cleaning prep tables and store them in santiizer in between uses.2) Chlorine in sanitizer spray bottles were measured between 10 to 50ppm. Staff were not checking the sanitizer with test strips or using a volume measurement (1 teaspoon household bleach per 2 L water)Use 100ppm chlorine for sanitizing.
- 09. Are chemicals stored and handled in a safe manner?
- One chlorine sanitizer was measured greater than 1000ppm. It bleached out the test strips. Use 100ppm chlorine.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Frozen packages of sushi fish were being thawed at room temperature. Thaw in cooler overnight or under cold running water. 2) Sushi fish in the prep cooler was not directly stored in the prep cooler inserts. Sliced fishes were measured between 6 to 7 degrees C. 3) Sliced pork was store above the prep cooler insert load limit. 2 to 3) Store cold perishable foods at 4 degrees C or below.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) All three sushi bar sinks were being used for preparing food. Provide one sink for handwashing. 2) No soap and paper towels for handwashing at the sushi bar sink.Provide soap and paper towels for handwashing.3) Paper towels were wet from staff trying to ripe off the paper towels. Store paper towels in proper dispensers to prevent them from getting dirty.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Oyster and scallop seashells were being reused to serve oysters and scallops.Do not reused seashells to serve food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?