Kujira Sushi Izakaya

510 - 5149 Country Hills Boulevard NW Calgary AB T3A 5K8 · Food - General

8 inspections

1. Demand InspectionOct 13, 2026

   1 infraction

   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Iron sponge used to wash the grill mat was damaged and ripped.The iron sponge was discarded.New durable grill mat cleaning brush was promptly ordered from an online platform.
2. Risk Management InspectionSep 1, 2026

   3 infractions

   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Expired pH test strip was used.Obtain a valid pH test strip.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Recurring violation was cited on September 1, 2026:Paper towel dispenser in the staff washroom was empty. Paper towel was stored on a cupboard.Store paper towel in a suitable paper towel dispenser.Repeat violation cited on August 18, 2026:Paper towel dispenser in the staff washroom was empty. Paper towel was stored on a cupboard.Store paper towel in a suitable paper towel dispenser.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1. Staff washroom door was opened and located in the kitchen.Install a self-closing hinge on the washroom door.2. The caulking along the wall of the handwashing was not properly secured resulting in a gap at the wall joint.Seal the caulking properly.
3. Monitoring InspectionAug 18, 2026

   8 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1. Wet re-used cleaning cloths were stored on the food preparation cutting boards.2. There was no sanitizer buckets available.3. Spray bottles were being used and measured 1000 ppm.The spray bottle was discarded and fresh chlorine sanitizer solution at 100 ppm was prepared.Sanitizer buckets at 100 ppm were prepared and cleaning cloths were stored inside.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • The ice-scoop used for the sashimi was stored on top of the sashimi ice machine.The scoop was promptly stored in a container.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Two frozen bluefin tuna were stored on the counter to thaw at the sushi preparation area.The blue fin were promptly stored in the cooler.2. Tofu and miso were just sitting on the counter.3. Frozen box of fish was stored on the counter at the back area to thaw.The box of frozen fish was stored in the walk-in cooler.High-risk foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • The low-temperature mechanical dishwasher detected 0 ppm. It was noted that the sanitizer line was clogged.A 3-compartment sink was available and prepared at 100 ppm in the meantime.Contact your dishwasher technician to fix the dishwasher.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Expired pH test strip was used.Obtain a valid pH test strip.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • Repeat violation cited on August 18, 2026:1. Paper towel dispenser in the staff washroom was empty. Paper towel was stored on a cupboard.Store paper towel in a suitable paper towel dispenser.2. There was no paper towel at the back preparation area handwashing sink.3. There was no soap at the back food preparation area handwashing sink.Equip the handwashing with handwashing 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.
   • 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?
     • Expired food handling permit was displayed at the front window area.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1. Staff washroom door was opened and located in the kitchen.Install a self-closing hinge on the washroom door.2. The caulking along the wall of the handwashing was not properly secured resulting in a gap at the wall joint.Seal the caulking properly.
4. Risk Management InspectionOct 24, 2025

   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.
5. Demand InspectionOct 23, 2025

   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.
6. Risk Management InspectionMar 12, 2025

   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.
7. Monitoring InspectionJan 21, 2025

   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.
8. Monitoring InspectionDec 5, 2023

   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.