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Meokja

2826 Morley Trail NW Calgary AB T2M 4G7 · Food - General

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 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?
      • 4/30/2026 OUTSTANDING - The operator noted that pest control is being conducted in‑house and requested for a template to be provided.No pest control measures in place. - Implement pest control and monitoring measures.
    • 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) Raw wood was getting exposed on the shelves in the walk-in cooler and the shelves beside the fryers.-Repaint/resurface or replace the shelves.2) Grease and dirt were accumulated on the exhaust hood.-Clean the exhaust hood. CORRECTED3) Baseboard was missing under the 3-compartment sink.-Replace the baseboard or seal the gaps.4) A leak was observed in the tap of the 3-comaprtment sink.-Fix the leak. CORRECTED
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 4/30/2026 OUTSTANDING - Clean still required Grease, food debris and dirt accumulation behind the cook line.-Thoroughly clean the area.
  2. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food counters.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution was measured above 200ppm.* Bleach solution was diluted.-Ensure that the bleach solution is maintained at 100ppm.
    • 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?
      • No pH tests strips were available for the sushi rice.-Ensure that the pH test strips are available and pH for the sushi rice is recorded regularly.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor.-Ensure that the food containers are stored at least 6 inches above the floor.
    • 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 measures in place. - Implement pest control and monitoring measures.
    • 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) Raw wood was getting exposed on the shelves in the walk-in cooler and the shelves beside the fryers.-Repaint/resurface or replace the shelves.2) Grease and dirt were accumulated on the exhaust hood.-Clean the exhaust hood.3) Baseboard was missing under the 3-compartment sink.-Replace the baseboard or seal the gaps.4) A leak was observed in the tap of the 3-comaprtment sink.-Fix the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, food debris and dirt accumulation behind the cook line.-Thoroughly clean the area.
  3. Risk Management 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?
      • pH test strips for measuring sushi rice acidity were discolored. - Obtain new test strip with increments of 0.5. - Sushi rice acidity was satisfactory.March 4, 2024: The pH paper used measures from 5.5 to 8. Obtain pH paper that measure 5 to 0 (acidity).
    • 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 measures in place. - Implement pest control and monitoring measures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris and dirt accumulated under the silver storage rack in the front service area.Thoroughly clean the floors in this area.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer prepared and available at the time of inspection. - An approved sanitizer solution such as chlorine at 100 ppm must be available for dishwashing as well as surface sanitizing at all times.- Facility had ran out of bleach the day before but did not get more bleach prior to operating. Operator purchased more bleach during the inspection.
    • 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?
      • pH test strips for measuring sushi rice acidity were discolored. - Obtain new test strip with increments of 0.5. - Sushi rice acidity was satisfactory.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour, sugar and onions were directly store on the floor. - All foods must be stored at least 6 inches off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer prepared and available at the time of inspection for appropriate manual dishwashing. - An approved sanitizer solution such as chlorine at 100 ppm must be available for dishwashing as well as surface sanitizing at all times.- Facility had ran out of bleach the day before but did not get more bleach prior to operating. Operator purchased more bleach during the inspection.
    • 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 towel available in the dispenser at the handwashing sink in the kitchen. Paper towel rolls stored on surfaces. - Store paper towels in the dispensers only to prevent contamination.
    • 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 measures in place. - Implement pest control and monitoring measures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • December 11, 2024: A thorough cleaning required on surfaces near deep fryers including walls, shelves, floors and the deep fryers units. - Clean and maintain in a clean and sanitary manner at all times. February 20, 2024:Lots of cleaning completed. some items require more cleaning and maintenance:- Deep fryer, - Storage area in between front and the back prep kitchen. Please clean and maintain in a clean and sanitary manner. February 6, 2024:A deep cleaning is required throughout the facility including but not limited to kitchen floor, kitchen equipment, the hard-to-reach areas of the kitchen. - Clean and maintain in a clean and sanitary condition at all times.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer in bucket was approximately 50 ppm. - Ensure to change the solution every 2-4 hours or as required when concentration is below 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • February 20, 2024:Lots of cleaning completed. some items require more cleaning and maintenance:- Deep fryer, - Storage area in between front and the back prep kitchen. Please clean and maintain in a clean and sanitary manner. February 6, 2024:A deep cleaning is required throughout the facility including but not limited to kitchen floor, kitchen equipment, the hard-to-reach areas of the kitchen. - Clean and maintain in a clean and sanitary condition at all times.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No sanitizer solution prepared at the time of inspection. - A sanitizer solution such as chlorine at 100 ppm for frequent sanitation of food contact surfaces must be available at all times. 2) Dirty cleaning cloths left on food contact surfaces with no sanitizer residue in the cloth. - Ensure cleaning cloths are used with an approved sanitizer solution or store cleaning cloth in sanitizer solution in between use.
    • 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?
      • No pH test strips available to measure the acidity of sushi rice. - Purchase pH test strips and use to verify sushi rice acidity. Sushi rice pH must be below 4.6 if stored in room temperature. - Sushi rice acidity measured below 4.6 today.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Rice portioning spoon left in water in room. - Store in the cooler or in an ice bath. 2) Sauce portioning bowls left in the bulk containers. - This could result in contamination of the entire bulk. Store in a sanitary manner outside of the bulk containers or use ladles. 3) Bulk sauce containers were stored directly on the kitchen floor. - All foods must be stored at least 6 inches off of the floor. 4) Foods in chest in the front was stores in unused garbage bags. - Garbage bags are not food safe. All foods must be stored food safe containers, bags.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sushi rolls were left out in room temperature. Internal temperature was measured at 15.6C. - Discarded. - All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. 2) No probe thermometer available. - Purchase a probe thermometer and use to measure the internal temperature of foods while cooking, cooling, hot holding, cold storage and reheating. 3) Frozen raw chicken and crab were left out in room temperature to thaw. - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:- Thaw in the cooler ahead of time. - Thaw under running cold water.- Thaw during the cooking process- Thaw in the microwave if being cooked or consumed immediately after.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are not sanitized.- All equipment and utensils must be washed, rinsed and sanitized.- Provided information to staff. Ensure the following approved method is practiced:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips.- Purchase chlorine test strips to be able to verify the concentration of chlorine sanitizer solution. Chlorine solutions must be used at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The access handwashing sink in the back preparation area was blocked at the time of inspection. Ensure handwashing sinks are accessible at all times. Do not use any other sinks other than designated handwashing sinks for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff and operator had a poor knowledge of basic food safety requirement. The operator is required to take an approved Food Safety course that meets the requirements of Sec. 31 of the Food Regulation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning is required throughout the facility including but not limited to kitchen floor, kitchen equipment, the hard-to-reach areas of the kitchen. - Clean and maintain in a clean and sanitary condition at all times.