Monsoon Izakaya
110 - 6920 Macleod Trail SE Calgary AB T2H 0L3 · Food - General
13 inspections
- Demand Inspection
3 infractions
- 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?
- Food handling permit displayed at the facility had expired. Operator showed the permit invoice.-Ensure valid permit is displayed in a conspicuous place
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a pipe leak above the disposable storage at the basement.-Repair pipe
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cleaning equipment were observed to be stored in the handwashing sink. Operator stated it was used for cleaning knives.-Do not store cleaning equipment in handwashing sink.-Ensure all equipment is adequately cleaned and sanitized before use.
- 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?
- Monitoring Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Dented cans of cut baby corns (Success) were found on the shelving area at the dry storage. Operator removed cans from the shelves during the inspection. -Ensure all cans are inspected, and dented cans are not used in food production
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Soup (Miso soup) at 30.3*C in container was left to cool on the counter. Operator returned food to cooler.-Ensure to follow proper methods of cooling from above 60*C to 20*C within 2hours and from 20*C to 4*C within 4 hours by using shallow pans or coolers or blast freezers.
- 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?
- Food handling permit displayed at the facility had expired. Operator showed the permit invoice.-Ensure valid permit is displayed in a conspicuous place
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a pipe leak above the disposable storage at the basement.-Repair pipe
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cleaning equipment were observed to be stored in the handwashing sink. Operator stated it was used for cleaning knives.-Do not store cleaning equipment in handwashing sink.-Ensure all equipment is adequately cleaned and sanitized before use.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Demand Inspection
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)?
- Iodine test strips for bar glass cleaner expired in Oct 2020. Expiry dates were also covered with white out ink. - Acquire new iodine test kit and do not cover the expiry date.
- 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 reports were readily available upon request. - Ensure pest reports are available to review onsite during inspections either in digital or physical format.
- 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) Main kitchen sink faucet leaking.2) Sushi station 2-compartment sink faucet leaking.- Repair both faucets and ensure it is no longer leaking when turned off.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk ingredient bin in lower level dry storage room had a brittle plastic scoop without handles.- Acquire food safe scoops with handles and store in a manner than protects the ingredient from contact with hands and the utensil from contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips for bar glass cleaner expired in Oct 2020. Expiry dates were also covered with white out ink. - Acquire new iodine test kit and do not cover the expiry date.
- 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 reports were readily available upon request. - Ensure pest reports are available to review onsite during inspections either in digital or physical format.
- 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) Main kitchen sink faucet leaking.2) Sushi station 2-compartment sink faucet leaking.- Repair both faucets and ensure it is no longer leaking when turned off.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk ingredient bin in lower level dry storage room had a brittle plastic scoop without handles.- Acquire food safe scoops with handles and store in a manner than protects the ingredient from contact with hands and the utensil from contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips for bar glass cleaner expired in Oct 2020. Expiry dates were also covered with white out ink. - Acquire new iodine test kit and do not cover the expiry date.
- 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 reports were readily available upon request. - Ensure pest reports are available to review onsite during inspections either in digital or physical format.
- 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) Main kitchen sink faucet leaking.2) Sushi station 2-compartment sink faucet leaking.- Repair both faucets and ensure it is no longer leaking when turned off.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk ingredient bin in lower level dry storage room had a brittle plastic scoop without handles.- Acquire food safe scoops with handles and store in a manner than protects the ingredient from contact with hands and the utensil from contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips for bar glass cleaner expired in Oct 2020. Expiry dates were also covered with white out ink. - Acquire new iodine test kit and do not cover the expiry date.
- 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 reports were readily available upon request. - Ensure pest reports are available to review onsite during inspections either in digital or physical format.
- 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) Main kitchen sink faucet leaking.2) Sushi station 2-compartment sink faucet leaking.- Repair both faucets and ensure it is no longer leaking when turned off.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Two portions of raw beef stored above ready to eat foods (ie. Sushi and cut produce) in the sushi walk-in cooler
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were kept on the counter.Cleaning cloths were kept in a sanitizing bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The sauces were kept in a cold liquid pack on the counter.Ice baths were prepared and the sauces were kept therein.After lunchtime, sauces should be stored in the refrigerator.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were kept on the counter.The cleaning cloths were promptly stored in a sanitizing bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Salmon fish were kept on the counter at room temperature (15°C, 16°C, 19°C and 22°C).The fish were promptly discarded.High-risk foods must be kept at 4°C or less at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler at the prawn kitchen was measured at 9°C. Foods in the cooler was promptly kept in the walk-in cooler.High-risk foods under refrigeration must be maintained at 4°C or less at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thai Sweet Chili was kept on the dry storage shelf and had "Refrigerate after opening".Product was discarded.Ensure to follow manufacturer's instructions to maintain the quality of the food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in cooler door is not properly closing.Walk-in cooler was measured at 3°C.Ensure the door is in good repair and routinely monitor the temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- Front and back kitchen vents, the staircase vent, walls and ceiling leading to the basement were accumulated with dust and grime.Ensure the indicated areas are thoroughly cleaned and maintained in a sanitary condition at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?