Nojomi Japanese & Korean Cuisine
207 - 304 Main Street SE Airdrie AB T4B 3C3 · Food - General
7 inspections
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked vegetable tempura was being stored at room temperature. It was placed into cooler during the inspection. Vegetable tempura is considered high risk food and must be held under 4C or above 60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Drinking glasses were being washed at one compartment sink at front. Customer utensils/dishes must be properly washed and sanitized in the commercial dishwasher. Remove dish soap and drying rack from this sink and ensure all staff are washing and sanitizing dishes in the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some cleaning had been completed. There is a build up dirt/grease/food debris in the following areas:- Hard to reach areas of flooring under equipment, against walls and in corners- inside two door freezer- Flooring behind cookline- inside of ice machinePlease clean the indicated areas and ensure they are added to a regular cleaning schedule.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were observed on prep surface across from cookline and prep surface at front. Cloths must be stored in sanitizer solution when not in use. Prepare bucket of sanitizer solution such as 100ppm chlorine to store cloths in or use only paper towels for wiping surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Jackets were stored on back storage table on top of dry food and food equipment. These were moved during the inspection. Ensure personal items and items not associated with food handling are stored in separate area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. Drinking glasses were being washed at one compartment sink at front. Customer utensils/dishes must be properly washed and sanitized in the commercial dishwasher. Remove dish soap and drying rack from this sink and ensure all staff are washing and sanitizing dishes in the dishwasher. 2. Cooking dishes and utensils were being washed at two compartment sink used as prep sink in back. Wash and sanitize dishes used for cooking in the commercial dishwasher. Do not use prep sink for dishwashing. Remove dish soap from this sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Protective film was still on dishwasher making surface hard to clean. Remove protective film so that surface is smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There is a build up dirt/grease/food debris in the following areas:- Hard to reach areas of flooring under equipment, against walls and in corners- Cooler and freezer doors and handles- Shelving inside coolers- Sides of deep fryer- Shelving above sink and above prep coolerPlease clean the indicated areas and ensure they are added to a regular cleaning schedule. 2. There is dust accumulating on wall near ceiling in the corner where pop is stored close to entrance to front area. 3. Back storage table is cluttered. Remove any unused equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer spray bottle in kitchen measured 50ppm. Ensure sanitizer measures 100ppm.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottle at front of house was not labelled. Please label spray bottle so that its contents are known.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water valve at hand sink in front service area was turned off. Operator stated hot water was leaking. Repair so that sink has continuous supply of hot water.
- 23. Is the facility maintained in a clean and sanitary condition?
- Organization is required in the following areas:- counter at back of kitchen- bottom shelf of stand up freezer- top of prep coolerOrganize areas to facilitate easy cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Cleaning is required on ceiling, under equipment and in hard to reach areas including between prep cooler and chest freezer and under ice machine. Clean.2. Fabric curtains used at entrances to kitchen were dirty. Clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer was too strong. Operator diluted it during inspection. Ensure chlorine sanitizer is 100ppm.
- 09. Are chemicals stored and handled in a safe manner?
- Bottle of degreaser and bottle of sanitizer were not labeled. Ensure all bottles are labeled so their contents are known.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Single compartment sink at front of house was being used to wash glasses. All dishes must be properly washed and sanitized. Ensure this sink is not used for dishwashing. Use dishwasher for glasses and any other reusable customer utensils. *Cited again May 9, 2024.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in kitchen had take out containers stored in it and was not easily accessible as containers of oil were stored in front. This was corrected during inspection. Ensure hand wash sink is accessible at all times.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Operator had turned off hot water tank overnight and it had not yet been switched on. Hot water must be available when food is being prepped and facility is open. This was corrected during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light at back of kitchen was burnt out. Replace light. *Cited again May 9, 2024
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The following areas require cleaning:- front and sides of coolers- handles of coolers- exterior of ice machine- floor under hand sink in front of house- ventilation canopy2. Counter at back is cluttered. Please tidy to facilitate easy cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer measured 0 ppm. A new chlorine solution was mixed during inspection. Ensure chlorine sanitizer measures 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Single compartment sink at front of house was being used to wash glasses. All dishes must be properly washed and sanitized. Ensure this sink is not used for dishwashing. Use dishwasher for glasses and any other reusable customer utensils.
- 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. Light at back of kitchen was burnt out. Replace light. 2. Shelf where sushi rice cooler was placed was damaged and particle board was exposed. Refinish or replace to ensure all surfaces are smooth and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Cleaning was required throughout kitchen including:- cooler handles and surfaces- behind sink- wall behind cooler containing sushi ricePlease clean these areas and ensure they are added to a regular cleaning schedule. 2. The ceiling and ventilation canopy required cleaning. This was scheduled for later that day.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?