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Pizza Maru & Katsuya Alberta

4120 - 4 Royal Vista Way NW Calgary AB T3R 0N2 · Food - General

5 inspections

  1. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Used serving utensil for the raw egg batter stored in a container at 18.8°C. 2. Serving utensils were stored in stagnant water at 25°C. Food debris were noted on top of the water.3. Rice scoop was stored in a container at beside the rice cooker at the front dining area.Serving utensils were washed and stored in quat sanitizer solution at 200 ppm.Serving utensils for the egg batter was stored in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cheese was kept on the counter at 9.8°C.2. Cooked chicken was kept on the counter to thaw with an internal temperature of 7.2°C.Foods were promptly kept in the prep cooler and fridge.Potentially hazardous 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.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Uncooked raw egg batter was kept on the counter with a temperature of 14.8°C. 2. Breadcrumbs for the port batter was kept on the counter at 13.4°C.3. Cut cooked pork was stored by the deep fryer ay 22.4°C.4. Table cream was stored on the counter with a temperature of 22.6°C.Food items were discarded.Keep eggs in ice bath and ensure it is maintained at 7°C or less.Food must be maintained at 4°C or less or at 60°C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwashing sink at the kitchen area was obstructed with a black crate and white plastics stacked together.2. Handwashing sink at the cook line was obstructed a garbage bin,The items were promptly removed.Ensure handwashing skins are accessible at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was measured less than 200ppm.Use 200ppm quat sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Breads were displayed on the open shelves between the dining room and kitchen. The breads were not protected from customers contamination.Provide a guard on the dining room side to protect the bread or do not display the bread on the shelves.2) Utensils were stored in stagnant water. Store utensils in ice water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No aid method was used to cool down large volume of soups and sauces. Use ice bath or ice wand to aid in rapid cooling of sauces and soups. 2) Chicken and pork egg batter was stored at room temperature without temperature control. Use an ice bath to store the batter. Store cold perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was cycling between 61.0 to 68.0 degrees C. at the dishes. Fix the dishwasher and ensure final rinse temperature at the dishes is at 71 degrees C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Breadcrumbs build-up on the bread display shelves.Clean the shelves.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Glasswasher was draining into an open floor drain and no air gap between the ice well and waste pipe.This does not meet plumbing code.