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Shijo Cafe

3115 - 2 Royal Vista Link NW Calgary AB T3R 0K4 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizers measured at 50ppm.**Ensure chlorine sanitizers are maintained at 100-200ppm.The operator mixed the sanitizer to 100ppm during the inspection.
    • 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?
      • There were no pest monitoring records available for review.**Ensure pest monitoring is carried out at least once a month and adequate records for these activities are maintained on file at the facility and available for review when requested.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of food debris was observed in the tabletop oven in the front service area.**Please have the equipment cleaned and sanitized.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were kept on the counter.2. There was not surface sanitizer available at the back kitchen.3. Spray chlorine sanitizer bottle measured 25ppm with a chlorine test strip.4. Chlorine sanitizer spray bottle did not detect any colour changes with the chlorine test strip.5. There was no surface sanitizer at the front service area.Chlorine sanitizers were prepared for both front service area and back kitchen area, and clean wiping cloths were stored therein.Spray bottle was prepared at 100 ppm chlorine sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoops were stored in a container beside the rice cooker.2. Ice scoop was dirty and the handle was in direct contact with the ice in the ice machine.3. Boxes of uncooked raw eggs were stored on the rack above ready to eat food in walk-in cooler.The rice scoops were washed and completely submerged in ice bath.The ice scoop was washed in the dishwasher.The eggs were promptly stored on the bottom rack.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Tempura batter was stored on the counter at 18°C.2. Boiled eggs were kept in stagnant water with an internal temperature of 21,4°C.3. Two raw eggs on a flat was kept on the counter with an internal temperature of 21.4°C.Food items were discarded.Store tempura batter at 4°C or less.Store cooked eggs at 4°C or less.Store uncooked eggs at 7°C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was obstructed with a garbage bin.2. Ice bowls were stored in the back kitchen handwashing sink.3. Soap dispenser was not dispensing soap at the handwashing sink station in the kitchen area.The items were promptly removed.Ensure handwashing sinks are accessible at all times.The soap dispenser was promptly fixed.
    • 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.Display a valid permit.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food handler demonstrated a lack of knowledge in food safety.Take the home study food safety course in Chinese.
    • 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 were holes in the walls around all plumbing lines.Seal holes in the walls. Plumbing cover plates can be used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Tapes were affixed to the chopstick container.2. Black mold was noted on the rubber mats used to collect water when turning off the faucet at the sushi bar.3. Deep grooves were noted on the prep cooler cutting boards at the sushi bar.Remove the tapesThe rubber mats were discarded.Resurface or replace the cutting boards.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Disposable wipe towels were breaking apart. They were used to clean counters and cover the sushi rice. Please use clean and intact disposal wipe towels and store them in chlorine sanitizer in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Ham and cheese croissants were stored at room temperature. Store perishable foods at 4 degrees C or below or at 60 degrees C or higher. 2) Flat of eggs were stored at room temperature. Eggs were measured at 24 degrees C. Discarded the eggs. Store eggs at 7 degrees C or below.
    • 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 were holes in the walls around all plumbing lines.Seal holes in the walls. Plumbing cover plates can be used.
  4. Risk Management 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?
      • There were holes in the walls around all plumbing lines.Seal holes in the walls. Plumbing cover plates can be used.
  5. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in a spray bottle measured 50 ppm.100 ppm chlorine sanitizer was prepared during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Splash guards were missing between the line cooler and hand sinks in the front service area.Install splash guards.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle that contained sanitizer was not labeled to indicate its content.The spray bottle was labeled 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?
      • 1) There was no hand soap in one of the ladies' washrooms. The automatic soap dispenser was not operational.Soap and batteries were put in the soap dispenser during the inspection.2) The men's washroom did have paper towels at the hand sink.Paper towels were stocked in the dispenser 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?
      • 1) The room for storing food service supplies and personal items did not have shelving units.Provide adequate shelving and store items off the floor.2) There were holes in the walls around all plumbing lines.Seal holes in the walls. Plumbing cover plates can be used.3) An electrical cover plate was missing by the espresso machine.A cover plate was installed during the inspection.4) The kitchen ventilation system had no baffle filters.No grease producing cooking until the ventilation system is equipped with all parts.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Toilet paper dispensers were in closed boxes.Install a toilet paper dispenser in each washroom.2) Washrooms were not equipped with a waste receptacle.Provide a waste receptacle in each washroom.