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Shimizu Kitchen

1918 37 Street SW Calgary AB T3E 3N7 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach bucket measured 0ppm. Ensure chlorine sanitizer is at 100ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floor behind equipment and in the dishwashing area. Ensure these areas are cleaned.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket measured less than 10 ppm.Fresh sanitizer bucket was prepared and measured 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoops, tongs and utensils were stored on the counter at room temperature.Utensils were 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.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not dispensing sanitizer. The dishwasher measured 0 ppm. The dishwasher was troubleshooted and ran a few cycles till it measured 100 ppm.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizing bucket was available.Sanitizing bucket was promptly prepared at 100 ppm and cleaning cloths were kept therein.2. Bleach sanitizer chemical spray bottle was measured at 10 ppm.Content was promptly discarded, and a fresh sanitizer solution was prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were placed on the floor.Ensure foods are stored 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Chemical spray bottle was unlabeled to identify its content.Spray bottle was promptly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. "Wakou Tonkotsu Ramen Base Concentrated Portk Broth" was kept under the counter at room temperature.Food item was discarded.Perishable food must be kept cold at 4°C or less or hot at 60°C or above.2. Beansprout and food in inserts were measured between 1°C to 6°C.Ensure prep cool top lids are covered when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groove and scratched surfaces were noted on the prep cooler cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Handwashing sink at the retail area was dirty.2. Under the dishwasher was dirty.3. Under the 2-compartment was dirty and unorganized.4. Under and inside the prep cooler was dirty.