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Shokunin

2016 4 Street SW Calgary AB T2S 1W3 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelf of the table under the grill on the east side of the kitchen was too close to the floor.Move the shelf up so that there is at least 15 cm (6 inches) clearance between the bottom of the shelf and the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scallop shells were being reused as a serving dish.Mollusk shells must not be reused as a serving dish. Shells can be prepared and served with their original meat but cannot be reused.
    • 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?
      • - Some fruit flies were observed in the facility.- Pest control reports for the facility were unavailable for review.- Ensure that adequate pest control is taking place in the facility.- Ensure that pest control reports are available for review upon request.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelf of the table under the grill on the east side of the kitchen was too close to the floor.Move the shelf up so that there is at least 15 cm (6 inches) clearance between the bottom of the shelf and the floor.
    • 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?
      • - Some fruit flies were observed in the facility.- Pest control reports for the facility were unavailable for review.- Ensure that adequate pest control is taking place in the facility.- Ensure that pest control reports are available for review upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was soil accumulation under the ice machine.Clean under the ice machine and ensure that this area is cleaned on a regular basis.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The shelf of the table under the grill on the east side of the kitchen was too close to the floor.Move the shelf up so that there is at least 15 cm (6 inches) clearance between the bottom of the shelf and the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Pink curing salt is not properly labeled. Additionally, it is being stored with seasonings.Pink curing salt must be properly labeled and safely stored to prevent it from contaminating other ingredients, and to prevent accidental misuse.
    • 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?
      • - Some fruit flies were observed in the facility.- Pest control reports for the facility were unavailable for review.- Ensure that adequate pest control is taking place in the facility.- Ensure that pest control reports are available for review upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was soil accumulation under the ice machine.Clean under the ice machine and ensure that this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls and ceilings in the dish pit area had grease and dust accumulation.Clean walls and ceilings in the dish pit area and ensure they are cleaned on a regular basis.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The pH of sushi rice is not being verified.Sushi rice must be maintained at a pH of 4.6 or less. Obtain either pH test strips which measure the pH, or a pH meter. Ensure pH of sushi rice is verified at least once a batch.