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Sushi and Kitchen

5620 Signal Hill Centre SW Calgary AB T3H 3P8 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine and Quat test strips available had expired. -Ensure valid test strips are available for measuring the sanitizing agent concentration at 100ppm Chlorine and 200ppm Quat solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in dispenser at the staff female washroom. Operator replaced paper towel.Requirement:-Ensure there is paper towel in dispenser for hand drying at handwashing station
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dirt, food debris or grease build-up:1. wall of vent canopy at kitchen2. outer surfaces of the dry storage containers3. handles of the ice-cream freezer at the entrance of the kitchen4. top surface and inside of the chest freezer for deep fries in the kitchen5. surfaces of the sliding door for the walk-in coolerRequirement:-Clean the indicated area
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet used cleaning cloths were kept on the counter.2) Sanitizer buckets measured below 200 ppm with a quat test strips.Fresh sanitizer solution was prepared and measured 200 ppm, and the cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was stored on the preparation counter by the deep fryer with a surface temperature between 7°C to 9°C.Shrimp was stored in the preparation cooler.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet used cleaning cloths were kept on the counter.2) Sanitizer buckets did not detect any sanitizer with the quats test strips.Fresh sanitizer solution was prepared and measured 200 ppm, and the cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used cutting boards and utensils including knives were kept on the counter at the cook line.The utensils were stored in the sanitizer solution.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?
      • Cooked chicken was stored on the counter with a surface temperature of 13°C.Food was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the b-section handwashing sink was empty.Additional paper towels were available and the paper towel dispenser was promptly restocked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease deposits and other residues were accumulated on the ventilation canopy filters.Deep clean the indicted area.Previous violations:1) Grease deposits and other residues were noted on the ventilation canopy filters.Clean and sanitize the ventilation canopy filters.2) Used cutting boards and utensils including knives were kept on the counter at the cook line.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.
  6. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used wet cleaning cloths were kept on the counter.Cleaning cloths were washed and kept in a sanitizer bucket.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.2) Quat sanitizer bucket was measured at 100 ppm.Premix quat sanitizer bucket was prepared and measured at 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) A food handler did not wash their hands after carrying a dirty garbage bin. The health inspector informed the food handler to wash their hands. The food handler washed their hands with water only. The health inspector notified the food handler again to rewash their hands with soap, cold and hot running water.The food handler promptly washed their hands with soap and water.2) A food handler did not wash their hands after sneezing on one hand. The health inspector informed the food handler to wash their hands.Ensure food handlers thoroughly wash their hands when hands are contaminated and exhibit personal hygiene.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packs of shrimps were stored underneath the counter at the cook line to thaw with a surface temperature between 10°C to 16°C.The shrimps were discarded.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water, y microwaving, or in a manner that will prevent the growth of pathogenic bacteria.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap at the b-section handwashing sink.Equip handwashing sink with handwashing supplies.
    • 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?
      • Fruit flies were noted at the b-section handwashing sink.Contact your pest control professional to eliminate the fruit flies at the b-section handwashing sink area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease deposits and other residues were noted on the ventilation canopy filters.Clean and sanitize the ventilation canopy filters.2) Used cutting boards and utensils including knives were kept on the counter at the cook line.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.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All the sanitizer buckets in the food prep area measured 0 ppm. It was observed that the facility was using the incorrect chemical dispenser station in the dishwashing area. -Fresh quat sanitizer buckets were then prepared and measured 200 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **ongoing violation noted on September 4, 2024:1) The ice machine had broken plastic on the top of the interior section.2) Mineral and dirt build up were noted on the ice machine.Replace the ice machine if it cannot be cleaned and sanitized.Recurring violations:1) The ice machine had broken plastic on the top of the interior section.2) Mineral and dirt build up were noted on the ice machine.Repair or replace the ice machine to prevent contamination of the ice.Previous violation:The ice machine had a broken plastic on top of the interior section. There was also a loose black screw. Please ensure to fix (repair/replace) the broken plastic to ensure that all equipment are free of broken materials to prevent physical contamination of food/water/ice. The operator mentioned that a new ice machine was already ordered. The new machine was verified to be present on site, but was just pending installation. The operator mentioned that they would be installing the new machine soon.**FIXED THE BROKEN MATERIAL OF THE ICE MACHINE OR REPLACE THE ICE MACHINE.
  8. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Plastic saran wrap was used to wrap the stainless prep table next to the deep fryer. Plastic saran wrap was not cleaned or sanitized throughout the day. Remove plastic saran wrap and clean and sanitize the table when it gets dirty.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Bucket of water was placed next to the deep fryer for handwashing. Use the handwash sink to wash hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Lettuce was stored next to the raw beef ribs in the kitchen prep cooler insert. Lettuce will be served without cooking. Store the raw meats in a safe manner to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Premade sushi and shrimp tempuras were stored at room temperature without temperature. Shrimp tempuras @ 27.8 to 29.6 degrees C. Salmon rolls @ 22.8 to 23.2 degrees C. Unagi sushi @ 21.7 to 23.2 degrees C. No tracking was done.2) Sushi bar cooler doors were removed. Sliced fishes by the front of the cooler was measured at 7.0 to 12.6 degrees C. Do not remove the door.3) Fish roes, unagi fishes and sliced salmon were left out at room temperature without temperature control. Fish roes @ 12.2 to 17.8 degrees C, Sliced salmon @ 10.4 and Unagi fish @ 16.8 degrees C. 4) Box of unagi fish was at room temperature without temperature control. Unagi fish was measured at 28.6 degrees C. Discarded all sushi. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations:1) The ice machine had broken plastic on the top of the interior section.2) Mineral and dirt build up were noted on the ice machine.Repair or replace the ice machine to prevent contamination of the ice.Previous violation:The ice machine had a broken plastic on top of the interior section. There was also a loose black screw. Please ensure to fix (repair/replace) the broken plastic to ensure that all equipment are free of broken materials to prevent physical contamination of food/water/ice. The operator mentioned that a new ice machine was already ordered. The new machine was verified to be present on site, but was just pending installation. The operator mentioned that they would be installing the new machine soon.**FIXED THE BROKEN MATERIAL OF THE ICE MACHINE OR REPLACE THE ICE MACHINE.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dried food debris on the bottom shelf of the sushi cooler next to the two compartment sink. 2) Dust and debris on the walk-in cooler fan unit and wall. Clean these coolers.
  9. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were kept on the counter at the sushi prep station and chicken skewer prep station.Cleaning cloths were kept in sanitizer buckets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags and winter jacket were kept on the chest freezer.The indicated items were promptly removed.Articles not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were stored in paper bags and kept inside the food inserts.Remove the paper bags and store foods directly into the food inserts.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods were filled above the fill line inserts.Ensure foods are not kept above the fill line.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Food items were kept on the counter at room temperature without temperature control. Tempura measured15°C and 28.4°C respectively, tofu measured16.9°C.Foods were discarded.2) Condiments were kept on the counter at the top edge of the prep cooler. Codiments were stored in ice bath.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods kept on the hot holding unit were left out at room temperature. Spring rolls measured 54.1°C, sweet potatoes measured 56.3°C, calamari measured 58°C.Foods were not centered directly under the hot holding light.Foods were reheated to above 74°C.Ensure foods are kept underneath the hot holding light to keep the food at 60°C or above.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tofu and crabmeat were kept on the counter at 47°C cooling.Foods were kept in an ice bath to cool rapidly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the staff men's washroom was not dispensing paper towel.Additional paper towel was available and the paper towel dispenser was promptly restocked.
    • 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?
      • The was no sticky glue board in T1 pest metal trap.Replace T1 mouse trap with glue board.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light at the ventilation canopy was not functional.Replace the light.
    • 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 was a hole in the mechanical/electricity room wall.Close the hole to prevent pests harbourage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations:1) The ice machine had broken plastic on the top of the interior section.2) Mineral and dirt build up were noted on the ice machine.Repair or replace the ice machine to prevent contamination of the ice.Previous violation:The ice machine had a broken plastic on top of the interior section. There was also a loose black screw. Please ensure to fix (repair/replace) the broken plastic to ensure that all equipment are free of broken materials to prevent physical contamination of food/water/ice. The operator mentioned that a new ice machine was already ordered. The new machine was verified to be present on site, but was just pending installation. The operator mentioned that they would be installing the new machine soon.**FIXED THE BROKEN MATERIAL OF THE ICE MACHINE OR REPLACE THE ICE MACHINE.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ventilation canopy filters were accumulated with grease deposits and other residues.2. Buildup of dust and grime was noted on the kitchen air vents and ceiling.3. Top of the dishwasher was dirty.Clean the indicated areas. Previous violation:Buildup of grease, grime, and/or food debris in following areas: Fryer area (behind fryers, on the walls, the floor, and inside of the equipment), behind ice machine, in walk-in freezer, and on high touch surfaces (fridge door handles, sink taps). Thoroughly clean these areas. and ensure regular cleaning is done.**OUTSTANDING (2023-07-25). The fryer area and behind the ice machine area were still greasy and dirty. The inspector informed the operator that the areas should be regularly cleaned and be part of a cleaning schedule. The operator mentioned that they would be cleaning the areas. A written cleaning schedule was discussed during the inspection. The walk-in freezer and high touch surfaces (fridge door handles, sink taps) were clean during the inspection.**OUTSTANDING (2023-08-15). Obvious signs of attempt in cleaning the area was noted. However, the areas of concern were still noted as dirty and greasy. Further instruction was provided to the operator on how to further clean the area.
  10. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must either be single use or be fully submerged in a sanitizer bucket solution. The staff/operator agreed to do the latter. Please ensure to have all cleaning cloths be fully submerged in a sanitizing bucket solution at all times after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper thawing practice was observed during the inspection. Specifically, a big load of raw meat was stored in room temperature in the compartment sink, with the internal temperature measured at 21.4°C. The load was discarded during the inspection. The inspector discussed the proper thawing procedures with the staff/operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ice machine was not properly plumbed in. There was water accumulation behind the ice machine due to the water coming from the tubes from the melted ice. The walk-in cooler also had a plumbing tube coming out from the cooler wall/side to the water drainage behind the ice machine. Please ensure that all water pipes are properly plumbed to prevent water leaking/accumulation in any area of the kitchen.**PROPERLY PLUMB THE PIPES/FIXTURES.**OUTSTANDING (2023-08-15). The pipes coming from the cooler and the ice machine were still not properly plumbed in. The inspector re-explained how to fix the violation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine had a broken plastic on top of the interior section. There was also a loose black screw. Please ensure to fix (repair/replace) the broken plastic to ensure that all equipment are free of broken materials to prevent physical contamination of food/water/ice. The operator mentioned that a new ice machine was already ordered. The new machine was verified to be present on site, but was just pending installation. The operator mentioned that they would be installing the new machine soon.**FIXED THE BROKEN MATERIAL OF THE ICE MACHINE OR REPLACE THE ICE MACHINE.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of grease, grime, and/or food debris in following areas: Fryer area (behind fryers, on the walls, the floor, and inside of the equipment), behind ice machine, in walk-in freezer, and on high touch surfaces (fridge door handles, sink taps). Thoroughly clean these areas. and ensure regular cleaning is done.**OUTSTANDING (2023-07-25). The fryer area and behind the ice machine area were still greasy and dirty. The inspector informed the operator that the areas should be regularly cleaned and be part of a cleaning schedule. The operator mentioned that they would be cleaning the areas. A written cleaning schedule was discussed during the inspection. The walk-in freezer and high touch surfaces (fridge door handles, sink taps) were clean during the inspection.**OUTSTANDING (2023-08-15). Obvious signs of attempt in cleaning the area was noted. However, the areas of concern were still noted as dirty and greasy. Further instruction was provided to the operator on how to further clean the area.
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 10-ppm. The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Instruction poster on how to properly create a 100-ppm chlorine solution will be provided with this report. Please ensure to have it posted in the kitchen to be easily accessible by staff. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must either be single use of be fully submerged in a sanitizer bucket solution. The staff/operator agreed to do the latter. Please ensure to have all cleaning cloths be fully submerged in a sanitizing bucket solution at all times after use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel in a handwashing station was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ice machine was not properly plumbed in. There was water accumulation behind the ice machine due to the water coming from the tubes from the melted ice. The walk-in cooler also had a plumbing tube coming out from the cooler wall/side to the water drainage behind the ice machine. Please ensure that all water pipes are properly plumbed to prevent water leaking/accumulation in any area of the kitchen.**PROPERLY PLUMB THE PIPES/FIXTURES.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice machine had a broken plastic on top of the interior section. There was also a loose black screw. Please ensure to fix (repair/replace) the broken plastic to ensure that all equipment are free of broken materials to prevent physical contamination of food/water/ice. The operator mentioned that a new ice machine was already ordered. The new machine was verified to be present on site, but was just pending installation. The operator mentioned that they would be installing the new machine soon.**FIXED THE BROKEN MATERIAL OF THE ICE MACHINE OR REPLACE THE ICE MACHINE.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of grease, grime, and/or food debris in following areas: Fryer area (behind fryers, on the walls, the floor, and inside of the equipment), behind ice machine, in walk-in freezer, and on high touch surfaces (fridge door handles, sink taps). Thoroughly clean these areas. and ensure regular cleaning is done.**OUTSTANDING (2023-07-25). The fryer area and behind the ice machine area were still greasy and dirty. The inspector informed the operator that the areas should be regularly cleaned and be part of a cleaning schedule. The operator mentioned that they would be cleaning the areas. A written cleaning schedule was discussed during the inspection. The walk-in freezer and high touch surfaces (fridge door handles, sink taps) were clean during the inspection.