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Tokachi Japanese Restaurant

101 - 328 Centre Street SE Calgary AB T2G 4X6 · Food - General

8 inspections

  1. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bags of ingredients were stored on the ground throughout the facility.-Store food off the ground
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Dishwasher was not tested daily.-Ensure the dishwasher is tested regularly and that fresh strips are obtained
    • 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?
      • **Continuing violation**No pest control reports available onsite.- Pest control is managed by operator and will be provided a self checklist moving forward. Ensure it is completed at least once a month and kept onsite for recordkeeping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights above the ice machine did not have protective covers.-Install a shatterproof cover
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Bowl scoops were left in bulk bins.-Use a scoop that has a handle or keep the scoop out of the bulk ingredient
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Continuing violations**2) In the walk-in fridge, the wall behind the pails of ingredients was caked in food splatter.3) The ventilation canopy filters were severely caked in grease.4) The areas beneath and behind the cooking grills were dirty.6) The bases of fridges and freezer units around the kitchen had visible signs of grime.7) Back of curtain between kitchen and front area was discoloured.-Thoroughly clean8) No written sanitation plan was available.-Create and maintain a written sanitation plan
  2. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bags of ingredients were stored on the ground throughout the facility.-Store food off the ground
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Dishwasher was not tested daily.-Ensure the dishwasher is tested regularly and that fresh strips are obtained
    • 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?
      • **Continuing violation**No pest control reports available onsite.- Pest control is managed by operator and will be provided a self checklist moving forward. Ensure it is completed at least once a month and kept onsite for recordkeeping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights above the ice machine did not have protective covers.-Install a shatterproof cover
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Bowl scoops were left in bulk bins.-Use a scoop that has a handle or keep the scoop out of the bulk ingredient2) Lots of cardboard boxes were used to store food ingredients (indirectly) in the fridges and on shelves.-Remove cardboard as it is not cleanable. Store food products in cleanable containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Bulk bins on shelf near the upright freezers were caked in debris.2) In the walk-in fridge, the wall behind the pails of ingredients was caked in food splatter.3) The ventilation canopy filters were severely caked in grease.4) The areas beneath and behind the cooking grills were dirty.5) The sides of pails holding food around the kitchen were dirty.6) The bases of fridges and freezer units around the kitchen had visible signs of grime.7) Back of curtain between kitchen and front area was discoloured.-Thoroughly clean8) No written sanitation plan was available.-Create and maintain a written sanitation plan
  3. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in fridge, green onions were directly touching the rusty shelf.-Store food in suitable containers to prevent contamination. Highly recommended to remove rusty shelf-Discarded
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk bags of ingredients were stored on the ground throughout the facility.-Store food off the ground
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A large container of tempura batter was measured at 20C.-Maintain tempura batter at <4C or take out small portions and discard that portion after each meal service2) Walk-in fridge and kitchen prep cooler measured 8C and 10C respectively. Temperatures appeared to be slowly dropping during the inspection.-Maintain perishable food at 4C or below3) No thermometer available in the prep cooler.-Install a thermometer
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine dishwasher had no chlorine measurable in sanitizing cycle at start of inspection.-Line was primed for 2 minutes, then sanitizing cycle worked
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were expired. Dishwasher was not tested daily.-Ensure the dishwasher is tested regularly and that fresh strips are obtained
    • 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?
      • **Continuing violation**No pest control reports available onsite.- Pest control is managed by operator and will be provided a self checklist moving forward. Ensure it is completed at least once a month and kept onsite for recordkeeping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lights above the ice machine did not have protective covers.-Install a shatterproof cover
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Bowl scoops were left in bulk bins.-Use a scoop that has a handle or keep the scoop out of the bulk ingredient2) Lots of cardboard boxes were used to store food ingredients (indirectly) in the fridges and on shelves.-Remove cardboard as it is not cleanable. Store food products in cleanable containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Bulk bins on shelf near the upright freezers were caked in debris.2) In the walk-in fridge, the wall behind the pails of ingredients was caked in food splatter.3) The ventilation canopy filters were severely caked in grease.4) The areas beneath and behind the cooking grills were dirty.5) The sides of pails holding food around the kitchen were dirty.6) The bases of fridges and freezer units around the kitchen had visible signs of grime.7) Back of curtain between kitchen and front area was discoloured.-Thoroughly clean8) No written sanitation plan was available.-Create and maintain a written sanitation plan
  4. Risk Management Inspection

    2 infractions

    • 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?
      • No pest control reports available onsite.- Pest control is managed by operator and will be provided a self checklist moving forward. Ensure it is completed at least once a month and kept onsite for recordkeeping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling panels in kitchen.- Replace the ceiling panels.
  5. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats and/or seafood are stored above or near ready-to-eat food products in standing freezer units.- Discussed storage requirements for raw meats in freezer with operator to ensure raw meats are stored below ready-to-eat products to prevent potential cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items (phone holders, phones, and personal food) were stored on food prep surfaces.- Please provide a separate area for personal items and staff meals.- All items were removed at time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk ingredient bin scoop is a bowl with no handles.- Please acquire food safe scoop with handles to prevent potential contact form staffs hands. Ensure scoop are stored with handle facing up or in a separate clean food safe container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Many coolers need thermometers to monitor temperature throughout facility.- Acquire thermometers for all coolers and freezers that are missing one and monitor routinely.
    • 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?
      • No pest control reports available onsite.- Pest control is managed by operator and will be provided a self checklist moving forward. Ensure it is completed at least once a month and kept onsite for recordkeeping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing ceiling panels in kitchen.- Replace the ceiling panels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Pots and pans stored under 2-compartment sink and above grease trap box.- Refrain from storing equipment in these areas as they are not sanitary. Relocate to a clean storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of grease and debris on ventilation canopies.- Clean these areas and ensure regular cleaning is done.2) Accumulation of rice grains behind and under cooking equipment near left side of cookline. - Clean this areas and ensure regular cleaning is done.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *ENTIRE KITCHEN REQUIRES REORGANIZATION AND A FULL & THOROUGH CLEANING, INCLUDING HIGH SURFACES & FIXTURES, AND TOPS OF EQUIPMENT. ENSURE THAT THE KITCHEN IS MAINTAINED IN A CLEAN & SANITARY MANNER*
  8. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *RAW MEATS/SEAFOOD STORED ABOVE COOKED AND/OR READY TO EAT FOODS IN THE WALK-IN COOLER. REARRANGE THIS COOLER SO THAT RAW MEATS & SEAFOOD ARE ON THE BOTTOM SHELVES, BELOW ALL OTHER FOODS*
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *NO SANITIZER DETECTED IN DISHWASHER FINAL RINSE. REPAIR COMPANY CONTACTED*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *ENTIRE KITCHEN REQUIRES REORGANIZATION AND A FULL & THOROUGH CLEANING, INCLUDING HIGH SURFACES & FIXTURES, AND TOPS OF EQUIPMENT. ENSURE THAT THE KITCHEN IS MAINTAINED IN A CLEAN & SANITARY MANNER*