2C - 314 10 Street NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Kim's Katsu se trouve dans le quartier SUNNYSIDE. SUNNYSIDE, Calgary compte 55 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 28 mai 2026, 35 (64%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Makan Malaysian Cuisine
SUNNYSIDE
Ce restaurant a été inspecté 5 fois depuis le 2 avril 2025, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
2 infractions
1) Thermometer in kitchen prep cooler shows -4C, fridge temperature was approximately 6C., -Replace the thermometer, , 2) Front fridge (with freezer on top) did not have a thermometer., -Add a thermometer to the fridge
**Repeat violation**, Paper towel was provided as a roll around the facility. Please provide paper towel in a dispenser to prevent contamination of the bulk supply.
3 infractions
2) High temperature dishwasher only reached 69.0C at the plates on the long cycle. Staff were originally using short cycle which had an even lower rinse temperature., -Service the dishwashing machine so that hot water at the rinse cycle is at least 71.0C at the plates, -Until dishwasher is repaired, after washing in dishwasher, dishes must be soaked in sanitizer for 2 minutes. Watched operator make sanitizing solution in 3-compartment sink right beside, and measured chlorine concentration at 100 ppm
**Repeat violation**, Paper towel was provided as a roll around the facility. Please provide paper towel in a dispenser to prevent contamination of the bulk supply.
No hot water was available for handwashing or dishwashing., -Do not operate without hot water
4 infractions
1) Rack for dishwashing was caked in debris; each time inspector touched the rack, white material would flake off., -Thoroughly clean the rack or remove it from use, , 2) High temperature dishwasher only reached 69.0C at the plates on the long cycle. Staff were originally using short cycle which had an even lower rinse temperature., -Service the dishwashing machine so that hot water at the rinse cycle is at least 71.0C at the plates, -Until dishwasher is repaired, after washing in dishwasher, dishes must be soaked in sanitizer for 2 minutes. Watched operator make sanitizing solution in 3-compartment sink right beside, and measured chlorine concentration at 100 ppm
**Repeat violation**, Paper towel was provided as a roll around the facility. Please provide paper towel in a dispenser to prevent contamination of the bulk supply.
7 infractions
1. Obtain a probe thermometer, , 2. Sauce was left in an unplugged crock pot 51C (reheated) and beaten eggs was left at room temperature 9C (placed in the refrigerator at the time of inspection). High risk food must be stored away from the temperature danger zone, by storing in a hot hold at 60C or above or cold at 4C or below. , , 2. Rice was left soaking at room temperature in a rice cooker. The staff explained that it is being soaked as a prep step for cooking the rice when it is needed. The staff proceeded to cook the rice during the inspection. Soaking of rice must be performed in the refrigerator at 4'C or below.
After running multiple cycles, the dishwasher on heat setting 1 was measured at 68°C. When the heat setting was changed to 3, which is the longest wash cycle, the temperature reached 74°C. To ensure the dishwasher consistently reaches the appropriate temperature for sanitizing dishes, please keep the heat setting on 3 at all times. Obtain a thermometer with a maximum and minimum gauge to regularly verify the dishwasher's temperature
**Repeat violation**, Scoops without handle were being used to scoop dry foods. Please obtain scoops with handles
Bulk bags of food were stored on the ground in front of the upright fridge., -Ensure food products are stored off the ground
Paper towel was provided as a roll around the facility. Please provide paper towel in a dispenser to prevent contamination of the bulk supply.
Scoops without handle were being used to scoop dry foods. Please obtain scoops with handles
There were no chlorine test strips available to verify the concentration of the contact surface sanitizer in use. Obtain chlorine test strip for the sanitizer in use
Repeat violation April-2-2025***, , The kitchen stainless steel counter was repaired with duct tapes., , Remove the tape and repair the counter so it is smooth, easily cleanable and water resistant.
The following areas were greasy and had buildup of grime, , - Floor under perp tables , - Wall and floor around the cookline., - The cookline., , Please clean.