6522 4 Street NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Kimu Sushi se trouve dans le quartier HUNTINGTON HILLS. HUNTINGTON HILLS, Calgary compte 84 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 5 juin 2026, 55 (65%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (2%) fermés.
Ce restaurant a été inspecté 4 fois depuis le 26 juin 2024, avec 2 conformes, 2 non conformes et 1 fermeture au dossier.
Aucune infraction
3 infractions
An unlabeled bottle holding sanitizer was observed in the front service area., , ** Ensure all containers holding chemicals are adequately labeled to identify their contents.
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.
Domino's Pizza 10107
HUNTINGTON HILLS
The following equipment require cleaning:, , 1. The body and doors of the standing coolers ad freezers., 2. The Ice machine., , **Please have the equipment cleaned and sanitized.
The following areas/items require cleaning:, , 1. The floor below the dish sink., 2. The filters of the ventilation canopy., 3. The shelves holding utensils.
Aucune infraction
3 infractions
Observation: A thermometer was missing in the front prep cooler. The temperature was measured using an infrared thermometer and found to be 3.6°C., , Corrective Action: Please ensure a thermometer is placed in the cooler to verify it maintains the required temperature. Staff were advised to install a dedicated thermometer in the front prep cooler. Until then, regularly check the temperature of the front prep cooler using another thermometer available onsite and maintain a record., , Recommendation: Most pathogenic microorganisms grow between 4°C to 60°C. Therefore, regularly checking and maintaining the temperature of the units is crucial to prevent the growth of pathogenic organisms.
Observation: The ladle stored in ice water to scoop the food from the slow cooker and food items were stored in a covered slow cooker beside the dedicated hand washing station., , Corrective Action: Staff moved the container and the ladle to a separate location., , Recommendation: There is a potential for contamination through water splashing during handwashing. Since the ladle was left uncovered, the risk of contamination is greater compared to the food in the slow cooker. Therefore, do not store any raw or cooked food, including utensils, near the hand washing station to protect the food from contamination.
Observation: pH test strips were expired., , Corrective Action and Recommendation: Obtain new pH test strips and ensure to check the expiration date on the testing equipment regularly, replacing them as needed.