100 - 11135 14 Street NE · STONEY 1
22 mars 2026
RéussiThere were cleaning cloths stored on food-contact surfaces. The inspector informed the staff, the general manager, and the head chef that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
A batter mix container was stored directly beside the handwashing sink. The inspector informed the staff, the general manager, and the head chef that no food items can be stored in the handwashing sink/station. The batter mix was discarded during the inspection.
The handwashing station was blocked during the inspection with kitchen utensils and equipment. The inspector informed the staff, the general manager, and the head chef that the handwashing station must be free and readily available for handwashing at all times. The utensils and equipment were removed during the inspection.
Kinjo Sushi & Grill se trouve dans le quartier STONEY 1. STONEY 1, Calgary compte 31 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 31 mars 2026, 17 (55%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 7 fois depuis le 11 décembre 2024, avec 7 réussites et 1 fermeture au dossier.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff, the general manager, and the head chef that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
A batter mix container was stored directly beside the handwashing sink. The inspector informed the staff, the general manager, and the head chef that no food items can be stored in the handwashing sink/station. The batter mix was discarded during the inspection.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
The handwashing station was blocked during the inspection with kitchen utensils and equipment. The inspector informed the staff, the general manager, and the head chef that the handwashing station must be free and readily available for handwashing at all times. The utensils and equipment were removed during the inspection.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
Food items in the food prep station below the heat lamp were measured at 25-34°C. The food items were discarded during the inspection. The heat lamp was noted to be turned off during the inspection. Please ensure to keep all high-risk food items below the heat lamp at or above 60°C.
The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine. The chlorine concentrate bucket was noted to be empty during the inspection. The bucket was replaced. The dishwasher was re-measured and had a chlorine concentration of 100-ppm. The inspector informed the operator to ensure that a 100-ppm chlorine is maintained at all times in the dishwasher.
There was a gap on the bottom and the center of the double-door main entrance door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation. Note that this deficiency was also noted on the most-recent service report from their pest control company., **FIX THE GAP ON THE BACKDOOR.
Observed staff handwashing in the preparation sink. , , Please use the designated handwashing sinks for handwashing.
The plastic cover used for sushi bamboo mat not always changed at 2 hours. , , There were multiple sushi bamboo mats available. Plese ensure the plastic wrap is changed after 2 hours or set aside the used sushi mats after 2 hours.
1) Improper reheating in rational oven. Foods of various densities are reheated for a set amount of time at 97c during the first cycle or setting but internal temperatures are not verified. New foods items are also added and at times during the second cycle or setting which is set to hot holding below 74C. , , - Ensure all foods are reheated to 74C degrees Celsius and hot held at 60C or greater. , , 2) Cooked foods such as Beef teriyaki bowl stored in the reach in grab and go cooler were measured at 16C. These foods are prepared in the morning and placed in this cooler while still hot and temperature is not decreasing rapidly enough. The internal temperature was measured after approximately 4 hours of storage in this unit. , - Cool these foods rapidly prior to placing in the cooler or store hot at 60 C or greater. , - PHI advised manager to remove all of these foods to discard. , , -
Handheld blender used for ramen and sushi rice portioning spoon stored in ice but not entirely in the ice bath. , , - Ensure to store in a manner where all of parts of the utensil or device that come into direct contact with foods are in the ice bath.
Bottles of oil and sanitizer stored right behind the handwashing station at the back preparation area. , , - Please remove. Do not store in this area as they are exposed to contamination.
Observed protective tape/film around the handwashing surface at the bar. Also observed that the shelves in this area were secured to the counter by tape. , , Please remove the plastic and tape. Secure the shelves in a permanent manner prevent injuries. , - All surfaces must be smooth, easy to clean and impervious to moisture.
February 28, 2025: , The silicone caulking had been replaced but was already cracked as the splashguard is loose. , - Please fasten the splashguard and re-caulk. , , February 19, 2025:, 1) The silicone caulking lining the hand sinks in the bar area have accumulated dirt and is peeling from the steel.
Large quantities of food items including vacuum packed meat, cooked pork were stored on the counter., The food items were promptly stored in the walk-in cooler.
Ice cream scoop was stored in stagnant water., Ensure scoops are stored in dipper well, 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.
The silicone caulking lining the hand sinks in the bar area have accumulated dirt and is peeling from the steel., , Replace this caulking.
1) The silicone caulking lining the hand sinks in the bar area have accumulated dirt and is peeling from the steel., 2) Black mold was noted on the inner edges of the handwashing sink splash guards., Clean the indicated areas and re-caulk the handwashing sinks.
Sauces stored at the edges of the grill were improperly refrigerated. The sauces were suspended on ice. The temperatures of the sauces were 12-16C., , Ensure that the sauce inserts are fully submerged in an ice bath. Monitor the temperature using a thermometer to ensure that they are maintained at 4C or lower.
There was rice spatula and rice mixing equipment in the sushi rice prep line stored in stagnant water., , Ensure that the rice spatula and other equipment used to mix sushi rice are stored in an ice bath of 4C or lower between uses.
The silicone caulking lining the hand sinks in the bar area have accumulated dirt and is peeling from the steel., , Replace this caulking.