4000 - 150 Millrise Boulevard SW · MILLRISE
April 7, 2026
PassConcentration of quat measured 100 pm in one sani-pail located in the kitchen., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution., Staff replaced the sanitizer solution.
Internal temperature of deep-fried chicken stored in the warmer in front area of kitchen was between 53C-57C, , , Requirement:, , Ensure that perishable foods under hot holding are stored at 60C or higher., , Staff was asked to reheat chicken to 74C before storing back in the warmer.
a) Internal temperatures of perishable foods stored in roll section -prep cooler located in the kitchen were: spicy salmon 8.1 C, spicy tuna 7C, , b) Internal temperature of cooked chicken stored in prep cooler drawer located under grill in the kitchen was 8.1C, , c) Internal temperature of scallops stored in prep cooler insert was 10.4C, shrimp 8.1 C, lamb 7C, , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4C or less., , Scallops at 10.4C were discarded., , Staff moved Spicy salmon, tuna, chicken, shrimp and lamb to walk in cooler during inspection.
Access to one hand washing sink in the kitchen was partially blocked by cooking equipment and cooking in progress., , Requirement:, , Ensure that access to hand washing sink is not blocked at any time.
a) Scoop for ice was stored directly on cardboard box in bar area., , b) Scoop handle was stored in ice located in a bin in server's area., , Requirement:, , a) Put scoop in a clean container before storing on cardboard box, , b) Keep scoop handle out of ice to prevent contamination.
Kinjo Sushi & Grill is in the MILLRISE neighbourhood. MILLRISE, Calgary has 23 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 8, 2026, there are 17 (74%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since October 23, 2024, with 5 passes and 0 closures on record.
Concentration of quat measured 100 pm in one sani-pail located in the kitchen., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution., Staff replaced the sanitizer solution.
Internal temperature of deep-fried chicken stored in the warmer in front area of kitchen was between 53C-57C, , , Requirement:, , Ensure that perishable foods under hot holding are stored at 60C or higher., , Staff was asked to reheat chicken to 74C before storing back in the warmer.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
a) Internal temperatures of perishable foods stored in roll section -prep cooler located in the kitchen were: spicy salmon 8.1 C, spicy tuna 7C, , b) Internal temperature of cooked chicken stored in prep cooler drawer located under grill in the kitchen was 8.1C, , c) Internal temperature of scallops stored in prep cooler insert was 10.4C, shrimp 8.1 C, lamb 7C, , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4C or less., , Scallops at 10.4C were discarded., , Staff moved Spicy salmon, tuna, chicken, shrimp and lamb to walk in cooler during inspection.
Access to one hand washing sink in the kitchen was partially blocked by cooking equipment and cooking in progress., , Requirement:, , Ensure that access to hand washing sink is not blocked at any time.
a) Scoop for ice was stored directly on cardboard box in bar area., , b) Scoop handle was stored in ice located in a bin in server's area., , Requirement:, , a) Put scoop in a clean container before storing on cardboard box, , b) Keep scoop handle out of ice to prevent contamination.
One ceiling panel was missing in back prep area., (Repeat violation from previous inspection), , Requirement:, Put ceiling panel in place.
Cleaning clothes were kept on prep counters in the kitchen., , Requirement:, Immerse cleaning clothes in sanitizer solution in between use.
Concentration of chlorine measured 0 ppm during sanitizer cycle., , Requirement:, - Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle., , -Manually sanitize dishes by immersing in sanitizer solution in the sink for minimum two minutes, followed by air drying until dish washer is repaired., -Repair dish washer asap.
Some fruit flies were noted in dish washing area., , Requirement:, - Implement control measures to eradicate fruit flies.
One ceiling panel was missing in back prep area., , Requirement:, Put ceiling panel in place.