4000 - 150 Millrise Boulevard SW · MILLRISE
7 avril 2026
RéussiConcentration 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 se trouve dans le quartier MILLRISE. MILLRISE, Calgary compte 23 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 avril 2026, 17 (74%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 5 fois depuis le 23 octobre 2024, avec 5 réussites et 1 fermeture au dossier.
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.
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.
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.