4000 - 150 Millrise Boulevard SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
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 10 juillet 2026, 17 (74%) 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.
Millrise Station Daycare - Food
MILLRISE
Ce restaurant a été inspecté 11 fois depuis le 20 juin 2023, avec 4 conformes, 7 non conformes et 1 fermeture au dossier.
Aucune infraction
Aucune infraction
5 infractions
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.
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.
Aucune infraction
Aucune infraction
1 infraction
One ceiling panel was missing in back prep area., (Repeat violation from previous inspection), , Requirement:, Put ceiling panel in place.
4 infractions
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.
4 infractions
Concentration of chlorine measured 0 ppm in one sani -pail located in prep area., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
a) Temperature of Tepan cooler located under the grill was 7.8C and internal temperatures of perishable foods stored in drawers of this cooler were: beef at 7.7C, 9.7 C and 9.8C., , b) Internal temperature of raw fish stored in insert of another prep cooler was 9.7C and lobster mix was at 7.4C, , Requirement:, a) Ensure that temperature of the cooler is adjusted to maintain temperature of perishable foods at 4C or less., - Beef was moved to walk in cooler during inspection., , b) Ensure that perishable foods under refrigeration are stored at 4C or less., Fish and lobster mix were moved to walk in cooler during inspection.
3 infractions
A couple of fruit flies were noted in bar area., , Requirement:, - Contact pest control company for treatment to eradicate fruit flies issue., -Provide pest control inspection report after the treatment is done.
Several Baseboard tiles were missing on the wall , located next to dish washing area., (This is repeat violation from previous inspection), Requirement:, Repair the baseboard ., (manager mentioned that they are planning renovation and baseboard will be repaired at that time),
Accumulation of dirt and debris under hand washing sink located next to yakitori prep area., , (repeat violation from previous inspection), , Requirement: , Clean the above noted area.
6 infractions
Cleaning clothes were kept on prep counters in the kitchen., , Requirement: , , Soak cleaning clothes in sanitizer solution in between use.
a) Internal temperatures of deep-fried shrimp and veggie tempura stored under heat lamps were between 41C-45C., , b) Internal temperature of margarine stored on melted ice near the grill was15C, , Requirement: , , a) Ensure that perishable foods under hot holding are stored at 60C and higher., Shrimp and veggie tempura were discarded., , b) Store margarine at 4C or less., Margarine was discarded.
Hand washing sink located near the grill was blocked with two spatulas kept in sink basin., , Requirement: , , Ensure that hand washing sink is available for use all the time and must not be blocked.,
4 infractions
Internal temperature of pork chasu stored in the warmer was 19. Cold pork chasu from cooler were transferred directly to the warmer without reheating to required temperature., Requirement:, -Ensure that cold cooked perishable foods are reheated to 74 C before storing in the warmer at 60C or higher., - Pork chasu at 19 C were discarded during inspection.,
Internal temperature of deep-fried shrimps stored near the deep fryer without temperature control was 37 C, , Requirement: , - Ensure that perishable foods are stored at 4C or less or 60 C or higher., - Shrimps were discarded during inspection.
Several Baseboard tiles were missing on the wall , located next to dish washing area. (This is repeat violation from previous inspection), Requirement:, Repair the baseboard (manager mentioned that they are planning renovation and baseboard will be repaired at that 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., , Requirement:, Put ceiling panel in place.
A couple of fruit flies were noted in bar area., , Requirement:, - Implement control measures to eradicate fruit flies.,
Several Baseboard tiles were missing on the wall , located next to dish washing area., (This is repeat violation from previous inspection), Requirement:, Repair the baseboard ., (manager mentioned that they are planning renovation and baseboard will be repaired at that time),
Knief was stored in the gap between hand washing sink counter and prep counter in the kitchen., , Requirement:, Do not store knives in the gap between counters as this area cannot be adequately cleaned and sanitized.
Several Baseboard tiles were missing on the wall , located next to dish washing area. (This is repeat violation from previous inspection), Requirement:, Repair the baseboard (manager mentioned that they are planning renovation and baseboard will be repaired at that time)
Accumulation of dirt and debris under hand washing sink located next to yakitori prep area., , Requirement: , Clean the above noted area.
Some shelves in walk in cooler were rusted having rough surface., , Requirement:, Refinish the shelves to have smooth surface.