108 - 6490 Old Banff Coach Road SW · PATTERSON
14 janvier 2026
RéussiFloor cleaning brushes were stored close to soup in hot-holding unit. Operator removed the cleaning brushes during inspection., , Requirement:, Ensure all non-food items are stored away from food to prevent cross contamination.
The washroom door was kept opened directly to the kitchen. It is a self-closing door. , , Operator closed the door., , Requirement:, -Ensure the washroom door is kept closed at all times
Ceiling tiles were missing above the walk-in coolers and freezer, , Requirement:, -Replace tiles
The following areas had dirt/mold/ grease build up:, 1. top of vent canopy, 2. vent canopy filters and hood, 3. hard to reach floor areas under the vent canopy., 4. handles of prep coolers, 5. floor underneath the sushi prep cooler, 6. floor under the shelves at the dry storage area, , Requirement:, Clean the indicated areas
Kibo Sushi Express se trouve dans le quartier PATTERSON. PATTERSON, Calgary compte 20 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 avril 2026, 10 (50%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 12 juin 2024, avec 4 réussites et 1 fermeture au dossier.
Floor cleaning brushes were stored close to soup in hot-holding unit. Operator removed the cleaning brushes during inspection., , Requirement:, Ensure all non-food items are stored away from food to prevent cross contamination.
The washroom door was kept opened directly to the kitchen. It is a self-closing door. , , Operator closed the door., , Requirement:, -Ensure the washroom door is kept closed at all times
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.
Ceiling tiles were missing above the walk-in coolers and freezer, , Requirement:, -Replace tiles
The following areas had dirt/mold/ grease build up:, 1. top of vent canopy, 2. vent canopy filters and hood, 3. hard to reach floor areas under the vent canopy., 4. handles of prep coolers, 5. floor underneath the sushi prep cooler, 6. floor under the shelves at the dry storage area, , Requirement:, Clean the indicated areas
Aluminum foil used to line flooring under wire shelving in the back storage area. Accumulation of liquid on aluminum foil. , , Ensure area is kept clean and sanitary.
Walk-in cooler measured at 10C. Foods in the walk-in cooler measured at 8C, , Thermometer on the walk-in cooler showed an ambient temperature of 10C, however, a thermometer inside read 0C. No probe thermometer available. , , Ensure foods are maintained at 4°C or less at all times.
Container of raw meat was placed in water to thaw at room temperature. , , Ensure frozen foods are properly thawed under cold running water or in the cooler
Lever for 3 compartment sink faucet was missing due to a leak. Water was turned off from the bottom. , , Fix leak. Sink must have hot and cold running water at all times.
Aluminum foil used to line flooring under wire shelving in the back storage area. Accumulation of liquid on aluminum foil. , , Ensure area is kept clean and sanitary.
1) Wet cleaning cloths were kept on the counter., 2) No sanitizer bucket available., , Fresh sanitizer bucket was prepared at 100 ppm and cleaning cloths were kept therein., , Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
Paper towels were used to line the inserts and the food were directly placed on the paper towel. , , Paper towels were promptly removed., , Materials used to handle food must be smooth, non-absorbent to moisture and easily cleanable.
1. Food was stored beside the handwashing sink within the splash zone at the back kitchen., Install a splash guard to protect food from contamination from water splash during handwashing., , 2. Pork belly were stored above pre-packaged foods., Ensure raw foods are stored below pre-packaged or ready to eat food.
The food inserts on top of the prep cooler measured between 6.9°C and 12°C. The inserts were double stacked and lined with paper towels., , The foods were stored in the bottom cooler and the paper towels that was used to line the inserts were removed., , Ensure foods are maintained at 4°C or less at all times.
Large portions of salmon fish were stored on the counter at 9.0°C when cutting them., , The fish was stored in the cooler., , Ensure the fish is cut in small portions so that the fish is not sitting on the counter at room temperature
The hot water faucet in the staff washroom was not operational. The pipe was tuned off at the bottom of the hand washing basin., , Fix the hot water faucet.
The soap dispenser in the kitchen hand sink and staff washroom hand sink were damaged and not properly dispensing soap., , Replace the soap dispensers.
1. Food containers were stored on a 1.5 inches rack., , 2. Tempora batter mix bag was stored on the floor in the dry storage area., , 3. Boxes of single use containers were stored on the in the front service area., , Ensure foods and food containers are stored 6 inches off the floor.
Deep grove and scratched surfaces were noted on the prep cooler cutting boards., , Resurface or replace cutting boards.
The 3-compartment wall joint had buildup of black mould., , Wash and sanitize the indicated area and re-caulk the 3-comp sink wall joint., ,
1) Dry storage area was accumulated with food debris and dirty., , 2) Behind the Coca-Cola and hard to reach areas were dirty, , 3) The kitchen ceiling air vent had dust and grime build up., , 4) The walk-in cooler fan cover was dirty., , Clean and sanitize the indicated areas.