CalgaryHOUNSFIELD HEIGHTS/BRIAR HILL
1668 - 1632 14 Avenue NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 juillet 2026
The two express takeaway coolers had an elevated temperature (8-10C). , , The coolers had been recently restocked; please monitor the cooler temperatures to ensure they are capable of maintaining a temperature of 4C or below. , , If the temperature does not drop to 4C please move all perishable food to a properly functioning cooler.
The battery for the hand soap dispenser had died and was not dispensing soap at the hand-washing sink located near the dishwasher., , Please replace the battery and ensure the hand sink is stocked with liquid hand soap.
Kinjo Sushi & Grill se trouve dans le quartier HOUNSFIELD HEIGHTS/BRIAR HILL. HOUNSFIELD HEIGHTS/BRIAR HILL, Calgary compte 49 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 31 (63%) 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.
Go Grill
HOUNSFIELD HEIGHTS/BRIAR HILL
Ce restaurant a été inspecté 6 fois depuis le 9 avril 2024, avec 3 conformes, 3 non conformes et 1 fermeture au dossier.
2 infractions
The two express takeaway coolers had an elevated temperature (8-10C). , , The coolers had been recently restocked; please monitor the cooler temperatures to ensure they are capable of maintaining a temperature of 4C or below. , , If the temperature does not drop to 4C please move all perishable food to a properly functioning cooler.
The battery for the hand soap dispenser had died and was not dispensing soap at the hand-washing sink located near the dishwasher., , Please replace the battery and ensure the hand sink is stocked with liquid hand soap.
Aucune infraction
3 infractions
Line cooler drawer- insert of raw eggs (shell intact) were stored next to insert of cooked rice. Corrected onsite, insert of cooked rice was moved.
1. True cooler- ambient air temperature was @12.2 deg C. probed sesame dressing @15.3 deg C. Discarded, , 2. Small pepsi cooler- air temperature was @15.2 deg C (storing wasabi and ginger) , , 3. Grab & Go express retail cooler- air temperature between 6.2-8 deg C. probed foods- Onigiri was @11.0 deg C, sushi salmon filet was @9.0 deg C. All items in this unit was discarded. , , Temperature logs for Grab & Go reviewed, staff did not include corrective actions as part of documentation for temperatures not within acceptable range. , , , **Ensure the coolers operate at or below 4 deg C for storing perishable foods., **Ensure when temperature readings are not within acceptable range, corrective measures are taken and documented (ie. cooler repaired, food discarded etc)
1 infraction
Two kitchen knives were stored in between countertops. Knives were removed and sent to dish during inspection.
Aucune infraction
2 infractions
Raw oysters are served but the tags were not stored., , Ensure to store raw oysters tags digitally or physically for 90 days after receiving the products.
The ice in the sauce holders were all melted into water. , Corrected on site., , Front hot holding unit was used to reheat one tray of meat sauce. The meat sauce was instructed to reheat above 74C., , Ensure the foods are heated above 74C prior to placing into the hot holding unit.
1. Scoop inside bulk bin for dry rice was stored with handle contacting food. , , Corrected onsite- ensure staff store dispensing tools properly in food, preventing handles from touching food., , 2. Bar area- staff personal items (purses, etc) were stored on bottom shelf alongside paper napkins. , Corrected onsite- ensure personal items are separately.