2024 4 Street SW · MISSION
7 mars 2026
RéussiBoth quat sanitizer buckets were tested and 0ppm was detected. , , The sanitizer at the dispenser was tested and 200ppm was detected. , , The sanitizer buckets were dumped and replaced at the time of the inspection. , , Please ensure the dispenser is run prior to filling the buckets to ensure the concentrate is able to fill the line and properly mix with the water. Please also ensure staff are testing the sanitizer with the test strips to ensure it is mixed properly (200ppm).
The plastic wrap on the bamboo rolling mats is only being changed once at the end of the day. , , The plastic wrap must be replaced every 2 hours and each time there is contact with a different species of raw fish.
A bowl was being used as a bulk scoop for dry ingredients. , , Please ensure that all bulk scoops are equipped with a handle to protect from cross-contamination.
Narikatsu se trouve dans le quartier MISSION. MISSION, Calgary compte 74 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 avril 2026, 53 (72%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 4 fois depuis le 3 décembre 2024, avec 3 réussites et 1 fermeture au dossier.
Both quat sanitizer buckets were tested and 0ppm was detected. , , The sanitizer at the dispenser was tested and 200ppm was detected. , , The sanitizer buckets were dumped and replaced at the time of the inspection. , , Please ensure the dispenser is run prior to filling the buckets to ensure the concentrate is able to fill the line and properly mix with the water. Please also ensure staff are testing the sanitizer with the test strips to ensure it is mixed properly (200ppm).
The plastic wrap on the bamboo rolling mats is only being changed once at the end of the day. , , The plastic wrap must be replaced every 2 hours and each time there is contact with a different species of raw fish.
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 bowl was being used as a bulk scoop for dry ingredients. , , Please ensure that all bulk scoops are equipped with a handle to protect from cross-contamination.
There was no paper towel available at the east hand wash sink. Facility did not have any paper towels available to fill the dispenser., , Ensure that adequate paper towels are available. All paper towel dispensers must be stocked with paper towels at all times.
There were no paper towels available in either washroom. Napkins were being used., , Stock washroom paper towel dispensers with paper towels.
The drain plugs available did not hold water in the sinks., , Obtain two well-fitting drain plugs for the two compartment sink.
The residual concentration of chlorine at the dish level during the sanitize cycle measured between 10-50 ppm., , Residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm.
Chlorine test strips were not available for use., , Obtain chlorine test strips to verify the residual concentration of chlorine at the dish level for the dishwasher.
There was a hole in the wall on the west side of the back food preparation/dishwashing area, close to the dry food storage shelf., , Repair the hole in the wall. Ensure that the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
There was a damaged area of wall on the south side of the facility on the dividing wall between the cookline and the back kitchen., , Repair the damaged wall. Ensure the wall is smooth, non-absorbent to moisture, easily cleanable, and constructed of materials intended for the purpose.
It is unknown when the last time the grease trap was cleaned out. Records could not be located. , , Either obtain grease trap records and confirm that the grease trap service is up to date, or have the grease interceptor cleaned out.
Floors in hard to reach areas (corners and edges) had grease and soil accumulation., , Clean floors in hard to reach areas.
Some walls have soil, grease, and food debris accumulation., , Clean walls in the facility.