4120 - 4 Royal Vista Way NW · ROYAL VISTA
1 avril 2025
Conforme1. Cheese was kept on the counter at 9.8°C., , 2. Cooked chicken was kept on the counter to thaw with an internal temperature of 7.2°C., , Foods were promptly kept in the prep cooler and fridge., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
1. Uncooked raw egg batter was kept on the counter with a temperature of 14.8°C. , , 2. Breadcrumbs for the port batter was kept on the counter at 13.4°C., , 3. Cut cooked pork was stored by the deep fryer ay 22.4°C., , 4. Table cream was stored on the counter with a temperature of 22.6°C., , Food items were discarded., , Keep eggs in ice bath and ensure it is maintained at 7°C or less., , Food must be maintained at 4°C or less or at 60°C or above.
1. Handwashing sink at the kitchen area was obstructed with a black crate and white plastics stacked together., , 2. Handwashing sink at the cook line was obstructed a garbage bin,, , The items were promptly removed., , Ensure handwashing skins are accessible at all times.
1. Used serving utensil for the raw egg batter stored in a container at 18.8°C. , , 2. Serving utensils were stored in stagnant water at 25°C. Food debris were noted on top of the water., , 3. Rice scoop was stored in a container at beside the rice cooker at the front dining area., , Serving utensils were washed and stored in quat sanitizer solution at 200 ppm., , Serving utensils for the egg batter was stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Pizza Maru & Katsuya Alberta se trouve dans le quartier ROYAL VISTA. ROYAL VISTA, Calgary compte 80 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 13 mai 2026, 70 (88%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 19 décembre 2024, avec 2 conformes, 1 non conforme et 1 fermeture au dossier.
1. Cheese was kept on the counter at 9.8°C., , 2. Cooked chicken was kept on the counter to thaw with an internal temperature of 7.2°C., , Foods were promptly kept in the prep cooler and fridge., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
1. Uncooked raw egg batter was kept on the counter with a temperature of 14.8°C. , , 2. Breadcrumbs for the port batter was kept on the counter at 13.4°C., , 3. Cut cooked pork was stored by the deep fryer ay 22.4°C., , 4. Table cream was stored on the counter with a temperature of 22.6°C., , Food items were discarded., , Keep eggs in ice bath and ensure it is maintained at 7°C or less., , Food must be maintained at 4°C or less or at 60°C or above.
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.
ROYAL VISTA
1. Handwashing sink at the kitchen area was obstructed with a black crate and white plastics stacked together., , 2. Handwashing sink at the cook line was obstructed a garbage bin,, , The items were promptly removed., , Ensure handwashing skins are accessible at all times.
1. Used serving utensil for the raw egg batter stored in a container at 18.8°C. , , 2. Serving utensils were stored in stagnant water at 25°C. Food debris were noted on top of the water., , 3. Rice scoop was stored in a container at beside the rice cooker at the front dining area., , Serving utensils were washed and stored in quat sanitizer solution at 200 ppm., , Serving utensils for the egg batter was stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Quat sanitizer was measured less than 200ppm., , Use 200ppm quat sanitizer.
1) No aid method was used to cool down large volume of soups and sauces. , , Use ice bath or ice wand to aid in rapid cooling of sauces and soups. , , 2) Chicken and pork egg batter was stored at room temperature without temperature control. Use an ice bath to store the batter. , , Store cold perishable food at 4 degrees C or below.
Dishwasher was cycling between 61.0 to 68.0 degrees C. at the dishes. , , Fix the dishwasher and ensure final rinse temperature at the dishes is at 71 degrees C.
1) Breads were displayed on the open shelves between the dining room and kitchen. The breads were not protected from customers contamination., , Provide a guard on the dining room side to protect the bread or do not display the bread on the shelves., , 2) Utensils were stored in stagnant water. , , Store utensils in ice water.
Breadcrumbs build-up on the bread display shelves., , Clean the shelves.