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A+ Buffet Sushi & Bar

6712 Macleod Trail SE Calgary AB T2H 0L3 · Food - General

7 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four fried barbeque salmon rolls were measured at 23.7°C at the front preparation station. (discarded)- Ensure food items are stored at appropriate temperature and out of the danger zone of 4-60 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Film/debris buildup was observed in the water section of the front hot holding buffet table.- Thoroughly clean and sanitize the buffet table. Ensure regular cleaning is performed.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser at the Sushi bar. Paper towel was left on the hand sink.-Ensure there is a paper towel in dispenser for hand drying at handwashing station.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was gap under the back loading door.-Seal the gap beneath door to prevent pest entrance
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The spray bottles containing sanitizer were dirty at the Sushi bar and Bar area. Operator cleaned the bottles.-Ensure sanitizer are stored in clean and sanitary spray bottles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had food debris/dust/dirt/grease build-up:1. Ceiling at the kitchen and back kitchen2. outer surfaces of oven and deep fryer at the back kitchen3. vent and bulb of the walk-in cooler (4)4. floor of walk-in freezers (2 and 5)5. inside microwave at the kitchen, Sushi bar and bar area-Clean the indicated areas
  4. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Food stored in the cooler, freezer and at room temperature were uncovered.2) Trays of vegetables were stacked directly on other vegetables in the line coolers**all foods must be covered; do not store containers directly on foods3) The rice scoop from the previous night was stored in a water bath containing old rice.-store rice scoops in a clean and sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked rice, tempura roll, tempura shrimp, and 3 soups, from the previous night, were left on the counter in the kitchens overnight and had internal temperatures of 20.4, 21.0, 20.0, 15.7, 14.6, and 15.6 Celsius, respectively. 2) Raw beef, chicken, crab and cooked ribs, chicken were left out at room temperature to thaw overnight. The internal and surface temperatures included: 14.6, 9.7, 8.3, 16.4,9.7, 6.3, 7.0, 6.6, 12.6, 14.2, 10.0,13.2, 9.2 Celsius.-all potential hazardous foods thawed at room temperature overnight were discarded.-thaw potentially hazardous foods in the cooler, OR under cold running water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Build up under cooler door handles2) The large can opener blade was very dirty with debris/sauce/grease/grime accumulation3) Large food containers and steamer trays were dirty with grime accumulation. Containers used for ice were also dirty with grime.-run all containers through the dishwasher and/or manually wash & sanitize all food contact equipment. **Clean and sanitize all food equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cleaning required on floor and under shelving in walk-in cooler #12) Debris accumulation on floor under shelving units in the dry storage area3) Cleaning schedule was not being followed and maintained4) The floor, shelves, under tables, and under cooking equipment were dirty with food, debris, grease/oil, etc.--thoroughly clean the entire kitchen and ensure it is cleaned daily.
  5. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build up under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cleaning required on floor and under shelving in walk-in cooler #12) Debris accumulation on floor under shelving units in the dry storage area3) Cleaning schedule was not being followed and maintainedNovember 12 update: Cleaning has improved, however, focus on hard to reach areas. Clean under and behind pallets or boxes stored on the floor
  6. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build up under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cleaning required on floor and under shelving in walk-in cooler #12) Debris accumulation on floor under shelving units in the dry storage area3) Cleaning schedule was not being followed and maintainedNovember 12 update: Cleaning has improved, however, focus on hard to reach areas. Clean under and behind pallets or boxes stored on the floor
  7. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Electric shaver observed on mobile trolley by cook line
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Lids for plastic bins were cracked or brokenReplace damaged lids
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle of chemical was labeled as QUAT sanitizer. Ensure all chemical bottles are properly labeled as to its contents
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Shrimp tempura left on the counter measured at 25C - discarded2) Food in the prep tables were being double stacked on top of each other. Surface temperature of top inset measured at 12C3) Large volume of deep fried products being cooled in deep plastic bins. Cool hot foods quickly on a shallow pan
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gap observed along back receiving door. Replace weather stripping to prevent entry of pests
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice cream dipper well was not turned on
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build up under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Accumulation grease and oil were observed on the ventilation canopy. - Accumulation of dust were observed on the ceilings. - Entire dishwasher and all components are dirty and greasy. - Accumulation of food debris and dust were observed under the shelf beside the washing machine. Action required: -Please ensure to clean the ventilation canopy and the ceilings. -Clean the dishwasher - Clean under the shelf- Create a written sanition plan for the restaurant
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cleaning required on floor and under shelving in walk-in cooler #12) Debris accumulation on floor under shelving units in the dry storage area3) Cleaning schedule was not being followed and maintained