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Arashi Sushi

114 - 15 Royal Vista Place NW Calgary AB T3R 0P3 · Food - General

7 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bucket sanitizer solution at the sushi bar area was measured at 10ppm.- Fresh sanitizer buckets were prepared at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop was stored on the take-out container next to the steamed rice.2. A Bowl was being used in the bulk supply of rice. Corrective action 1. The rice scoop was taken to the dishwasher for washing.2. The bowl was removed from the bulk supply of rice. A scoop must have a handle to prevent cross-contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer compartment of the 3-compartment sink was measured at 10 ppm sanitizer with the bleach test strip.The sanitizer compartment sink was emptied, washed, rinsed and a new bleach sanitizer was prepared and measured 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back handwashing station had cups in the basin of the sink.- Hand washing station must be accessible at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit displayed had expired.Display a valid food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving racks above the 3 compartment sink are rusting. - Have the shelving replace or repaint.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed that the spoon strainer was in disrepair.- Staff member discarded the spoon strainer. All equipment must be in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling and ceiling vent had dust and grease accumulation.- Have it cleaned and sanitized.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was no pH test strip to measure the pH level of the sushi rice.The owner was using a quat test strip to measure the pH value of the sushi rice.Obtain a pH test strip.Feb 27, 2024: Operator is continuing to use Quats testing paper to assess the sushi rice. Obtain PH testing paper.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit displayed had expired.Display a valid food handling permit.
  4. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw meat was stored directly above prepared foods, produce, and clean drinking glasses in the walk-in cooler.Staff relocated the raw meat onto the bottom shelves of the walk-in cooler.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was no pH test strip to measure the pH level of the sushi rice.The owner was using a quat test strip to measure the pH value of the sushi rice.Obtain a pH test strip.Feb 27, 2024: Operator is continuing to use Quats testing paper to assess the sushi rice. Obtain PH testing paper.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit displayed had expired.Display a valid food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease buildup was accumulated on the equipment.Deep clean the equipment.
  5. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The sanitizer spray bottle did not detect any sanitizer with both the chlorine and quat test strip.Fresh chlorine sanitizer solution was prepared and measured 100 ppm.2) Cleaning cloths were stored on the preparation cooler cutting board.3) There was no sanitizer bucket prepared at the sushi bar area.Fresh sanitizer buckets were prepared at 100 ppm and cleaning cloths were kept therein.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Sushi rice was stored slated in a plastic container on the floor.The sushi rice was stored in the rice cooler.Food must be stored at least 6 inches off the floor.2) Single-use take-out containers were stored next to the handwashing sink in the front kitchen area.There was no splash guard installed at the handwashing sink.Install a splash guard if you plan to keep food-related items on the handwashing counter.The take-out containers were stored in a separate area.3) Bubble wrap was used to cover the food in the standing refrigerating cooler in the front kitchen.The bubble wrap was removed.Use a food grade wrap such as saran wrap to cover food items.4) Rice scoop was stored on the take-out container next to the steamed rice.The rice scoop was taken to the dishwasher for washing.5) Leftover opened liquor bottles were stored on the food preparation counter in the back preparation area.The liquor bottles were stored in a separate area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of the food items and other materials were stored on the floor at the dining area. Ensure items are stored at least 6 inches or 15 cm off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer chemical bottles in the dining area were not labelled to identify their contents.The chemical spray bottles were promptly labelled to identify their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer compartment of the 3- compartment sink did not detect any sanitizer with the bleach test strip.The sanitizer compartment sink was emptied, washed, rinsed and a new bleach sanitizer was prepared and measured 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no pH test strip to measure the pH level of the sushi rice.The owner was using a quat test strip to measure the pH value of the sushi rice.Obtain a pH test strip.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispensers at the back kitchen and staff washroom were not dispensing paper towel.It was indicated that the battery was not working. The batteries were promptly changed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit displayed had expired.Display a valid food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease buildup was accumulated on the equipment.Deep clean the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule.No charts to monitor coolers and freezers temperatures and sanitizer concentration.Provide a cleaning schedule. Check and record coolers and freezers temperatures and food surface and dishwashing sanitizer concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris build-up on underneath and on the side of the equipment. 2) Grime build-up on the floor's hard to reach areas and baseboards. 1 to 2) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Underneath the 3-compartment sink was dirty and disorganized.2) Underneath and side of the equipment at the cookline was accumulated with grease and food debris buildup.3) Grease buildup was noted on the shelves above the 3-compartment sink.4) The staff washroom was cluttered with personal belongings.Declutter the staff washroom.Deep clean the indicated areas.
  6. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several lights in the back were burnt out. Fix the lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule.No charts to monitor coolers and freezers temperatures and sanitizer concentration.Provide a cleaning schedule. Check and record coolers and freezers temperatures and food surface and dishwashing sanitizer concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris build-up on underneath and on the side of the equipment. 2) Grime build-up on the floor's hard to reach areas and baseboards. 1 to 2) Clean these areas.
  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Take out containers were stored close to the front area handwash sink. Store food containers in another area or provide a splash guide at the handwash sink.2) Tools, pens and other personal items were stored with food items. 3) Medication, hand cream and personal foods were stored with food items. 2 to 3) Provide a separate space to store non- food items.4) Take out containers were stored underneath the front area handwash sink pipes. Do not store any food underneath sinks. 5) Dirty apron and used fish bags were stored with takeout containers. Do not store dirty items on food containers. 6) Used Styrofoam fish containers were stored in the top of the kitchen shelves in the back. Remove Styrofoam containers more often.7) Bracelet Jewelry/trinket making kits were stored at the sushi bar service ledge/table. Provide a separate space for non-food business.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Front hand wash sink was used to food preparation. 2) Dishes were stored in the back hand wash sink. 1 to 2) Hand wash sink is for handwashing only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Several lights in the front and once light in the back were burnt out. 2) Storage shelf in the walk-in cooler was blocking the light and making the walk-in dim. 1 to 2) Fix these issues.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used frozen fish bags and used cardboards are stuffed in between cupboards and equipment. Discard the bags and cardboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONS:1) Paper towel and soap dispensers at the sushi bar were covered with grease and black debris. 2) Personal clutter (stuffed animals, books and drinks and decoration) noted through the sushi bar and kitchen. Some of the items were covered with dust and grease.Clean and re-organize the kitchen and sushi bar.3) No cleaning schedule.No charts to monitor coolers and freezers temperatures and sanitizer concentration.Provide a cleaning schedule. Check and record coolers and freezers temperatures and food surface and dishwashing sanitizer concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up on the air vents, TV and wires and decorations. 2) Used paper towels and other stuff were stuffed underneath the grill 3) Cupboard next to the grill was covered in grease. 4) Grease and debris build-up on underneath and on the side of the equipment. 5) Bracelet Jewelry/trinket making kits clutter spread out at the sushi bar1 to 5) Clean and organize the sushi bar and kitchen.