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Ari Sushi

1201 9 Avenue SE Calgary AB T2G 0S9 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were being stored on the counter with no sanitizer residual.Wiping cloths must be stored in sanitizer solution when not in use. A wiping cloth bucket with sanitizer solution was prepared during inspection. Concentration measured 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items such as toothpaste and mouthwash were being stored in the kitchen.Items were moved during inspection. Ensure staff personal items are stored in an area out of the kitchen and away from food preparation and storage.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes were being reused to store packaged food in the freezer.Cardboard boxes are not cleanable. Remove cardboard boxes and replace with food containers that are cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The splash guard to the left of the two compartment sink was soiled and the silicone was moldy and falling off.Clean the splash guard and replace the silicone.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths are stored on the counter on the preparation line and out of sanitizer solution. No sanitizer bucket available to store cleaning cloths. Cleaning cloths must be placed in an approved sanitizer solution (either 100ppm pf chlorine or 200ppm of quats) when not in use to get rid of contamination and prevent bacteria growth. Ensure a sanitizer bucket is made every day and available for all staff members to sanitize food contact surfaces. All sanitizers should be tested every 2 hours to ensure adequate concentrations are maintained to sanitize surfaces effectively.2. Cleaning cloths are visibly dirty. Cleaning cloths should be maintained in a clean and sanitary manner and washed at least once a day to avoid contamination of food contact surfaces. Once cleaning cloths become difficult to clean, refrain from using them.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Rice cloth stored inside the rice cooker near the sushi preparation line is visibly dirty. Rice cloths used should be maintained in a clean and sanitary manner to avoid contamination. Remove and replace the cloth with a new/clean cloth.2. Ready to eat food such as sauces and sashimi are stored below raw meat and eggs in the walk-in cooler. Store raw meat and eggs below ready to eat food or store in a separate area to prevent cross contamination of the food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered tempura coating stored underneath racks. Ensure all food is covered to protect it from contamination when not in use. The operator covered the food during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Whisk stored in standing water with a temperature of 15C. Utensils should be stored in either iced water or in an approved sanitizer such as 100ppm of chlorine or 200ppm of quats to prevent bacteria growth. The operator removed the whisk from the standing water at the time of the inspection.2. Scoops stored inside the bulk supply and did not have a proper handle. Scoops must be placed in a separate area to avoid cross contamination of the bulk supply. Scoops must also have an adequate handle to properly handle food to avoid touching the surface in which food comes into contact with. The operator removed the scoop from the bulk supply at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Unlabeled quat sanitizer stored in a drink container. All chemicals used must be stored in a labeled container intended for chemical use. The operator disposed the chemical at the time of the inspection. Obtain an approved sanitizer and avoid placing in other containers not intended for chemicals to ensure safe handling and storage.2. No approved/adequate sanitizers onsite. Lemon scented bleach was used to sanitize food contact surfaces. Scented bleach is not food safe as it can chemically contaminate food and must not be used on surfaces in which food comes into contact with. Replace the scented bleach with non-scented bleach to ensure surfaces are safely sanitized for food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tofu side dish had a surface temperature of 11C and was not stored properly in an ice bath to maintain temperature at 4C or lower. Ice water level should be adequately filled to ensure food inserts can maintain the tofu at a temperature of 4C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Flour batter stored at room temperature had a surface temperature of 15C. Flour batter should be stored in an ice bath or an insulated contained to maintain a temperature of 4C or lower and prevent bacteria growth. The operator disposed the flour batter at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding violation - A table was stored in front of the hand wash station in the kitchen. Do not store equipment in front of the hand wash station. The hand wash station must be accessible and stocked with soap and paper towel at all times.
    • 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?
      • Weatherstripping on the back door is peeling off on the corners. Repair/replace the weatherstripping to ensure the facility is properly constructed to prevent the entry of pests.
    • 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. There is a leak underneath the right handwash sink at the sushi line. Investigate the leak and repair the handwash sink to ensure plumbing is in good working condition.2. Tiles missing on the right side of the walk-in cooler. Install tiles to ensure surfaces in the walk-in cooler are smooth, durable, and easy to clean.3. Garbage bag used as a cover underneath the counter where the chemicals are used. All surfaces must be smooth, durable, and easy to clean. Remove the garbage bag. 4. Duct tape used on food equipment at the sushi line. Duct tape should not be used as it cannot be easily cleaned. All surfaces in which food comes into contact with must be smooth, durable, and easily cleanable. 5. Improper finishing of the grout at the right handwash sink near the sushi line. Ensure all grout is smooth to facilitate cleaning of the handwash sink. Remove and refinish the grout.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket in the walk-in cooler is in disrepair and dirty. Remove the gasket, thoroughly clean and remove the dirt and debris, then install a new gasket. All food equipment must be maintained in good repair and in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease build up on the edges of the cooler at the sushi line. 2. Dirt and debris accumulating in the corners near the clean dishes. 3. Dirt and debris accumulating underneath the right handwash sink of the sushi line. Ensure frequent cleaning is performed in hard-to- reach areas to prevent dirt/debris buildup and maintain the facility in a clean and sanitary manner to handle food.4. No written sanitation records onsite. A sanitation schedule must be available to ensure adequate cleaning is being performed throughout the facility. Resource/document will be provided to the operator to construct a sanitation schedule.
  5. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A table was stored in front of the hand wash station in the kitchen. Do not store equipment in front of the hand wash station. The hand wash station must be accessible and stocked with soap and paper towel at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • New tiles were installed in the walk-in cooler. Please fill in the gap between the tiles. Ensure that all surfaces are smooth, cleanable and nonabsorbent to moisture.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizing solution in the sushi bar. Ensure that an approved sanitizing solution (i.e. 100 ppm chlorine or 200ppm quats) are available in all food handling areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pails of ingredients were stored on the floor near the back exit door. Ensure that all food containers are stored off the floor to protect against contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. An insert of fish and an insert of cooked mushrooms were thawing at room temperature without any means of temperature control. Thaw potentially hazardous, high risk foods using an approved method such as 1. in the fridge over night or 2. in the sink under cold running water.2. An insert of tofu was stored in an improper ice bath (14C external temperature). Ensure that potentially hazardous high risk foods are stored at 4C or below when cold holding.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A staff member was observed washing a knife using soap and water and then placing it on the magnetic knife rack. No sanitizer step was used. Ensure that dishes and equipment are washed using the following method: 1. scrape to remove food, 2. wash in warm water with soap, 3. rinse 4. submerge in a sanitizing solution for 2 minutes (100ppm chlorine or 200ppm quats).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A table was stored in front of the hand wash station in the kitchen. Do not store equipment in front of the hand wash station. The hand wash station must be accessible and stocked with soap and paper towel at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several tiles on the wall inside the walk-in cooler were missing. Replace the tiles. Ensure that all surfaces are smooth, cleanable and nonabsorbent to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed in the kitchen, including but not limited to: floors in the kitchen (below equipment and shelves), in corners and out of the way areas, high touch surfaces and shelves.