Damoa Sushi
2 - 103B Grove Place Drumheller AB T0J 0Y1 · Food - General
14 inspections
- Monitoring Inspection
1 infraction
- 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?
- Permit posted onsite expired January 31, 2026. Current permit paid for not posted but cited on the operator's phone.Ensure permit is posted onsite.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed two brown food bags placed on the floor. Kitchen staff onsite was informed and educated on the importance of keeping foods off the floor. Staff removed all the bags and placed them on unused buckets during the inspection.Please remove and ensure packaged foods are stored at least 15 cm above the floor to prevent contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature mechanical dishwasher was not in good working condition. Utensils can be washed and sanitized manually using 100 ppm chlorine solution in one of the dishwashing sinks pending the time the equipment is fixed as explained to one of the staff during the inspection.Repair equipment if intended for use in the facility to ensure rinse temperature is adequate and effectively sanitizes the utensil.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Observed lots of cooking oil on the floor underneath the fryers.Ensure equipment is repaired to prevent fire hazards from occurring if not addressed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Air vents and surrounding ceiling tiles in the food preparation area appeared dusty.Clean this area to prevent food contamination during preparation and ensure this area is included in the facility routine sanitation checklist.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Observed a jar of milk with the best before date noted to be June 02, 2025. Inhee mentioned that the milk is for one of the staff and he would be taking it home at the end of the shift. Staff removed the milk jar from the bar area during the inspection.Ensure food serve to customers are wholesome and fit for human consumption.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature mechanical dishwasher was not in good working condition. Staff mentioned that the equipment filter will be clean.Ensure equipment is fixed. Utensils can be washed and sanitized manually using 100 ppm chlorine solution in one of the dishwashing sinks.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature mechanical dishwasher was not in good working condition. Staff mentioned that the equipment filter will be clean.Ensure equipment is fixed. Utensils can be washed and sanitized manually using 100 ppm chlorine solution in one of the dishwashing sinks.
- 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 handling permit posted onsite at the time of inspection expired January 2025. Ensure appropriate valid permit for the operations of the facility is available and posted.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature mechanical dishwasher was not in good working condition and temperature not adequate to sanitize utensils at the time of inspection. Ensure to repair the dishwasher. utensils can be washed and submerged in 100 ppm chlorine solution in one of the dishwashing sinks.Dishwasher not yet fix at the time of inspection. Operator mentioned that utensils are washed and sanitized using the 3 steps manual method.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no prepared sanitizing solution on site at the time of inspection. When told, one of the staff prepared the sanitizing solution and added soap to the bleach water in a bucket. Soap added to the bleach solution could affect the sanitizing strength, thus making it ineffective. All Staff present on site were advised on how to prepare bleach solution. Staff were advised to follow the preparation for mixing the solution as posted on the wall by the 2-compartment sink.New sanitizing solution was prepared and tested to be at 100 ppm chlorine.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed two brown food bags placed on the floor.Please remove and ensure packaged foods are stored at least 15 cm above the floor to prevent contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature mechanical dishwasher was not in good working condition and temperature not adequate to sanitize utensils at the time of inspection. Ensure to repair the dishwasher. utensils can be washed and submerged in 100 ppm chlorine solution in one of the dishwashing sinks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The inside of the microwave by the prep cooler in the kitchen appeared dirty.*Clean
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 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?
- Permit posted on site at the time of inspection had expired. Operator mentioned that she has the permit but forgot to print it out. Operator sent current valid FHP via email a few hours after the inspection. FHP expires Jan 31, 2025.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 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?
- Ventilation hood appeared greasy at the time of inspection. Next professional cleaning is in March 2024 as posted on the equipment. Ensure to send photo of the vent hood after cleaning is completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- The ceiling vents and surrounding area in the food preparation area appeared dusty. Ceiling area and vent cleaned few hours after the inspection was conducted. Photo of the clean vents and area sent by operator via email.Include cleaning of this part of the food prep area in the facility cleaning checklist to ensure the space is maintained in a sanitary condition at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed disposable food serving containers in transparent bags placed on the floor, thus improperly stored. Food packaging may become contaminated if not properly stored. Staff remove food disposable food containers and place them on the shelves during the inspection.Guidance on proper storage of utensils was discussed with operator during inspection.Ensure utensils are store in a sanitary condition to prevent contamination of the items to ensure foods are served to customers in a safe condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?