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Day Day Bistro

101 - 6 Crowfoot Circle NW Calgary AB T3G 2T3 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Salmon receipts did not indicate sushi-grade status.Verify with the supplier that the salmon used for sushi is sushi grade, ie acceptable for raw consumption. If the purchased salmon is not sushi grade, purchase sushi grade seafood for making sushi.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Used single-use gloves left on counters and cutting boards for reuse later.The used gloves were discarded on site. Ensure food handling gloves are not reused.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two containers of raw chicken were stored above tempura batter and flour in prep cooler.Corrected on site. Ensure raw meat and high risk foods are stored below low risk and ready to ready foods.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sushi bamboo roller wrap replaced every 4 hours after first use.The staff was instructed to reduce to every 2 hours after use.Rice scoop and cooking utensils were stored in room-temperature water with food debris and grease.Ensure the utensils are stored in a sanitary manner, such as ice water. Clean and sanitize utensils if really soiled.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on the prep counter.Cleaning cloths were stored in the bleach sanitizer bucket at 100 ppm. Additional chlorine sanitizer buckets were prepared for the other prep station.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler re-using gloves and blowing air from mouth into the gloves.The food handler was instructed to discard the gloves and wash their hands.Disposable gloves should only be used once.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Operator purchased a quat test strip instead and ordered a pH test strip right away.Previous violation:No pH tests trips or pH meter were available to test the pH of the sushi rice.-Purchase pH test strips and meter and maintain records daily after testing the pH of the sushi rice.
  4. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No pH tests trips or pH meter were available to test the pH of the sushi rice.-Purchase pH test strips and meter and maintain records daily after testing the pH of the sushi rice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Utensils were stored in stagnant water.-Ensure that the utensils are stored in ice water.2) The single use utensils for the customers were stored business end down (handle at the bottom).-Ensure that the utensils are stored business end up (handle on the top) to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Aluminum foil and duct tape was wrapped around the bottom of the utensil basket and was used as a layer to stop the water from dripping.-Ensure that the aluminum foil or duct tape is not used as they are not a cleanable surface.- Air dry utensils on racks and shelves.
  5. Demand Inspection

    0 infractions

  6. Initial Inspection

    0 infractions