Delishe
230 - 500 Centre Street SE Calgary AB T2G 1A6 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following items had a build-up of grease, food debris, and grime:- The tabletop can opener- Rice cookers - The robot coupe - Bulk bins - The wall behind the two-compartment sink - The floor in the walk in cooler- The deep fryers and space around them- High touch surfaces such as cooler and equipment handles Please clean the indicated equipment and keep the facility in a clean and sanitary state hereafter.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed on food contact surfaces throughout the facility. Cleaning cloths stored on counters may become contaminated and act as a source of bacteria, increasing the risk of cross-contamination.When not in use, wiping cloths must be stored in an approved sanitizer solution at the correct concentration to prevent the growth and spread of bacteria.
- 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?
- The facility is not equipped with any method to test the pH of the sushi rice. Sushi rice must have a pH of 4.6 or below to be able to be stored at room temperature. The pH must be taken and recorded after each batch is prepared. Please obtain either pH test strips or a pH meter to be able to test and verify the pH of the sushi rice.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Multiple containers storing food were being stacked on top of each other where the bottom of one container was in direct contact with the food item below. This is not a safe method of storing food. Food must be stored in a manner that protects against contamination. Containers must be clean, covered, and stored so that the bottom of containers does not contact exposed food items. Use shelving, racks, or lids to maintain separation between foods and food-contact surfaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Whole raw shell eggs were stored on the top shelf in the walk-in cooler above ready to eat foods. Please ensure raw eggs are stored on the bottom shelf. Raw eggs should be treated like raw meat and stored in a manner that prevents 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 facility has 2, two-compartment dishwashing sinks but only one drain plug. Please obtain three more drain plugs so all sink compartments are equipped with a drain plug. If the dishwasher is not operating properly, the two-compartment sinks are the back-up method for ware-washing and drain plugs are needed for proper ware-washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following items had a build-up of grease, food debris, and grime:- The tabletop can opener- Rice cookers - The robot coupe - Bulk bins - The wall behind the two-compartment sink - The floor in the walk in cooler- The deep fryers and space around them- High touch surfaces such as cooler and equipment handles Please clean the indicated equipment and keep the facility in a clean and sanitary state hereafter.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were observed on food contact surfaces throughout the facility. Cleaning cloths stored on counters may become contaminated and act as a source of bacteria, increasing the risk of cross-contamination.When not in use, wiping cloths must be stored in an approved sanitizer solution at the correct concentration to prevent the growth and spread of bacteria.
- 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?
- The facility is not equipped with any method to test the pH of the sushi rice. Sushi rice must have a pH of 4.6 or below to be able to be stored at room temperature. The pH must be taken and recorded after each batch is prepared. Please obtain either pH test strips or a pH meter to be able to test and verify the pH of the sushi rice.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Multiple containers storing food were being stacked on top of each other where the bottom of one container was in direct contact with the food item below. This is not a safe method of storing food. Food must be stored in a manner that protects against contamination. Containers must be clean, covered, and stored so that the bottom of containers does not contact exposed food items. Use shelving, racks, or lids to maintain separation between foods and food-contact surfaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Whole raw shell eggs were stored on the top shelf in the walk-in cooler above ready to eat foods. Please ensure raw eggs are stored on the bottom shelf. Raw eggs should be treated like raw meat and stored in a manner that prevents cross-contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The plastic on the bamboo sushi rolling mats is only being changed every 2 days. Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap. Replace the plastic wrap every 2 hours and each time there is contact with a different species of raw fish.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The rice paddle was stored in room temperature stagnant water. The rice paddle must either be stored in an ice bath or the water must be changed and the paddle cleaned and sanitized every 2 hours. If you choose the latter option a timer or time tracking system must be implemented.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw meat was being thawed at room temperature in the sushi prep area. The meat was moved to the cooler to finish thawing. Food must be thawed following an approved and safe method such as:- In the cooler - Under cold running water - As part of the cooking process - In the microwave *must be used immediately after thawing
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility has 2, two-compartment dishwashing sinks but only one drain plug. Please obtain three more drain plugs so all sink compartments are equipped with a drain plug. If the dishwasher is not operating properly, the two-compartment sinks are the back-up method for ware-washing and drain plugs are needed for proper ware-washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following items had a build-up of grease, food debris, and grime:- The tabletop can opener- Rice cookers - The robot coupe - Bulk bins - The deep fryers and space around them- High touch surfaces such as cooler and equipment handles Please clean the indicated equipment and keep the facility in a clean and sanitary state hereafter.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *NO SANITIZER DETECTED IN DISHWASHER FINAL RINSE. YOU MUST MANUALLY SANITIZE DISHES AFTER WASHING IN MACHINE UNTIL SUCH TIME AS REPAIRS ARE COMPLETE AND HAVE BEEN VERIFIED BY A P.H.I.*
- 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 TOWELS AVAILABLE AT BACK KITCHEN HANDSINK - CORRECTED*
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *DISHWASHER AREA - TOP, INSIDE & OUTSIDE OF MACHINE - AND NEARBY WALLS AND AREAS ARE VERY DIRTY AND REQUIRE THOROUGH AND REGULAR CLEANING**EQUIPMENT IN BACK AREA SUCH AS RICE COOKERS & FOOD PROCESSING APPLIANCES ARE VERY DIRTY AND REQUIRE IMMEDIATE AND ONGOING CLEANING*
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?