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Fuji Ramen and Sushi

111 - 12100 MacLeod Trail SE Calgary AB T2J 7G9 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap or paper towel or suitable dispensers at the handwash sink in the kitchen.-ensure there is soap and paper towel in suitable dispensers at all handwash sinks at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap or paper towel dispensers at the sinks near the dishwasher. This area was used as a food prep area so handwash supplies are needed here too.-install soap and paper towel dispensers at 1 sink near the dishwashing area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Wire rack shelving in the walk-in cooler were dirty with debris, oil, sauce, etc.-clean the shelves in the walk-in cooler and ensure they are cleaned on a regular (weekly, bi-weekly basis).
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Front of house QUAT solution was tested at 100ppm and back of house QUAT solution was tested at >400ppm.- Ensure QUAT sanitizer solutions are tested and maintain 200ppm. - Staff remade the bottles and retested at 200ppm at time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sushi prep cooler at front of house temperature was measured between 8-10C with inspectors probe thermometer. Front dial sensor also noted 47F (8.33C).- Operator immediately removed all items to walk-in cooler and called service technician to repair the unit.- Discussed with operator to ensure staff know safe operating temperatures of <4C (39.2F) when checking temperatures.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the front sushi prep area
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep fried fish skin out at room temperature. Surface temperature measured 28C. Discarded
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of inspection. Chemical dishwasher was not properly dispensing detergent or sanitizer. Maintenance was called to service the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap available at the tempura hand wash station