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Globefish Sushi & Izakaya

1 - 2009 33 Avenue SW Calgary AB T2T 1Z5 · Food - General

5 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths on counter. Ensure cloths are placed in a sanitizing solution when not in use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in walk in cooler is rusting. Resurface/repaint
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid for corn starch bin was cracked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the walk in cooler floor and shelving. Ensure these areas are cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used/wet cleaning cloths were stored directly on food prep counters. 2) No sanitizer buckets were available. Sanitizer spray bottles were being used, sprayed on the counter and wiped with paper towels.Fresh bleach sanitizer solution was prepared and measured at 100 ppm.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.
    • 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?
      • There was no pH test strip to measure the pH level of the sushi rice.Obtain pH test strip and maintain adequate records for the pH level of the sushi rice, temperature, dishwasher, and sanitizer logs on a daily basis.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temp dishwasher was not dispensing sanitizer, the dishwasher was measured 0 ppm.The dishwasher technician was contacted right away.There was no 2-comp sink to manual wash the dishes. The operator was notified to discontinue the use of the dishwasher and use single-use utensils until the dishwasher is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) The chlorine test strip to measure the sanitizer concentration was expired.2) The dishwasher was not being tested on a daily basis.Ensure the dishwasher is checked daily prior to using it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink located at the end of the food prep cook line was obstructed with equipment and sushi seaweed.Ensure the handwashing sink is accessible at all times.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored directly on food prep counters. As discussed, store all cleaning cloths in a container of sanitizer during use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored directly in containers of bulk foods. As discussed, store scoops outside the container on a clean surface, or in a way to prevent the handles of scoops from being in direct contact with foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink located at the end of the food prep aisle was obstructed with dishes and utensils. As discussed, keep all handwash sinks free at all times and only use them for handwashing. Used dishes and utensils should be stored and washed at dishwashing areas.