Hanako Sushi
2341 Rabbit Hill Road NW Edmonton AB T6R 3L6 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths are being left on surfaces in the kitchen instead of being returned to the sanitizer solutions after each use.- Proper cleaning cloth storage practices reviewed with staff.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Disposable gloves observed on a counter in the kitchen left to be reused.- Disposable gloves are single use only and must be discarded upon removal from the staff's hands.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A staff members cell phone, containers of vitamins and pain medication were stored in the kitchen above food preparation surfaces.- Staff personal belongings are to be stored out of the kitchen and away from business related items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Open bags of bulk sugar/flour stored in the back hallway area.- All foods must be stored in sealed containers preventing possible contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test papers are not available for testing the concentration of sanitizer in the dishwasher rinse cycle.- Obtain chlorine sanitizer test papers and ensure a minimum of 100 ppm chlorine is being dispensed in the rinse cycle.- Test the sanitizer strength on a daily basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bulk food dispensers are being stored in the food bins with the handles in contact with the foods.- Store the dispensers in a holder or out of the food bins.
- 23. Is the facility maintained in a clean and sanitary condition?
- Flour spills and grime has accumulated in the "batter" area by the cookline equipment.- Clean the shelving, sides of equipment and the walls in this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was present in the front food handling area.- Ensure sanitizer solutions are readily available.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A pair of used disposable gloves were observed left on a cutting board for re-use.- Single use disposable gloves must be discarded upon removal from staff hands.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large slice of raw fish was stored across the food inserts in the top compartment of the prep cooler. Temperature of the fish was measured at 10C.- Store foods in the food inserts or the lower compartment of the cooler to ensure a temperature of 4C or colder is maintained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment requires cleaning to remove dried food particles/food splashes: the interior of the microwave, interior of the prep cooler lids. and the insides of the cooler door handles
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning to remove food particle buildup, dust and/or grime : floors under the food prep coolers in the front area, the shelf area next to the sushi prep cooler, the shelf and floor under the bulk food storage containers (back Kitchen), surfaces in the "batter" area and the floor along the wall under the 2-compartment dish wash sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No premade sanitizer solutions available in the food handling areas. Wiping cloths being left on counters.- Immerse wiping cloths in an approved sanitizer solution after each use. The operator prepared 200 ppm quat solutions.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Containers of raw meats are stored above cooked and ready to eat foods in two coolers.- Always store raw meats below cooked and or ready to eat foods. Corrected
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Container of cooked rice was tightly covered before the cooling process had completed.- Do not tightly cover foods undergoing cooling until a temperature of 4C or colder is achieved. Proper cooling practices reviewed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0 ppm chlorine was detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.- It was determined that the sanitizer bucket was empty. Staff hooked up a new solution, 100 ppm chlorine was achieved in the rinse cycle.- Ensure staff monitor the chemical fluid levels and test the sanitizer strength on a daily basis.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One designated handwash sink had a rack of clean glasses stored over it and 2 handwash sinks were not equipped with paper towel (automatic dispenser batteries were dead).- Staff were instructed to ensure that handwash sinks are easily accessible at all times and at minimum provide paper towel beside the sinks until the dispensers are operational.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bowls are being used to dispense bulk dry food ingredients.- Use dispensers with handles and store the dispensers in such a manner that the handle does not contact the food.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Walls behind the prep table/cooler (cooking area) are soiled with dry food splashes.2. The floor below the dishwash counter has accumulation of food particles/dried spills.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The designated handwash sink was filled with dirty utensils.- Designated handwash sinks are to be used solely for handwashing purposes only.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
0 infractions