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Hula Poke

215 - 520 3 Avenue SW Calgary AB T2P 0R3 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a large hole in the wall near the grease trap. The walls must be maintained in good repair to facilitate cleaning and to prevent pest harborage. Repair the wall and ensure the surface is smooth, durable, and easy to clean.
  3. Monitoring Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records were available to review. Pest control records must be maintained onsite and readily available upon request from a PHI. Please ensure all pest records are maintained onsite to review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a large hole in the wall near the grease trap. The walls must be maintained in good repair to facilitate cleaning and to prevent pest harborage. Repair the wall and ensure the surface is smooth, durable, and easy to clean.
  4. Monitoring 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?
      • Container holding paper towels at the handwash sink located next to the fruit juices is inadequate and does not provide protection of the paper towel. Paper towels must be in a dispenser that protects it from contamination.***Please replace with a proper towel dispenser for the hand sink located next to the fruit juices.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The rice paddle was stored inside of the rice cooker with the handle in direct contact with the cooked rice. The rice paddle must be stored outside of the rice cooker and in a manner that protects the food from contamination. 2) The Ice cream style scoop used for scooping rice was stored in a container of room temperature water. Please store the scoop in an ice bath to reduce pathogen growth and the risk of cross contamination. Regularly replenish the ice and dump the ice bath when dirty.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls of dry rice were stacked on top of each other in the back kicthen. Do not stock bowls on top of each other and please ensure all food is stored with a cover.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was unable to located pH test strips or a pH meter to test the pH of the sushi rice. Please obtain a method (test strips, meter, etc.) to test the pH of the sushi rice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A container holding paper towels was being use for the front hand sink. The paper towel must be in a proper dispenser to protect from contamination. Please obtain a proper dispenser for the paper towel for the front hand sink.
  8. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The QUAT sanitizer bottle was unlabeled. Please ensure all chemical bottles are properly labeled to be able to identify the product and safely use it.
    • 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 QUAT test strips on-site had expired in October and February of 2022. Please obtain new QUAT test strips to be able to accurately test and verify the concentration of the surface sanitizer. 2) The facility was unable to located pH test strips or a pH meter to test the pH of the sushi rice. Please obtain a method (test strips, meter, etc.) to test the pH of the sushi rice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A container holding paper towels was being use for the front hand sink. The paper towel must be in a proper dispenser to protect from contamination. Please obtain a proper dispenser for the paper towel for the front hand sink.