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It' Sushi

106 - 7 McLeod Avenue Spruce Grove AB T7X 4B8 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -high temperature dishwasher was not achieving 71C at least
  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -high temperature dishwasher was not achieving 71C at least
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -maki rolls were being held at room temperature. These were discarded. Please pay more attention to time and temperature-sushi rice was at 38C. Sushi rice testing equipment is not present to verify the rice has a low enough pH to be in the temperature danger zone
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -high temperature dishwasher was not achieving 71C at least
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -sushi rice vinegar mixing station was dirty-floors were dirty-walk in cooler floors and lower shelves were dirty
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The hand sink was obstructed. The area and hand sink access could be improved by some renovating. Otherwise simply keep the hand sink ready to use-The wall mounted paper towel dispenser was falling off the wall. Please repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Floors were dirty. Many movable items were simply being cleaned around. A deeper clean is required
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Probe thermometer is required to be present and used for checking dumplings, cooked chicken legs/breast, and spring rolls
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The handsink was obstructed. Please keep this free for use-The handsink papertowel was not working
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • -The food permit that is posted is expired
    • 20. Do food handlers at the facility have adequate food safety training?
      • -Staff could not provide proof that a food handler has the required food safety training
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -Some light covers are not in good condition-Cooking canopy is very greasy. This is due for cleaning on May 7 according to the sticker. Should be done at a higher frequency-Some wet wiping cloths were observed and not stored in sanitizer. Please follow proper wiping cloth practices. The AHS guide will be attached to the email sending this report