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Izakaya Tenkuu by The Sushi Factory

5 - 5204 50 Street Leduc AB T9E 6Z6 · Food - General

14 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the walk in cooler had a build up of debris. The floor corners and hard to reach areas had a build up of grime. The high touch surfaces such as the light switches had a build up of grime.October 28: The floor corners and hard to reach areas had a build up of grime. The high touch surfaces such as the light switches had a build up of grime.April 22: The floors and hard to reach areas had a build up of grime and debris. The walk in cooler floors and shelves had a build up of debris.
  2. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed transitioning between tasks without performing appropriate hand hygiene. such as answering phone calls, directly to food preparation without washing their hands). Additionally, staff were seen donning gloves without first washing their hands.Ensure that all staff consistently perform proper hand hygiene to prevent the risk of cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the walk in cooler had a build up of debris. The floor corners and hard to reach areas had a build up of grime. The high touch surfaces such as the light switches had a build up of grime.October 28: The floor corners and hard to reach areas had a build up of grime. The high touch surfaces such as the light switches had a build up of grime.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen prep table was recorded at a temperature exceeding 15°C. It was noted that the cooler had been emptied prior to the start of the inspection.Please ensure that the prep table is repaired and that temperatures are consistently maintained at or below 4 °C to prevent temperature abuse.August 19: The prep table was not in use and was empty. The operator reported that the technician is working on it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the walk in cooler had a build up of debris. The floor corners and hard to reach areas had a build up of grime. The high touch surfaces such as the light switches had a build up of grime.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was initially recorded at 12 °C and had decreased to approximately 8 °C by the end of the inspection. The operator reported that hot food items had recently been placed in the cooler, which may have elevated the temperature.
    • 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 wash station, in the front sushi area, was not stocked with paper towels. This was corrected at the time of inspection.
    • 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 handling permit posted had expired in 2024. Please ensure that the current food handling is printed and posted where it is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen prep table was recorded at a temperature exceeding 15°C. It was noted that the cooler had been emptied prior to the start of the inspection.Please ensure that the prep table is repaired and that temperatures are consistently maintained at or below 4 °C to prevent temperature abuse.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the walk in cooler had a build up of debris. The floor corners and hard to reach areas had a build up of grime. The high touch surfaces such as the light switches had a build up of grime.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen fish was left on the counter at the front area to thaw. The staff moved the fish to the cooler during inspection.Note that food can be properly thawed under cold running water or inside the cooler.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of a bucket of chlorine sanitizer solution was measured to be at 50ppm.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the front food preparation counter.The staff prepared a 100ppm chlorine solution (verified by the PHI) and stored the cleaning cloth.Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
    • 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?
      • 1. Sushi rice pH records were not being kept.2. pH test strips or pH testing device were not observed. The pH of prepared sushi rice observed during inspection was tested by the PHI and was at a satisfactory level.Please obtain pH test strips. Ensure sushi rice pH is tested and recorded each day it is prepared.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed. The facility used chlorine solution as sanitizer.Please obtain chlorine test strips.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water in the entire food establishment. Ensure there is an adequate supply of hot water in the food establishment.
    • 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?
      • Pest control records were not observed.Please implement and maintain a monthly pest control and ensure records are kept for review during inspection. A template will be sent with this report.
  8. Risk Management Inspection

    3 infractions

    • 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?
      • 1. Sushi rice pH records were not being kept.2. pH test strips or pH testing device were not observed. The pH of prepared sushi rice observed during inspection was tested by the PHI and was at a satisfactory level.Please obtain pH test strips. Ensure sushi rice pH is tested and recorded each day it is prepared.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not observed. The facility used chlorine solution as sanitizer.Please obtain chlorine test strips.
    • 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?
      • Pest control records were not observed.Please implement and maintain a monthly pest control and ensure records are kept for review during inspection. A template will be sent with this report.
  9. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooking oil cartons are stored on the kitchen floor.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A table with 4 chairs is placed in the kitchen in the middle of food preparation area for employee's food consumption. Operator is advised to remove this table and do not allow employee to eat in the kitchen food preparation area.
  10. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A table with 4 chairs is placed in the kitchen in the middle of food preparation area for employee's food consumption. Operator is advised to remove this table and do not allow employee to eat in the kitchen food preparation area.
  11. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer level of the sanitizer solution for wiping cloths is recorded nil. Operator prepared a fresh sanitizer solution at the time of inspection. Operator is advised to monitor sanitizer concentration of the sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers are stored on kitchen floor. Operator is advised to store all food on shelved at least 6 inches above the kitchen floor.
    • 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?
      • Sewer smell is observed in kitchen. Operator is advised to clean the facility and check the grease trap.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A table with 4 chairs is placed in the kitchen in the middle of food preparation area for employee's food consumption. Operator is advised to remove this table and do not allow employee to eat in the kitchen food preparation area.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 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 displayed food handling permit expired in 2019.Please ensure the current/valid food handling permit is displayed at a conspicuous location in the facility.
  14. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution is not provided for wiping cloths in kitchen. Wiping cloths are not kept in sanitizer solution. Operator is advised to keep the wiping cloths in sanitizer solution.July 25, 2023: The concentration of chlorine sanitizing solution at the facility was measured to be at 10ppm. The operator prepared a fresh 100ppm solution.Please ensure 100ppm is maintained at all times. Use the test strips at the facility to measure and verify the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers are kept on the floor. Operator is advised to keep all food and food containers on shelves at least 6 inches above floor. Corn starch bag is open. Operator is advised to keep all foods in containers with covers to avoid any dust contamination. - NOT OBSERVED DURING INSPECTION ON JULY 25, 2023.July 25, 2023: Food containers were still stored on the floor. Please note that this a previously cited violation. Ensure food containers are stored above the floor.
    • 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?
      • The back exit door screen was damaged. The door was open during inspection. Please repair the insect screen to help prevent pest entry into the facility.
    • 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?
      • Pest control records were not being kept. Please implement and maintain a monthly pest control/check, ensure records are kept for review during inspection. An AHS pest control checklist will be sent with this report.
    • 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 displayed food handling permit expired in 2019.Please ensure the current/valid food handling permit is displayed at a conspicuous location in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen exhaust system is overdue for cleaning.Please ensure the exhaust system and hoods are professionally cleaned.