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Joyfish

100E - 227 11 Avenue SW Calgary AB T2R 1R9 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat based sanitizer available in a spray bottle in the facility was undetectable. Solution was remade and concentration was still undetectable.Have the sanitizer dispenser adjusted or repaired. Quat sanitizer solution must be maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The north west food preparation cooler had no thermometer inside it.All coolers must be equipped with functional thermometers inside them.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food stored inside the countertop cooler had internal temperatures of:Seaweed salad= 10 degrees CelsiusCut cucumbers= 10 degrees CelsiusHave the cooler repaired, serviced, or adjusted. Do not store perishable food in this cooler until it can maintain food at 4 degrees Celsius or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was initially empty of paper towels.Dispenser was refilled during inspection. Ensure that paper towels dispensers are refilled as required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bottle of hand soap and two drain plugs for the dishwashing sink were being stored in the hand wash sink.Hand wash sinks must remain free of obstructions at all times to accommodate proper hand washing.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of food contact surface sanitizer from the dispenser at the two compartment sink was undetectable.Have the sanitizer dispenser repaired to dispense quat sanitizer at 200 ppm, or otherwise provide food contact surface sanitizer at an acceptable concentration.
    • 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 means to test the final pH of the sushi rice.Obtain either pH test paper, or a pH meter to test the final pH of the sushi rice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two coolers were missing thermometers inside them.Equip all coolers with functional thermometers inside them.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only one drain plug available for the two compartment dishwashing sink.Two well fitting drain plugs are required for the two compartment dishwashing sinks.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no dish drying rack for the two compartment manual dishwashing sinks.A dedicated dish drying rack/space is required for the two compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat sanitizer test strips expired in 2021.Obtain quat sanitizer test strips that are within their expiry date.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were missing to the beside and behind the two compartment sink.Replace missing baseboards.
    • 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 was no service record available for the grease interceptor.Obtain the service record for the grease interceptor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was soil and food debris accumulation under equipment and food preparation tables.Clean under equipment and food preparation tables.
  4. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no dish drying rack for the two compartment manual dishwashing sinks.A dedicated dish drying rack/space is required for the two compartment sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only one drain plug available for the two compartment dishwashing sink.Two well fitting drain plugs are required for the two compartment dishwashing sinks.
    • 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 soap dispenser for the hand wash sink was empty of soap.All hand wash sinks must be stocked with handwashing supplies at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels available in the paper towel dispenser for the hand wash sink. No additional paper towels were available to refill the dispenser.All hand wash sinks must be stocked with handwashing supplies at all times.