Lava Rock Grill & Sushi
110 Mayfield Common NW Edmonton AB T5P 4B3 · Food - General
10 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no surface sanitizer solution at the bar and sushi station. The operator dispensed Quats sanitizer at 200 ppm to be kept available at these stations. Please ensure sanitizer solutions are always available for wiping food-contact surfaces.
- 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 posted food handling permit expired in 2023. Please print and display the current food handling permit in a conspicuous location for customers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment and surrounding areas require cleaning:All food cartsAll food storage shelvesHand sink in the main kitchen, including the faucetGlassware storage shelves at the bar
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Exhaust canopy filters require additional cleaning - observed accumulation of dust and grease.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The following areas require cleaning:Walls and ceiling of the main kitchenWall tiles of the dishwashing area2. The facility does not have a written cleaning schedule. Ensure one is developed and implemented.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Exhaust canopy filters require additional cleaning - observed accumulation of dust and grease.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Exhaust canopy filters require additional cleaning - observed accumulation of dust and grease.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Front of the house/sushi bar area: used single use blue glove noted on prep table next to handsink.Please discard used disposable gloves after use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Back Kitchen - observed 6 bags of shred style crab flavoured seafood being left out to thaw (no temp control). Please plan ahead and thaw food items in the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front of the house/sushi bar area - observed a cleaning sponge noted inside handsink.Please ensure handsink being used for handwashing only.
- 15. Is the facility free of a pest infestation?
- Cockroach activity noted under the dish pit area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Exhaust canopy filters require additional cleaning - observed accumulation of dust and grease.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sushi area - no sanitizer solution available for storing unused wet cleaning cloths.
- 09. Are chemicals stored and handled in a safe manner?
- Sushi area - observed bottle of spray cleaner and a couple of air freshers under a prep table near food related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed a couple pieces of frozen sashimi being left on a table by the sushi area and a pail of frozen shrimp in pooling water. If thawing, please ensure perishable food items are being maintained inside cooler and or put under running cold water.
- 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 AHS Pest Control Checklist records were not available for review. Operator previous records were discarded recently. Please have up to 12 months of records available for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- Kitchen - additional cleaning for ceiling and wall surfaces top/side of exhaust canopy (accumulation of dust).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- The high temperature dishwasher was measuring at 66C on plate level at final rinse. Please ensure that the dishwasher is sanitizing at a minimum temperature of 71C at plate level, and a minimum temperature of 82C (180F) at the manifold/guage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was observed in the food preparation area. Ensure that sanitizer buckets are made up at all times of operation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were stored on food preparation surfaces when not in use. Please store cleaning cloths in a sanitizer bucket after being used.
- 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?
- The food grade plastic wrap used to wrap bamboo mats with is being changed once a day. Ensure that the plastic wrap is changed every 2 hours and each time there is contact with a different species of raw fish. Guidelines for Preparing Sushi Products document to be emailed to the owner.
- 09. Are chemicals stored and handled in a safe manner?
- Owner is spraying Insecticide throughout the kitchen. Please discontinue using any insecticide/pesticide as these can only be applied in commercial facilities by licensed pest control companies.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher was measuring at 56C on plate level at final rinse. Please ensure that the dishwasher is sanitizing at a minimum temperature of 71C at plate level, and a minimum temperature of 82C (180F) at the manifold/guage.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS test strips was not available for measuring quats sanitizer. Purchase QUAT test strips to ensure that the sanitizer is testing at 200 ppm QUATs.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Mop bucket was directly in front of the handwashing station which made it inaccessible for handwashing. The mop bucket was relocated during the inspection. Please ensure that handwashing stations are accessible to all food handlers.
- 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 weatherstripping at the main entrance. Please install weatherstripping at the front entrance to prevent the entry of pests 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?
- The AHS Pest Control Checklist is not being filled out monthly for the self-monitoring of pests. Please ensure the checklist is being filled out monthly and records are kept onsite. Pest control checklist to be emailed to the owner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoop in the flour has no handle. Please ensure that all scoops have handles and are stored in an upright position at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The vent and ceiling in the walk in cooler was dusty. Please ensure that the vent and ceiling is cleaned more often.2. The wall outside the walk in freezer was dusty. Please keep the food area in a clean and sanitary manner.3. The interior part of the lid of the ice machine was dusty. Please ensure that every surface that comes in contact with food is maintained in clean and sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?