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Maru Sushi and Don

101 - 630 8 Avenue SW Calgary AB T2P 1G6 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 did not have pH test strips or a pH meter to be able to test the pH of the sushi rice. Sushi rice must have a pH of 4.6 or lower to be shelf stable. The pH must be tested each time a batch is made.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine-based surface sanitizer was too strong - bleached test strips. The solution was diluted to 100ppm at the time of the inspection. Please ensure the surface sanitizers are being mixed properly and tested to confirm the centration is 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The plastic on the bamboo sushi rolling mats is only being changed daily,Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap. Replace the plastic wrap every 2 hours and each time there is contact with a different species of raw fish.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scops throughout the kitchen. Please ensure that all bulk scoops are equipped with a handle to prevent from cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine-based surface sanitizer was unlabelled. Please ensure that all chemicals including the surface sanitizers are labeled such that the contents can be identified and safely used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based dishwasher was run and primed several times and 0ppm chlorine was detected. Please have the dishwasher serviced such that it is sanitizing at 100ppm chlorine. Until the dishwasher is operating properly, please manually wash and sanitize all dishes and equipment.
    • 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 did not have pH test strips or a pH meter to be able to test the pH of the sushi rice. Sushi rice must have a pH of 4.6 or lower to be shelf stable. The pH must be tested each time a batch is made.
    • 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 was empty at the back hand washing sink. the sink was restocked at the time of the inspection. Please ensure that the hand washing sink is always stocked with paper towel, liquid hand soap, and running hot/cold water to allow for proper hand washing by staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen hand washing sink was blocked by lids in the basin and buckets in front of the sink. The items were removed at the time of the inspection. The hand washing sink must always be free from obstruction to allow for easy access for food handlers to hand wash.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management 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?
      • Pest control reports were not available on-site. Please complete monthly pest control monitoring and keep records on-site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Hot water tap at front handsink has a severe leak. Contact a plumbing company to repair**
  6. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Dishwasher final rinse temperature measured 52C. Contact repair company to ensure that dishwasher rinse temperature reaches at least 71C at dish level**
    • 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 reports were not available on-site. Please complete monthly pest control monitoring and keep records on-site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Hot water tap at front handsink has a severe leak. Contact a plumbing company to repair**
  7. Risk Management Inspection

    1 infraction

    • 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 reports were not available on-site. Please complete monthly pest control monitoring and keep records on-site.
  8. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was being stored inside the rice container with the handle directly touching the rice. Please store the rice paddle outside of the rice storage container in an ice bath that is routinely changed out to reduce the risk of pathogen growth and cross-contamination of the bulk rice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in the walk-in cooler. Please ensure all food is stored elevated off of the floor to reduce the risk of cross contamination and allow for proper cleaning.
    • 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 hard to access as the sushi rice container and saran wrap was sitting in front of the basin. As well a bowl of sliced mango was sitting in the basin of the hand sink. Do not store anything in front of or inside the basin of the hand sink to allow for unobstructed access for food handlers to wash their hands. The sushi rice, saran wrap, and mango was moved at the time of the inspection report.
    • 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 reports were not available on-site. The operator explained the landlord for the building has a pest control company that services the entire building. Please contact the landlord to retain copies of the pest services for your unit and keep copies on-site for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the walk-in cooler was dirty and had a build-up of food debris. Please clean the floors in the walk-in cooler.
  9. Risk Management Inspection

    0 infractions

  10. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available at the time of the inspection. Please obtain a probe thermometer to be able to test and verify the temperatures of food items.
  11. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine-based food contact surface sanitizer was mixed too strong (bleached the test strips when tested). The solution was diluted to 100ppm at the time of the inspection. When using household bleach Mix one to two tablespoons (½ - 1 ounce) bleach into 1 gallon water and use the chlorine test strips to confirm the concentration of 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available at the time of the inspection. Please obtain a probe thermometer to be able to test and verify the temperatures of food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler had an elevated ambient air temperature of 9.8C. The cooler must be operating at a temperature of 4C or below. Do not store any food in the cooler until it is functioning properly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No drain plugs were available for the two-compartment dishwashing sink. Obtain 2 drain plugs for the sinks to be able to properly wash, rinse, and sanitize equipment and dishes in the sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature chlorine sanitizing mechanical dishwasher was sanitizing at 10ppm. This is not a sufficient concentration to effectively sanitize. Please repair/adjust the dishwasher such that it is sanitizing at 100ppm chlorine. Verify the sanitizing concentration with the chlorine test strips.
    • 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 not accessible as a prep cooler was placed in front of it. Re-arrange the kitchen such that the hand sink is accessible to food handlers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was not available at the hand sink. Please repair the plumbing such that hot water is available at the hand sink. The hand sink must always be stocked with hot/cold running water, liquid hand soap, and paper towel to facilitate proper hand washing.