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Masa Sushi

301 - 722 85 Street SW Calgary AB T3H 4C7 · Food - General

9 inspections

  1. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bucket of chlorine sanitizer was very strong (bleaching out test strips)Mix chlorine sanitizer to 100 ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small refrigerator on the counter measured at 8C.
    • 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 pest control records available
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Old cardboard and plastic wrap used to line mobile trolleyRemove cardboard and plastic wrap as these materials are difficult to keep clean and sanitary.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding Violation**1. Unfinished wood above the handwash sink near the cook line. 2. Unfinished wood used as a stool for the rice cooker. 3. Shelving used in the staff washroom is made of unfinished wood. All surfaces must be smooth, impervious to moisture and easily cleanable. Finish and seal the wood to ensure the material is smooth, non-absorbent, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding violations**1) The staff washroom was disorganized.2) The mechanical room was disorganized.Organized the indicated areas and discard unused items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding Violation**Additional areas to clean include:- Grease and food debris accumulation under main cook line equipment.- Food debris and dirt accumulation under sushi prep stainless steel table.- Floor in walk-in freezer.- Hard-to-reach areas (under shelving units, under and behind cooking equipment)- Debris accumulation on top of dishwasher and under dishwashing sinks- Build up under cooler door handles- Grease build-up on ventilation canopy1. General cleanliness of the kitchen is not being kept. Dust and debris are accumulating on surfaces including the electrical lines, the fan, and shelves. The facility must be kept in a clean and sanitary condition to avoid contamination of food during handling and preparation. Surfaces must be cleaned and sanitize to remove contamination. 2. No written sanitation records are available. Informed the operator to construct a cleaning schedule to ensure areas are maintained in a clean and sanitary manner. Introduction to a Sanitation Program resource provided to the operator to use.
  2. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding Violation**1. Unfinished wood above the handwash sink near the cook line. 2. Unfinished wood used as a stool for the rice cooker. 3. Shelving used in the staff washroom is made of unfinished wood. All surfaces must be smooth, impervious to moisture and easily cleanable. Finish and seal the wood to ensure the material is smooth, non-absorbent, and easy to clean.4. Grease buildup throughout the range hood. Air ventilation must be sufficient enough to prevent grease buildup. Grease can be a potential source of food contamination and a fire hazard. Ensure frequent cleaning is done for adequate ventilation and to avoid grease buildup.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light bulb at the ventilation canopy was not operational.Replace the light bulb.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding violations**1) The staff washroom was disorganized.2) The mechanical room was disorganized.Organized the indicated areas and discard unused items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding Violation**Additional areas to clean include:- Ventilation canopy,- Grease and food debris accumulation under main cook line equipment.- Food debris and dirt accumulation under sushi prep stainless steel table.- Floor in walk-in freezer.1. General cleanliness of the kitchen is not being kept. Dust and debris are accumulating on surfaces including the electrical lines, the fan, and shelves. The facility must be kept in a clean and sanitary condition to avoid contamination of food during handling and preparation as well, surfaces must be cleaned and sanitize to remove contamination. 2. No written sanitation records are available. Informed the operator to construct a cleaning schedule to ensure areas are maintained in a clean and sanitary manner. Introduction to a Sanitation Program resource provided to the operator to use.
  3. Risk Management Inspection

    5 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?
      • **Outstanding violation**- No pest control record was available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding Violation**1. Unfinished wood above the handwash sink near the cook line. 2. Unfinished wood used as a stool for the rice cooker. 3. Shelving used in the staff washroom is made of unfinished wood. All surfaces must be smooth, impervious to moisture and easily cleanable. Finish and seal the wood to ensure the material is smooth, non-absorbent, and easy to clean.4. Grease buildup throughout the range hood. Air ventilation must be sufficient enough to prevent grease buildup. Grease can be a potential source of food contamination and a fire hazard. Ensure frequent cleaning is done for adequate ventilation and to avoid grease buildup.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light bulb at the ventilation canopy was not operational.Replace the light bulb.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding violations**1) The staff washroom was disorganized.2) The mechanical room was disorganized.Organized the indicated areas and discard unused items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding Violation**Additional areas to clean include:- Ventilation canopy,- Grease and food debris accumulation under main cook line equipment.- Food debris and dirt accumulation under sushi prep stainless steel table.- Floor in walk-in freezer.1. General cleanliness of the kitchen is not being kept. Dust and debris are accumulating on surfaces including the electrical lines, the fan, and shelves. The facility must be kept in a clean and sanitary condition to avoid contamination of food during handling and preparation as well, surfaces must be cleaned and sanitize to remove contamination. 2. No written sanitation records are available. Informed the operator to construct a cleaning schedule to ensure areas are maintained in a clean and sanitary manner. Introduction to a Sanitation Program resource provided to the operator to use.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **Outstanding Violation**1. Uncovered food in the freezer. 2. Uncovered food in the cooler. Food must be covered and stored in a safe manner to prevent food contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Outstanding Violation**Personal items are stored near clean dishes. - Personal items should be stored separately in a designated area for staff personnel to avoid cross contamination with articles associated with food handling.
    • 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?
      • **Outstanding violation**- No pest control record was available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light bulb at the ventilation canopy was not operational.Replace the light bulb.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding Violation**1. Unfinished wood above the handwash sink near the cook line. 2. Unfinished wood used as a stool for the rice cooker. 3. Shelving used in the staff washroom is made of unfinished wood. All surfaces must be smooth, impervious to moisture and easily cleanable. Finish and seal the wood to ensure the material is smooth, non-absorbent, and easy to clean.4. Grease buildup throughout the range hood. Air ventilation must be sufficient enough to prevent grease buildup. Grease can be a potential source of food contamination and a fire hazard. Ensure frequent cleaning is done for adequate ventilation and to avoid grease buildup.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop left out at room temperature.- Ensure rice scoop is kept temperature controlled either with hot water or cold water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding violations**1) The staff washroom was disorganized.2) The mechanical room was disorganized.Organized the indicated areas and discard unused items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding Violation**Additional areas to clean include:- Ventilation canopy,- Grease and food debris accumulation under main cook line equipment.- Food debris and dirt accumulation under sushi prep stainless steel table.- Floor in walk-in freezer.1. General cleanliness of the kitchen is not being kept. Dust and debris are accumulating on surfaces including the electrical lines, the fan, and shelves. The facility must be kept in a clean and sanitary condition to avoid contamination of food during handling and preparation as well, surfaces must be cleaned and sanitize to remove contamination. 2. No written sanitation records are available. Informed the operator to construct a cleaning schedule to ensure areas are maintained in a clean and sanitary manner. Introduction to a Sanitation Program resource provided to the operator to use.
  5. Demand Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizing solutions near the sushi line and in the back storage room was measured at greater than 1000ppm and 500ppm, respectively.Bleach sanitizing solutions must be at a concentration between 100 ppm to 200ppm to safely sanitize surfaces.Informed the operator the procedure on how to make a proper sanitizing solution. The operator remade all sanitizing solutions during the inspection and was tested at 200ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the counter and out of sanitizing solution when not in use. All cleaning cloths must be stored in an approved sanitizing solution when not in use to prevent microbial growth and to avoid contamination of surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members observed touching dirty surfaces before handling food and did not change gloves and perform proper hand hygiene. Staff members must change gloves and perform proper hand hygiene after touching dirty surfaces to prevent cross contamination and ensure food is handled and prepared in a safe manner. Gloves are single use and not meant to be washed or reused, dispose gloves after each use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Uncovered food in the freezer. 2. Uncovered food in the cooler. Food must be covered and stored in a safe manner to prevent food contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open food containers were stored beside the handwash sink with no barrier in between. Water splash/droplets are landing on the food and contaminating it. Informed the operator to move the food item to a different area where it can be safely stored to avoid contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Personal items are stored near clean dishes. Personal items should be stored separately in a designated area for staff personnel to avoid cross contamination with articles associated with food handling.2. Scoops for bulk items are stored inside of the container. Handle of the scoop is in contact and contaminating the food item. Scoops must be stored in a separate area that prevents contamination with the bulk supply.3. Mangoes are stored in the mechanical room. All should be stored in a safe and sanitary area to protect it from contamination. Remove mangoes from the mechanical room and store in the dry storage room.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Flour dough had a surface temperature of 19°C. Instructed the operator to dispose of the food item. High-risk food items must be stored at a temperature below 4°C or above 60°C for safe food handling to prevent microbial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink at the sushi preparation line is not supplied with soap and paper towels. Ensure all designated hand wash sinks are supplied with soap and paper towels to perform proper hand hygiene for safe food handling.
    • 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?
      • Outstanding violation, no pest control record was available.
    • 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?
      • Outstanding violation, expired food handling permit was displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Unfinished wood above the handwash sink near the cook line. 2. Unfinished wood used as a stool for the rice cooker. 3. Shelving used in the staff washroom is made of unfinished wood. All surfaces must be smooth, impervious to moisture and easily cleanable. Finish and seal the wood to ensure the material is smooth, non-absorbent, and easy to clean.4. Grease buildup throughout the range hood. Air ventilation must be sufficient enough to prevent grease buildup. Grease can be a potential source of food contamination and a fire hazard. Ensure frequent cleaning is done for adequate ventilation and to avoid grease buildup.5. The taps at the handwashing sink by the cookline and the sushi line has a water leak. 6. The tap at the dishwashing sink has a water leak. 7. The tap in the back storage room has a water leak. All plumbing must be in good repair. Investigate the leak and perform necessary repairs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Shelving above the sushi prep line is made of untreated wood.Ensure the shelves are made of smooth, non-absorbent to moisture and easily cleanable woods.Previous violation:Shelving above sushi prep line is untreated raw wood.- Seal all the wood on the shelving to ensure material is smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board at the sushi preparation line have deep grooves. Cutting boards must be maintained in good repair to prevent food lodge and microbial growth in the grooves. Cutting boards kept in good repair will ensure surfaces are adequately cleaned and sanitized after each use. Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. General cleanliness of the kitchen is not being kept. Dust and debris are accumulating on surfaces including the electrical lines, the fan, shelves, and tablets. The facility must be kept in a clean and sanitary condition to avoid contamination of food during handling and preparation as well, surfaces must be cleaned and sanitize to remove contamination. 2. No written sanitation records are available. Informed the operator to construct a cleaning schedule to ensure areas are maintained in a clean and sanitary manner. Introduction to a Sanitation Program resource provided to the operator to use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violations:1) The staff washroom was disorganized.2) The mechanical room was disorganized.Organized the indicated areas and discard unused items.
  6. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler did not perform handwashing after receiving a phone call prior to making sushi rice.The food handler was advised to perform handwashing and change their gloves before making sushi rice.Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was raw chicken kept on the counter with surface temperature of 8°C.The raw chicken was kept in the walk-in cooler.Store perishable foods in the walk-in cooler if the food handler is performing a different task.
    • 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 pest control record was available.
    • 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?
      • Expired food handling permit was displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding violation:Right hand (cold) handwashing sink faucet along sushi prep line was not working.Repair the handwashing sink faucet and ensure it is in good repair.Recurring violation:1. Right hand (cold) handwashing sink faucet along sushi prep line was not working.Repair the handwashing sink faucet and ensure it is in good repair.Previous violation:Right hand wash sink faucet tap along sushi prep line was not working.- Please fix this sink tap. - Secondary hand sink was available on the same prep line and was adequately supplied. Please use this sink until other sink is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Shelving above the sushi prep line is made of untreated wood.Ensure the shelves are made of smooth, non-absorbent to moisture and easily cleanable woods.Previous violation:Shelving above sushi prep line is untreated raw wood.- Seal all the wood on the shelving to ensure material is smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The staff washroom was disorganized.2) The mechanical room was disorganized.Organized the indicated areas and discard unused items.
  7. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ongoing violation:Splash guards were not installed at the handwashing sinks.Recurring violation:Cutting board prep area is close to the handwashing sink within splash zone area.Install splash guard at the handwashing sink to prevent contamination of food from dirty water splash during handwashing.Previous violation:Cutting board prep surfaces are placed directly next to hand wash basins.- Move prep space to at least 1m from the faucet head to prevent potential contamination from splashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Vinegar seasoning and oil were stored on the floor.Previous violation:Vinegar seasoning and oil were stored on the floor.All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets.
    • 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 pest control record was available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate of someone in care and control of the facility was available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding violation:Right hand (cold) handwashing sink faucet along sushi prep line was not working.Repair the handwashing sink faucet and ensure it is in good repair.Recurring violation:1. Right hand (cold) handwashing sink faucet along sushi prep line was not working.Repair the handwashing sink faucet and ensure it is in good repair.Previous violation:Right hand wash sink faucet tap along sushi prep line was not working.- Please fix this sink tap. - Secondary hand sink was available on the same prep line and was adequately supplied. Please use this sink until other sink is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Shelving above the sushi prep line is made of untreated wood.Ensure the shelves are made of smooth, non-absorbent to moisture and easily cleanable woods.Previous violation:Shelving above sushi prep line is untreated raw wood.- Seal all the wood on the shelving to ensure material is smooth, non-absorbent, and easily cleanable.
  8. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ongoing violation:Splash guards were not installed at the handwashing sinks.Recurring violation:Cutting board prep area is close to the handwashing sink within splash zone area.Install splash guard at the handwashing sink to prevent contamination of food from dirty water splash during handwashing.Previous violation:Cutting board prep surfaces are placed directly next to hand wash basins.- Move prep space to at least 1m from the faucet head to prevent potential contamination from splashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Vinegar seasoning and oil were stored on the floor.Previous violation:Vinegar seasoning and oil were stored on the floor.All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets.
    • 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 pest control record was available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate of someone in care and control of the facility was available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding violation:Right hand (cold) handwashing sink faucet along sushi prep line was not working.Repair the handwashing sink faucet and ensure it is in good repair.Recurring violation:1. Right hand (cold) handwashing sink faucet along sushi prep line was not working.Repair the handwashing sink faucet and ensure it is in good repair.Previous violation:Right hand wash sink faucet tap along sushi prep line was not working.- Please fix this sink tap. - Secondary hand sink was available on the same prep line and was adequately supplied. Please use this sink until other sink is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Shelving above the sushi prep line is made of untreated wood.Ensure the shelves are made of smooth, non-absorbent to moisture and easily cleanable woods.Previous violation:Shelving above sushi prep line is untreated raw wood.- Seal all the wood on the shelving to ensure material is smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves and scratched surfaces were noted on the prep cooler cutting boards.Replace or resurface cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation:No written sanitation plan/cleaning schedule available.**Repeat violation**- No cleaning schedule available. Thorough cleaning is still needed in areas of the facility.No cleaning schedule. - Provide a cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:The indicated areas were accumulated with dust and grime.1. Ceiling vents/panel 2. Shelving3. Vertical metal rods that hold up shelving to the ceiling4. Fire extinguisher5. Back of the counter close to the 2-compartment sink6. Underneath the ventilation canopy and prep cooler were accumulated with grease deposits and food debris.7. Mechanical room was cluttered and dirty.8. Staff washroom was dirty and disorganizedEnsure the indicated areas are maintained in a sanitary condition at all times.Previous violations:Dust accumulation in following areas of the kitchen:1. Ceiling panels/vents2. Shelving3. Vertical metal rods that hold up shelving to the ceiling- Please clean these area and ensure regular cleaning is done.
  9. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer bucket was measured at 50 ppm.2. Cleaning cloths were kept on the counter.Fresh sanitizer bucket was measured at 100 ppm and cleaning cloths were kept therein.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Recurring violation:Cutting board prep area is close to the handwashing sink within splash zone area.Install splash guard at the handwashing sink to prevent contamination of food from dirty water splash during handwashing.Previous violation:Cutting board prep surfaces are placed directly next to hand wash basins.- Move prep space to at least 1m from the faucet head to prevent potential contamination from splashing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:1. IKEA bags were used to store produce inside the walk-in cooler.Ensure products are stored in food safe bags or container.2. Two dented cans of Kesar Mango pulp were stored on the shelves.Canned foods were discarded.Previous violation:IKEA bags were used to store produce inside of walk-in cooler.- Store products in a food safe bag or container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cell phones were stored on prep cooler and sushi prep station top shelf. Cell phones were removed.Non-food items must be stored separately from food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Vinegar seasoning and oil were stored on the floor.All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sanitizer bucket was stored in the handwashing sink at the mini bar area in the kitchen.Sanitizer bucket was removed.Ensure handwashing sink is accessible at all times.
    • 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 pest control record was available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate of someone in care and control of the facility was available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:1. Right hand (cold) handwashing sink faucet along sushi prep line was not working.Repair the handwashing sink faucet and ensure it is in good repair.Previous violation:Right hand wash sink faucet tap along sushi prep line was not working.- Please fix this sink tap. - Secondary hand sink was available on the same prep line and was adequately supplied. Please use this sink until other sink is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Shelving above the sushi prep line is made of untreated wood.Ensure the shelves are made of smooth, non-absorbent to moisture and easily cleanable woods.Previous violation:Shelving above sushi prep line is untreated raw wood.- Seal all the wood on the shelving to ensure material is smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops without a handle was stored in the bulk food.Scoops were removed.Obtain scoop with handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves and scratched surfaces were noted on the prep cooler cutting boards.Replace or resurface cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation:No written sanitation plan/cleaning schedule available.**Repeat violation**- No cleaning schedule available. Thorough cleaning is still needed in areas of the facility.No cleaning schedule. - Provide a cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:The indicated areas were accumulated with dust and grime.1. Ceiling vents/panel 2. Shelving3. Vertical metal rods that hold up shelving to the ceiling4. Fire extinguisher5. Back of the counter close to the 2-compartment sink6. Underneath the ventilation canopy and prep cooler were accumulated with grease deposits and food debris.7. Mechanical room was cluttered and dirty.8. Staff washroom was dirty and disorganizedEnsure the indicated areas are maintained in a sanitary condition at all times.Previous violations:Dust accumulation in following areas of the kitchen:1. Ceiling panels/vents2. Shelving3. Vertical metal rods that hold up shelving to the ceiling- Please clean these area and ensure regular cleaning is done.