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Mio Stone Grill & Sushi

111 - 2100 Market Street SE Airdrie AB T4A 0K9 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A tub containing garlic oil was left at room temperature. Temperature measured at 23 degrees C. Package of garlic oil indicated to keep refrigeration. Food was discarded2. Tempura batter was left at room temperature for more than 2 hours. Temperature measured at 18 degrees C. Food was discarded.**Ensure all high-risk foods are stored at 4 degrees and below or 60 degrees and above at all times to prevent the growth of bacteria.**All high-risk foods stored at room temperature for over 2 hours must be discarded.
    • 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 sink beside the dishwasher had black tape attached to the edges of the sink. Operator stated tape was placed due to a leak.**Remove tape**Repair leak**Ensure that all equipment in the facility are in good repair.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet at the hand wash station at the sushi prep table was turned off. Operator stated it was due to a leak.**Repair leak**Please ensure all hand wash sinks are equipped with hot & cold water, soap and paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust build-up noted on the ventilation hood above the stove and deep fryer.**Please clean.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of oil and boxes of vinegar were stored directly on the floor.**Please ensure that food items are stored at least 6 inches above the floor to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was left to thaw in a bowl of water on the counter top. Operator moved shrimp to the sink and turned on the cold water faucet.**Ensure that proper thawing methods are practiced in the food facility. Thaw frozen foods in the cooler overnight or under cold running water or cook directly from frozen form.
    • 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 for the hand wash sinks in the sushi prep area, cookline and by the ice machine were not contained in a dispenser, paper towels were stored on the counter top. **Ensure paper towels are stored in a dispenser to protect from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of dust noted on the ventilation outlet on the ceiling2. Dust build-up noted on the ventilation hood above the stove and deep fryer.**Please clean.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The ambient temperature of the vegetable prep cooler was measured at 10 degrees C.Mushroom temp - 7.9 degrees CSoya sauce temp - 8.0 degrees C.2. The ambient temperature of the small black cooler beside the chest freezer in the cookline was measured at 11 degrees C.**Foods were moved out of cooler to the walk-in cooler.**Adjust/Repair/Replace coolers.**Do not store high-risk foods in these coolers until coolers are repaired.**Ensure foods stored in refrigeration are held at 4 degrees C or below at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build-up of dust noted on the ventilation outlet on the ceiling2. Dust build-up noted on the ventilation hood above the stove and deep fryer.**Please clean.