MOMO Sushi
4819A 48 Avenue Red Deer AB T4N 3T2 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A tray of eggs were observed to be stored above vegetables in the "General" cooler at the time of inspection. Please ensure that raw meat/dairy products are stored below ready-to-eat foods/vegetables to ensure safe food storage.
- 09. Are chemicals stored and handled in a safe manner?
- The bottle used for bleach sanitizer was not labelled at the time of inspection. A discussion was held with the operator and a new label was applied to the bottle. Please ensure that containers containing chemicals are labelled to ensure safe food handling.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A "True" standing cooler was measured at 11.9C. The operator was asked to adjust/monitor the cooler.Please ensure that coolers and freezers are capable of maintaining temperatures of 4C or lower.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 facility does not have a valid permit on display.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Lemon-scented bleach was being used as a food contact sanitizer at the time of inspection. Wet cloths were observed on cutting boards in the food prep area. Please ensure that regular bleach is used. Please also ensure that towels are changed regularly and stored in bleach solution.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler was observed to be wearing gloves and incorrectly washing their hands at the same time. Education was provided to the operator.Please ensure that proper handwashing is done for safe food handling. Please also ensure that proper glove use is performed to ensure good hand hygiene.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff drinking containers were observed in the food preparation area at the time of inspection. The items were removed after a discussion with the operator. Please ensure that personal belongings are stored away from food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A recently opened container of bulk container mayo requiring refrigeration after opening was observed sitting at room temperature. The container of mayo was then placed into a refrigeration unit after a discussion with the operator.Please ensure that high-risk foods are stored at less than 4C or greater than 60C.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A bowl was observed in a container of bulk salt.Please ensure that the bowl is removed and a utensil with a handle is used instead.
- 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 not able to reach the required sanitizing temperature of 71C. Probe thermometer measured at 61.4C. - Ensure the dishwasher is able to reach the required sanitizing temperature. Manual 3 comp sink method discussed
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?