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Momoyama Sushi

6 - 3919 Richmond Road SW Calgary AB T3E 4P2 · Food - General

Official record from Alberta →

Inspection summary

Momoyama Sushi has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on October 8, 2026, recorded 5 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 5 separate inspections, most recently on October 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 4 separate inspections, most recently on May 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on October 8, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 19 times across 9 separate inspections, most recently on October 8, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 6 separate inspections, most recently on October 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods including raw broccoli and avocados were being stored in a customer accessible area.REQUIREMENT: Relocate these foods to a non-customer accessible area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Fish and other food items used for sushi (e.g. fish roe) were maintained around 8-12C. These items are placed on a cold plate which was blocked by cardboard wrapped in metal foil. This was reportedly done due to the fish freezing upon contact with the cold plate.Cold plate's temperature setting was changed and the metal foil wrapped cardboard was removed. Temperatures of the foods immediately improved.2) The lid of the chest freezer in the back storage area was unable to be fully closed due to frost build up.REQUIREMENT: De-frost the freezer to ensure it can be properly closed.
    • 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?
      • There is a notable gap at the bottom of the back door.REQUIREMENT: Repair this gap (e.g. replace the weather stripping) so that pests cannot enter the establishment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several broken tiles at back storage and door area are hindering the ability to maintain a clean environment.REQUIREMENT: Replace the broken and cracked tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris build-up in hard-to-reach areas (under counters, behind equipment, etc)**2026-May-15: Violation remains unaddressed**Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.2) Walls at the back door, along with high-touch points (e.g. light switches) had visible stains and debris on the wall.REQUIREMENT: Clean the noted areas.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in a pail was tested and appeared to be well above 1000 ppm - the test strip was bleaching out.Solution was diluted down to 100 ppm. Ensure that chlorine bleach sanitizer is maintained at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods including raw broccoli and avocados were being stored in a customer accessible area.REQUIREMENT: Relocate these foods to a non-customer accessible area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Fish and other food items used for sushi (e.g. fish roe) were maintained around 8-12C. These items are placed on a cold plate which was blocked by cardboard wrapped in metal foil. This was reportedly done due to the fish freezing upon contact with the cold plate.Cold plate's temperature setting was changed and the metal foil wrapped cardboard was removed. Temperatures of the foods immediately improved.2) The lid of the chest freezer in the back storage area was unable to be fully closed due to frost build up.REQUIREMENT: De-frost the freezer to ensure it can be properly closed.
    • 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?
      • There is a notable gap at the bottom of the back door.REQUIREMENT: Repair this gap (e.g. replace the weather stripping) so that pests cannot enter the establishment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several broken tiles at back storage and door area are hindering the ability to maintain a clean environment.REQUIREMENT: Replace the broken and cracked tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris build-up in hard-to-reach areas (under counters, behind equipment, etc)**2026-May-15: Violation remains unaddressed**Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.2) Walls at the back door, along with high-touch points (e.g. light switches) had visible stains and debris on the wall.REQUIREMENT: Clean the noted areas.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris build-up in hard to reach areas (under counters, behind equipment, etc)Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.
  4. Demand 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)?
      • 1. No drain plugs available for 2 compartment sink2. Large cutting board bolted over one sink leaving only 1 sink available in the kitchen
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the back storage area was visibly dirty on the interior and exterior. There was a significant amount of ice build-up in the freezer. Ensure that the freezer is cleaned, and the ice build-up is removed to promote air flow throughout the freezer and ensure that frozen foods are being held at an appropriate temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATION:1. The back and the ice machine area were dirty.2. In-between the fridges in the kitchen area were dirty.3. Food debris build-up in hard to reach areas (under counters, behind equipment, etc)4. Dirt and food debris accumulation on the floor of the back storage areaEnsure the indicated areas are maintained in a sanitary condition at all times.Previous violations:There was an accumulation of grease and debris throughout the kitchen and dry storage area including but not limited to walls, floors, shelves, cooking equipment, and the kitchen ventilation system. Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.
  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the back storage area was visibly dirty on the interior and exterior. There was a significant amount of ice build-up in the freezer. Ensure that the freezer is cleaned, and the ice build-up is removed to promote air flow throughout the freezer and ensure that frozen foods are being held at an appropriate temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back and the ice machine area were dirty.Clean the indicated area.Recurring violations:1. There were accumulation of grease deposits and other residues on the ventilation canopy filters.2. In-between the fridges in the kitchen area were dirty.3. Behind the back door area and around the HVAC furnace had dirt build up.4. Black sludges were noted in hard-to-reach areas in the kitchen.Ensure the indicated areas are maintained in a sanitary condition at all times.Previous violations:There was an accumulation of grease and debris throughout the kitchen and dry storage area including but not limited to walls, floors, shelves, cooking equipment, and the kitchen ventilation system. Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sushi rice was stored in a basket under the preparation uncovered.The sushi rice was promptly covered.Went on-site and noted the sushi rice was stored in a different container.Ensure food items are protected from contamination during storage stored 6 inches off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher did not detect any sanitizer with the chlorine test strips.The dishwasher was troubleshooted and measured 100 ppm.
    • 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 dispenser in the women's washroom was empty. Paper towel was stored on the hand sink.Ensure paper towel is stored in a suitable paper towel dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the back storage area was visibly dirty on the interior and exterior. There was a significant amount of ice build-up in the freezer. Ensure that the freezer is cleaned, and the ice build-up is removed to promote air flow throughout the freezer and ensure that frozen foods are being held at an appropriate temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back and the ice machine area were dirty.Clean the indicated area.Recurring violations:1. There were accumulation of grease deposits and other residues on the ventilation canopy filters.2. In-between the fridges in the kitchen area were dirty.3. Behind the back door area and around the HVAC furnace had dirt build up.4. Black sludges were noted in hard-to-reach areas in the kitchen.Ensure the indicated areas are maintained in a sanitary condition at all times.Previous violations:There was an accumulation of grease and debris throughout the kitchen and dry storage area including but not limited to walls, floors, shelves, cooking equipment, and the kitchen ventilation system. Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.
  7. Risk Management Inspection

    7 infractions

    • 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?
      • Recurring violations:No records are kept for the dishwasher testing, or the strength of sanitizers used on food contact surfaces. No records are kept for temperatures of cold holding and hot holding equipment. No general cleaning records are kept.Keep records of all testing required. Prepare a plan for the routine cleaning and sanitizing of this facility. Identify which areas/equipment must be cleaned and sanitized after each use, done daily, weekly and less frequently. Previous violations:No records are kept of the dishwasher testing or the strength of sanitizers in use on food contact surfaces. No records are kept of temperatures of cold holding and hot holding equipment. No general cleaning records are kept.Please obtain notebooks where you may record the results of all testing required. Please prepare a plan for the routine cleaning and sanitizing of this facility. Identify which areas/equipment must be cleaned and sanitized after each use, done daily, weekly and less frequently. Links to cleaning schedule template and daily food safety checklist will be provided.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Food and drink products (Ie. pop, oil, sauces) along the back wall leading to the bathrooms were stored on the ground. Obtain more storage shelves and ensure food products are stored 15cm (6 inches) off the floor.Previous violation:Food and drink products (Ie. pop, oil, sauces) along the back wall leading to the bathrooms were stored on the ground. Ensure all food products are stored at least 15cm above the ground. To prevent against contamination and facilitate cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation:No probe thermometer was available on site. Previous violation:No probe thermometer was available on site. Acquire a probe thermometer that can measure temperatures between 0-100C, in order to check temperatures of food and ensure that they have been cooked to the correct internal temperature.
    • 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:Cardboard was kept on the floor close to the deep-frying area. Operator noted that cardboard is placed on the floor to collect the oil spill when deep frying to prevent the risk of trip or fall hazard.Operator stated the cardboard is changed daily.Ensure surfaces are smooth, non-absorbent to moisture and easily cleanable.Previous violation:Unapproved materials such as Styrofoam, cardboard, and tinfoil were used on shelves and on the floor. These surfaces cannot be properly cleaned and should not be used in food preparation areas. Remove or replace these surfaces and ensure all surfaces used can be easily cleaned and are non-porous.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards were kept on the floor at the deep fryer area. The operator indicated the cardboard is intended to hold the oil from dripping on the floor.Remove the cardboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the back storage area was visibly dirty on the interior and exterior. There was a significant amount of ice build-up in the freezer. Ensure that the freezer is cleaned, and the ice build-up is removed to promote air flow throughout the freezer and ensure that frozen foods are being held at an appropriate temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. There were accumulation of grease deposits and other residues on the ventilation canopy filters.2. In-between the fridges in the kitchen area were dirty.3. Behind the back door area and around the HVAC furnace had dirt build up.4. Black sludges were noted in hard-to-reach areas in the kitchen.Ensure the indicated areas are maintained in a sanitary condition at all times.Previous violations:There was an accumulation of grease and debris throughout the kitchen and dry storage area including but not limited to walls, floors, shelves, cooking equipment, and the kitchen ventilation system. Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.
  8. Risk Management Inspection

    10 infractions

    • 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?
      • Recurring violations:No records are kept for the dishwasher testing, or the strength of sanitizers used on food contact surfaces. No records are kept for temperatures of cold holding and hot holding equipment. No general cleaning records are kept.Keep records of all testing required. Prepare a plan for the routine cleaning and sanitizing of this facility. Identify which areas/equipment must be cleaned and sanitized after each use, done daily, weekly and less frequently. Previous violations:No records are kept of the dishwasher testing or the strength of sanitizers in use on food contact surfaces. No records are kept of temperatures of cold holding and hot holding equipment. No general cleaning records are kept.Please obtain notebooks where you may record the results of all testing required. Please prepare a plan for the routine cleaning and sanitizing of this facility. Identify which areas/equipment must be cleaned and sanitized after each use, done daily, weekly and less frequently. Links to cleaning schedule template and daily food safety checklist will be provided.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Food and drink products (Ie. pop, oil, sauces) along the back wall leading to the bathrooms were stored on the ground. Obtain more storage shelves and ensure food products are stored 15cm (6 inches) off the floor.Previous violation:Food and drink products (Ie. pop, oil, sauces) along the back wall leading to the bathrooms were stored on the ground. Ensure all food products are stored at least 15cm above the ground. To prevent against contamination and facilitate cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation:No probe thermometer was available on site. Previous violation:No probe thermometer was available on site. Acquire a probe thermometer that can measure temperatures between 0-100C, in order to check temperatures of food and ensure that they have been cooked to the correct internal temperature.
    • 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?
      • Recurring violation:Weatherstripping on the back door is not fully sealed. There was a gap at the edge of the back door.Repair or replace weatherstripping to prevent pest entry. Previous violations:1) Flour beetles were observed on a glue board in the back area of the kitchen. Ensure all food debris is cleaned and continue to monitor pest activity. 2) Weatherstripping on the back door is not fully sealed. Repair or replace weatherstripping to prevent pest entry.
    • 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?
      • Recurring violation:Cardboard was kept on the floor close to the deep-frying area. Operator noted that cardboard is placed on the floor to collect the oil spill when deep frying to prevent the risk of trip or fall hazard.Operator stated the cardboard is changed daily.Ensure surfaces are smooth, non-absorbent to moisture and easily cleanable.Previous violation:Unapproved materials such as Styrofoam, cardboard, and tinfoil were used on shelves and on the floor. These surfaces cannot be properly cleaned and should not be used in food preparation areas. Remove or replace these surfaces and ensure all surfaces used can be easily cleaned and are non-porous.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint wear-off was noted in the shelving where the toaster oven is stored in the sushi preparation area. Shelving must be smooth, non-absorbent, and easily cleanable at all times. Repaint/refinish and thoroughly clean the shelf. Previous violations:Paint is wearing off the shelving where the toaster oven is stored in the sushi preparation area. Ensure that all shelving is smooth, non-absorbent, and can be easily cleaned. Repaint or refinish this shelf, and thoroughly clean.
    • 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:There was continuous water leak from the two-compartment sink in the kitchen.Repair the tap faucet.Previous violation:Potable water was leaking from the two-compartment sink in the kitchen. Ensure plumbing system is functioning properly. Repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the back storage area was visibly dirty on the interior and exterior. There was a significant amount of ice build-up in the freezer. Ensure that the freezer is cleaned, and the ice build-up is removed to promote air flow throughout the freezer and ensure that frozen foods are being held at an appropriate temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Rcurring violations:1. Grease deposits and other resides were noted beneath the 2-compartment sink and around the grease trap area.2. Between the fridges in the kitchen.3. Underneath the ventilation canopy.4. At the back door area and around the HVAC furnace.Ensure the indicated areas are maintained in a sanitary condition at all times.Previous violations:There was an accumulation of grease and debris throughout the kitchen and dry storage area including but not limited to walls, floors, shelves, cooking equipment, and the kitchen ventilation system. Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.
  9. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were kept on the counters.2. Sanitizer bucket was measured at 100 ppm.Sanitizer bucket was promptly prepared at 100 ppm and cleaning cloths were kept therein.
    • 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?
      • Recurring violations:No records are kept for the dishwasher testing, or the strength of sanitizers used on food contact surfaces. No records are kept for temperatures of cold holding and hot holding equipment. No general cleaning records are kept.Keep records of all testing required. Prepare a plan for the routine cleaning and sanitizing of this facility. Identify which areas/equipment must be cleaned and sanitized after each use, done daily, weekly and less frequently. Previous violations:No records are kept of the dishwasher testing or the strength of sanitizers in use on food contact surfaces. No records are kept of temperatures of cold holding and hot holding equipment. No general cleaning records are kept.Please obtain notebooks where you may record the results of all testing required. Please prepare a plan for the routine cleaning and sanitizing of this facility. Identify which areas/equipment must be cleaned and sanitized after each use, done daily, weekly and less frequently. Links to cleaning schedule template and daily food safety checklist will be provided.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:Food and drink products (Ie. pop, oil, sauces) along the back wall leading to the bathrooms were stored on the ground. Obtain more storage shelves and ensure food products are stored 15cm (6 inches) off the floor.Previous violation:Food and drink products (Ie. pop, oil, sauces) along the back wall leading to the bathrooms were stored on the ground. Ensure all food products are stored at least 15cm above the ground. To prevent against contamination and facilitate cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violation:No probe thermometer was available on site. Previous violation:No probe thermometer was available on site. Acquire a probe thermometer that can measure temperatures between 0-100C, in order to check temperatures of food and ensure that they have been cooked to the correct internal temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Teriyaki sauce was kept on the grill stove measured at 48.8°C. The food was reheated to 75°C.Ensure food is measured at above 60°C at all times.2. Display fridge at the sushi prep station was measured at 9°C.Foods were promptly stored in the prep cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at 0 ppm.The operator contacted the dishwasher technician.
    • 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?
      • Recurring violation:Weatherstripping on the back door is not fully sealed. There was a gap at the edge of the back door.Repair or replace weatherstripping to prevent pest entry. Previous violations:1) Flour beetles were observed on a glue board in the back area of the kitchen. Ensure all food debris is cleaned and continue to monitor pest activity. 2) Weatherstripping on the back door is not fully sealed. Repair or replace weatherstripping to prevent pest entry.
    • 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?
      • Recurring violation:Cardboard was kept on the floor close to the deep-frying area. Operator noted that cardboard is placed on the floor to collect the oil spill when deep frying to prevent the risk of trip or fall hazard.Operator stated the cardboard is changed daily.Ensure surfaces are smooth, non-absorbent to moisture and easily cleanable.Previous violation:Unapproved materials such as Styrofoam, cardboard, and tinfoil were used on shelves and on the floor. These surfaces cannot be properly cleaned and should not be used in food preparation areas. Remove or replace these surfaces and ensure all surfaces used can be easily cleaned and are non-porous.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint wear-off was noted in the shelving where the toaster oven is stored in the sushi preparation area. Shelving must be smooth, non-absorbent, and easily cleanable at all times. Repaint/refinish and thoroughly clean the shelf. Previous violations:Paint is wearing off the shelving where the toaster oven is stored in the sushi preparation area. Ensure that all shelving is smooth, non-absorbent, and can be easily cleaned. Repaint or refinish this shelf, and thoroughly clean.
    • 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:There was continuous water leak from the two-compartment sink in the kitchen.Repair the tap faucet.Previous violation:Potable water was leaking from the two-compartment sink in the kitchen. Ensure plumbing system is functioning properly. Repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the back storage area was visibly dirty on the interior and exterior. There was a significant amount of ice build-up in the freezer. Ensure that the freezer is cleaned, and the ice build-up is removed to promote air flow throughout the freezer and ensure that frozen foods are being held at an appropriate temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Rcurring violations:1. Grease deposits and other resides were noted beneath the 2-compartment sink and around the grease trap area.2. Between the fridges in the kitchen.3. Underneath the ventilation canopy.4. At the back door area and around the HVAC furnace.Ensure the indicated areas are maintained in a sanitary condition at all times.Previous violations:There was an accumulation of grease and debris throughout the kitchen and dry storage area including but not limited to walls, floors, shelves, cooking equipment, and the kitchen ventilation system. Please thoroughly clean these areas, and ensure the facility is kept in a clean and sanitary manner.

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