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Moonga Sashimi

109B - 10903 23 Avenue NW Edmonton AB T6J 1X3 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 rubber door gasket in the Sashimi cooler is damaged, tape is being used to keep it in place.- All food equipment must be in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Balck buildup is noted on the floor along equipment edges and hard to reach areas throughout the kitchen.- Cleaning is required
  3. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of tempura shrimp left out on the counter was measured at 15-17C.- High risk perishable foods must be stored at less than 4C or greater than 60C. Food was discarded.The countertop cooler is operating at 11C. Foods in the unit (lettuce, tofu, pickled items were also measured at 11C) Foods were relocated to another cooler until a temperature of 4C or colder can be maintained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher rinse temperature was measured at 66C at the plate, needs to be at minimum 71C.- The operator will call a dishwasher technician for service. All dishware is to be manually sanitized until a minimum temperature of 82C on the external Rinse Gauge is achieved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water was available at the designated handwash sink in the side food preparation area which is equipped with a handsfree faucet. The battery had died.- Operator replaced the battery. Water is available.
    • 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?
      • A gap is noted at the bottom of the back exit door.- Exterior doors must have tight seals to prevent the possible entry of pests
    • 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?
      • A countertop deep fryer is being used. The facility is not equipped with a commercial exhaust hood with a fire suppression system.- The restriction on the Food Handling Permit is "No deep frying or grease producing cooking". The operator was instructed to discontinue using the fryer immediately and remove it from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber door gasket in the Sashimi cooler is damaged, tape is being used to keep it in place.- All food equipment must be in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Balck buildup is noted on the floor along equipment edges and hard to reach areas throughout the kitchen.- Cleaning is required
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the solution that wiping cloths are stored in. Facility uses chlorine to sanitize.- Staff prepared 100 ppm bleach-water solutions. Ensure sanitizer solutions are readily available at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packaged food items stored on the shelves next to the mop sink.- Relocate the foods to prevent possible contamination from splashes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw whole fish left out to thaw at room temperature, external temperature measured at -1C, food relocated to the cooler.- Thaw foods in the cooler or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw salmon and Moonga Special Roll left out on the counter measured at 22C. Food discarded.- High risk perishable foods must be stored at less than 4C or greater than 60C.Squeeze bottles of mayo-based sauces stored at room temperature. Relocated to the cooler.- High risk perishable foods must be stored at less than 4C or greater than 60C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle buildup noted on the shelves below the sushi prep counter. 2. Food particles and black grime noted on the floors along equipment edges, in corners in the food handling areas. 3. Storage drawer fronts/handles are dirty and the interiors require cleaning to remove food particle debris.
  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Once again packages of crab meat observed thawing at room temperature (external temperature measured at -4C). Foods relocated to the cooler.- Thaw foods under cold running water or in the cooler.
  9. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle buildup noted on the shelves below the sushi prep counter. 2. Food particles and black grime noted on the floors along equipment edges, in corners in the food handling areas. and back storage area.3.The cloth dividers by the dishwash sinks are dirty.4. Food particle buildup noted in many of the storage drawers.
  10. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packages of crab meat thawing at room temperature. Food was relocated to the cooler.- Thaw foods in the cooler or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several thermometers in the coolers are broken.- Ensure all refrigeration units have functional thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is currently not operational. Observed staff manually washing dishware/utensils without the sanitizing step occurring.- Proper manual washing procedures are Wash->Rinse-> Sanitize-> Air Dry
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A designated hand wash sink has food particles and a strainer in the basin.- Handwash sinks are to be used only for handwashing purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Staff informed that the plastic covering on the bamboo matts is replaced every 2 days.- Replace the plastic cover at minimum every 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle buildup noted on the shelves below the sushi prep counter. 2. Food particles and black grime noted on the floors along equipment edges, in corners in the food handling areas. and back storage area.3.The cloth dividers by the dishwash sinks are dirty.4. Food particle buildup noted in many of the storage drawers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedules/records were not available.