Mr. Bowl & Sushi
5102 46 Avenue Olds AB T4H 1E6 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Fish that needs to be served raw was not sushi grade.The operator needs to either buy a sushi grade fish or needs to demonstrate that they have a freezing unit that could freeze the fish below -20 degrees C. A procedure must be in place to verify this.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked sushi rice was kept at the countertop. The temperature of the rice was measured at 48 degrees C. The operator was advised to either keep the cooked rice below 4 degrees C or above 60 degrees C or provide the recipe followed by the food handlers in the facility to prepare sushi rice, which would verify the if the pH of sushi rice to be 4.6 or less.Alternatively, the operator could have pH strips to verify the pH of the sushi rice. If this condition is met, the sushi rice could be kept at room temperature.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Fish that needs to be served raw was not sushi grade.The operator needs to either buy a sushi grade fish or needs to demonstrate that they have a freezing unit that could freeze the fish below -20 degrees C. A procedure must be in place to verify this.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked sushi rice was kept at the countertop. The temperature of the rice was measured at 48 degrees C. The operator was advised to either keep the cooked rice below 4 degrees C or above 60 degrees C or provide the recipe followed by the food handlers in the facility to prepare sushi rice, which would verify the if the pH of sushi rice to be 4.6 or less.Alternatively, the operator could have pH strips to verify the pH of the sushi rice. If this condition is met, the sushi rice could be kept at room temperature.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
8 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Fish that needs to be served raw was not sushi grade. The operator needs to either buy a sushi grade fish or needs to demonstrate that they have a freezing unit that could freeze the fish below -20 degrees C. A procedure must be in place to verify this.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine in the mechanical dishwasher was measured at 0ppm. The operator was advised to clean and rinse the reusable dishes in the dishwasher. A fresh chlorine solution 100 ppm was prepared in a big container to sanitize all the reusable dishes.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food items were being stored on the floor in the walk-in cooler.The operator was advised to keep all food items at least 6 inches off the floor to enable proper cleaning and sanitation of the floor and also protect food from potential contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 3 bags containing potato starch, corn starch, and flour were opened and not sealed after use.The operator was advised to either seal all the bags after use or keep the food in appropriate containers with a lid.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked sushi rice was kept at the countertop. The temperature of the rice was measured at 48 degrees C. The operator was advised to either keep the cooked rice below 4 degrees C or acquire pH strips to verify the pH of the sushi rice. The facility should have a recipe to prepare sushi rice, which is verified to prepare sushi rice with pH 4.6 or less.The operator can keep the sushi rice at room temperature if one of the two conditions are met.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the prep cooler was measured at approximately 10 degrees C. The operator kept all high-risk foods in the shelf below, where the temperature was measured to be below 4 degrees C, on PHI's request.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature mechanical dishwasher was in a working condition but did not have a supply of chlorine, detergent, and rinsing liquid during the inspection.All three buckets used for supplying detergent, rinsing liquid, and the sanitizer were empty. The operator was advised to replace all the buckets. Only dishwasher detergent and rinsing liquid were available during the inspection. No chlorine was available and being supplied to the dishwasher.The operator was asked to attach the detergent and rinsing liquid buckets to the dishwasher so that the reusable utensils could be cleaned and rinsed in the dishwasher and a sanitizer solution was prepared in a big container to soak the dishes in the sanitizer solution as a temporary fix.The operator was advised to change the sanitizer solution as required and acquire chlorine for the dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink was covered with dishes making it inaccessible to wash hands. The sink also was not supplied with soap. Handwashing was being done in the dishwashing sink. Handwashing in a food facility must only be done in a designated handwashing sink. The dishwashing area is generally considered to be contaminated and if handwashing is done in a contaminated area, it could re-contaminate the hands and could potentially lead to contamination of food and food contact surfaces.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine Sanitizer Spray Bottle was measured to have a concentration greater than 200 ppm at the time of Inspection.Ensure that Chlorine Sanitizer is kept between 100-200 ppm in order to facilitate proper sanitizing of Food Contact Surfaces.This was Corrected during the Inspection. Chlorine Sanitizer remeasured to have a concentration of 200 ppm at the time of Inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The inside of the Microwave in the Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.This was Corrected during the Inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Cans of chemicals were being stored alongside Food in the Dry Storage Area at the time of Inspection.Ensure that Chemicals are being stored separately from Foods in order to prevent potential chemical contamination of said Food.This was Corrected during the Inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The Main Kitchen Dishwasher was measured to have a Chlorine Sanitizer concentration of 10ppm at the time of Inspection.The Dishwashing Sanitizer Bucket was low at the time of Inspection.Ensure that the Dishwasher Sanitizer Bucket is replaced in order to produce a Chlorine Sanitizer concentration of at least 100 ppm at all times in order to adequately sanitize dishes. This was Corrected during the Inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The Hand Sink in the Men's Washroom was out of Paper Towels at the time of Inspection.Ensure that all Hand Sinks are stocked with Paper Towels at all times in order to facilitate proper hand hygiene practices.This was Corrected during the Inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food storage Containers inside the Topping Cooler in the Kitchen were lined with Paper Towels at the time of Inspection.Ensure that all Food storage Containers are only being lined with a material that is non-absorbent, smooth, and easy to clean in order to facilitate proper cleaning and sanitizing of the containers. This will also help to prevent potential contamination of Food being stored in said Containers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of Food Containers were being stored on the Floor in the Dry Storage Area at the time of Inspection.Ensure that all Food Containers are being stored off of the Floor at all times in order to prevent potential contamination of said Containers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The Main Kitchen Dishwasher was measured to have a Chlorine Sanitizer concentration of 0ppm at the time of Inspection.Ensure that the Dishwasher is repaired and able to produce a Chlorine Sanitizer concentration of at least 100 ppm at all times in order to adequately sanitize dishes.
- 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 Food Handling Permit on display was out of date at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines.
- 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 Grease Hood maintenance was out of date at the time of Inspection.Ensure that the Grease Hood is being maintained more regularly in order to prevent potential fires.
- 23. Is the facility maintained in a clean and sanitary condition?
- The inside of the Microwave in the Kitchen was dirty at the time of Inspection.Ensure that the above noted area is being cleaned more regularly in order to prevent potential contamination of Food or attraction of Pests.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 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?
- There were no Pest Control Records onsite at the time of Inspection.Ensure that Pest Control Records are being completed and kept on site in order to show that adequate Pest Control measures are in place.
- 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?
- There was no Food Handling Permit on display at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines.
- 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?