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Nikko Sushi

235 3 Street W Brooks AB T1R 0S3 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cutting board had deep cuts, making it difficult to clean and potentially harboring bacterial growth.Please resurface the cutting board or flip it to the other side.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing Lysol are not labelled. Diatomaceous earth is applied along edges of walls in beverage areas to control ants and a Safety Data Sheet is not being referred to. The product contains no direction for use. * Ensure chemical bottles contain labels* Maintain SDS for chemicals used in the food establishment and use only products registered through Health Canada. Remove the DE product safety as per SDS directions.
    • 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?
      • Maintain written pest control records of problems found and how they were corrected. Chemicals can only be applied by a Certified Pest Control Applicator.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths used to wipe food contact surfaces are continuously used to wipe without sanitizing between use. Sanitizer bucket was depleted of bleach sanitizer.*Clean and rotate cloths in sanitizer to prevent the cloth from becoming a reservoir for bacteria.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat is stored above produce and ready to eat food in the walk-in cooler. *Store raw meat below and separate from produce and ready-to-eat food to protect food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packages of crab was thawed overnight and measured 24 degrees Celsius. Discussed with operator that meat must be thawed at controlled temperatures below 4 degrees Celsius. Meat discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic container for storage in the freezer is broken and tied together with string, and plastic is accumulating mildew. *Keep equipment in good condition and repair. Replace container with a cleanable one.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Glass slider window on cooler is broken and covered in ductape. This is not cleanable. Replace glass pane. Owner committed to obtaining a quote tomorrow.
  10. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Four pairs of single-use plastic gloves were left on counters. Gloves discarded. Wash hands and put on new gloves between activities where hands become contaminated, such as switching between handling produce and shellfish.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw sushi-grade fish stored above a container of avocados in the prep cooler. Corrected: all raw fish moved to one side of the cooler and produce and sauces on the other side.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tempura in hot holding unit measured 34 degrees Celsius. Tempura left to cool on bottom shelf measured 20 degrees Celsius. Hot holding must be maintained at 60 C or above. Step one of cooling must occur rappidly from 60 C down to 20 C within two hours. Then it must be moved into the cooler to cool down to 4 C or less within four hours. Corrected: hot held tempura discarded, and the other tempura moved to the cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One plastic insert container is damaged and no longer cleanable. Insert removed from service. Glass slider window on cooler is broken and covered in ductape. This is not cleanable. Replace glass pane.
  11. Initial Inspection

    0 infractions

  12. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Please have sanitizer prepared for the kitchen readily available at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Please have thermometers available in all coolers and have a probe thermometer available to monitor food temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two more sinks will be plumbed in at the kitchen. One will be designated for handwashing. Check all bathrooms, bar sink and hand sinks and ensure operating soap and paper towel dispensers are supplied at each location.
    • 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?
      • Please have a written pest control program in place for the food establishment / commercial building.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hallway floor tile is chipped. Wood wall adjoining vinyl floor has a gap. Please seal with silicone. Shelf finishes are peeling in some food storage areas. Glue shelf finish or remove finish and seal with paint. Counter in bathroom is damaged. Finish counter. Baseboard tiles are loose or missing in a few bathrooms. Replace and glue tiles. Ceiling tiles in one bathroom are water damaged. Replace ceiling tiles.