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Oishii Japanese Cuisine

5136 Highway 2A Lacombe AB T4L 1Y8 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 floor in the dry storage room shows evidence of significant water damage. The floor tiles are broken and lifted. The floor is significantly uneven. The subfloor beneath the lifted tiles is visibly rotted.ACTION:Remove all rotted and damaged materials. If mold is discovered, remediate the mold fully to prevent further damage to materials.Re-install floor coverings that are smooth, durable, non-absorbent, easy to clean, in good repair.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler across from the grill was measured at 0-10C. Discussed vacuuming the air intake and condenser area to ensure sufficient air flow. No food stored in this prep cooler during inspection. Please do not store food in this cooler until it can maintain 4C or less.Previously:The prep cooler (across from the grill) temperature was measured at 12-17C. Food was not stored in the cooler at the time of inspection, however, operators noted that the hotel uses ice in the prep cooler to lower the temperature. Operators will be replacing the prep cooler and adding others.ACTION:This prep cooler is not to be used until/unless it can consistently maintain 4C or less.PHI to discuss the matter with the hotel as well.
    • 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 floor in the dry storage room shows evidence of significant water damage. The floor tiles are broken and lifted. The floor is significantly uneven. The subfloor beneath the lifted tiles is visibly rotted.ACTION:Remove all rotted and damaged materials. If mold is discovered, remediate the mold fully to prevent further damage to materials.Re-install floor coverings that are smooth, durable, non-absorbent, easy to clean, in good repair.
  3. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler across from the grill was measured at 0-10C. Discussed vacuuming the air intake and condenser area to ensure sufficient air flow. No food stored in this prep cooler during inspection. Please do not store food in this cooler until it can maintain 4C or less.Previously:The prep cooler (across from the grill) temperature was measured at 12-17C. Food was not stored in the cooler at the time of inspection, however, operators noted that the hotel uses ice in the prep cooler to lower the temperature. Operators will be replacing the prep cooler and adding others.ACTION:This prep cooler is not to be used until/unless it can consistently maintain 4C or less.PHI to discuss the matter with the hotel as well.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Update:Sink was being repaired during inspection. Operators to send confirmation to PHI when sink is repaired.Previously:The hand sink in the server area is blocked from use due to clogged drain.ACTION:Ensure that all hand sinks are fully operational, accessible, and supplied with hot and cold running water, soap, paper towel, and a garbage can.
    • 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 floor in the dry storage room shows evidence of significant water damage. The floor tiles are broken and lifted. The floor is significantly uneven. The subfloor beneath the lifted tiles is visibly rotted.ACTION:Remove all rotted and damaged materials. If mold is discovered, remediate the mold fully to prevent further damage to materials.Re-install floor coverings that are smooth, durable, non-absorbent, easy to clean, in good repair.
  4. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler (across from the grill) temperature was measured at 12-17C. Food was not stored in the cooler at the time of inspection, however, operators noted that the hotel uses ice in the prep cooler to lower the temperature. Operators will be replacing the prep cooler and adding others.ACTION:This prep cooler is not to be used until/unless it can consistently maintain 4C or less.PHI to discuss the matter with the hotel as well.
    • 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 server area is blocked from use due to clogged drain.ACTION:Ensure that all hand sinks are fully operational, accessible, and supplied with hot and cold running water, soap, paper towel, and a garbage can.
    • 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 small room off the server area is not equipped with hot water; when turning the hot water tap, no water dispenses from the faucet. When turning the cold water faucet, only cold water dispenses from the faucet.ACTION:Ensure that all hand sinks are fully operational, accessible, and supplied with hot and cold running water, soap, paper towel, and a garbage can.
    • 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?
      • The exterior door (located on the way to the basement) does not form a tight seal when closed, as observed by exterior light visible around the perimeter of the door.ACTION:Ensure that exterior doors form a tight seal when closed to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Operators will be preparing sushi using acidified sushi rice. No pH test papers or pH probe on-site.ACTION:Please ensure that pH test papers or a pH probe is available on-site to ensure that sushi rice is 4.6 pH or less.
    • 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 floor in the dry storage room shows evidence of significant water damage. The floor tiles are broken and lifted. The floor is significantly uneven. The subfloor beneath the lifted tiles is visibly rotted.ACTION:Remove all rotted and damaged materials. If mold is discovered, remediate the mold fully to prevent further damage to materials.Re-install floor coverings that are smooth, durable, non-absorbent, easy to clean, in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sticker from the company that most recently cleaned the internal components of the ventilation canopy denoted that the system was due for cleaning more than 30 days prior to the inspection date.ACTION:Ensure that equipment is maintained in good working order and in accordance with both manufacturer's instructions and relevant Codes, Standards, and Legislation, including Fire Code.
  5. Demand Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler (across from the grill) temperature was measured at 12-17C. Food was not stored in the cooler at the time of inspection, however, operators noted that the hotel uses ice in the prep cooler to lower the temperature. Operators will be replacing the prep cooler and adding others.ACTION:This prep cooler is not to be used until/unless it can consistently maintain 4C or less.PHI to discuss the matter with the hotel as well.
    • 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 server area is blocked from use due to clogged drain.ACTION:Ensure that all hand sinks are fully operational, accessible, and supplied with hot and cold running water, soap, paper towel, and a garbage can.
    • 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 small room off the server area is not equipped with hot water; when turning the hot water tap, no water dispenses from the faucet. When turning the cold water faucet, only cold water dispenses from the faucet.ACTION:Ensure that all hand sinks are fully operational, accessible, and supplied with hot and cold running water, soap, paper towel, and a garbage can.
    • 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?
      • The exterior door (located on the way to the basement) does not form a tight seal when closed, as observed by exterior light visible around the perimeter of the door.ACTION:Ensure that exterior doors form a tight seal when closed to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Operators will be preparing sushi using acidified sushi rice. No pH test papers or pH probe on-site.ACTION:Please ensure that pH test papers or a pH probe is available on-site to ensure that sushi rice is 4.6 pH or less.
    • 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 floor in the dry storage room shows evidence of significant water damage. The floor tiles are broken and lifted. The floor is significantly uneven. The subfloor beneath the lifted tiles is visibly rotted.ACTION:Remove all rotted and damaged materials. If mold is discovered, remediate the mold fully to prevent further damage to materials.Re-install floor coverings that are smooth, durable, non-absorbent, easy to clean, in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sticker from the company that most recently cleaned the internal components of the ventilation canopy denoted that the system was due for cleaning more than 30 days prior to the inspection date.ACTION:Ensure that equipment is maintained in good working order and in accordance with both manufacturer's instructions and relevant Codes, Standards, and Legislation, including Fire Code.