Oishii Sushi
125 - 10836 24 Street SE Calgary AB T2Z 4C9 · Food - General
3 inspections
- Risk Management Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2) The glasswasher had all 3 chemical tubes in a container of sanitizer which was an old vinegar bottle.-obtain detergent and sanitizer. Ensure these chemicals are labelled properly and in proper containers.-fix the glass washer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Some handwash sinks did not have a soap dispenser. Squeeze bottles of soap are insufficient.-all handwash sinks must have soap and paper towel in suitable dispensers.
- 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 was no pest control company hired nor was there a proper plan to monitor, prevent and resolve pests, if they gain entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) The dishwasher drain rack was not installed.
- 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 staff washroom opens directly into the kitchen/storage area.-install a self-closing device on the door of the washroom.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The bulk, dry food containers were dirty with old food debris (rolling bins of flour, rice, etc)-clean and sanitize all food containers.-this must be completed on a regular basis and ensure dry food does not accumulate on surfaces.2) There was standing water next door the walk-in freezer and washroom.-ensure nothing is leaking and if it is, repair it immediately.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2) The glasswasher had all 3 chemical tubes in a container of sanitizer which was an old vinegar bottle.-obtain detergent and sanitizer. Ensure these chemicals are labelled properly and in proper containers.-fix the glass washer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Some handwash sinks did not have a soap dispenser. Squeeze bottles of soap are insufficient.-all handwash sinks must have soap and paper towel in suitable dispensers.
- 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 was no pest control company hired nor was there a proper plan to monitor, prevent and resolve pests, if they gain entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) The dishwasher drain rack was not installed.
- 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 staff washroom opens directly into the kitchen/storage area.-install a self-closing device on the door of the washroom.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The bulk, dry food containers were dirty with old food debris (rolling bins of flour, rice, etc)-clean and sanitize all food containers.-this must be completed on a regular basis and ensure dry food does not accumulate on surfaces.2) There was standing water next door the walk-in freezer and washroom.-ensure nothing is leaking and if it is, repair it immediately.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
7 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) The dishwasher in the kitchen was not dispensing chemicals.-dishwasher was repaired 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)?
- 2) The glasswasher had all 3 chemical tubes in a container of sanitizer which was an old vinegar bottle.-obtain detergent and sanitizer. Ensure these chemicals are labelled properly and in proper containers.-fix the glass washer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Some handwash sinks did not have a soap dispenser. Squeeze bottles of soap are insufficient.-all handwash sinks must have soap and paper towel in suitable dispensers.
- 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 was no pest control company hired nor was there a proper plan to monitor, prevent and resolve pests, if they gain entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) The dishwasher drain rack was not installed.
- 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 staff washroom opens directly into the kitchen/storage area.-install a self-closing device on the door of the washroom.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The bulk, dry food containers were dirty with old food debris (rolling bins of flour, rice, etc)-clean and sanitize all food containers.-this must be completed on a regular basis and ensure dry food does not accumulate on surfaces.2) There was standing water next door the walk-in freezer and washroom.-ensure nothing is leaking and if it is, repair it immediately.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?