Osaka Sushi Restaurant
109 - 183 Highway 16A Spruce Grove AB T7X 4P9 · Food - General
12 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was not working. Please replace battery or purchase a new thermometer.Please email me picture of the working thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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 paper towel dispensers were out of batteries
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -many lights were out in the kitchen
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl was used to scoop flour and other bulk products and was observed to be stored directly in the bulk product. The bowl was removed immediately upon request. Ensure a scoop with a handle is used and that the scoop is stored outside of the bulk product to prevent contamination.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The hot water for the front handsink was not turned on. The hot water was turned on upon request. Ensure there is adequate hot and cold water for handwashing.
- 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 wooden shelf located beside the microwave was observed to be peeling. Repair/refinish the shelf and ensure it is smooth, durable, and imprevious to moisture to facilitate ease of cleaning.
- 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 hot water in the front handsink stays flowing even when the faucet handles are fully turned to shut off the water flow. Repair the front handsink such that it is operating properly and that there is adequate hot and cold water for handwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and grime build up was observed along the grooves of the front stand up cooler, behind the front chest freezer, and along the back of the stand-up freezers located near the back door. Clean the above mentioned areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. The operator and staff at the facility could not demonstrate how to check and record the pH of such rice. No record was observed. The pH test strips at the facility did not appear to be working appropriately. The operator could not use the electronic pH testing device.Please use appropriate pH testing device to measure and record the pH of prepared sushi rice.2. Temperature log was not being kept. Please ensure temperature of all coolers, freezers and hot holding unit are checked (at least twice daily) and recorded. A template will be sent with this report.Nov 20, 2023: Temperature log sheet in place.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. The operator and staff at the facility could not demonstrate how to check and record the pH of such rice. No record was observed. The pH test strips at the facility did not appear to be working appropriately. The operator could not use the electronic pH testing device.Please use appropriate pH testing device to measure and record the pH of prepared sushi rice.2. Temperature log was not being kept. Please ensure temperature of all coolers, freezers and hot holding unit are checked (at least twice daily) and recorded. A template will be sent with this report.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were not observed. The facility uses Quat solution as sanitizer.Please purchase Quat test strips and ensure the required 200ppm concentration is maintained at all times.
- 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?
- *** Pest control report was not available on site.Nov 09, 2023: Pest control records were still not observed. Please implement and maintain a monthly pest check/control. A template will be sent with this report.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning/sanitation program/checklist was observed. Please create and maintain a written cleaning/sanitation program. A template will be sent with this report.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. The operator and staff at the facility could not demonstrate how to check and record the pH of such rice. No record was observed. The pH test strips at the facility did not appear to be working appropriately. The operator could not use the electronic pH testing device.Please use appropriate pH testing device to measure and record the pH of prepared sushi rice.2. Temperature log was not being kept. Please ensure temperature of all coolers, freezers and hot holding unit are checked (at least twice daily) and recorded. A template will be sent with this report.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were not observed. The facility uses Quat solution as sanitizer.Please purchase Quat test strips and ensure the required 200ppm concentration is maintained at all times.
- 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?
- *** Pest control report was not available on site.Nov 09, 2023: Pest control records were still not observed. Please implement and maintain a monthly pest check/control. A template will be sent with this report.
- 23. Is the facility maintained in a clean and sanitary condition?
- No written cleaning/sanitation program/checklist was observed. Please create and maintain a written cleaning/sanitation program. A template will be sent with this report.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?