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Parkside Cafe & Sushi

120 - 602 12 Avenue SW Calgary AB T2R 1J3 · Food - General

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils stored in stagnant water measured at 24C. Utensils should not be stored in stagnant water as this can promote the growth of bacteria. Store utensils in the following manner: - Iced cold water <4C- Hot water >60C - Sanitizer solution (100ppm of bleach or 200pppm of quats) The operator replaced the water with iced cold water at the time of 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 low temperature (chlorine) dishwasher was not dispensing the sanitizer solution. The low temperature dishwasher must dispense at least 100ppm of chlorine to effectively sanitize food equipment and utensils. Repair the dishwasher. Two-compartment manual dishwashing was setup during the inspection.
  4. Monitoring Inspection

    1 infraction

    • 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 wash sink was being used as a food preparation sink. Staff was observed using the sink for food handling.The hand wash sink must be used for hand washing only.
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in food contact surface sanitizer solution between uses.Reusable wiping cloths must be stored in food contact surface sanitizer between uses. Reviewed how to prepare a 100 ppm chlorine solution.
    • 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 facility's food handling permit was not posted.Post the food handling permit in a visible place.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff and operator were unaware of: correct sushi rice pH, and could not describe proper manual dishwashing procedure.If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All food handlers must have at least basic food safety knowledge. Provide proof of food safety training.
  6. Risk Management Inspection

    18 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in food contact surface sanitizer solution between uses.Reusable wiping cloths must be stored in food contact surface sanitizer between uses. Reviewed how to prepare a 100 ppm chlorine solution.
    • 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?
      • pH test strips available for testing sushi rice pH were intended for measuring pool/spa pH. The lowest pH the strips available could measure was 6.2. Obtain pH test strips (or a pH meter) that are capable of measuring the required pH for sushi rice (4.6 or less). Records of sushi rice pH testing were unavailable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A catering order was being prepared. Braised beef that had been put into the take away dishes had an internal temperature of 35 degrees Celsius.Food temperatures must be maintained (ie cooked food maintained at 60 degrees Celsius or higher) through the full course of handling, including plating and delivery.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw fish was thawing in a bowl at room temperature. Internal temperature of the fish measured 21-23 degrees Celsius.Perishable food must be safely thawed. This facility lacks a food preparation sink, so thawing options are: in the cooler, or as part of the cooking process. Fish was discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shell eggs being stored at room temperature had an internal temperature of 23.5 degrees Celsius.Raw shell eggs must be maintained at 7 degrees Celsius or lower. Eggs were discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of cooked beef (braised beef) was being stored to the side of the stove. Internal temperature measured 37.5 degrees Celsius. Pot was moved back onto the stove to reheat to at least 74 degrees Celsius. Hot food must be maintained at 60 degrees Celsius or greater.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken being stored at room temperature had an internal temperature of between 55-59 degrees Celsius. Ordered staff to re-cook chicken to an internal temperature of at least 74 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken that had been removed from the cooler and was being stored on the counter top had an internal temperature of 11 degrees Celsius.Chicken was moved back into cooler as it was not needed at the time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Residual chlorine concentration at the plate level during the sanitize cycle for the low temperature dishwasher was undetectable. Have the dishwasher serviced/ repaired. Ensure that 100 ppm of residual chlorine is present during the sanitize cycle.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff member washing dishes could not describe proper manual dishwashing procedure. Operator said that the staff member was new. As discussed, dishwashing is a very important task and the person assigned to the task must be knowledgeable in proper manual procedures. Again reviewed proper manual dishwashing procedure to be used, which is:- Scrape any food particles that remain.- Wash with soap and water.- Rinse with fresh water.- Sanitize. If using the chlorine based sanitizer available at the time of inspection, prepare a 100 ppm solution (1/2 a teaspoon of bleach per litre of water). Fully submerge dishes for 2 minutes. - Air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentration at the plate level was not being verified.At least once a day, verify with the chlorine test strips that the dishwasher is properly sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basin of the front hand wash sink was obstructed with utensils and water carafes. All hand wash sinks must remain obstructed at all times to accommodate hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the front hand wash sink was empty.All hand wash sinks must be stocked with handwashing supplies at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basin of the back hand wash sink was obstructed with utensils and dirty dishes. All hand wash sinks must remain obstructed at all times to accommodate hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • September 29, 2023:Sushi rice was being prepared in the dining room (on the top of the chest freezer close to the south entrance door).The dining room is not a food preparation space. All food must be prepared in the kitchen where hand wash sinks are accessible. September 28, 2023:Sushi rice was being prepared in a space with no hand wash sink accessible (the dining room). A catering order was being portioned in a space with no hand wash sink (the dining room). The dining room is not a food preparation space. All food must be prepared in the kitchen where hand wash sinks are accessible.
    • 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?
      • Facility has a permit restriction, prohibiting grease producing cooking and deep frying, and a (residential) deep fryer was in use in the facility.Remove the deep fryer from use.
    • 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 facility's food handling permit was not posted.Post the food handling permit in a visible place.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff and operator were unaware of: correct sushi rice pH, and could not describe proper manual dishwashing procedure.If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All food handlers must have at least basic food safety knowledge. Provide proof of food safety training.
  7. Monitoring Inspection

    20 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach and soap was mixed together in the food contact surface sanitizer spray bottle.Soap reduces the effectiveness of bleach. Do not mix bleach and soap together. Bleach water was remade during inspection. Concentration measured 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in food contact surface sanitizer solution between uses.Reusable wiping cloths must be stored in food contact surface sanitizer between uses. Reviewed how to prepare a 100 ppm chlorine solution.
    • 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?
      • pH test strips available for testing sushi rice pH were intended for measuring pool/spa pH. The lowest pH the strips available could measure was 6.2. Obtain pH test strips (or a pH meter) that are capable of measuring the required pH for sushi rice (4.6 or less). Records of sushi rice pH testing were unavailable.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach water spray bottle was unlabeled.All chemical bottles must be clearly labeled with their contents to help prevent accidental misuse of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A catering order was being prepared. Braised beef that had been put into the take away dishes had an internal temperature of 35 degrees Celsius.Food temperatures must be maintained (ie cooked food maintained at 60 degrees Celsius or higher) through the full course of handling, including plating and delivery.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw fish was thawing in a bowl at room temperature. Internal temperature of the fish measured 21-23 degrees Celsius.Perishable food must be safely thawed. This facility lacks a food preparation sink, so thawing options are: in the cooler, or as part of the cooking process. Fish was discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shell eggs being stored at room temperature had an internal temperature of 23.5 degrees Celsius.Raw shell eggs must be maintained at 7 degrees Celsius or lower. Eggs were discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of cooked beef (braised beef) was being stored to the side of the stove. Internal temperature measured 37.5 degrees Celsius. Pot was moved back onto the stove to reheat to at least 74 degrees Celsius. Hot food must be maintained at 60 degrees Celsius or greater.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken being stored at room temperature had an internal temperature of between 55-59 degrees Celsius. Ordered staff to re-cook chicken to an internal temperature of at least 74 degrees Celsius.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken that had been removed from the cooler and was being stored on the counter top had an internal temperature of 11 degrees Celsius.Chicken was moved back into cooler as it was not needed at the time.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Residual chlorine concentration at the plate level during the sanitize cycle for the low temperature dishwasher was undetectable. Have the dishwasher serviced/ repaired. Ensure that 100 ppm of residual chlorine is present during the sanitize cycle.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff could not describe steps in proper manual dishwashing. Reviewed proper manual dishwashing procedure to be used, which is:- Scrape any food particles that remain.- Wash with soap and water.- Rinse with fresh water.- Sanitize. If using the chlorine based sanitizer available at the time of inspection, prepare a 100 ppm solution (1/2 a teaspoon of bleach per litre of water). Fully submerge dishes for 2 minutes. - Air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer concentration at the plate level was not being verified.At least once a day, verify with the chlorine test strips that the dishwasher is properly sanitizing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basin of the front hand wash sink was obstructed with utensils and water carafes. All hand wash sinks must remain obstructed at all times to accommodate hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the front hand wash sink was empty.All hand wash sinks must be stocked with handwashing supplies at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basin of the back hand wash sink was obstructed with utensils and dirty dishes. All hand wash sinks must remain obstructed at all times to accommodate hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Sushi rice was being prepared in a space with no hand wash sink accessible (the dining room). A catering order was being portioned in a space with no hand wash sink (the dining room). The dining room is not a food preparation space. All food must be prepared in the kitchen where hand wash sinks are accessible.
    • 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?
      • Facility has a permit restriction, prohibiting grease producing cooking and deep frying, and a (residential) deep fryer was in use in the facility.Remove the deep fryer from use.
    • 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 facility's food handling permit was not posted.Post the food handling permit in a visible place.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff and operator were unaware of: correct sushi rice pH, and could not describe proper manual dishwashing procedure.If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training. All food handlers must have at least basic food safety knowledge. Provide proof of food safety training.