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Point Sushi

Main Floor - 116 2 Avenue SW Calgary AB T2P 3C8 · Food - General

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Meat in the top of the prep cooler across from the grill probed at 11.0C. Observed that one of the cabinet doors also does not close easily.-Maintain perishable food <4C or >60C-Operator moved all the food from the top of the cooler2) Probe thermometer was not available.-Obtain a probe thermometer and ensure food temperatures are checked regularly
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired.-Obtain fresh strips
  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food items were sitting on the counter at room temperature above 22C.All perishable food items that were not refrigerated were discarded.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine based sanitizer solution measured 500 ppm. The operator made a fresh solution measuring 100 ppm onsite.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 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?
      • 1 adult and 1 nymph cockroach was observed on stocky traps throughout the kitchen. Facility is actively addressing the pest issue with the help of a professional pest company and is completing a deep clean of the facility.
  6. Monitoring Inspection

    0 infractions

  7. Demand 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?
      • *COUNTER ABOVE ICE MACHINE IS DAMAGED. REPAIR OR REPLACE THIS SURFACE**ENSURE THAT ALL SURFACES WITHIN FOOD AREAS ARE SMOOTH, WASHABLE, AND NON-ABSORBENT*
  8. 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?
      • *COUNTER ABOVE ICE MACHINE IS DAMAGED. REPAIR OR REPLACE THIS SURFACE**ENSURE THAT ALL SURFACES WITHIN FOOD AREAS ARE SMOOTH, WASHABLE, AND NON-ABSORBENT*
  9. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *COUNTER ABOVE ICE MACHINE IS DAMAGED. REPAIR OR REPLACE THIS SURFACE**PACKING FILM REMAINS ON SOME SURFACES, i.e. ICE MACHINE. REMOVE THIS FILM**ENSURE THAT ALL SURFACES WITHIN FOOD AREAS ARE SMOOTH, WASHABLE, AND NON-ABSORBENT*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *TOPS OF EQUIPMENT, FIXTURES, AND OTHER HIGH SURFACES REQUIRE CLEANING**COOLER/FREEZER DOORS AND HANDLES HAVE A BUILDUP OF FOOD DEBRIS. ENSURE THAT ALL HIGH-TOUCH SURFACES ARE KEPT CLEAN AND SANITARY*