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Rebel Eatery & Bar

9682 142 Street NW Edmonton AB T5N 4B2 · Food - General

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation:Deli cups were used as scoops to handle bulk food and were stored directly in contact with the food inside the containers, creating a risk of contamination.Corrective Action Required:Provide appropriate scoops with handles for dispensing bulk foods and store them in a sanitary manner that prevents contamination of the food (e.g., in a clean holder or with handles positioned above the food).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:Slime (biofilm) buildup was observed on the internal surfaces of the ice machine.Corrective Action Required:Thoroughly clean and sanitize the ice machine in accordance with the manufacturer’s instructions to remove all biofilm buildup. Maintain the ice machine in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The salmon arrives fresh, and it gets prepped before it is frozen. The fish would be frozen for about a day before it would be used for sashimi. Discussed the requirements of salmon needing to be frozen for 7 days at -20C before it could be used for raw fish consumption. Ensure there is proper dating in place. Alternatively, supplier can provide written confirming it is sashimi grade/parasite free. Facility could also purchase fish that has been adequately frozen by supplier.All other fish comes frozen.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tray of raw fish was stored above the apple pies in the sushi prep cooler. Ensure all raw meats/high risk food is stored below low risk foods at all times.In the metal drawer (under the flat top grill), there was cooked eel stored in a larger insert while a smaller insert with raw ground meat was also stored in the larger insert. A safer food safe method is to store the raw meat with raw meat and cooked with cooked.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hand sink by the ice machine had cold water initially, however, it was corrected during the inspection and warm water was detected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal strainer for the flour mixture was discarded during inspection as it was in poor repair. Corrected during inspection. The sushi cooler long cutting board showed staining and was due for repair.Facility's own pH test strips were not providing proper results when used on the sushi rice. Please obtain new pH test strips. At the time, the pH of sushi rice was at 4.0 (inspectors test strips). Operator uses the same rice vinegar mixture and aims for pH4.0-4.5. Going forward, please test on a regular basis.Please keep cups/scoops out of dry ingredients or have the scoop stored in a manner not touching the food.Operators do not use bamboo mats for shaping sushi. Instead, plastic trays/Moulds were used to shape the sushi. The trays and covers would be placed in sanitizer when not in use. There was a metal press that would be wrapped in saran wrap and changed frequently.