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Sam's Sushi

160 - 10130 99 Avenue Grande Prairie AB T8V 2V4 · Food - General

11 inspections

  1. 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?
      • Temperature log and sushi acidity log templates are available Operator instructed on how to record temperature and sushi acidity. ** Ensure a temperature log is available for each cooler/freezer unit** Ensure a method of testing sushi rice pH is obtained
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back was not supplied with soap or paper towel** Ensure handwashing sinks are supplied with soap and paper towel at all times8.26The handwashing sink in the back and at the front are not supplied with soap. The handwashing sink at the front has soap in the dispenser however the dispenser is not working. Facility was temporarily closed due to lack of hand soapOwner obtained hand soap for both hand sinks and facility was permitted to stay open ** Ensure that the facility has ample supply of soap and that all hand sinks are supplied 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 records were not available for review** Ensure pest control is conducted monthly and records retained on site for review8.28AHS Pest Control Checklist is not available Resent to operator via email
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs were not available for review.PHI will send a template.Ensure cleaning logs are filled and available for review.7.30Cleaning logs were still not available 8.28Cleaning schedule templates available however a cleaning schedule has not been established. Ensure a cleaning schedule is established and followed.
  2. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were noted on the counter** Ensure cleaning cloths are stored in a sanitizing solutionTest strips for the Quats sanitizer were not available** Ensure to obtain Quats test strips8.26Operator was instructed on how to prepare quats sanitizing solution in a bucket - the bucket is a plastic food safe container that has been labeled "Sanitizer" and will no longer be used for food.** Quats test strips need to be obtained to confirm concentration
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Hand soap was not available within the facility; therefore, proper handwashing by food handlers cannot be conducted.Hand soap was obtained during the inspection.** Ensure that hand soap is readily available at all handwashing stations and that food handlers wash their hands frequently and as required while handling food.
    • 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?
      • Temperature logs and sushi acidity logs are not being maintained ** Ensure to record temperature and sushi rice pH in a log that is maintained daily and kept on site
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the front had a food strainer in the basin ** Ensure the handwashing sink is dedicated for hand washing only and is not used for dumping food8.26Food strainer was found in the handwashing sink again.Handwashing sink cannot be a dump sink
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back was not supplied with soap or paper towel** Ensure handwashing sinks are supplied with soap and paper towel at all times8.26The handwashing sink in the back and at the front are not supplied with soap. The handwashing sink at the front has soap in the dispenser however the dispenser is not working. Facility was temporarily closed due to lack of hand soapOwner obtained hand soap for both hand sinks and facility was permitted to stay open ** Ensure that the facility has ample supply of soap and that all hand sinks are supplied 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 records were not available for review** Ensure pest control is conducted monthly and records retained on site for review
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lower part of prep cooler where sauce containers are stored has pooling waterOperator was instructed to move all containers and that no items should be stored there until cooler is repaired. Operator advised that the cooler is looking to be replaced. ** Ensure that the lower level is not used until repaired/replaced8.26Food items were placed back on the lower part of the prep cooler although there was still pooling water.** Repair cooler** Remove all food items from the lower level of the cooler
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs were not available for review.PHI will send a template.Ensure cleaning logs are filled and available for review.07.30.26 Update:Cleaning logs were still not available ** Ensure cleaning logs are available by re-inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is not being maintained in a sanitary condition. General cleaning required throughout the facility. Extra cleaning required in the following area:- high touch surfaces such as equipment handles- inside all cooler/freezer units- the outside of mini fridges - Cupboard space underneath front handwashing sink ** Ensure the facility is properly cleaned and maintained in a sanitary manner. Follow a cleaning schedule to help facilitate cleaning within the facility.8.26Facility cleaning did not take place - still left in an insanitary conditionOperator was instructed of all the areas to focus on however ensure a deep clean of the facility is required and that a cleaning schedule is followed going forward
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were noted on the counter** Ensure cleaning cloths are stored in a sanitizing solutionTest strips for the Quats sanitizer were not available** Ensure to obtain Quats test strips
    • 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?
      • Temperature logs and sushi acidity logs are not being maintained ** Ensure to record temperature and sushi rice pH in a log that is maintained daily and kept on site
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for the handwashing sink at the front was emptySoap dispenser was refilled during the inspection
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the front had a food strainer in the basin ** Ensure the handwashing sink is dedicated for hand washing only and is not used for dumping food
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back was not supplied with soap or paper towel** Ensure handwashing sinks are supplied with soap and paper towel 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 records were not available for review** Ensure pest control is conducted monthly and records retained on site for review
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lower part of prep cooler where sauce containers are stored has pooling waterOperator was instructed to move all containers and that no items should be stored there until cooler is repaired. Operator advised that the cooler is looking to be replaced. ** Ensure that the lower level is not used until repaired/replaced
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs were not available for review.PHI will send a template.Ensure cleaning logs are filled and available for review.07.30.26 Update:Cleaning logs were still not available ** Ensure cleaning logs are available by re-inspection
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is not being maintained in a sanitary condition. General cleaning required throughout the facility. Extra cleaning required in the following area:- high touch surfaces such as equipment handles- inside all cooler/freezer units** Ensure the facility is properly cleaned and maintained in a sanitary manner. Follow a cleaning schedule to help facilitate cleaning within the facility.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several refrigeration units were noted without thermometers.Ensure all the refrigerating units are equipped with thermometers, and the temperatures recorded at least twice daily.
    • 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 washing sink was noted to be used for thawing frozen shrimps.PHI instructed staff to move the shrimps to the rinse portion of the dishwashing sink.Ensure the hand washing sink is not used to thaw frozen food, as the hand sink must be always accessible and well maintained for handwashing only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs were not available for review.PHI will send a template.Ensure cleaning logs are filled and available for review.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two used cleaning cloths were noted sitting on the countertop. Staff soaked the cleaning cloths in Quaternary sanitizing solution measuring 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop for ice was noted on the metal rack not properly stored.Ensure that the scoop is stored in a sanitary manner at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizing solution was not labelled.Staff labelled the spray bottle to indicate the type of sanitizing solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several refrigeration units were noted without thermometers.Ensure all the refrigerating units are equipped with thermometers, and the temperatures recorded at least twice daily.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is not sanitizing the dishes, as no sanitizing bleach is available. The operator was instructed to use the three-compartment sink to wash, rinse, and sanitize adequately. Ensure all utensils are adequately sanitized.
    • 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?
      • Permit not displayed.Copy of permit was emailed to the owner today.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lower part of prep cooler fridge 4 was noted to be slimy with water pooling. PHI instructed that no food should be stored in the lower part of the cooler immediately during the inspection. Clean and sanitize the prep cooler, and do not store food in the lower portion until the cooler is repaired. Ensure the cooler is fixed or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs were not available for review.PHI will send a template.Ensure cleaning logs are filled and available for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The floors along the fryer, exhaust and prep cooler.- The fryer and sides of the oven.- The Dandy freezer in the middle position.- The freezer in the storage room beside freezer number two.Ensure the following areas are kept clean and in a sanitary manner at all times.
  6. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several refrigeration units were noted without thermometers.Ensure all the refrigerating units are equipped with thermometers, and the temperatures recorded at least twice daily.
    • 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?
      • Permit not displayed.Copy of permit was emailed to the owner today.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lower part of prep cooler fridge 4 was noted to be slimy with water pooling. Clean and sanitize the prep cooler, and do not store food in the lower portion until the cooler is repaired. Ensure the cooler is fixed or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- The floors along the fryer, exhaust and prep cooler.- The fryer and sides of the oven.- The Dandy freezer in the middle position.- The freezer in the storage room beside freezer number two.Ensure the following areas are kept clean and in a sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs were not available for review.PHI will send a template.Ensure cleaning logs are filled and available for review.
  7. Monitoring Inspection

    1 infraction

    • 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?
      • Permit not displayed.Copy of permit was emailed to the owner today.
  8. Monitoring Inspection

    0 infractions

  9. Initial Inspection

    0 infractions

  10. Demand Inspection

    2 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?
      • Temperature logs are incomplete and do not allow for temperature recordingPREPARE TEMPERATURE LOG SHEETS FOR MONITORING HOT AND COLD HOLDING UNITS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan is not prepared with cleaning logs, maintenance logs or chemical documentationPREPARE THE REQUIRED DOCUMENTATION FOR THE SANITATION PLAN AS ADVISED BY HEALTH INSPECTOR AND PROVIDED DOCUMENTS
  11. Demand Inspection

    5 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?
      • Temperature logs are not available for hot and cold holding unitPREPARE TEMPERATURE LOG SHEETS FOR MONITORING HOT AND COLD HOLDING UNITS
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some cooler units are at temperatures above 4*C- Unit temperatures adjusted and will need follow-upENSURE ALL COLD HOLDING UNITS ARE CAPABLE OF MAINTAINING TEMPERATURES AT 4*C OR LOWER
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is dirt and debris inside the deli coolers and outside the used freezersCLEAN AND SANITIZE COOLERS AND FREEZERS
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen and food handling areas are not cleaned and organized for operationENSURE THE KITCHEN AND FOOD HANLDING AREAS ARE CLEANED AND ORGANIZED
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan is not prepared with cleaning logs, maintenance logs or chemical documentationPREPARE THE REQUIRED DOCUMENTATION FOR THE SANITATION PLAN AS ADVISED BY HEALTH INSPECTOR AND PROVIDED DOCUMENTS