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Sam's Sushi

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

8 inspections

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Monitoring Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

  7. 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
  8. 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