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Samurai Sushi

140 - 920 36 Street NE Calgary AB T2A 6L8 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed wet cloths left on counters in the cooking area. The Operator made a 100ppm bleach sanitizer and stored the cloths in sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Observed a sushi mat at the sushi cooler that had leftover food debris and was not covered with saran wrap. The Operator cleaned and sanitized the mat. COMPLETE THE FOLLOWING:1. Sushi mats should be covered in plastic wrap, and plastic wrap should be changed every 2 hours and each time there is contact with a different species of raw fish.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was no splash guard at the handwash sink located at the far end of the cooking area. Food was being prepared next to the sink.2. Several flats of eggs stored on the second from bottom shelf in the standup cooler. Other food was stored on the shelf below.COMPLETE THE FOLLOWING:1. Install a splash guard.2. Store eggs on a tray to protect food below from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. The sanitizer spray bottle in the kitchen was not labeled.COMPLETE THE FOLLOWING:1. Label the spray bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Observed frozen fish thawing at room temperature. Fish moved to the cooler during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The chlorine test strips expired December 2025. COMPLETE THE FOLLOWING:1. Please purchase new test strips.
    • 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. Observed mouse droppings under the handwash sink nearest the kitchen entrance. - Reviewed recent pest control records. Both mice activity and cockroach activity noted. Facility continued with monthly services and did not increase frequency of pest control visits.COMPLETE THE FOLLOWING:1. Remove the mouse droppings using the proper cleaning and disinfecting procedures.2. It is recommended to increase the pest control company visits to treat and manage pests. Frequency of visits may be reduced once improvement is seen with pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The caulking on the wall behind the 1-compartment sink at the far end of the cooking area was in disrepair.2. Electrical outlet covers were missing at the food preparation counters in the cooking area.COMPLETE THE FOLLOWING:1. Repair the caulking.2. Replace the outlet covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food and debris noted under the stand-up freezer and cooler in the dishwashing area.COMPLETE THE FOLLOWING:1. Thoroughly clean the area noted above.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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?
      • Obtain pH testing paper to monitor the sushi rice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The front service hand sink did not have a dispenser for the paper towel.Obtain a dispenser to prevent contamination of the bulk supply.2. Hot water for the hand sink in the corner of the cook line was not available. Repair the hand sink. Ensure that hot and cold running water is always available.
    • 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. There were mice droppings observed underneath the prep cooler and silver storage racks. 2. There was a live cockroach observed underneath the silver storage racks.Remove the mice droppings. Thoroughly clean and sanitize all areas contaminated my mice droppings and cockraochs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the prep coolers had an accumulation of food debris and spillage.Thoroughly clean the interior of the prep coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant cleaning is required in the following areas:1. Beneath the prep coolers.2. On the interior and exterior of the spice storage bins in the cookline.3. Beneath the silver storage racks.4. Floors in the kitchen and back storage area.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Not all coolers had a thermometer inside to verify temperatures. Ensure every cooler and freezer has a thermometer inside.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a dirty curtain at the back of the hallway at the back entrance to the kitchen. Remove this curtain.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some areas in need of repair throughout the kitchen. These include: a gap where the counter meets the wall behind the hand sink on the cook line - remove old silicone and re-seal, some open areas that are not properly finished near the entrance to the kitchen, unfinished wood around the entrance to the kitchen. All floors, walls, and ceilings in the food preparation areas must be entirely smooth, non-absorbent (raw wood needs to be covered or painted), and surfaces all must be easy to clean and wipe down with no gaps or cracks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a large build up of dirt and grease throughout the kitchen. The entire kitchen needs a deep cleaning. Focus on the areas along the walls, underneath and between equipment, and in other hard to reach areas. De-clutter and remove any items that are not needed or being used. This will make it easier to maintain cleaning in the future. Create a written cleaning schedule and provide a copy to health inspector for review.