Satsuki Sushi
100 - 1130 Kensington Road NW Calgary AB T2N 3P3 · Food - General
4 inspections
- 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?
- No pH test strips, or meter was present to test the pH of the sushi rice.-Ensure that the pH test strips, or meter are present to test the pH of the sushi rice and record the pH daily.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Sliced green onions were stored under raw fish in the cooler. Please ensure meat is stored on the bottom shelf of the cooler and not above any ready to eat foods to prevent cross-contamination. The green onions were moved at the time of the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The plastic on the bamboo sushi rolling mats is being changed every 4 hours. Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap. Replace the plastic wrap 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)?
- Bulk scoop handles were observed buried in dry ingredients in the bulk containers, posing a risk of cross-contamination between utensils and food products.Please store all bulk scoops in a clean and sanitary manner.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical bottles including the surface sanitizer solutions were unlabelled. Please ensure that all chemical bottles are labelled such that the contents can be properly identified and safely used.
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were stored on food counters and chopping boards.* The cloths were removed.-Ensure that the cleaning cloths are stored in sanitizer in between uses.
- 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?
- No pH test strips, or meter was present to test the pH of the sushi rice.-Ensure that the pH test strips, or meter are present to test the pH of the sushi rice and record the pH daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips had expired.-Obtain valid Quat test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The hand wash sink tap in the kitchen was dripping.-Fix the tap.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops were stored inside the food containers.* Scoops were removed.-Ensure that the scoops are stored in such a way that the handle does not come in contact with hand.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The kitchen dishwasher 0ppm chlorine. The front dishwasher had no detergent.Repair or install new chemicals so the dishwashers are functioning properly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions