Shiso
3731 50 Avenue Red Deer AB T4N 3Y7 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizers were in use in the facility. One bucket was available in the back kitchen, correctly storing used cleaniong clothes, and was measured at 50 ppm chlorine.The operator remade the solution, and it was measured at 200 ppm.In the sushi preparation area, no Clean-In-Place (CIP) sanitizer bucket was available, and three wet cleaning cloths were observed on the counter. The operator prepared a 200 ppm chlorine CIP bucket and placed the wet cleaning cloths in the sanitizer solution.Please ensure sanitizers are regularly tested to confirm they are maintained within the effective range of 100–200 ppm chlorine, and ensure all cleaning cloths that become soiled are stored in a CIP sanitizer bucket when not in use, and not stored dry on the counter.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- All food products in storage were properly kept in sealed packaging or lidded containers.Some dry products, including flour, had bowl-style scoops stored directly in the food products. The operators removed the bowls from the food products and replaced them with clean scoops stored outside of the food product.Please ensure only dedicated scoops are used to dispense from bulk supplies and that they are not stored directly in food products when not in use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- By the back door, a wall had a board secured with duct tape; however, the tape was not forming a tight seal, resulting in the board not adequately sealing the wall cavity.Please ensure the board is properly secured to the wall using screws or another permanent fastening method (duct tape is not acceptable), so that it forms a continuous, tight seal and is finished with smooth, non-porous, and easily cleanable materials.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Rice cooker bowl observed drying in hand wash sink. Please ensure hand wash sink is clear and accessible to encourage proper handwashing at the hand wash sink.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Poisonous materials are being used to manage pests in the kitchen.Please ensure that other means of pest management are being used in this facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Hands observed washed at a basin at the three-compartment sink under running water only. Ensure hands are washed with soap, running water and use single-use paper towel to dry hands at all times.CDI - bowl observed drying in hand wash sink. Please ensure hand wash sink is clear and accessible to encourage proper handwashing at the hand wash sink.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
10 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Hands observed washed at a basin at the three-compartment sink under running water only. Ensure hands are washed with soap, running water and use single-use paper towel to dry hands at all times.
- 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?
- Food items such as tempura, tempura batter, deep fried sushi (26.9C), garlic and margarine mixture (23.9C) were observed stored at room temperature for order. Some of the food items (such as tempura) was prepared at around 12pm and KM stated that they will be discarded at around 4pm. Ensure high risk goods are under temperature control at all times (either hot holding at 60C and above or cold holding at 40C and below).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Small black refrigerator was missing a thermometer. KM replaced thermometer during inspection.2. Chest freezer observed missing a thermometer to monitor internal unit temperature.3. Food items in the cold well (top of the line cooler) observed not working properly. Uncooked shell eggs were measuring 27.4C, sprouts in the same unit were 17.8C. Repair or replace unit. In the meantime, keep food items in a refrigerated unit that can maintain an internal food temperature of 4C or below.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishmachine observed not dispensing chlorine. Repair or prime machine. Ensure to use the three-sink method to wash, rinse and sanitize (and air dry) dishes/utensils in the meantime.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips for the dishmachine observed not available at the time of inspection. Ensure to provide/utilize chlorine test strips to verify that the dishmachine is dispensing an adequate amount of chlorine to sanitize dishes, daily.
- 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?
- Mouse dropping observed in a corner in dry storage. PHI to provide information to operator with respect to cleaning the mouse droppings.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safe training certificate observed not available at the time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Staff washroom door observed not self-closing. The space is separated but the door was observed wide open. Ensure to install self-closing mechanism so that the door the washroom is always closed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Reach-in cooler unit observed requiring deep cleaning.2. Shelving where pans are stored on the line observed requiring deep cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor around white reach-in cooler at sushi station and floors by the fryer observed with debris build-up and require deep cleaning.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?