Skip to content
Loading map…

SHO Sushi Bar & Kitchen

110 - 7212 Macleod Trail SE Calgary AB T2H 0L9 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 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 available had expired.2. No pH test strips were available-Ensure valid test strips are available for measuring the sanitizing agent concentration and acidity of sushi rice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowl used as scoop and scoops with handle were stored directly in contact with food in the bulk food. Operator removed bowls and placed scoops with handles sticking up.-Store scoops with handles sticking out of the food for easy handling without contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent canopy/hood had grease/dirt build up.-Clean the indicated area
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Buckets of chlorine sanitizer had a concentration of 0 ppm. Corrected during inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentrations are not being tested on a regular basis.
    • 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?
      • Gap observed between the side doors.Install weather stripping to prevent entry of pests
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/dirty cleaning cloths were stored on the counter.Action required:-Do not store used cleaning cloths on the counter.-Immerse cleaning cloths in an approved sanitizing solution (i.e. 100PPM chlorine or 200PPM quats)*This is a repeat infraction*
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of sanitizer had a concentration of 0 ppm.Ensure chlorine sanitizer has a concentration of 100 ppm
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bags used to cover mint leaves.Obtain food grade plastic bags
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass washer had a final rinse temperature of 58 C. All glassware are to be washed in the chemical dishwasher until glass washer is fixed and has a final rinse temperature of at least 71 C at the dish
    • 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?
      • Gap observed between the side doors.Install weather stripping to prevent entry of 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) Door to the mop closet was badly damaged2) Tile floor to the back storage area was cracked or missing3) Wall behind front hand sink was peeling
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Inside cover of ice box was badly damaged2) Grime and mildew observed inside ice machine3) Build up under cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of food debris were observed on the floor in the prep area and on top of the mechanical dishwasher. 2) Debris accumulation on floor under cooler units in AjitoAction required: Thoroughly clean and sanitize the indicated area and kitchen. Develop a written cleaning schedule for the food establishment.