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Shoku Sushi & Grill

105 - 205 Spring Creek Common SW Calgary AB T3H 6E2 · Food - General

6 inspections

  1. Risk Management 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?
      • No paper towel dispenser available at the middle hand wash station
    • 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?
      • No pest control records available
  2. Monitoring Inspection

    10 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Lemon scented bleach used to mix bleach sanitizer solution. Only use regular house-hold bleach with no scents or fabric guard to mix sanitizer solution for food contact surfaces2. A couple of spray bottles were not labeled as to its contentsEnsure all chemical bottles/ containers are properly labeled
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer available2. Prep cooler measured at 8C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large pot of marinating raw beef left out at room temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser available at the middle hand wash station
    • 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?
      • No pest control records available
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves above the standing display fridge and close to the back exit door was not properly finished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves were noted on the prep cooler cutting boards
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives and knife holder placed on the inside of the middle hand sinkRemove knife holder as this location is for hand washing only and is not clean and sanitary for equipment
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several wooden cutting boards/ serving boards had deep cracks.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter.Fresh bleach sanitizer buckets were prepared at each prep station and measured 100 ppm, and new cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The back exit door was not properly closing. It was indicated that the self-closing device was damaged.Replace the self-closing mechanism.
    • 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?
      • Food handling permit was not displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves above the standing display fridge and close to the back exit door was not properly finished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves were noted on the prep cooler cutting boards
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were kept on the counter.Fresh bleach sanitizer buckets were prepared at each prep station and measured 100 ppm, and new cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.2. Chemical spray bottle measured 10 ppm.Fresh bleach sanitizer was prepared and measured at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hand sink dedicated for handwashing was used to thaw food.The food was promptly thawed in the 2-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap and paper towel at the handwashing sink.The handwashing sink was promptly restored with soap and paper towel.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The back exit door was not properly closing. It was indicated that the self-closing device was damaged.Replace the self-closing mechanism.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves above the standing display fridge and close to the back exit door was not properly finished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves were noted on the prep cooler cutting boards
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    6 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 written recipe on how to prepare acidified sushi rice.Develop a written recipe for preparing acidified sushi rice.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Handwashing sink at the cook line does not have a splash guard and the prep coolers and food contact surfaces are within the splash zone areas.Install splash guards to protect food from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not placed on a spindle paper towel dispenser.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Dishwasher was leaking during a cycle.2. No pH test available to measure the acidified sushi rice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Installation of the ventilation canopy was being done at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility is unclean and disorganized.Ensure food contact surfaces, walls, floors are cleaned and maintained in a sanitary condition at all times.