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Sukiyaki House

130 - 207 9 Avenue SW Calgary AB T2P 1K3 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle had a build-up of grime. please clean and sanitize regularly.
  2. Risk Management Inspection

    3 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?
      • A pH test strips/pH meter was not available to test the pH of the sushi rice. Sushi rice if being held at room temperature must be prepared to a pH of 4.6 or lower. Please obtain pH test strips or a pH meter to be able to test and verify the pH of the prepared sushi rice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and Tupperware were being used as bulk scoops for dry ingredients. Please ensure that all bulk scoops are equipped with a handle to protect the bulk food supply from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle had a build-up of grime. please clean and sanitize regularly.
  3. 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?
      • A pH test strips/pH meter was not available to test the pH of the sushi rice. Sushi rice if being held at room temperature must be prepared to a pH of 4.6 or lower. Please obtain pH test strips or a pH meter to be able to test and verify the pH of the prepared sushi rice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and Tupperware were being used as bulk scoops for dry ingredients. Please ensure that all bulk scoops are equipped with a handle to protect the bulk food supply from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle labelled "Oxivr Tb" actually contained the food safe Quat sanitizer. Please make sure all chemical bottles are labelled correctly such that the contents can be identified and safely used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two fillets of frozen fish were observed on the white wire rack above the two-compartment sink. Staff explained the fish was thawing. Thawing at room temperature is not a safe or approved method. Since the fish was still frozen it was placed in a cooler to safely thaw. Food must be thawed using a safe and approved method such as:- In the cooler - under cold continuously running water- as part of the cooking process - in the microwave * must be used immediately after thawing
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle had a build-up of grime. please clean and sanitize regularly.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in room temperature stagnant water. Please store the rice paddle in an ice bath to limit pathogen growth and cross-contamination of the bulk rice supply.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based glass dishwasher at the bar was run and tested multiple times and 10ppm chlorine was detected.The dishwasher must be sanitizing at 100ppm. Please have the dishwasher serviced and until it is sanitizing properly all glasses must go through the kitchen dishwasher which was tested to be sanitizing properly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle at the bar had a build-up of grime in the nozzle. Please disassemble and clean/sanitize the pop nozzle.
  6. 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)?
      • *CHLORINE SANITIZER BOTTLE AT FRONT GLASSWASHER WAS COMPLETELY DRY. NEW BOTTLE ADDED, HOWEVER MACHINE MUST BE RUN CONTINUOUSLY OR PRIMED TO ENSURE THAT AIR IN THE LINE IS PURGED AND THE SANITIZER CAN BE MEASURED AT DISH LEVEL*