Sumo-Sumo
300 - 220 Lakeland Drive Sherwood Park AB T8H 0N6 · Food - General
7 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine at 100 ppm in sanitizing buckets in kitchens. Wet wiping cloths left out on counters at sushi bar. This was placed into sanitizing solution during inspection. Reminder to place cloths in solution when not in use. Quats sanitizer at the server station was 400 ppm. From manufacturer's instruction it should be at 200 ppm. Please use measuring cup and spoon to measure properly (2ml ostra-san per 1000mL water). Water and soap and cloth stored in container. Water and soap is fine as surfactant and for cleaning but does not sanitize so bacteria/virus may linger on cloths. Wiping cloths should be stored in sanitizing solution to keep cloths free of bacteria/virus. If you continue to use soapy water, water must be changed out very frequently. Iodine warewasher at bar is 12.5-25 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Overall, food is mostly covered and protected.A few items were uncovered at the back kitchen in cooler/freezer. Please ensure that in storage, food is covered to avoid any contaminants. Walk in cooler, overall organization is good. Meat is thawed in cooler, and mostly stored separate from RTE foods.One container of meat is stored above vegetables in the walk in cooler. Please ensure that raw below or another location than RTE foods.
- 09. Are chemicals stored and handled in a safe manner?
- Unlabelled spray bottles with sanitizer (ostra-san). All chemicals must be labelled for safety purposes. Please label sanitize bottles.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Mop sink does not appear to have a check valve for back siphonage. When filling up mop water ensure that the hose is stored inside the mop bucket because it can lead to back siphonage. Other option is to install a check valve.Missing switch cover in the employee washroom. Install cover where missing.Two comp sink at the dishpit has a slow leak at the bottom and appears to be corroded. Please have sink repaired or replaced properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several cutting boards have deep grooves. Deep grooves in plastic can no longer be properly cleaned. Please replace cutting boards with deep grooves.A basket of dishes noted in dry storage appears to be generally non-used overstock but have dusty build up. Dishes require to remain in clean condition. Recommend that once cleaned, store them with saran wrap to keep it clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Bubble tea station - shelving areas have build up of debris. Back kitchen - fridge door area have food debris build up. Walk in cooler floor - what what appears to be soy sauce spilled on floor.Ensure aforementioned areas, and any other areas with build up of debris is cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Yes (corrected during inspection) - there was one dry food storage measuring cup being used as a scoop/utensil (inside dry food storage container), and was removed and/or replaced with dry food storage utensil with handle (as these are designed for such use, to prevent immersion into the dry food product).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizater bucket in the front service area measured 0ppm chlorine. A new sanitizer solution was immediately prepared measuring 100ppm chlorine.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Tongs were stored inside a salad bowl with the handles directly touching the salad. The tongs were immediately removed and the salad was discarded. Ensure utensils are stored in a manner to prevent contamination.
- 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?
- Pest control records have not been completed monthly. The last pest control record was from November 2023. Ensure pest monitoring is completed monthly and adequate records and easily accessible.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some grease and food debris was observed under the cook line. Dirt and grime buildup was observed on some cooking equipment. Areas that require cleaning were discussed with the operator.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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?
- The backdoor weather stripping was damaged and a gap is visible under the door. Water was coming through the bottom of the door at the time of inspection. Replace the damaged weather stripping to prevent water infiltration and pest entry. Parts have been obtained.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The front standup cooler beside the line prep cooler was observed to be leaking. Repair the standup cooler such that it is functional and in good working order. Parts have been ordered.
- 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?
- Risk Management Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A rusted nail was observed within the ice machine and rust bleeding was observed along the inner walls and touching the ice. The operator and staff was instructed to not use the ice machine until the all rust and rust bleeding has been removed, cleaned and sanitized.
- 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?
- The backdoor weather stripping was damaged and a gap is visible under the door. Water was coming through the bottom of the door at the time of inspection. Replace the damaged weather stripping to prevent water infiltration and pest entry. Parts have been obatined
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A strong sewer smell was noted in the dishwashing area. Investigate the source and address the sewer smell.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The front standup cooler beside the line prep cooler was observed to be leaking. Repair the standup cooler such that it is functional and in good working order. Parts have been ordered.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and food debris build up was observed under and behind the cooking equipment. Deep clean the above mentioned areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
8 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Outstanding violation - iodine test strips were not available to test the iodine sanitizing rinse of the bar glasswasher.Chlorine test strips were also not available to test chlorine sanitizer concentrations.Obtain iodine and chlorine test strips and use daily to check the sanitizer concentration levels.
- 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?
- Small black pellets that appear to be mice droppings were observed along the wall and corner by the wine bar area (under the computer screen). - Identify all potential points of entry (holes/cracks/crevices) on walls, floor, and ceiling in the entire food premise and have them closed/sealed to prevent mice entry and harborage.- All open foods, utensils, and containers must be stored in pest proof containers with tightfitting covers to prevent contamination.- Pull out equipment to access and deep clean the floor along the wall and corners in the wine bar area.- Check the inside of cabinet and drawers for mice droppings and clean accordingly.- Empty garbage bins daily and ensure the inside as well as the outside of garbage bins are clean and sanitize.- Ensure all exit doors have proper weather stripping to prevent pest entry.- Clean out the area by soaking them in sanitizer solution before wiping the area with paper towel. DO NOT vacuum or sweep mice droppings.
- 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?
- Pest monitoring is only being completed quarterly. Pest monitoring and pest control should be completed monthly and ensure adequate records are being maintained. Pest monitoring template has been provided.
- 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?
- Some flies were noted in the back locker room. Some sticky residue build up was observed on the floor. The locker room needs to be organized and clean.
- 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?
- The backdoor weather stripping was damaged and a gap is visible under the door. Water was coming through the bottom of the door at the time of inspection. Replace the damaged weather stripping to prevent water infiltration and pest entry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The front standup cooler beside the line prep cooler was observed to be leaking. Repair the standup cooler such that it is functional and in good working order. Parts have been ordered.
- 23. Is the facility maintained in a clean and sanitary condition?
- Sticky residue buildup was observed under the wine bar coolers in the wine bar area. Clean under the wine bar equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease and food debris build up was observed under the cooking equipment, behind the cooking equipment, and along the walls and corners by the cooking equipment. Deep clean the above mentioned areas.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?