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Sushi 4 You

9679 Macleod Trail SE Calgary AB T2J 0P7 · Food - General

5 inspections

  1. Monitoring Inspection

    2 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 pH papers to check the pH of acidified sushi rice. Purchase the test papers and keep record for each rice batch.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Not observed during inspection"Two ceiling panels were missing in back prep area.Requirement:Provide ceiling panels in place.
  2. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish was stored on the upper shelf above pop cans stored below in walk in cooler.Requirement: Do not store any food under raw fish/raw meat to prevent cross contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two ceiling panels were missing in back prep area.Requirement:Provide ceiling panels in place.
  3. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • a) Several ice cream pails and dumplings were kept uncovered in walk in freezer and a soup pail stored uncovered in walk in cooler.b) Raw fish was stored on the upper shelf above pop cans stored below in walk in cooler.Requirement:a) Keep food covered during storage to prevent contamination.b) Do not store any food under raw fish/raw meat to prevent cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • No labels were provided on two sanitizer spray bottles located in prep area.Requirement:Provide labels on spray bottles to identify their contents.
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of quat measured more than 500 ppm in sanitizer spray bottle located in front food handling area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cheese stored on top of prep cooler insert was 13.7CRequirement:Ensure that perishable foods under refrigeration are stored at 4 C or less.Cheese was discarded.Do not store food on top of inserts to prevent temperature abuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap and paper towels were provided at hand washing sink located in front food handling area.Requirement:Ensure that soap and paper towels are provided in dispensers at this hand washing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two ceiling panels were missing in back prep area.Requirement:Provide ceiling panels in place.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the walk-in cooler is not in good repair. Visible rust was observed on the floor. *The repair for this had already been requested*Action required: Please repair such that the floors are impervious to moisture and can be cleaned and sanitized.There were some missing floor tiles at the back of the stove. Action required:Repair broken and missing floor tiles.2. The paint on the wall in the walk-in cooler has started to chip. Action required: Please re-paint
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No QUAT test strips available to check sanitizer solution concentration.- Acquire test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food products in cardboard boxes were stored on the floor in the walk-in.- Ensure food products are off the floor at least 6 inches.2) Some food products were uncovered or without lids in the walk-in.- Ensure all food products are covered or have lids in the walk-in.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the walk-in cooler is not in good repair. Visible rust was observed on the floor. *The repair for this had already been requested*Action required: Please repair such that the floors are impervious to moisture and can be cleaned and sanitized.There were some missing floor tiles at the back of the stove. Action required:Repair broken and missing floor tiles.2. The paint on the wall in the walk-in cooler has started to chip. Action required: Please re-paint