Sushi AOI
211A 12 Avenue SW Calgary AB T2R 0G9 · Food - General
6 inspections
- 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)?
- Chlorine test strips were found to have expired. Ensure valid test strips are available at all times to confirm the sanitizer concentrations for effective sanitization.**Please obtain new test strips
- 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. The caulking around the prep sink is coming off and turned to brown color. Ensure the caulking is replaced to ensure to maintain proper sanitation and prevent potential water damage to the wall. **Repair and replace caulking behind the prep sink.2. The prep sink faucet next to the 2-compartment sink was observed to be wrapped with plastic paper and leaking. Ensure faucet is in good repair.**Please repair faucet.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ventilation Hood above the cookline was found to have accumulation of grease/debris. The filters must be cleaned on a regular basis to prevent fire hazard and potential contamination of food below.**Please clean
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The plastic wrap on the bamboo sushi mats is only changed once a day.Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap and must be replaced every 2 hours and each time there is contact with a different species of raw fish to reduce the risk of cross contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility does not have a method to test the pH of the sushi rice. Please either obtain pH test strips or a pH meter to be able to test the pH of the sushi rice. The pH (acidity) of the sushi rice must be below 4.6 or kept in the rice refrigerated at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 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 paper towel dispenser at the hand sink in the front area. Install a paper towel dispenser by the hand wash station.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0ppm sanitizer was measured in the spray bottle labeled sanitizer. Staff directed to remix the sanitizing solution. Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked pork was stored at 14C in the prep cooler. Do not store food above the fill line in the prep cooler. Ensure that high risk foods are stored at 4C or less when cold holding.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were unavailable upon request. Purchase chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. There was no paper towel dispenser at the hand sink in the front area. Install a paper towel dispenser by the hand wash station.2. The cold water tap at the hand wash sink in the front area was broken. Repair the tap. Ensure that hot and cold continuously running water is available at all hand wash stations.3. A dirty whisk was stored in the basin of the hand wash sink in the back area. Do not store equipment in front or inside of the hand sink. Ensure that all hand wash stations are accessible at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoop was stored with handle touching the ice. Do not store the ice scoop with handle touching the ice. Store in such a way to protect the ice from contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build-up of grease was noted on the inserts of the ventilation canopy. Clean the inserts.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions