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Sushi BBQ Inn

1222 16 Avenue NW Calgary AB T2M 0K9 · Food - General

10 inspections

  1. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable clean cloths were observed on the counters. - Have a wet reusable cleaning cloth submerge in sanitizer solutions when they are not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured at 0 ppm. - The staff member made a new sanitizer solution during the inspection. Have a Chlorine sanitizer solution at 100 ppm.
    • 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 records of daily pH testing for sushi rice were available at the time of inspection. - Testing of the pH of sushi rice must be done daily and recorded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. It was observed that a pack of cigarettes was near the front handwashing sink. 2. The scoop handle was observed in the bucket of ice. 3. Jugs of water were stored underneath the paper towel dispenser, posing a risk of contamination from drips or splashes.4. Bowls are being used as a scoop for bulk rice supply. 5. Box of food was observed on the floor in the walk-in fridge. Corrective Action 1. Have personal items separate from food areas.2. Have the handle portion of the scoop sticking out of the bulk ice.3. The jug of water was emptied during inspection and moved to an appropriate storage area.4. Have a proper scoop with a handle.5. All food must be 6" off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Chlorine test strip expired2. pH test strip expired3. Iodine test strip expired4. Quat test strip expired- Have all test strip replaced.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food debris was observed in the front hand-washing sink. - Sink is dedicated to only hand washing purposes.
    • 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?
      • 1. Mouse droppings were observed along the bar, ice machine and dining area.2. Back screen door has holes and gap under the screen door. Corrective action1. Clean mouse droppings.2. Have the screen replaced and replace the weather strip under the screen door.
    • 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?
      • A 2023 food permit was posted. - Have the new food permit posted.
    • 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 walk-in fridge light intensity is low. 2. Cardboard boxes were being used as shelf liners 3. Cardboard boxes were being used as a floor liner in the scrubbing station4. Staff washroom door was open directly to the kitchen area. Corrective action1. Have the light replaced with a higher level intensity light or add a second light in the walk-in fridge.2. Liner must be easy to clean, non-absorbent and durable.3. Liner must be easy to clean, non-absorbent and durable.4. Install a self closing door for the bathroom
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling in the kitchen is dusty/dirty 2. Extra cleaning is required in the following areas: floors, walls, exterior of food equipmentPlease clean selected areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Front bar hard-to-reach area.2. The ice machine had built up in the interior. 3. No cleaning schedule was available during inspection. 4. The dry storage was cluttered with many miscellaneous items. Corrective action1-2. Have the areas cleaned 3. Develop a cleaning schedule.4. Please remove/declutter/re-organize.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Large pot of beef broth was stored at room temperature. Broth measured 12C. Broth was placed in cooler during inspection. 2. Approximately a dozen dumplings were stored at room temperature. Internal temp measured 12C. Dumplings were cooked during inspection. Please ensure that perishables are maintained under temperature control at all times until they are to be prepared (4C or less when cold temperatures are required or 60C or higher when in hot holding).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling in the kitchen is dusty/dirty 2. Extra cleaning is required in the following areas: floors, walls, exterior of food equipmentPlease clean selected areas
  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spoon for portioning the rice was stored in room temperature. - Please store in ice water or wash and sanitize every 2 hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Internal temperature of cooked shrimp tempura and fried salmon skin held under the heat lamps were measured at 47-48 degrees Celsius. - Discarded. - Do not hold perishable foods at room temperature. All perishable foods under hot holding must held at a temperature greater than 60C at all times. - Discussed purchasing a hot holding cabinet for this station. in the interim, cook foods to order only.
  4. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed food handler preparing spring rolls on top of chest freezer without the use of a cutting board. - Do not use the chest freezer door as a food contact surface. All food contact surfaces must be cleaned and sanitize prior and after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Internal temperature of cooked shrimp tempura held in room temperature in the main kitchen was measured at 26 degrees Celsius. - Discarded. - Do not hold perishable foods at room temperature. This item was found at 2:53 PM with only a few tables in the restaurant. All perishable foods must be held at a temperature of below 4C or greater than 60C at all times. 2) Tempura foods such as mango in the sushi bar under the heat lamp were measured at 32-33 degrees Celsius. - All foods under hot holding must be maintained at a temperature of above 60 C. - Do not use heat lamp if temperature of foods cannot be maintained at 60C or greater.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of grease behind the charcoal grill. Clean and maintain in a clean and sanitary manner.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes used on the cutting boards were not stored in sanitizer solution between uses.Corrected on site. Ensure wiping clothes are stored in effective sanitizer solution between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front middle hand sink was obstructed by sushi rice machine. Remove the obstruction or use the two hand sinks on the front sushi line. Ensure the hand sinks have hot/cold running water, soap and paper towels.
  7. Risk Management Inspection

    3 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?
      • July 26, 2023: A few flies found in the facility. Significant improvement observed. Requirements:Continue treating the drains and maintain an ongoing integrated pest management program to eliminate the presence of flies.
    • 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?
      • Inspected all tin cat rodent traps. No captures in any of the traps. - Old mice droppings observed by front host stand, cupboard in the service area, CO2 Cylinders at the bar. All droppings were cleaned, and area sanitized at the time of inspection. - Maintain weekly assessment and treatment services from a professional pest control company for 2 months and increase the number of rodent traps. Provide documentation of all onsite pest control assessments and treatments to an Alberta Health Services, Public Health Inspector. Following the 2 months the frequency of onsite pest control services will be reassessed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Most cleaning had been completed. Some areas were missed and required further deep cleaning. The cleaning was required at the time of visit included: - Grease buildup around the dishwasher dispenser tubes- Under the shelves behind the preparation coolers on the line. - Wall floor joint below the handwash sink on the main line. - All required cleaning were completed during inspection.
  8. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A few pails of foods were stored on the floor in the walk-in cooler. Requirement:Ensure all foods are stored at least 6 inches off the floor.
    • 15. Is the facility free of a pest infestation?
      • 1) Pest control report for July 25, 2023, noted 2 captures. Requirements: a) Continue weekly assessment and treatment services from the professional pest control company for 2 months and increase the number of traps. Provide documentation of all onsite assessments and treatments to an Alberta Health Services, Public Health Inspector. Following the 2 months the frequency of onsite pest control services will be reassessed.
    • 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?
      • Drain flies observed in the bar area and staff washroom. Requirements:Retain the services of a professional pest control company to eliminate the drain flies at the bar and implement an ongoing integrated pest management program.
    • 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?
      • July 25, 2023: Most structural issues were fixed. Small hole at front entrance and gap between metal door threshold plate and floor tile need to be fixed as well. July 21, 2023: Conditions existed that allowed for entry of pests into the facility, including, but not limited to: holes in walls behind the chest freezer in the kitchen, and the bar, a gap in the exterior floor joint underneath the stairs at the back kitchen door, a gap along the bottom of the back door and screen door, chewed up insulation foam was observed beneath the sink in the service area, underneath the chest freezer in the kitchen and under the ice machine and grill washing sink.Requirement: Ensure that conditions that allow for the entry and harbourage of pests do not exist. This includes sealing entry points and harborage areas, decluttering and organizing the food establishment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease buildup observed to the side of the flattop grill, on the exterior and interior of dishwasher and to the side of dishwashing tables. Dried food residue was observed underneath the preparation cooler lids. Requirements:Thoroughly clean the noted equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment legs, wall, floor joint in the dishwashing area and handwashing sink on the main line, in the hard-to-reach areas of the walk-in cooler, on floors beneath the ice machine, on floors underneath the tables located in the dining room, in the space under the grills throughout the dining room, and on and below the stairs at the back of the facility. Requirement: Thoroughly clean the food establishment. This includes all surfaces, in the kitchen, dining area, as well as the stairs at back of the facility.
  9. Risk Management Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • 1) Pest control report for July 25, 2023, noted 2 captures. Requirements: a) Continue weekly assessment and treatment services from the professional pest control company for 2 months and increase the number of traps. Provide documentation of all onsite assessments and treatments to an Alberta Health Services, Public Health Inspector. Following the 2 months the frequency of onsite pest control services will be reassessed.
    • 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?
      • Drain flies observed in the bar area and staff washroom. Requirements:Retain the services of a professional pest control company to eliminate the drain flies at the bar and implement an ongoing integrated pest management program.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease buildup observed to the side of the flattop grill, on the exterior and interior of dishwasher and to the side of dishwashing tables. Dried food residue was observed underneath the preparation cooler lids. Requirements:Thoroughly clean the noted equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment legs, wall, floor joint in the dishwashing area and handwashing sink on the main line, in the hard-to-reach areas of the walk-in cooler, on floors beneath the ice machine, on floors underneath the tables located in the dining room, in the space under the grills throughout the dining room, and on and below the stairs at the back of the facility. Requirement: Thoroughly clean the food establishment. This includes all surfaces, in the kitchen, dining area, as well as the stairs at back of the facility.
  10. Demand Inspection

    17 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two unlabeled spray bottles were observed in the kitchen with undiluted bleach. Requirement:Ensure all chemicals containers are labelled with their contents to prevent misuse. Ensure chlorine sanitizers are used at 100 ppm.
    • 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 frozen whole fish was observed stored on a dirty cardboard on prep table across from the walk-in cooler. Requirement:Ensure all foods are handled in a sanitary manner.
    • 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 test strips available to verify the acidity of the sushi rice. Requirement: Obtain appropriate pH test strips in order to verify the sushi rice acidity. Sushi rice acidity must be verified at 4.6 or lower prior to storing cooked rice in room temperature.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several containers of foods were directly stored on the floor in the walk-in cooler and the kitchen. Requirement:Ensure all foods are stored at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Knives were stored in the gap between the top of the coolers and food preparation table below in the sushi handling area. One cooler still had the protection film on it. Surfaces appeared unsanitary. 2) A dirty portioning bowl was stored in direct contact with flour in the bulk bin. Requirement: a) Store all knives and utensils in a sanitary manner. b) Store portioning utensils in a sanitary manner outside of bulk food containers.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two unlabeled spray bottles were observed in the kitchen with undiluted bleach. Requirement:Ensure all chemicals containers are labelled with their contents to prevent misuse. Ensure chlorine sanitizers are used at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods such as tempura tofu, imitation crab, calamari and spring rolls in the food preparation cooler measured 7.3 degrees Celsius.These open containers of food were stacked on top of inserts of food in the food preparation cooler. Requirements: a) Ensure food is not stacked on top of other food inserts in the food preparation cooler. b) Ensure all foods under refrigeration are stored at 4 degrees Celsius or lower at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Several containers of chlorine and iodine test strips were expired.Requirement: Obtain new chlorine and iodine test strips. Discard all expired test strips and ensure staff are trained on how to use them. Chemical concentration must be verified daily.
    • 15. Is the facility free of a pest infestation?
      • 1) There is a significant mice infestation. Over 20 dead and live mice were observed in tin cat traps throughout the facility.2) An abundance of mouse droppings were observed throughout the food establishment, including but not limited to: under the front line coolers, in the bar area to the left of the drink cooler, on a wooden overhang attached to the wall in the bar area, inside of the cupboard located underneath the handwashing sink in the service area, in the cupboard inside the dining room, on the oil container inside the dry storage room, behind the chest freezer in the kitchen, underneath the grill washing sink and the ice machine, and on floors throughout.Requirements: a) Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector, indicating the mouse infestation is eliminated.b) Remove and safely dispose of mouse droppings and harbourage materials.c) Clean and disinfect all surfaces contaminated by mouse excrement.d) Assess food and food containers. Discard all foods contaminated by mice.
    • 15. Is the facility free of a pest infestation?
      • 3) Conditions existed that allowed for entry of pests into the facility, including, but not limited to: holes in walls behind the chest freezer in the kitchen, and the bar, a gap in the exterior floor joint underneath the stairs at the back kitchen door, a gap along the bottom of the back door and screen door, chewed up insulation foam was observed beneath the sink in the service area, underneath the chest freezer in the kitchen and under the ice machine and grill washing sink.4) Conditions existed that allowed for harbourage of pests in the facility, including, but not limited to: clutter in the dining room, dry storage room, and kitchen. There were also several boxes of various items such as charcoal, and grill brick stored on the floor and underneath equipment.Requirements: Ensure that conditions that allow for the entry and harbourage of pests do not exist. This includes sealing entry points and harborage areas, decluttering and organizing the food establishment.
    • 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?
      • Drain flies observed in the bar area. Requirements:Retain the services of a professional pest control company to eliminate the drain flies at the bar and implement an ongoing integrated pest management program.
    • 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?
      • Conditions existed that allowed for entry of pests into the facility, including, but not limited to: holes in walls behind the chest freezer in the kitchen, and the bar, a gap in the exterior floor joint underneath the stairs at the back kitchen door, a gap along the bottom of the back door and screen door, chewed up insulation foam was observed beneath the sink in the service area, underneath the chest freezer in the kitchen and under the ice machine and grill washing sink.Requirement: Ensure that conditions that allow for the entry and harbourage of pests do not exist. This includes sealing entry points and harborage areas, decluttering and organizing the food establishment.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff exhibited a lack of basic food safety knowledge. Requirement: A manager or person in care and control of the food establishment in addition to the owner must complete a certificate course in food safety (recognized food safety courses in Alberta: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf All other food handlers are required to take the Alberta Food Safety Basics Interactive Course: https://ahs.myabsorb.ca/#/public-dashboard (available in additional languages: https://www.albertahealthservices.ca/eph/Page3151.aspx#online)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A significant accumulation of grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main kitchen, on floors underneath the shelves in the walk-in cooler, on floors beneath the equipment at the bar, on floors underneath the tables located in the dining room, in the space under the grills throughout the dining room, on dishwashing area surfaces, on the interior and exterior and trays of the dishwashing machine, underneath and on the surfaces of the grill washing sink and ice machine, inside the staff washroom and on and below the stairs at the back of the facility. 2) There were several dirty greasy cleaning cloths below the oil catch tray of the flattop.3) There was significant buildup of battering debris the battering container.Requirements:a) Thoroughly clean the food establishment. This includes all surfaces, in the kitchen, bar and dining area, as well as all equipment and utensils. b) Use an open food grade battering container that is washed and sanitized after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A container of sushi rice was broken. An accumulation of dried food debris was observed in the cavity. Requirement:Discard any damaged food containers or utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • July 21, 2023: A written cleaning and sanitation schedule was not available.Reqirement:Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.January 9, 2023: There are no written procedures for the cleaning and sanitizing of this facility. ** Feb 27 2021 - violation still outstanding. No written procedures were available to review at the time of the inspection. ** Please have a cleaning/ sanitizing written procedure outlined and available on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A significant accumulation of grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main kitchen, on floors underneath the shelves in the walk-in cooler, on floors beneath the equipment at the bar, on floors underneath the tables located in the dining room, in the space under the grills throughout the dining room, on dishwashing area surfaces, on the interior and exterior and trays of the dishwashing machine, underneath and on the surfaces of the grill washing sink and ice machine, inside the staff washroom and on and below the stairs at the back of the facility. 2) There was an accumulation of dust on the ceiling in the kitchen and in the dining room. Requirement: Thoroughly clean the food establishment. This includes all surfaces, in the kitchen, bar and dining area, as well as all equipment and utensils.