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Sushi Bistro

208 Caribou Street Banff AB T1L 1B4 · Food - General

7 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were not being kept in a sanitizer solution and were left wet on the counter. - 100ppm bleach solution was made to keep cloths in. Please ensure cloths are kept in the solution or used once then washed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • left sliding door refrigerator was warm, IR thermometer was reading around 9C which was consistent with thermometer inside the fridge.- Product was moved from this fridge. Do not use this fridge to store high-risk products until it can hold temperatures below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of raw chicken was observed thawing at room temperature. Surface temperature was at 4C. Chicken was moved into the fridge below 4C. - Please ensure all foods are thawed using an appropriate method such as in the fridge below 4C, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water tap at the hand sink was turned off due to a drip. - Please repair the hot water, ensure all hand sinks are supplied with both hot and cold running water.
    • 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 front counter cupboards and shelf holding the garbage can were made of wood, the wood is chipping and the seal has worn exposing raw materials.- Please re-seal/re-paint any raw wood materials, ensure they are all smooth, impervious to moisture, and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover over the dishwasher was cracked and repaired with tape. - Tape is not an adequate solution, please repair the cover so that the light cover so that is shatterproof.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front counters by the hand sink are chipped exposing raw wood. - Repair or replace the raw wood areas of the counters, ensure they are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the shelves in the stand-up pop cooler are rusted and can no longer be cleaned. - Please repair or replace the shelves, ensure all surfaces are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require additional cleaning: - By the flour bins- Behind and in-between equipment - Brown storage shelf in the backPlease clean these areas.
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some fried tempura products were out without means of temperature control. Products were "cooling" and had been out for about 2 hours, were moved to the fridge. - Please ensure products are cooled from 60C-20C within 2 hours and 20C-4C within 4 hours.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front counters by the hand sink are chipped exposing raw wood. - Repair or replace the raw wood areas of the counters, ensure they are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezers in the back had broken handles and were duct taped. - Repair or replace the freezers, ensure they are in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the shelves in the stand-up pop cooler are rusted and can no longer be cleaned. - Please repair or replace the shelves, ensure all surfaces are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some flour/food debris in the back dry storage area and in hard-to-reach corners of the facility - Please thoroughly clean these areas.
  3. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front counters by the hand sink are chipped exposing raw wood. - Repair or replace the raw wood areas of the counters, ensure they are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezers in the back had broken handles and were duct taped. - Repair or replace the freezers, ensure they are in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the shelves in the stand-up pop cooler are rusted and can no longer be cleaned. - Please repair or replace the shelves, ensure all surfaces are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some flour/food debris in the back dry storage area. - Please thoroughly clean this area.
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some raw meats were stored overtop of cooked tempura vegetables in the line cooler. - Raw meats were moved, please ensure that raw products are not stored overtop of ready-to-eat products to prevent 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?
      • Front counters by the hand sink are chipped exposing raw wood. - Repair or replace the raw wood areas of the counters, ensure they are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezers in the back had broken handles and were duct taped. - Repair or replace the freezers, ensure they are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some flour/food debris in the back dry storage area. - Please thoroughly clean this area.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tempura shrimp and sweet potatoes were out on the counter without means of temperature control. - These were recently fried and were moved to the refrigerator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front counters by the hand sink are chipped exposing raw wood. - Repair or replace the counters, ensure they are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The freezers in the back had broken handles and were duct taped. - Repair or replace the freezers, ensure they are in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some flour/food debris in the back dry storage area. - Please thoroughly clean this area.
  6. 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?
      • Light cover in the back of the kitchen was cracked and missing pieces.- Repair or replace the cover, ensure all lights have shatterproof covers.
  7. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken in the fridge was thawing over top of ready-to-eat products such as tomatoes. - Meat was moved to the bottom shelf. Ensure all raw products are stored below ready-to-eat products to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spoon for the tempura bits was left inside the bin with the handle covered in the product. - Handle was removed during the inspection, ensure the handle is outside of the product to prevent contamination from hands into the product.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach sanitizer bottles were unlabeled. - Ensure all chemicals are labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available to test concentration of sanitizers. - Acquire appropriate 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?
      • Light cover in the back of the kitchen was cracked and missing pieces.- Repair or replace the cover, ensure all lights have shatterproof covers.