Sushi Bistro Anzu
2 - 1721 Centre Street NW Calgary AB T2E 2S3 · Food - General
3 inspections
- Risk Management Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach and detergent were mixed to prepare a sanitizer solution. - Do not mix bleach and detergent. Chlorine sanitizer solutions must be made to 100 ppm by mixing half of a teaspoon of bleach per liter of water only. Verify the concentration using chlorine test strips.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed a food handler drying their hands with a re-usable cleaning cloth after handwashing. The same cloth was used on a cutting board to sanitize the cutting board after handling raw meat. - Do not use a re-usable towels for hand drying. Hands must be dried with single use paper towels to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour being stored in a non-food grade container. Please replace and only store foods in food grade containers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The temperature during the sanitation cycle of the high-temperature dishwasher is not being monitored. The temperature must be monitored/verified daily to ensure adequate sanitation is being achieved. A minimum temperature of 71C is required at dish level.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- At least 3 ceiling lights in the back kitchen and the soup service area were missing light covers.Install light covers or shatterproof lighting.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several countertops are taped and or peeling. - All surfaces must be smooth, easy to clean and non-absorbent. Tape accumulates dirt and cannot be cleaned and sanitized. Please remove tape and fix properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Heavy accumulation of dust observed on the exterior of hood ventilation unit. - Clean and maintain in a clean and sanitary condition at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour being stored in a non-food grade container. Please replace and only store foods in food grade containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Packages of frozen chicken and beef were left out in room temperature to thaw. - Do not thaw in room temperature. Must use one of the following approved methods of thawing:- In the cooler ahead of time- under running cold water- during cooking process- in the microwave if being cooked or consumed immediately after
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The temperature of the high-temperature dishwasher, at dish level was measured at between 61-65 degrees Celsius on several tries. - Service the dishwasher. The minimum required temperature during the sanitation cycle of the dishwasher must be 71 degrees Celsius at dish level. - All dishes and utensils must be washed, rinse and sanitized manually until the dishwasher is fixed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The temperature during the sanitation cycle of the high-temperature dishwasher is not being monitored. The temperature must be monitored/verified daily to ensure adequate sanitation is being achieved. A minimum temperature of 71C is required at dish level.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several countertops are taped and or peeling. - All surfaces must be smooth, easy to clean and non-absorbent. Tape accumulates dirt and cannot be cleaned and sanitized. Please remove tape and fix properly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- At least 3 ceiling lights in the back kitchen and the soup service area were missing light covers.Install light covers or shatterproof lighting.
- 23. Is the facility maintained in a clean and sanitary condition?
- Heavy accumulation of dust observed on the exterior of hood ventilation unit. - Clean and maintain in a clean and sanitary condition at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Several hard-to-reach areas such as wall floor joints, under shelving, under dishwashing sinks had and accumulation of dirt and food debris.Clean and maintain in a clean and sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 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?
- One staff was wearing the same pair of gloves washing dishes, handling foods, and move items.Ensure proper hand hygiene is practiced. Glove use does not neglect hand washing. Hands must be washed between tasks. Also,a new pair of gloves must be used between tasks.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling lights in the back kitchen and the soup service area were missing light covers.Install light covers or shatter guards.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas behind the freezers and under shelves were dirty.Clean.
- 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?