Sushi Cafe Madang
8903 83 Avenue NW Edmonton AB T6C 1B4 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No (updated) - there was insufficient chemical sanitizer being injected into the commercial dishwasher during the sanitizing cycle, with between 0-50 ppm chlorine concentration, with seemingly intermittent injection from plastic tubing due to foam/suds accumulation in dishwasher well (with requirement of minimum of 100 ppm chlorine concentration). The operator is to make attempts to 'clean out' the plastic tube or replace it entirely (with assistance from a licensed technician, as necessary).Note: repairs had been made to the previously noted water leaking from the pipe connection atop the dishwasher.Also, the operator was advised on continued use of the adjacent set of large 2-compartment sinks for additional sanitizing after commercial dishwasher use (as per the posted AHS sticker of manual washing procedures).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No - there was insufficient chemical sanitizer being injected into the commercial dishwasher during the sanitizing cycle, with between 0-50 ppm chlorine concentration measured, with seemingly intermittent injection from plastic tubing due to foam/suds accumulation in dishwasher well (with requirement of minimum of 100 ppm chlorine concentration). Also, during the dishwasher use, there was water leaking from the pipe connection atop of the dishwasher, with repairs required to replace equipment item/rubber gasket.The operator is to contact a licensed technician to examine the commercial dishwasher for maintenance and repairs, as necessary. Also, the operator was advised on using the adjacent set of large 2-compartment sinks for additional sanitizing after commercial dishwasher use (as per the posted AHS sticker of manual washing procedures).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Yes (corrected during inspection) - there was use of bar soap in the basement staff washroom, with only liquid soap to be used in a food premises setting. This was corrected at time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Yes (corrected during inspection) - note that perishable food products were being stored in the centrally situated refrigeration unit in the main kitchen (near food prep areas), during the busy lunch time period before being moved to the larger refrigeration units. As this centrally situated refrigeration unit was above 10 degrees Celsius and not at ambient air temperature of 4 degrees Celsius, or lower, the operator and staff were advised to use only functional refrigeration units at all times (as there is no '2-hour rule' of storing perishable food products at higher temperatures during busy time periods). This was corrected at time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No - there was an issue with the chemical feeder unit of the chlorine sanitizer in the main kitchen commercial dishwasher (as the chlorine sanitizer concentration was at 0ppm, with no visible 'feed' from the injection pump into the commercial dishwasher). As the plastic line may be blocked, the operator was advised to contact a technician to conduct an assessment and make repairs as necessary. The operator was advised to 'run' all dishware in the commercial dishwasher for two cycles, and to then use the adjacent set of large 2-compartment sinks for proper sanitizing with chlorine bleach sanitizer, as per the instructions listed on the posted sticker (QUAT sanitizer and chlorine test strips provided).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- Yes (corrected during inspection) - staff were not consistent with use of daily food safety temperature checklists/logs (with digital or paper copies to be kept available for 90 days).
- 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?
- Yes (corrected during inspection) - pest control reports were not available, which was corrected at time of inspection. Staff are to ensure consistent use of the 'AHS monthly pest control checklist' (if a licensed pest control company is not used as part of a regular monthly service contract). Also, records are to be kept for a period of one year.
- 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?