Sushi Crave Japanese Cafe
336 - 22 Midlake Boulevard SE Calgary AB T2X 2X7 · Food - General
6 inspections
- Demand Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- - No label was provided on sanitizer spray bottle located in the kitchen- No label was provided on spray bottle containing disinfectant for the tables.Requirement:Provide labels on spray bottles to identify their contents.DONE
- 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?
- Self-managed pest control records using AHS pest control check list was for August /2025Requirement:Maintain pest control records on monthly basis.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counter after use in front prep area.Requirement:Ensure that cleaning clothes are soaked in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop handle was kept in rice stored in the warmer located in back prep area.Requirement:Ensure that scoop handle is kept out of food to prevent contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Concentration of chlorine measured so high in bleach sanitizer spray bottle located in back prep area, that test strip faded immediately after dipping in the solution.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in sanitizer solution located in front prep area.Requirement: Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution. DONE
- 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?
- No pest control records were maintained.(Repeat violation from previous inspection)Requirement:Maintain adequate pest control records.(AHS pest control check list emailed to the operators on March 20,2024)
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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?
- No pest control records were maintained.Requirement:Maintain adequate pest control records.(AHS pest control check list emailed to the operators on March 20,2024)
- 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?
- Monitoring Inspection
6 infractions
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Both the operators were rude, intimidating and yelled at the Executive Officer/health inspector.Requirement:Ensure that on one intimidate/ yell /interfere Executive Officer/Health Inspector while exercising duty.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Black garbage bag was used to store meat in chest freezer.Requirement:Use food grade material to store food, not black garbage bag as it is not food grade.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water was available at the hand washing sink located in front prep area as supply was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available all the time at hand washing sink. Do not turn off water supply from the valve below.
- 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?
- No pest control records were maintained.Requirement:Maintain adequate pest control records.
- 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?
- Front exterior door was left wide open.(This is repeat violation from previous inspection)Requirement:Keep exterior doors closed to prevent entry of pests/vermin.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water tap located at three compartment sink in front prep area was leaking.(Repeat violation from previous inspection)Requirement:Repair the tap to stop leakage.
- 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on counter and rack after use in back prep area.Requirement: Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Buns were stored along with raw meat in chest freezer.Requirement: Store raw meat apart from any other food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Scoop handle was stored in ice of ice machine.b) Scoop handle was stored in rice located in the warmer.Requirement: Do not store scoop handles in ice and rice to prevent contamination. Store scoop handles vertically with handle up or in a clean container outside the ice machine and warmer.
- 09. Are chemicals stored and handled in a safe manner?
- a) Concentration of chlorine was so high in sanitizer solution of spray bottle located in back prep area, that test strip faded after dipping in the solution.b) No label was provided on sanitizer spray bottle located in back prep areaRequirement:a) Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.b) Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cooked tapioca pearls stored on the counter without temperature control was 24.4C.Requirement:-Store cooked tapioca pearls at 4C or less OR 60 C and higher.-Tapioca pearls were discarded
- 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?
- Front exterior door was left wide openRequirement:Keep exterior doors closed to prevent entry of pests/vermin.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Glue fly tape was hanged in food handling areaRequirement: Hang glue fly tape in non - food area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water tap located at three comp sink in front prep area was leaking .Requirement:Repair the tap to stop leakage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris on wooden plank located on side of chest freezer in back prep area.Requirement: Clean the wooden plank.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?