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Sushi Hon

3 - 21 Beju Industrial Drive Sylvan Lake AB T4S 2J4 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of imitation crab measured 11.6C internal temperature in the cooler by the front counter til. Internal unit temperature measured 13.5C.Food items that require time and temperature control in the cooler were moved to the other cooler nearby that measured 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature mechanical dishmachine initially measured 66.7°C at the dish level after multiple cycles. Upon adjusting the machine settings, the operator was able to achieve a final rinse temperature of 72.9°C after several attempts, meeting the required sanitization threshold.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall by stand-up freezer in the kitchen observed chipping and in disrepair.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed potentially high-risk foods, such as uncooked shrimp sitting out in room temperature including house made mayo-based sauces. Ensure potentially hazardous foods are kept below 4 degrees C or above 60 degrees C.Corrected during inspection.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Repeat violation- please obtain paper towel dispenser.Please ensure handwashing sink in the front counter and in the kitchen has paper towel inside a dispenser, to prevent cross contamination.
  6. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please ensure handwashing sink in the front counter and in the kitchen has paper towel inside a dispenser, to prevent cross contamination.