Sushi Ichiban
4014 MacLeod Trail SE Calgary AB T2G 2R7 · Food - General
8 inspections
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is required throughout the facility. Develop a written cleaning and sanitation plan.-Behind the cooking line-around deep frying equipment- below the dishwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
5 infractions
- 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?
- "Update: Pest control records received. Mice droppings were observed behind the chest freezer at the back portion, on one of the corners near to dishwashing area. Clean and sanitize the affected areas, continue to work with pest control company and take all corrective actions to reduce/eliminate pest. Significant gap noted under the back delivery door, that could be an entry point for pest. Please repair. Pest control records were not located at the time of inspection; operator would email pest records to PHI.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the counter and shelving surfaces were deteriorated and/or lifting from the substrate. Please repair or replace these surfaces. All counters and shelving must be smooth, durable, and easily cleanable. 'Previous inspection violations"The counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. The counter next to the cook line is also in disrepair. These counters need to be repaired/replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- "Previous inspection violations"The following equipment had a build-up of food debris, grime, and grease:- The rack n roll located in the kitchen - Cooler handles Please clean and sanitize the indicated areas and add them to a regular cleaning schedule.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some strainers stored in the cleaned utensil section had metal pieces coming loose. Discard all damaged metal strainers with pieces coming out.The ice machine had a slimy yellowish layer, which was melting into the ice stored inside. Discard the ice and clean the equipment thoroughly.Meat slicer machine had dried up food/meat debris. Clean in place method discussed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is required throughout the facility. Develop a written cleaning and sanitation plan.-Behind the cooking line-around deep frying equipment-nearby shelves, walls and under the handwashing sink in the kitchen.-cooler's door handles- below the dishwashing sinks-back area storage shelves-Knife holder-inside the refrigerators-inside the prep coolers
- 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?
- Risk Management Inspection
5 infractions
- 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?
- "Update: Pest control records received. Mice droppings were observed behind the chest freezer at the back portion, on one of the corners near to dishwashing area. Clean and sanitize the affected areas, continue to work with pest control company and take all corrective actions to reduce/eliminate pest. Significant gap noted under the back delivery door, that could be an entry point for pest. Please repair. Pest control records were not located at the time of inspection; operator would email pest records to PHI.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the counter and shelving surfaces were deteriorated and/or lifting from the substrate. Please repair or replace these surfaces. All counters and shelving must be smooth, durable, and easily cleanable. 'Previous inspection violations"The counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. The counter next to the cook line is also in disrepair. These counters need to be repaired/replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- "Previous inspection violations"The following equipment had a build-up of food debris, grime, and grease:- The rack n roll located in the kitchen - Cooler handles Please clean and sanitize the indicated areas and add them to a regular cleaning schedule.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some strainers stored in the cleaned utensil section had metal pieces coming loose. Discard all damaged metal strainers with pieces coming out.The ice machine had a slimy yellowish layer, which was melting into the ice stored inside. Discard the ice and clean the equipment thoroughly.Meat slicer machine had dried up food/meat debris. Clean in place method discussed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is required throughout the facility. Develop a written cleaning and sanitation plan.-Behind the cooking line-around deep frying equipment-nearby shelves, walls and under the handwashing sink in the kitchen.-cooler's door handles- below the dishwashing sinks-back area storage shelves-Knife holder-inside the refrigerators-inside the prep coolers
- 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
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning clothes stored on the prep. counter.Instructions provided to submerge the cleaning clothes inside the sanitizer solution bucket.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in sushi prep area was blocked with a strainer. Staff was instructed to remove the strainer and ensure that handwashing sink is accessible to use.
- 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?
- Mice droppings were observed behind the chest freezer at the back portion, on one of the corners near to dishwashing area. Clean and sanitize the affected areas, continue to work with pest control company and take all corrective actions to reduce/eliminate pest. Significant gap noted under the back delivery door, that could be an entry point for pest. Please repair. Pest control records were not located at the time of inspection; operator would email pest records to PHI.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some of the counter and shelving surfaces were deteriorated and/or lifting from the substrate. Please repair or replace these surfaces. All counters and shelving must be smooth, durable, and easily cleanable. 'Previous inspection violations"The counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. The counter next to the cook line is also in disrepair. These counters need to be repaired/replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some strainers stored in the cleaned utensil section had metal pieces coming loose. Discard all damaged metal strainers with pieces coming out.The ice machine had a slimy yellowish layer, which was melting into the ice stored inside. Discard the ice and clean the equipment thoroughly.Meat slicer machine had dried up food/meat debris. Clean in place method discussed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- "Previous inspection violations"The following equipment had a build-up of food debris, grime, and grease:- The rack n roll located in the kitchen - Cooler handles Please clean and sanitize the indicated areas and add them to a regular cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is required throughout the facility. Develop a written cleaning and sanitation plan.-Behind the cooking line-around deep frying equipment-nearby shelves, walls and under the handwashing sink in the kitchen.-cooler's door handles- below the dishwashing sinks-back area storage shelves-Knife holder-inside the refrigerators-inside the prep coolers
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 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?
- The counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. The counter next to the cook like is also in disrepair. These counters need to be repaired/replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment had a build-up of food debris, grime, and grease:- The rack n roll located in the kitchen - Cooler handles Please clean and sanitize the indicated areas and add them to a regular cleaning schedule.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The facility is changing the plastic wrap on the bamboo sushi rolling mats daily. Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap and replaced every 2 hours and each time there is contact with a different species of raw fish.Please increase the frequency of changing the plastic wrap to every 2 hours at maximum.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Two frying pans were stored in the basin of the hand sink located at the end of the cook line. The pans were removed at the time of the inspection. Please do not store anything in the basin of the hand washing sinks to allow for unobstructed access to the hand sink for proper hand washing.
- 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?
- A few mouse droppings were observed on the floor in the dry storage room. Please safely clean up the droppings and sanitize all affected areas. Please continue to work with your pest control company to ensure there is not pest activity.
- 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 counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. The counter next to the cook like is also in disrepair. These counters need to be repaired/replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment had a build-up of food debris, grime, and grease:- The microwave inside and out- The knife storage system located next to the cook line - The rack n roll located in the kitchen - The wall and shelf next to the cook line - Cooler handles Please clean and sanitize the indicated areas and add them to a regular cleaning schedule.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 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?
- 3) The counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. -these counters will need to be repaired/replaced in the future.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer solution was much greater than 100ppm.--solution was adjusted to 100ppm. Ensure bleach sanitizer is properly diluted: 1/2 tsp of bleach per 1 Litre of water.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Eggs in the walk-in cooler were stored above produce.-ensure all raw meat, poultry, seafood, etc are stored below produce and ready to eat foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in cooler measured 6-10Celsius.--a technician was called prior to the inspection and fixed the issue during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Equipment was being washed in the handwash sink in the kitchen.-use the dishwashing area for washing/sanitizing. Remove the extra items in the 2nd sink basin at the handwash sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The sink at the servers' station did not have paper towel in a suitable dispenser.-ensure all handwash stations have soap and paper towel in suitable dispensers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Lights in the kitchen were not protected from breakage/shattering.-install covers on the light fixtures OR tube shields OR switch to shatterproof LED lights.2) The washroom opened directly into the food storage area.-install an automatic closer on the washroom3) The counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. -these counters will need to be repaired/replaced in the future.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The walk-in cooler floors, walls, and shelves were dirty with food, sauce, spills, debris, etc.-clean the walk-in cooler and ensure it's completed on a weekly basis. 2) The overhead ventilation duct and ceiling (above containers, near walk-in cooler) was dirty with dust/grease.-clean all ceiling/ducts that are dirty.3) Many shelves and tops of equipment (i.e. fridges) were dirty with a layer of dust.-clean all surfaces that are dirty/dusty
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?