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Sushi Koon

102 - 4909 49 Street Red Deer AB T4N 1V1 · Food - General

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer used in spray bottles was measured to be too strong. The solution was diluted twice to measure a concentration of 100 ppm.Rubber pipettes were given to the owner so that they could accurately create and measure solutions.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in a bleach spray bottle was measured to be greater than 200 ppm at the time of inspection. The operator was informed and the solution was diluted to 200 ppm.Please ensure that bleach sanitizer is kept and maintained at 100-200 ppm to ensure safe food handling.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The black "Hamilton Beach" cooler and the "Red Bull" cooler were measured to have ambient temperatures of 9.6-11.1C at the time of inspection. The operator was informed and any high-risk food items were moved to a cooler that was able to maintain 4C or lower.Please ensure that the refrigeration equipment is repaired or replaced to ensure high-risk foods are stored in a safe manner. High-risk foods should be stored at temperatures outside of the Danger Zone (i.e. 4-60C) to prevent the growth of illness-causing pathogens.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A set of damaged tongs was observed to be in use at the time of inspection. A cutting board was also observed to have discoloration and grooves. After a discussion with the operator, the items were replaced. Please ensure that utensils and equipment are maintained in a condition that is safe and sanitary.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood filters were observed to be in need of cleaning at the time of inspection. Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
  6. Monitoring Inspection

    3 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An invalid permit was observed to be posted at the time of inspection.Please ensure that the current permit is posted where customers can observe.
    • 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 kitchen hand sink and the men's washroom hand sink were observed to be dripping when the faucet was in the "off position" at the time of inspection.Please ensure that the sinks are repaired to a condition that is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen walls and ceiling, and ventilation hood filters were observed to be in need of cleaning at the time of inspection. Please ensure that the noted areas are cleaned to ensure safe and sanitary food handling.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured to be greater than 200ppm at the time of inspection. The sanitizer solution was then diluted and measured at 100ppm.Please ensure that bleach sanitizer is kept at 100ppm to ensure proper cleaning and sanitizing of food contact surfaces. High concentrations of bleach in sanitizer is unsafe and can lead to the chemical contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cup without handles was observed in a bowl of flour in a chest freezer at the time of inspection. The cup was removed and the operator was informed. Please ensure that utensils are stored in a clean and sanitary manner.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were observed to be stored next to a bag of flour and bottles of soy sauce. The chemicals were removed and placed away from the food items. A discussion was held with the operator on chemical storage.Please ensure that chemicals are stored away from food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several frozen packages of imitation crab meat, a plate of raw chicken, two bags of raw meat and a package of tuna were observed to be defrosting at room temperature. The operator was re-informed of proper defrosting procedures and the items were moved to an operational cooling unit. Please ensure that frozen foods are defrosted using the following methods.- under refrigeration at 4C or less (3.3C for ready-to-eat seafood)- submerged under cold running water- by microwaving- cooked directly as part of the cooking process
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves were not disposed of after use and left at the sushi bar.- Ensure single use gloves are disposed of after use. Discarded gloves and education provided
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Water-down soap was provided at the handwashing station, which do not support proper hand hyigene- Ensure proper hand soap is provided.
  10. Monitoring Inspection

    0 infractions