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Sushi Ninja

130 - 3820 Brentwood Road NW Calgary AB T2L 1L1 · Food - General

20 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The concentration of chlorine in sanitizer spray bottles was measured at 0 ppm. - Chlorine sanitizer solutions must be used at 100 ppm. Ensure to the change the solution at adequate intervals.2) Several soiled cleaning cloths without sanitizer detected in them were stored on food contact surfaces. - Store cleaning cloths in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop was stored in container of standing room temperature water near cooked rice downstairs and upstairs. - Store the scoop in ice bath or sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) High-risk cooked foods such as chicken wings and shrimp were stored in room temperature. Internal temperature was measured at 24 degrees Celsius. 2) Batter used for breading and deep-frying high-risk foods was stored in room temperature and measured at 24 degrees Celsius. 3) Sushi roll was stored on top of the sushi preparation cooler insert lid and in room temperature. Internal temperature was measured at 22 degrees Celsius. Requirement:- Discarded. - All high-risk foods must be stored at 4C or less or greater than 60C at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape observed on the sushi cooler and the double door cooler doors. - Remove tape. Tape cannot be adequately cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed on the surfaces hood ventilation unit upstairs. Clean and maintain in a clean and sanitary condition at all times.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed raw frozen fish thawing in room temperature. All fish were still frozen and were relocated to a cooler.Do not thaw high-risk frozen food in room temperature. Use one of the following approved methods to thaw foods: - Under running cold water- In the cooler ahead of time- During the cooking process- reheat in microwave if food is being cooked or consumed immediately after.
  3. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed donning gloves without washing their hands beforehand.Glove use does not replace the need for proper hand hygiene. Ensure that hands are thoroughly washed and dried prior to donning gloves. Handwashing must be performed before any food handling activities and whenever gloves are changed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The interior surfaces of the noodle boiler and the baskets had lots of buildup. - Operator was instructed to do a thorough cleaning.- Clean and maintain in a clean and sanitary condition at all times. Items that directly come into contact with food must be cleaned daily.- Provide written cleaning schedule on the frequency of cleaning noodle boiler and baskets.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Bathrooms upstairs are emitting a sewer odor. - Investigate where the odor is emitting from and treat to eliminate the odor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • surfaces in the handwashing sink in the back preparation area in the upstairs kitchen were dirty. Ensure handwashing sinks are maintained in a clean and sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Many areas of the flooring in the dining area and stairs going to the second floor were dirty and required deep cleaning. - Clean and maintain in a clean and sanitary condition at all times.
  4. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The interior surfaces of the noodle boiler and the baskets had lots of buildup. - Operator was instructed to do a thorough cleaning.- Clean and maintain in a clean and sanitary condition at all times. Items that directly come into contact with food must be cleaned daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Many areas of the flooring in the dining area and stairs going to the second floor were dirty and required deep cleaning. - Clean and maintain in a clean and sanitary condition at all times.
  5. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Internal temperature of raw shell eggs stored at room temperature were measured at 26 degrees Celsius.- Raw shell eggs must be stored at a temperature of 7 degrees Celsius or less at all times. Do not store in room temperature.- Eggs were discarded and destroyed. 2. Pork stock/base was stored in a pot on the stove. The stove was not turned on at the time of inspection, and the temperature was measured at 47C. - All high-risk foods must be either kept cold and at 4C or less or maintained at a temperature of 60C or greater. - Discarded. 3. Roasted pork belly was stored above the inserts on the preparation cooler. Internal temperature was measured at 12.6C. - High-risk foods under refrigeration must be maintained at a temperature of 4 degrees Celsius or less at all times. - Discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice portioning spoons were left in room temperature water. - Ensure all utensils are stored in an ice bath or washed, rinsed and sanitized every 2 hours at a minimum.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The interior surfaces of the dishwasher in the kitchen downstairs observed with visible grease. - Operator was instructed to do a thorough cleaning.- Clean and maintain in a clean and sanitary condition at all times. 2. The dishwasher located upstairs was observed with scale accumulation. The operator was instructed to delime the machine.All dishwashing facilities should be maintained in a clean and sanitary state.
  6. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths not in sanitizing solution were observed on food contact surfaces with no sanitizer residue detected in them. - Operators instructed to replace cleaning cloths and place into sanitizing solution containers.- Cleaning cloths used on food contact surfaces must be stored in sanitizing solutions in between use or they must have adequate sanitizer solution residue in them.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Salmon skin was observed to be placed directly in a plastic wrap in the cooler with food in direct contact with the shelving in the cooler. - Operator instructed to discard the salmon skin and place all foods in containers before storing them. - Foods must be stored in a manner than prevents contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Internal temperature of high-risk foods such as raw meats in the cooler opposite the skewer station was measured at 8.5 degrees Celsius. Ambient air temperature was measured at 7 degrees Celsius. - High-risk foods under refrigeration must be maintained at a temperature of 4 degrees Celsius or less at all times. - Ensure the cooler is capable of maintaining the required temperature. If it cannot maintain a temperature 4C or less, remove all high-risk foods and service the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A bowl of marinated beef was placed on top of insert lids of the cooler opposite the skewer station. The internal temperature was measured at 6.5C degrees Celsius. Octopus/Takoyaki was stored in the same manner and had an internal temperature of 10.9 degrees Celsius.- All high-risk foods must be stored at a temperature of 4 degrees Celsius or less or greater than 60 degrees Celsius at all times. - Operator instructed to put the beef bowl within the cold holding unit.- Octopus/Takoyaki was discarded.
    • 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 handwashing sink located by the kitchen door/before entering the kitchen downstairs was observed to have food particles in it, indicating improper use. - Operator instructed to clear and clean sink and desist from using it for any other purpose other than handwashing.2. No paper towel present in the handwashing sink upstairs. - Operator told to replace the paper towel. Handwashing sinks must be used for handwashing only and be fully stocked with soap and paper towels at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Rice scoop was stored in container of standing lukewarm water near cooked rice downstairs. - Operator instructed to place the scoop in ice bath or sanitizer solution.2. A whisk was placed in container of standing lukewarm water upstairs. - Operator instructed to place in an ice bath or sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The interior surfaces of the dishwasher in the kitchen downstairs observed with visible grease. - Operator was instructed to do a thorough cleaning.- Clean and maintain in a clean and sanitary condition at all times. 2. The dishwasher located upstairs was observed with scale accumulation. The operator was instructed to delime the machine.All dishwashing facilities should be maintained in a clean and sanitary state.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the equipment legs and floor hard to reach areas.Clean these areas.
  8. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Containers of raw short ribs, imitation crab meat and unagi/eel were left out during lunch.Raw short ribs were at 20.4 degrees C. Imitation crab meat was between 9.5 to 11.8 degrees C. Unagi/eels were at 25 degrees C. 2) Deep fried salmon skin, sweet potato tempuras, shrimp tempuras and calamari were left out at room temperature without temperature control.Salmon skins were at 35.1 degrees C. Sweet potato tempuras were 35.0 degrees C. Shrimp tempuras were at 30.6 degrees C. Calamari were at 29.0 degrees C.Discarded the items noted above.Store perishable foods at 4.0 degrees C or below or at 60 degrees C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Black debris build-up on the rice pot rim. Clean the rice pot.2) Sauce build-up on the walk-in cooler shelves. Clean the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up around the front area air vents. 2) Brown and yellow stains build-up in the back preparation area sink wells. 3) Grime build-up underneath the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A thorough cleaning is required in the hard-to-reach areas of the kitchen and dishwashing area upstairs. - Clean and maintain in a clean and sanitary manner at all times.
  9. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high-risk food items were left out at room temperature. The internal temperature of tempura shrimp, cooked chicken wings, tempura vegetables, BBQ pork and tonkatsu base were measured between 21 to 27 degrees Celsius. - All foods were discarded. - Do not store high-risk foods at room temperature. All high-risk foods must always be stored at 4C or less or greater than 60C.2) A bag of raw fish stored in a preparation cooler insert had gone bad, was slimy and was no longer edible. - Discarded. - Ensure staff or management inspect the foods regularly and discard any foods that have gone bad.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a bucket/utensils stored in the basin of the dedicated handwashing sink by the entrance to the kitchen. - Do not store anything in the handwashing sink. All handwashing sinks must always be accessible to facilitate handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice portioning spoons were left in room temperature water. - Ensure all utensils are stored in an ice bath or washed, rinsed and sanitized every 2 hours at a minimum.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dust buildup observed on walls in the washrooms. There were also rolls of paper towel left on counter. There were no paper towel dispensers in the washrooms.Thoroughly clean the washrooms and install paper towel dispensers or remove paper towels rolls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A thorough cleaning is required in the hard-to-reach areas of the kitchen and dishwashing area upstairs. - Clean and maintain in a clean and sanitary manner at all times.
  10. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some dust buildup observed on walls in the washrooms. There were also rolls of paper towel left on counter. There were no paper towel dispensers in the washrooms.Thoroughly clean the washrooms and install paper towel dispensers or remove paper towels rolls.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A thorough cleaning is required in the hard-to-reach areas of the kitchen and dishwashing area upstairs. - Clean and maintain in a clean and sanitary manner at all times.
  11. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The concentration of chlorine sanitizer solution in spray bottle was measured at 0 ppm. - Change the solution at adequate intervals. Chlorine sanitizer solution must be used at 100 ppm. 2) Lemon scented bleach was being used to prepare surface sanitizer solutions including food contact surfaces. - Do not use lemon scented bleach. Use an unscented chlorinated bleach to prepare sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bamboo sushi rollers were in a poor shape and not wrapped with sarran wrap properly. Some part of the rollers were such as the stings were exposed. - Discarded. - Ensure the rollers are replaced once they are no longer easily cleanable. Ensure the sarran wrap covers all parts of the rollers and change the wrapping every 2 hours at a minimum.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Open bag rice observed in storage. - Ensure all foods are adequately protected from contamination. 2) A few bags of rice and flour stored on the bottom shelf in dry storage were partially in contact with the flooring. - Ensure all foods are stored at least 6inches off of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Internal temperature of cooked chicken stored above preparation cooler insert was measured at 10-11 degrees C. 2) Sushi roll from the previous day stored improperly above preparation cooler inserts. Internal temperature was measured 13-14 degrees C. - Ensure all high-risk foods are properly stored inside of the cooler or inserts and maintained at a temperature of 4C or less.- Discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap in the women's washroom.Obtain hand soap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was in disrepair and not easy to use at the handwashing sink in upstairs bar. - Replace. All handwashing sinks must be supplied with soap and paper towels dispensers that facilitate handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cutting boards were in very conditions, with deep grooves, moldy and no longer easy to clean and sanitize. - 2 of the cutting boards were discarded at time of inspection. - Ensure all food contact surfaces are in a good condition, smooth, easy to clean/sanitize and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some interior parts of the mechanical dishwasher were dirty. - Clean and maintain in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors, countertops, and walls in the washrooms were not in a clean condition. There was also a significant accumulation of dust.Thoroughly clean the washrooms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A thorough cleaning is required in the hard-to-reach areas of the kitchen and dishwashing area upstairs. - Clean and maintain in a clean and sanitary manner at all times.
  12. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap in the women's washroom.Obtain hand soap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors, countertops, and walls in the washrooms were not in a clean condition. There was also a significant accumulation of dust.Thoroughly clean the washrooms.
  13. Risk Management Inspection

    0 infractions

  14. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used gloves were stored on the prep counter in the kitchen.Ensure that single use gloves are discarded after each use. Do not reuse gloves.Staff discarded the gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice scoop was stored in room temperature water.Ensure that the scoop is under refrigeration or washed after each use.Staff prepared an ice bath for the scoop.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles storing surface sanitizer were not labelled.Ensure that all bottles and containers are labeled indicating their contents.Staff labelled the bottles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the prep coolers had an accumulation of food debris.Thoroughly clean and sanitize the prep coolers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood had a significant accumulation of grease and black soot.Ensure that the ventilation hood is serviced, and filters are cleaned.
  15. 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?
      • 1) Water damaged on the ceiling by the entrance into the public washrooms on the main floor and women's washroom ceiling. 2) Water damaged on the drawer and shelves below the hot water dispenser at the bar. Please address these items.
  16. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine in the spray bottles on the main cooking line and the back preparation areas were measured at 0 ppm. - Ensure the chlorine solution is changed daily or when concentration drops below 100 ppm. - Mix 1/2 teaspoon of unscented household bleach per liter of water.
    • 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?
      • Staff noted the plastic cover on sushi bamboo rolls is being changed every 14 hours.- The plastic must be changed every 2 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives are being stored in between cooler. - Do not store any utensils in this manner as these areas are not cleaned and sanitized frequent enough. - Store in a clean container in a between use. Wash and sanitize knives every 2 hours at a minimum. 2) Observed utensils being stored in handwashing basin. - Do not store utensils in a handwashing basin. Dedicated handwashing sink cannot be used for anything other than handwashing. Dedicate a sink that is not a handwashing sink on the main line for utensil rinsing etc.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Did not detect any chlorine in the dishwasher on the first couple of cycles of the day. - Machine was primed and chlorine was then measured at 100 ppm. - Contact your service provider to ensure the dishwasher is working as designed.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1) There was no hot water supply for the second floor of the food establishment. Hot water tank was in disrepair. 2) There was no hot running water supplied to the handwashing sinks. Staff were observed preparing food at the time of inspection.Requirements:a. Ensure there is a constant supply of hot and cold, potable, running water, sufficient to meet the needs of the restaurant.b. Ensure the handwashing sinks are supplied with hot and cold running water at all times.
    • 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) Water damaged on the ceiling by the entrance into the public washrooms on the main floor and women's washroom ceiling. 2) Water damaged on the drawer and shelves below the hot water dispenser at the bar. Please address these items.
  17. Demand 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?
      • 1) Water damaged on the ceiling by the entrance into the public washrooms on the main floor and women's washroom ceiling. 2) Water damaged on the drawer and shelves below the hot water dispenser at the bar. Please address these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sushi prep inserts (below the small sushi display cooler) were unable to maintain perishable food at 4 degrees C. or below. Owner will not use it.Do not store any perishable food in the sushi prep inserts until it can maintain the perishable food at 4 degrees C or below.
  18. Demand 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?
      • 1) Water damaged on the ceiling by the entrance into the public washrooms on the main floor and women's washroom ceiling. 2) Water damaged on the drawer and shelves below the hot water dispenser at the bar. Please address these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sushi prep inserts (below the small sushi display cooler) were unable to maintain perishable food at 4 degrees C. or below. Owner will not use it.Do not store any perishable food in the sushi prep inserts until it can maintain the perishable food at 4 degrees C or below.
  19. 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?
      • 1) Water damaged on the ceiling by the entrance into the public washrooms on the main floor and women's washroom ceiling. 2) Water damaged on the drawer and shelves below the hot water dispenser at the bar. Please address these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sushi prep inserts (below the small sushi display cooler) were unable to maintain perishable food at 4 degrees C. or below. Owner will not use it.Do not store any perishable food in the sushi prep inserts until it can maintain the perishable food at 4 degrees C or below.
  20. Initial 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?
      • 1) Water damaged on the ceiling by the entrance into the public washrooms on the main floor. 2) Water damaged on the drawer and shelves below the hot water dispenser at the bar. 3) Inadequate light by the electrical panel and by the entrance into the walk-in freezer in the walk-in cooler.4) Upstairs bathrooms were under construction.Please address these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sushi prep inserts (below the small sushi display cooler) were unable to maintain perishable food at 4 degrees C. or below. Owner will not use it.Do not store any perishable food in the sushi prep inserts until it can maintain the perishable food at 4 degrees C or below.