Sushi Park
B - 9 St. Anne Street St. Albert AB T8N 1E8 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
12 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ready-to-eat produce such as cut broccoli and asparagus were being stored on the bottom shelf of the standing cooler alongside raw chicken and fish, allowing potential contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items are being stored in the back storage room immediately to the right when facing the exit door. There is no light, no finished walls, floors or shelves. Bags of food are being stored directly on the ground net to chemicals and mop buckets, staff personal belongings, etc. All food items must be removed from this space.
- 09. Are chemicals stored and handled in a safe manner?
- Two lysol bleach spray bottles were removed from being stored alongside bulk sauce containers near the sushi prep area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was observed washing larger dishes and wooden sushi boats that did not fit in the high-temp dishwasher by hand. He was using running water and soap on a sponge only; the second sink was not set up for sanitizing. Multiple items were observed being washed only, then dried and immediately placed back onto shelves with clean items; including pots and pants, and multiple sushi boats which are constructed of absorbent wood and had remnants of raw fish still visible.Dishes, glasses, utensils, and any items directly contacting food must be washed, rinsed, and then submerged in an approved sanitizer for 2 minutes before being air dried. Sink was set up with the correct 2-compartment dishwashing method per the PHI's instructions. Operator were unsure on concentration of bleach required, temperature of water, etc. Education was provided at great length. Should facility wish to continue using wooden dishes; it is up to them to either demonstrate they are being effectively sanitized to meet requirements or introduce a single-use method of protecting the surface from food absorption.
- 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 evidence of dishwashing in both the sushi bar area and the service station. Sponges, scrub brushes and food remnants in the drain were all present. Dishes (including utensils, knives, etc) must be washed and sanitized using an approved method and cannot just be washed in a hand sink with soap and water. Hand sinks must be accessible at all times and cannot be obstructed.
- 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?
- There is visible light present along the bottom edge of the back exterior door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a section of unfinished wood in between and below the sushi prep line units. It must be finished with paint or stain that is smooth, impervious-to-moisture, and easy to clean.
- 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 shelving underneath the metal prep counter in the cook-line area, was lined with heavily soiled cardboard. This cardboard had absorbed grease and food remnants. The shelf beneath was damaged and very greasy and could no longer be cleaned. The cardboard must be removed, and the shelf must be repaired/replaced to ensure surfaces are smooth, impervious-to-moisture and easy to c ean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- March 31, 2026: Not observed during inspection. March 31, 2025: ***The new rice table for storage must have a smooth, non porous, cleanable surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Wooden dishes and sushi boats were observed in use with raw meat/moist foods etc. These wooden items were them being washed in only soap and water and not sanitized as required. Should facility wish to continue using wooden dishes; it is up to them to either demonstrate they are being effectively sanitized to meet requirements or introduce a single-use method of protecting the surface from food absorption.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is required for all floors, with special attention to corners and underneath/behind equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- High-touch surfaces including door handles on coolers, freezers, and light switches were visibly dirty with grease and food remnants.
- 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?
- ***The new rice table for storage must have a smooth, non porous, cleanable surface.
- 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
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***There was inadequate food storage. There were bags of rice being stored on the floor of the utility room. Discussed that storage was to be at least 6 inches off the ground and not on a shelf on the floor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***There was an area of disrepair on top of the chest freezer where the finishes were worn off and there appeared to be a rough (uncleanable) surface present.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***There were chipped/damaged trays/dishes that were present with the clean trays/dishes. Discussed and one of the chipped trays was shown to the staff who threw it out right away. Ensure staff are checking when the dishes are cleaned before they are put away that there is no damage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The cleaning towels were on the counter. Sanitizer solution was unclean and had 0ppm of chlorine.Fresh sanitizer solution was prepared, tested at 100ppm and cleaning cloths were immersed in the solution.Ensure fresh 100ppm chlorine sanitizer is prepared daily, replaced after every 2 hours, and immerse cleaning cloths in the sanitizer solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The cleaning towels were on the counter. Sanitizer solution was unclean and had 0ppm of chlorine.Fresh sanitizer solution was prepared, tested at 100ppm and cleaning cloths were immersed in the solution.Ensure fresh 100ppm chlorine sanitizer is prepared daily, replaced after every 2 hours, and immerse cleaning cloths in the sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Different frozen and cold food were being thawed at room temperature, all were moved to the lower part of the coolers during inspection. Ensure thawing is done in the cooler or under cold running water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was measured at 68C after the 3rd cycle. The maximum rinse temperature on the guage was 77C/171F. The operator tried to reach a technician during inspection.Ensure dishes are washed and rinsed in the dishwasher, then sanitized in 100ppm of bleach solution in the 2 -compartment sink. Ensure the high temperature dishwasher achieves at least 180F/82C at the rinse cycle.
- 23. Is the facility maintained in a clean and sanitary condition?
- The hard to reach areas such as behind the prep line, under the sinks and floors by the back exit needs to be cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 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?
- ***The lids were being left up on the front coolers when there were no staff present. When there is no active food handing and use of the coolers, the lids should be closed to protect the food and maintain temperatures. Lids were closed upon request.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Discussed the thawing procedures as there was a large number of packaged out at room temperature (moved to the cooler during the inspection). Discussed that thawing was to be done in the cooler or under running water in a basin where there was a reservoir of water that changed regularly.
- 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?
- ***Pest control records were not being maintained monthly. Discussed that they should be done about the same date every month. November record was completed during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***The container used for storing other containers and lids were not being maintained in a clean and sanitary condition. Discussed that this should be added to the cleaning schedule list that were being done.
- 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?