Sushi Sora
939 10 Avenue SW Calgary AB T2R 0T2 · Food - General
5 inspections
- Monitoring Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of quat based food contact surface sanitizer available in both the back food preparation area and then front food preparation area had an undetectable concentration. Solution was remade several times and the maximum concentration measured was 100 ppm.Quat sanitizer concentration must measure 200 ppm. Either change the concentrated solution, have the dispenser serviced or repaired. 100 ppm chlorine solution was prepared as an alternative until the quat dispenser is dispensing adequately.
- 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?
- pH test paper or machine was not available to test sushi rice pH. Records of pH rice testing were not being maintained.Sushi rice pH must be measured and records of testing maintained.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw salmon to be consumed raw was being prepared too close to the kitchen hand wash sink. There was no splash guard on the kitchen hand wash sink to help prevent contamination from splashing during handwashing.Install a splash guard on the kitchen hand wash sink and ensure food preparation does not take place too close to the hand wash sink.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers without handles were being used as scoops in bulk food containersScoops with handles must be used in bulk food containers. Scoops must either be stored out of the food product, or with the handles not in contact with the food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of sugar was being stored directly on the floor by the dishwashing area.All food must be stored at least 15 cm (6 inches) off the floor to help protect from contamination and to aid in proper cleaning.
- 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 soap dispenser or soap available at the kitchen hand wash sink.Install a hand soap dispenser at the kitchen hand wash sink. Ensure it is stocked with hand soap at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no paper towels available at the kitchen hand wash sink paper towel dispenser. The operator opened the empty dispenser and it was being used to store white cloth gloves.The paper towel dispenser is not a storage space. The paper towel dispenser must be stocked with paper towels at all times. Paper towel rolls available in the facility did not fit the paper towel dispenser. Either replace the dispenser or order paper towels to fit the dispenser.
- 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 paper towel dispenser at the front hand wash sink.Install a paper towel dispenser at the front hand wash sink. Ensure it is stocked with paper towels at all times.
- 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 paper towel dispenser at the front hand wash sink.Install a paper towel dispenser at the front hand wash sink. Ensure it is stocked with paper towels at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The basin of the kitchen hand wash sink was being obstructed by a pitcher of water.The hand wash sink must remain free of obstructions at all times to accommodate proper hand washing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Deep frying was taking place in the facility. There was no ventilation canopy in place.The permit restriction of no deep frying or grease laden vapour cooking has been added to the Food Handling Permit restrictions. Remove the deep fryer from the facility and remove any deep fried menu items from the menu.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The floor of the walk-in cooler had grease, soil and/or food debris accumulation.Deep clean the walk-in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- corners, edges, and hard to reach areas in the facility had grease, soil, and/or food debris accumulation.Clean corners, edges, and hard to reach areas in the facility. Ensure these areas area cleaned on a regular basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two bottles of Quat sanitizer were tested and 0ppm was detected. The concentration was tested directly from the dispenser, and it was measured to be 200ppm. The bottles were dumped and refilled at the time of the inspection. Please ensure sanitizer solutions are tested each time they are dispensed and then daily to ensure the concentration is at 200ppm to be effective.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The residual chlorine concentration at the plate level for the low temperature dishwasher was undetectable.The residual chlorine concentration at the plate level for the low temperature dishwasher should be 100 ppm.
- 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 was no active pest monitoring program in place in the facility. Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The residual chlorine concentration at the plate level for the low temperature dishwasher was undetectable.The residual chlorine concentration at the plate level for the low temperature dishwasher should be 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There were no drain plugs available for the two compartment dishwashing sinks.Well-fitting drain plugs are required for proper manual dishwashing. Obtain two well-fitting drain plugs for the two compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no dish drying area/rack.Install a dish drying rack/area as this is required for proper dish drying.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat based food contact surface sanitizer will be in use. No quat test strips were available to verify the concentration of the quat based food contact surface sanitizer.Obtain quat test strips so that the concentration of quat based food contact surface sanitizer can be verified.
- 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 wash sink available in the back food preparation area.Each food handling area must have a designated hand wash sink. Install a hand wash sink in the back food preparation area.
- 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 was no active pest monitoring program in place in the facility. Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?