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Sushi Toshi

13619 Street Albert Trail NW Edmonton AB T5L 5E7 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • A food handling permit was not displayed. Ensure that a valid food handling permit is displayed.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer container at the chemical dishwasher was empty. Please check containers regularly to ensure they are filled. The operator replaced the container, and 100 ppm chlorine was measured. Detergent was available.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips were not available. Please ensure sanitizer test strips are available to verify sanitizer concentration.
    • 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?
      • A food handling permit was not displayed. Ensure that a valid food handling permit is displayed.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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?
      • Small leak originating from main dishwasher on the other side of the cookline wall is seeping into cookline area.
  6. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer detected during final rinse cycle at small dishwasher in front sushi bar area.Operator to use main dishwasher in back kitchen until this machine is serviced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Small dishwasher not being tested on routine basis to ensure correct chemical sanitizer concentration upon final rinse cycle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small leak originating from main dishwasher on the other side of the cookline wall is seeping into cookline area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Gaskets along all prep cooler doors in main kitchen area - built up food debris noted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- outside surfaces of dry storage food bins under microwave in main cookline area
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    9 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot stone cooler maintaining foods at a temperature between 8C-10C.Foods were moved to another cooler during the inspection and will not be used until able to maintain foods at a temperature within standards.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Electric hand soap dispenser at tempura station was not working dispensing soap.Operator fixed dispenser during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink used for staff on sushi line lacked paper towel - sink was re-quipped with paper towels during the inspection.
    • 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?
      • Minor cockroach activity noted - operators continue to work with pest control company and maintain mitigation strategies to prevent spread.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Monitoring thermometers required in the following coolers:- Middle prep cooler on sushi line- Tataki stand-up cooler
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot stone cooler not maintaining foods at a temperature within standards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- lower level inside sliding door cooler - built up food debris noted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food prep utensils were noted stored in a gap between prep cooler and prep sink - utensils were removed and taken to dishwasher during the inspection.Action item: ensure that utensils are stored in a designated container instead of gap in between food prep equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- walls beside both ends of cookline - built up food debris noted.