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Sushi Yuzen

70 - 585 St. Albert Trail St. Albert AB T8N 7R3 · Food - General

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was food packages being stored on the floor. Discussed and they were put on the shelving during the 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 was obstructed. Corrected upon request. The hand sink is to be clear and available for use 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?
      • ***The washroom door was to be kept closed is it opened to a food storage area. Corrected during the inspection.
  2. 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 storage shelves had unfinished wood components (the fronts of the shelves and the support posts were uncleanable). Discussed finishing options that are smooth and easy to clean.Jan 29, 2025: A shelve at the facility still had uncleanable surfaces (underneath the shelves and the support post). The shelves must be smooth, non-absorbent and easy to clean.
  3. Risk Management Inspection

    3 infractions

    • 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 observed.Obtain chlorine test strips.
    • 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 storage shelves had unfinished wood components (the fronts of the shelves and the support posts were uncleanable). Discussed finishing options that are smooth and easy to clean.Jan 29, 2025: A shelve at the facility still had uncleanable surfaces (underneath the shelves and the support post). The shelves must be smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer at the front area had an unclean and rusted lid. Other food equipment are placed on top of the freezer during food preparation. Note that food equipment in the facility must be sanitary and in good repair.
  4. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper handwashing was observed during inspection. The operator completed a quick handwashing without soap. Education on proper handwashing was provided and handwashing repeated by the operator.
    • 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?
      • 1. Sushi rice pH testing records were not being kept. The pH of prepared sushi rice must be tested after preparation and records kept.2. Temperature log was not observed. Check temperature of coolers and freezers (at least twice daily) and ensure records are kept.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items such as chop sticks and disposable plates and cups were being stored in the washroom. Remove all items/utensils associated with food preparation and service from the washroom.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fish was stored in the display cooler at a temperature of 5.5C. The operator was instructed to move the fish to another cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler had no thermometer. Please ensure the display cooler and all coolers in the facility are supplied with functional thermometers for temperature monitoring.
    • 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 observed.Obtain chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap at the handwashing station. The operator replaced the hand soap during inspection.2. Utensils were placed inside the handwashing sink. The utensils were removed during inspection.Please ensure the handwashing sink is always accessible and supplied with soap, paper towels, hot and cold running water.
    • 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 storage shelves had unfinished wood components (the fronts of the shelves and the support posts were uncleanable). Discussed finishing options that are smooth and easy to clean.Jan 29, 2025: A shelve at the facility still had uncleanable surfaces (underneath the shelves and the support post). The shelves must be smooth, non-absorbent and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The display cooler at the front area did not appear to be working properly. The internal temperature was measured to be at 5.5C - 6.5C. The cooler must be capable of maintaining the temperature of food at or below 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer at the front area had an unclean and rusted lid. Other food equipment are placed on top of the freezer during food preparation. Note that food equipment in the facility must be sanitary and in good repair.
  5. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There were no pH test strips present capable of accurately measuring the acidity of the sushi rice.
    • 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 storage shelves had unfinished wood components (the fronts of the shelves and the support posts were uncleanable). Discussed finishing options that are smooth and easy to clean.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Sanitizer solution did not have any measurable chlorine present. New solution was made during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths were being left on the counter and not stored in a sanitizer solution between uses. Corrected during the inspection. New sanitizer solution was made up and the cleaning cloths were put in it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The sushi rice was out at room temperature without the acidification being checked. Discussed that either the sushi rice was to be treated as perishable (kept below 4C or above 60C) or pH checks were to be done.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The sanitizer concentration for the third sink was 10ppm. Discussed that the solution should be checked and changed often enough to maintain an effective 100ppm concentration. New solution was made up during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***The hand sink is to have paper towels available in dispensers by the hand sink. Paper towels not in dispensers can become contaminated.
    • 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 was obstructed. Corrected upon request. The hand sink is to be clear and available for use at all times.
    • 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 completed monthly and kept onsite for review. The most recent pest control record was from January.
    • 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 storage shelves had unfinished wood components (the fronts of the shelves and the support posts were uncleanable). Discussed finishing options that are smooth and easy to clean.
  7. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Handle-less bowls were being left in the bulk products. Discussed and they were removed. Scoops used for bulk products are to be stored with the handles out of the products so they do not become a source of contamination. Discussed using once then washing and using a clean scoop each time.
    • 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?
      • ***Self monitoring check sheets were not available for review. Provided self monitoring pest control check sheet during the inspection. Please ensure that the records are completed monthly and kept onsite for review.