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Sushimazing

109 East Chestermere Chestermere AB T1X 1A1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Contaminated cleaning cloths were observed on prep table in front and in back of facility. Cloths must be stored in sanitizer solution between uses. 2. Chlorine sanitizer solutions measured 0ppm chlorine. Operator was out purchasing more bleach at time of inspection. Ensure approved sanitizer is available at all times during operating hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Prep cooler in front and prep cooler in back did not have thermometers inside for temperature monitoring. Ensure all coolers are equipped with working thermometers.2. Tempura under heat lamp measured 48 degrees Celsius. Hot held food must be maintained at 60 degrees Celsius or above. 3. Tempura batter was on counter at room temperature. It was placed into cooler during the inspection. Tempura batter is a high risk food and must be held under temperature control.
    • 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?
      • 1. Mouse droppings were found on shelving and items around unused dishwasher, on floor and in corner behind chest freezer by cookline. Clean and sanitize all areas and items affected by mouse droppings. Seal any potential entry points and monitor for any new pest activity. Premises must be kept pest free. 2. Pest control records were not available for review at time of inspection. Ensure pest control records are kept on-site.
    • 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?
      • Food handling permit was not posted. Please post current valid food handling permit.
    • 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. Tap at two compartment sink and tap at pre-rinse sink in dishwashing area were leaking. Repair. 2. Protective film was still applied to prep cooler at front of house. Remove film to ensure that surface is smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Organization and decluttering is required in back office/storage room and area around unused dishwasher. Remove any unused equipment and organize these areas to ensure that facility remains easy to clean and to prevent harborage areas for pests. 2. Cleaning is required in some hard to reach areas of floor including in corner by chest freezer and grill and behind equipment.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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 soap dispenser was broken. Repair.*Cited again January 17, 2024.2. January 17, 2024 - Paper towel was available but not in dispenser. Please ensure paper towel is placed into dispenser.
  5. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was rinsing hands in bowl of water beside prep station. Use sink with running water for washing hands. The bowl was removed 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?
      • 1. Handwash sink tap is broken and was out of order. Sink directly beside can be used as handwash sink in the meantime. Ensure this sink is kept clear. Repair hand sink. 2. The soap dispenser was broken. Repair.3. There was no paper towel available. This was corrected during the inspection.3. There were reusable towels used for drying hands. Single use towels (paper towel) must be used for handwashing to prevent contamination.
  6. Initial Inspection

    0 infractions