Susu Restaurant Ltd.
5433 55 Avenue Wetaskiwin AB T9A 1A5 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Cleaning cloths were observed being used and then left out on counters.Please ensure that all cleaning cloths are stored in an approved sanitizing solution between uses to prevent contamination.2. The bleach and water sanitizing solution was measured at 400 ppm. Wet wiping cloths must be stored in a sanitizing solution of proper strength — 100 ppm for chlorine-based solutions between uses. Please adjust the concentration accordingly.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Several food items were found uncovered and not adequately protected from cross-contamination in both the cooler and the prep line. Please ensure all food items are properly covered with lids to prevent contamination
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observation:Bags of flour and buckets were found stored directly on the floor in both the walk-in cooler and the dry storage back room.Action Required:Please ensure that all food items are stored off the floor at least 6 inches). Proper storage helps protect food from potential contamination by pests and facilitates easier and more effective cleaning of the area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Observation:The dishwasher temperature was checked using a maximum/minimum thermometer and was found to be 66 °C.Action Required:Please repair the dishwasher to ensure it reaches and maintains a minimum temperature of 71 °C at the plate level, as required for proper sanitization.In the meantime:Until the dishwasher is repaired, please use the manual dishwashing method in the designated sinks, following proper procedures for washing, rinsing, and sanitizing.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The wooden cabinet door located beneath the handwashing station in the front section is damaged and in disrepair. Please repair or replace.
- 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?
- The food handling permit for the facility was not displayed at the time of inspection. Upon inquiry, the manager checked her email and located the permit, which had been received several months ago but had not been printed. Advised to print a hard copy of the permit and display it in a visible location.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A gray plastic tub was found to be cracked/damaged.Please discard it and replace it with a new one.
- 23. Is the facility maintained in a clean and sanitary condition?
- It was observed that overall cleaning throughout the kitchen is required (dish washing area, top of the dishwasher, around the booster, heater, food contact surfaces, hard to reach areas under the cooking line, floors in the kitchen etc.) Please clean all the noted areas now and on regular basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Additionally, the food safety training certificate you provided me is fundamental, adequate for community and special events. For a full-scale restaurant like yours, kindly refer to the attached (with inspection report) approved courses in Alberta and choose any one of these courses online, complete it and send me the certification within the next 5-7 days.
- 20. Do food handlers at the facility have adequate food safety training?
- Demand Inspection
0 infractions