Skip to content
Loading map…

Takumi Japanese Restaurant

23 8 Street NW Medicine Hat AB T1A 6N9 · Food - General

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The garbage container at the prep cooler is too small and it is observed full at the time of inspection.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some/excess fish product is being kept at room temperature on the prep cooler counter.The operator did promptly place these in the cooler. Further, advised that this practice must cease and that this observation must not be found again.
    • 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 paper is not supplied.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor areas in the back and the hallway, especially under the refrigeration units, three-compartment sink and metal shelving units, are very dirty.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The garbage container at the prep cooler is too small and it is observed full at the time of inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in the spray bottle was measured at 0 ppm bleach. The operator promptly prepared a new bottle with a concentration of 200 ppm bleach.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of raw meat was stored on the middle shelf of the refrigerator, which could potentially contaminate adjacent food items and those stored beneath it. The operator promptly relocated the meat to the bottom shelf.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was observed along the edge of the hood. The vent hood does not have a sticker indicating the date of its last service. Please ensure the vent hood is cleaned regularly to avoid grease accumulation.
  7. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of raw meat were stored on the middle shelf, above a bag of avocado and next to a bag of cooked meat, in a fridge located at the back. The operator promptly reorganized the fridge, moving the raw meat to the bottom shelf.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease buildup was observed along the edge of the hood. The vent hood does not have a sticker indicating the date of its last service. Please ensure the vent hood is cleaned regularly to avoid grease accumulation.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back room floor soiled from spilled or leaked foodAction: Clean and sanitise spill on back room floor
  11. Demand Inspection

    6 infractions

    • 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?
      • Frozen fish was observed thawing at room temperatureAction:Owner moved all frozen fish products into cooler to defrost in an approved manner
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A pan of cooked food product was store too close to the floor and uncoveredAction:Owner immediately covered pan and moved it to cooler
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large quantity of raw fish (salmon) found on front counter Action:Perishable food such as raw fish must be kept at 4°C at all time, and only taken out of cooler immediately before serving to customer
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Freezers and coolers are over stocked with productAction:Organize and monitor inventory so coolers may provide adequate space for food storage and for thawing frozen fish and meat products
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is inadequate space in the front food preparation area to allow for safe food handlingAction: Limit and reduce the amount of ingredient out in the front food preparation area so it can be safely covered and protected from environmental and cross-contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Spilled food inside microwave oven 2. Food preparation area floor is slippery3. Accumulation of food containers (white square buckets) in back area prevent ease of cleaning4. Back area food containers lids have spilled food on themActions Required:1. Clean inside microwave2. Clean and de-grease floor3. Remove unused food containers and equipment from back kitchen area 4. Clean and sanitized food container lids of spilled food and liquids