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Tenkuu

390 - 222 Baseline Road Sherwood Park AB T8H 1S8 · Food - General

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer for seafood products not sealing properly. Requires repair or replacement
  2. 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?
      • pH test strips for sushi rice not available. Obtain test strips to ensure that sushi rice measures 4.6 or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available.
    • 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?
      • Up to date pest control logs are not kept. Ensure pest control logs are kept.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in dishwashing and freezer storage area require resurfacing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer for seafood products not sealing properly. Requires repair or replacement
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of debris at the back dishwash area. Debris underneath storage shelf underneath sushi bar area. Prep cooler has food debris on surfaces that require to be cleaned.Operator to have a cleaning schedule and plan in place.
  3. Initial Inspection

    3 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?
      • Fish used for sushi and Carpaccio must be of sushi grade or be monitored and frozen at the appropriate temperature and time before being served to customers.Confirmation of the monitoring program or sushi grade fish is required from the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls in dishwashing and freezer storage area require resurfacing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer for seafood products not sealing properly. Requires repair or replacement