Tokyo Avenue
4704 42 Avenue Innisfail AB T4G 1P6 · Food - General
10 inspections
- 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?
- 1) The dish sink next to the dishwasher leaks a steady stream of water when the faucets are closed.2) The 2 compartment sink faucet leaks water where the faucet attaches to the base; this area is wrapped to prevent the water from spraying out from the faucet base.ACTION:Repair both faucets so that they are in good repair and do not leak or drip.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked rice, wrapped in food-grade plastic was measured with an infrared thermometer at 27-28C. Operator noted the rice came out of the rice cooker approximately 2.5-3 hours ago. Rice was rapidly chilled in the cooler.ACTION:Please move cooling food to the cooler after no more than 2 hours at room temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher read a maximum rinse temperature of 177F (80C) on the manifold and 155F (68C) at plate-level.The dishwasher also leaks water as evident by a catch-basin under the machine filled with water.ACTION:1) Ensure that the dishwasher reaches a final rinse temperature of at least 180F (82C) at the manifold and 160F (71C) at the plate-level.2) Resolve the leaking of the dishwasher - water should not be leaking from the bottom of the machine.3) Use a manual sanitizing solution (100ppm chlorine) for sanitizing washed dishes, until the dishwasher has been repaired.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The pH probes to measure the pH of the acidified sushi rice was not operational.Sushi rice must be maintained below pH 4.6 to prevent rapid growth of bacteria in the rice.ACTION:Please have a reliable means on-site to measure the pH of 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?
- 1) The floor under the dishwasher area, particularly in the crevice along the wall-floor joint, is visibly unsanitary with food debris, water, and grim visible; there is a distinct odour in this area that is consistent with rotted or molded materials.ACTION:Make the necessary repairs to the wall-floor joint so that there is no crevice at the wall-floor joint.2) Under the sink that is next to the dishwasher, there is a cavity in the wall approximately 2 feet in height. The open area is not easy to clean. There is a large accumulation of debris in this cavity.ACTION:Seal the cavity so that it is smooth, easy to clean, and in good repair.
- 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) The dish sink next to the dishwasher leaks a steady stream of water when the faucets are closed.2) The 2 compartment sink faucet leaks water where the faucet attaches to the base; this area is wrapped to prevent the water from spraying out from the faucet base.ACTION:Repair both faucets so that they are in good repair and do not leak or drip.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The floor under the dishwasher area, particularly in the crevice along the wall-floor joint, is visibly unsanitary with food debris, water, and grim visible; there is a distinct odour in this area that is consistent with rotted or molded materials.ACTION:Thoroughly clean the area.2) Under the sink that is next to the dishwasher, there is a cavity in the wall approximately 2 feet in height. The open area is not easy to clean. There is a large accumulation of debris in this cavity.ACTION:Seal the cavity so that it is smooth, easy to clean, and in good repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The required test strips for monitoring sanitizer concentrations were not available. **Please ensure to obtain test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- An unknown chemical was discovered in a spray bottle labeled to be holding chlorine sanitizer. The operator could not determine the contents of the bottle.**Please ensure all spray bottles are labeled to accurately reflect their contents. Caution must be taken when refilling chemical containers to ensure the right chemical is placed in the right container as reflected on the label. This is to prevent the accidental contamination of food, food contact surfaces, utensils, equipment and food areas.-The operator discarded the liquid during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The walk-in freezer was out of order at the time of the inspection. - The operator indicated that the temperature at the time of discovery was -5 degrees C and all food items were transferred to functioning freezers and coolers.**Please have the freezer repaired.-The operator advised that their contractor has been contacted for repairs.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The final rinse temperature of the dishwasher measured at 65 degrees during the inspection.**Please have the dishwasher repaired to ensure it can achieve a final rinse temperature of 71 degrees C or above at dish level, to ensure the proper sanitization of dishes.-Please revert to manual procedures pending when the dish washer is repaired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The required test strips for monitoring sanitizer concentrations were not available. **Please ensure to obtain test strips.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- An unlabeled spray bottle holding sanitizer was observed in the kitchen area.**Please ensure all containers holding chemicals are adequately labeled to identify their contents.-The operator labeled the bottle during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Some food ingredients were not covered in the kitchen. Ensure foods are covered to prevent possible contamination. Corrected during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions