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Tsujiri Japanese Tea House

205 16 Avenue NE Calgary AB T2E 1J9 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine surface sanitizer measured greater than 1000ppm. A chlorine sanitizer solution must be maintained between 100 to 200ppm to safely and effectively sanitize food contact surfaces. To mix a chlorine sanitizer solution, add half a teaspoon of unscented household bleach to one litre of water.An AHS document on how to mix a sanitizer solution was provided to the operator through email.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Observed the operator using the hand sink in the back area to perform manual dishwashing. Manual dishwashing cannot occur in a hand sink. To perform manual dishwashing in a two-compartment sink, food equipment and utensils must be washed and rinsed in the first compartment then sanitized in the second compartment by fully immersing in an approved sanitizer solution. 2. There was no chlorine detected in the low-temperature mechanical dishwasher. Repair the dishwasher and ensure at least 100ppm of chlorine is dispensed to sanitize food equipment and utensils.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap supplied for the hand sink in the back area. Hand sinks must be supplied with hand soap at all times to perform adequate hand hygiene. Obtain hand soap and ensure the hand sinks are supplied with all the provisions required to perform hand hygiene, which includes hot and cold running water, hand soap, and paper towels.
    • 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. There was a significant leak from the faucet at the two-compartment sink. All plumbing components must be maintained in good repair. Repair the faucet.2. The sanitary drainage system for the two-compartment sink was in disrepair. Wastewater was not draining into the sanitary drainage system and was backing up into the first compartment. The sanitary drainage must be maintained in good repair to ensure wastewater is disposed of in a safe and sanitary manner. Repair the sanitary drainage system.3. There was a significant leak coming from the grease interceptor which caused wastewater to accumulate on the floor. Service and repair the grease interceptor and ensure there is no leak.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not functional.
  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution in the spray bottle was over 500ppm.Ensure the chlorine sanitizer is 100ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not functional.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips on site were not accurate and expired.Obtain new chlorine test strips.