Tsuki Japanese Restaurant
94C 8 Street NW Medicine Hat AB T1A 6P1 · Food - General
11 inspections
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine test strips are expired:"Chlorine Test Strips/Hydrion Chlorine//[10-200 ppm]//Dip and remove quickly/Blot immediately with paper towel/Compare to color chart at once//Lot: 215223//EXP: JUN 1, 2025".
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Lighting in the staff washroom is poor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A cutting board is extensively cut up and very dirty.The footstool is in a blackened state from its thick dirtiness. [These items are promptly discarded.]
- 23. Is the facility maintained in a clean and sanitary condition?
- The following floor areas are very dirty:1. In the walk-in cooler.2. Under the dishwasher.3. The room with the chest freezers.4. In the staff washroom.The garbage bin in the back is dirty.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There are scoops in the flour and sugar containers. The operator removes the scoops, washes them, and places them in a designated area to prevent cross-contamination.
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing bleach solution for sanitizing surfaces was unlabeled. The operator labeled the bottle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is no soap at the sushi prep station hand sink. The operator replaces the soap to ensure proper handwashing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Spoons were observed stored inside jars of jelly, with the handles in direct contact with the food. The operator removed the spoons promptly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the kitchen refrigerator was measured at approximately 8–9 °C, using both an infrared thermometer at various locations inside the unit and a probe thermometer.The operator adjusted the fridge settings to a colder temperature and relocated meat items to the walk-in cooler.The thermometer inside the fridge displayed a reading of 4 °C, which does not reflect the actual internal temperature. Please ensure this thermometer is replaced or calibrated for accurate temperature monitoring.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas:- Inside of the microwave oven and the ice machine- Rice container located underneath the dishwasher- Flour container on the shelf in the dry storage area- 3-compartment sink — with particular attention to the right-side compartment- Floors along the walls- Floors underneath equipment (e.g., stove and deep fryer)Operator indicated the following items will be discarded:- The blackened cutting board on the dishwasher- The food storage containers with grime build-up located on the shelf near the 3-compartment sink
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of food and other items are placed on the floor in the back, obstructing both floor cleaning and pest monitoring. Please ensure all food items are stored at least 15 cm off the floor and ensure floor cleaning and pest monitoring are not obstructed by boxes. Install additional shelfing units if necessary.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked ground meat and fried tempura shrimp were cooling in room temperature. The operator placed them to the walk in cooler promptly.*This was also observed during the previous routine inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was black grime build up on the inside of the ice machine lid. The operator cleaned the lid promptly.A plastic pitcher with sauce debris was found on the soy sauce bin, and the lid of the bin was soiled with sauce residue. The operator promptly removed the pitcher and cleaned the lid.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following items requires attention:- a cutting board covered with black grime was left at the dishwashing station. The operator indicated that they do not use this cutting board. Please discard it.- food container placed on shelf below the dishwashing counter is covered with dust and grime build up. Please clean the cover and the sides of the container.- Significant grease build up on the wall in the kitchen, forming dripping marks, especially at the top part. Please ensure the walls are cleaned.- the deep frier in the kitchen is covered with tempura debris and grease. Please ensure it is cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher sanitizer measured less than 100 PPM ChlorineAction: ensure dishwasher is providing at least 100 PPM Chlorine
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk in cooler is not in working order and measured >4°CIt was noted no perishable foods are being stored in cooler at this time; unit is scheduled for repair once part comes in
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher sanitizer measured less than 100 PPM ChlorineAction: ensure dishwasher is providing at least 100 PPM Chlorine
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Deep fryer has a heavy build-up of grease ladened debris around it2) Sauce hot holding container has a heavy build up of dried sauce around itsActions Required:1) clean the deep fryer of built-up waste material2) clean the sauce hot holding container of dried food material.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) wall/ vent system components next to back door has thick dust and debris2) white shelving by dish washing area is soiled and disorganized3) lid of the blue plastic bin located in back storage area is heavily soiled 4) black plastic shelving unit near deep fryers is soiled and unclean5) front counter toaster oven handle is unclean6) small black fridge located by grill is unclean on outside, handles and surfaces, and has crumbs and spilled food inside7) spilled brown sauce/liquid on tops of white plastic bucket containers in walk in cooler (on the right )8) walls and ceiling of walk in cooler has dust and debrisAction: - Clean items 1) - 8) and ensure their surfaces are sanitized- Establish a Written Daily Cleaning Schedule for all areas noted above, and for all kitchen equipment and surfaces to prevent dirt, debris, and dust build up- Post the schedule in a visible location in the kitchen, and ensure it is checked off each day.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A container of cooked shrimp was found uncovered and sitting at room temperature by the kitchen grillAction Taken: Owner immediately placed the food product on a clean tray, covered it, and placed it in the cooler
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher sanitizer measured less than 100 PPM ChlorineAction: ensure dishwasher is providing at least 100 PPM Chlorine
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- hand washing sink by the dishwasher was obstructedAction: owner immediately relocated items that were obstructing the hand washing sink
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Deep fryer has a heavy build-up of grease ladened debris around it2) Sauce hot holding container has a heavy build up of dried sauce around itsActions Required:1) clean the deep fryer of built-up waste material2) clean the sauce hot holding container of dried food material.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) wall/ vent system components next to back door has thick dust and debris2) white shelving by dish washing area is soiled and disorganized3) lid of the blue plastic bin located in back storage area is heavily soiled 4) black plastic shelving unit near deep fryers is soiled and unclean5) front counter toaster oven handle is unclean6) small black fridge located by grill is unclean on outside, handles and surfaces, and has crumbs and spilled food inside7) spilled brown sauce/liquid on tops of white plastic bucket containers in walk in cooler (on the right )8) walls and ceiling of walk in cooler has dust and debrisAction: - Clean items 1) - 8) and ensure their surfaces are sanitized- Establish a Written Daily Cleaning Schedule for all areas noted above, and for all kitchen equipment and surfaces to prevent dirt, debris, and dust build up- Post the schedule in a visible location in the kitchen, and ensure it is checked off each day.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?