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Umi Sushi Express

J10 - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff was wearing the same gloves doing all tasks. Ensure the gloves are removed and discarded after food handling task and do not reuse gloves. See the glove use guideline attached in the email.March 04, 2026Same violation was observed. Proper glove guideline was again attached in the email.
    • 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 were not available.Obtain chlorine sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink hot water tap was not functional.Repair so the hand sink has running hot/cold running water, paper towel and soap.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer for the wiping clothes was mixed with soap. Ensure the food contact surface sanitizer is mixed with water and plain bleach to achieve 100ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The staff was wearing the same gloves doing all tasks. Ensure the gloves are removed and discarded after food handling task and do not reuse gloves. See the glove use guideline attached in the email.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink did not have soap at the time of the inspection. Corrected on site.
  4. Initial Inspection

    1 infraction

    • 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 were expired to measure sushi rice acidity. - Obtain new pH test strips to verify sushi rice acidity. Ensure the test strips range is suitable(should read acidity by 0.5).The pH of sushi rice must be at 4.6 or less in order to be able to store sushi rice in room temperature.