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Umi Sushi Express

U103 - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The chlorine sanitizer solution was measured over 200 ppm.2. Wet reusable cleaning cloths were observed on counters around the facility. Corrective action1. During inspection, the staff member prepared a new sanitizer solution, which measured at 100 ppm.2. During inspection, the staff member removed and placed it into a sanitizer solution. Have a wet reusable cleaning cloth submerge in sanitizer solution between uses.
    • 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 strip expired in Jun 2023.pH test strip expired in May 2023.- Replace test strips. Test strips are required to verify the concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During the inspection, it was found that there was a jug of water in the hand-washing station.- Staff member, removed the jug of water. The handwashing station must be accessible and must be used only for washing hands.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tempura items such as vegetables, and shrimp were measured at approximately 44 degrees Celsius. - High-risk foods under hot holding must be held at a temperature of at least 60 degrees Celsius. Do not store under the lamps if temperature cannot be maintained at 60 C or higher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard observed on a few surfaces. Please remove and do not use cardboards as they cannot be adequately cleaned and sanitized.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Storage was clear. Lots of foods stored in the 2 Upright freezers and the walk-in freezer. Signs of thawing observed. Store did not have power at the time of inspection. Temperature could not be verified by the time power would be restored and these items should be discarded as well. Facility manager to follow-up with the facility as access to the building was restricted at the time of inspection due to the ongoing work.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in buckets were measured at 0 ppm. - Chlorine sanitizers must be used at 100 ppm. Ensure to change the solution at adequate intervals. Mix 1/2 teaspoon of bleach per liter of water. Verify the concentration using chlorine test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of high-risk foods such as vegetable tempura under hot holding were measured at 40C. - All high-risk foods under hot holding must be held at a temperature of 60C or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Equipment and utensils are sprayed with chlorine sanitizer after the washing and rinsing steps. - All dishes, equipment and utensils must be washed with detergent, rinse with water and sanitized by full submersion into a sanitizer solution such as chlorine at 100 ppm for 2 minutes. See the following for more information: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf