Vulcan Natoyan Sushi Restaurant
208 Centre Street Vulcan AB T0L 2B0 · Food - General
5 inspections
- Risk Management Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 6/4. 1) Pest control being completed. Traps observed around the kitchen. A written record of monthly pest control must be maintained. 2) The insulation and other items that could be sources of harbourage for pests had been removed. The back door was covered. Remove covering and install door frame and weatherstripping. 5/1. 1) Pest control is not being completed on a monthly basis. Pest control must be completed monthly, and a written record of monthly pest control program must be kept.2) The back door in the storage room was not properly pest proofed. The door frame was unfinished and there were several entry points for pests. The door frame needs to be finished and all entry points must be sealed to prevent entry of pests. Insulation was observed in the back storage room. Remove any items that can serve as harborage for pests.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- 6/4. Outstanding**5/1. The AHS-issued Food Handling Permit was not displayed. Display the permit in a location that is visible to customers.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Risk Management Inspection
3 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 6/4. 1) Pest control being completed. Traps observed around the kitchen. A written record of monthly pest control must be maintained. 2) The insulation and other items that could be sources of harbourage for pests had been removed. The back door was covered. Remove covering and install door frame and weatherstripping. 5/1. 1) Pest control is not being completed on a monthly basis. Pest control must be completed monthly, and a written record of monthly pest control program must be kept.2) The back door in the storage room was not properly pest proofed. The door frame was unfinished and there were several entry points for pests. The door frame needs to be finished and all entry points must be sealed to prevent entry of pests. Insulation was observed in the back storage room. Remove any items that can serve as harborage for pests.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- 6/4. Outstanding**5/1. The AHS-issued Food Handling Permit was not displayed. Display the permit in a location that is visible to customers.
- 20. Do food handlers at the facility have adequate food safety training?
- 6/4. Outstanding**- Staff mentioned the training will be completed by July. 5/1. Outstanding. The Food Safety Training Certificate was issued in BC. This course does not meet the requirements under the Food Regulation. The food safety certificate must be obtained from an approved course in Alberta.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 5/1. 1) There was no sanitizer prepared at the time of the inspection. A food safe sanitizer must be prepared and available whenever there is food prep or food handling occurring. A 100ppm bleach water solution was prepared at the time of the inspection. 2) Cleaning cloths were not stored in sanitizer solution when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 5/1. There were bowls being used as scoops. All scoops must have a handle. Replace bowls with scoops that have a handle.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 5/1. 1) There was fish being thawed in stagnant water. This is an unsafe thawing practice. Safe thawing practices include:1. Under cold running water. 2. In the fridge overnight. 3. Microwave. 4. Cook from frozen. The cold water tap was turned on at the time of the inspection.2) There were eggs that were left out at room temperature. The internal temperature of an egg was measured at 11C using a probe thermometer. Eggs must be kept at a temperature of 7C or lower. The eggs were moved to the cooler at the time of the inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 5/1. 1) Pest control is not being completed on a monthly basis. Pest control must be completed monthly, and a written record of monthly pest control program must be kept.2) The back door in the storage room was not properly pest proofed. The door frame was unfinished and there were several entry points for pests. The door frame needs to be finished and all entry points must be sealed to prevent entry of pests. Insulation was observed in the back storage room. Remove any items that can serve as harborage for pests.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- 5/1. The AHS-issued Food Handling Permit was not displayed. Display the permit in a location that is visible to customers.
- 20. Do food handlers at the facility have adequate food safety training?
- 5/1. Outstanding. The Food Safety Training Certificate was issued in BC. This course does not meet the requirements under the Food Regulation. The food safety certificate must be obtained from an approved course in Alberta.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- The Food Safety Training Certificate was issued in BC. This course does not meet the requirements under the Food Regulation. The food safety certificate must be obtained from an approved course in Alberta.
- 20. Do food handlers at the facility have adequate food safety training?
- Initial Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature inside the prep cooler was 11C. Have the unit serviced to ensure it can maintain a temperature of 4C or lower.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A pest control program was not in place. A written record of pest control measures must be maintained. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 20. Do food handlers at the facility have adequate food safety training?
- The Food Safety Training Certificate was issued in BC. This course does not meet the requirements under the Food Regulation. The food safety certificate must be obtained from an approved course in Alberta.
- 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 flooring in the back storage area and by the door to the hair salon were in disrepair. Flooring in these areas must be repaired to prevent food debris and dirt collecting in gaps.2) The light fixture above the food preparation area did not have a cover. Install a cover on this light fixture.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?