Yokozuna Sushi Bar and Grill
249 - 200 Southridge Drive Okotoks AB T1S 0B2 · Food - General
17 inspections
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- pH test strips were expired. **Obtain new test strips.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- pH test strips were expired. **Obtain new test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas: 1) Walk in cooler floor underneath the shelving near the entrance of the walk in freezer. 2) Floor where bags of flour ad sugar are being stored.**CORRECTED. 3) Ventilation hood canopy (observed to have a build up of grease). **CORRECTED. 4) Caulking was observed to be dirty by the lower sink by the walk in cooler.**Clean or remove caulking and recaulk.**CORRECTED.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUATs sanitizer bottle was measured lower than 200ppm. **Ensure QUATs sanitizer bottle is maintained at 200 ppm.***CORRECTED DURING THE INSPECTION.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Thawing of raw meats were observed located near and above vegetables in the walk in cooler. Raw meat observed buckets of sauces with loose lids. **Ensure walk in cooler is organized in a way that raw meats are located on the bottom shelf and vegetables and ready to eat items are above.2. Seaweed was observed to be stored on a plate with no additional measures to protect from contamination. **Ensure seawood is placed in a container to prevent from potential contamination.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- pH test strips were expired. **Obtain new test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas: 1) Walk in cooler floor underneath the shelving near the entrance of the walk in freezer. 2) Floor where bags of flour ad sugar are being stored.3) Ventilation hood canopy (observed to have a build up of grease). 4) Caulking was observed to be dirty by the lower sink by the walk in cooler.**Clean or remove caulking and recaulk.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 2. Take out boxes were observed to be stored in a hallway by the washrooms. **Ensure take out boxes are stored away from public access or place in a cabinet that can be locked to prevent public from potential tampering/contamination. ***OUTSTANDING.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Scoops used for rice was sitting at room temperature. **Ensure scoops are temperature controlled (in ice or hot held to at least 60 degrees Celsius) or put in sanitizer or change out the scoops every 2 hours.***CORRECTED. 2) A plastic container with no handle was observed to be used as a scoop for food bulk supply.**Ensure scoops have handles and store scoops with handle not touching the bulk food or place scoop in another location in a sanitary manner. ***OUTSTANDING. 3) A blue container filled with bulk flour or cornstarch did not appear to be food safe. **Provide proof the blue container is made out of food grade material or obtain a new container that is food grade. ***CORRECTED.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas:1) The ventilation exhaust canopy (build up of grease)**CORRECTED. 2) Backsplash tiles behind the cookline (build up of food debris/grease.) ***CORRECTED. 3) On top of the dishwasher (build up of food debris).***CORRECTED. 4) Underneath the shelving in the walk in cooler. ***OUTSTANDING.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer bottle was tested and no concentration was detected. **Ensure QUATs sanitizer is maintained at a concentration of 200 ppm.***CORRECTED DURING THE INSPECTION.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 2. Take out boxes were observed to be stored in a hallway by the washrooms. **Ensure take out boxes are stored away from public access or place in a cabinet that can be locked to prevent public from potential tampering/contamination. ***OUTSTANDING.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Scoops used for rice was sitting at room temperature. **Ensure scoops are temperature controlled (in ice or hot held to at least 60 degrees Celsius) or put in sanitizer or change out the scoops every 2 hours.2) A plastic container with no handle was observed to be used as a scoop for food bulk supply.**Ensure scoops have handles and store scoops with handle not touching the bulk food or place scoop in another location in a sanitary manner. 3) A blue container filled with bulk flour or cornstarch did not appear to be food safe. **Provide proof the blue container is made out of food grade material or obtain a new container that is food grade. 4) Bowls of thawing raw meat were observed be tilted. **Ensure these bowls are flat to avoid spillage of raw meat juice. ***CORRECTED DURING THE INSPECTION.5) Ice scoop was stored inside the ice bin. **Do not store the ice scoop in the ice bin.***CORRECTED DURING THE INSPECTION.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Missing thermometer in the lower prep cooler across the stove top. **Obtain thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUATs test strip available. **Obtain QUATS 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?
- Back kitchen hand sink was blocked with bowls.**Ensure the handwashing station is unblocked and strictly used for handwashing only.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas:1) The ventilation exhaust canopy (build up of grease)2) Backsplash tiles behind the cookline (build up of food debris/grease.) 3) On top of the dishwasher (build up of food debris).4) Underneath the shelving in the walk in cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 2. Take out boxes were observed to be stored in a hallway by the washrooms. **Ensure take out boxes are stored away from public access or place in a cabinet that can be locked to prevent public from potential tampering/contamination. ***OUTSTANDING.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUATs dispenser was not working properly and 0 ppm concentration was detected. **Repair. In the meantime facility had bleach and a bleach water sanitizer was prepared.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 2. Take out boxes were observed to be stored in a hallway by the washrooms. **Ensure take out boxes are stored away from public access or place in a cabinet that can be locked to prevent public from potential tampering/contamination. ***OUTSTANDING. 1. There was an open bag of rice stored in the dry storage area. **Ensure this is stored in a container with a tight fitting lid. ***CORRECTED. 3. The frozen fish thawing in a Styrofoam container appears to be old and stained. **Ensure storage food items are food grade and in sanitary conditions. ***CORRECTED.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Cleaning required in the indicated areas: - the floor in the dry storage area for rice and flour. - the lid to the sushi rice and the sushi rice vinegar- ice machine walls as mildew was observed. No ice was touching the area at time of the inspection. - on top of the dishwasher.- shelving unit across from the ice machine.- lower prep cooler in the front sushi area adjacent to the microwave was observed to have water accumulation. **Clean the indicated areas.***AREAS ABOVE HAVE BEEN CLEANED. Still need cleaning for the areas below: - lower preparation coolers across the deep fryer. - mildew observed along the caulking of the sink right beside the walk in cooler.- walk in cooler floor in the corner where the shelving is installed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUATs sanitizer measured 0 ppm concentration. **Ensure the QUATs sanitizer is changed more frequently (recommend changing every 2-4 hours) so that the concentration can be maintained at a food safe concentration of 200ppm. ***CORRECTED DURING THE INSPECTION.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats were observed to be stored above ready to eat food items including avocados and sauces. **Reorganize the walk in cooler. All ready to eat foods such as fruits, vegetables, cooked items should be stored above any raw meat. Raw meats should not be stored on top of containers of sauces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. There was an open bag of rice stored in the dry storage area. **Ensure this is stored in a container with a tight fitting lid. 2. Take out boxes were observed to be stored in a hallway by the washrooms. **Ensure take out boxes are stored away from public access or place in a cabinet that can be locked to prevent public from potential tampering/contamination. 3. The frozen fish thawing in a Styrofoam container appears to be old and stained. **Ensure storage food items are food grade and in sanitary conditions. 4. A staff cell phone was observed to stored on the preparation station of the sushi in the front. **Ensure staff personal items are stored away from food preparation area. This was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. There was no thermometer observed in the cooler located by the ice machine. **Obtain thermometer. 2. Sliced vegetables were observed to above the insert container of the upper preparation cooler. **Do not overfill the insert containers as this will make it difficult to maintain a temperature of 4 degrees Celsius or colder.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Both the handwashing sinks in the kitchen and front sushi area were blocked with food equipment. **Ensure handwashing sinks are used only was handwashing. No used equipment should be stored here. *** CORRECTED DURING 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?
- There were several flies observed at the facility. **Ensure the facility takes measures for pest control. Fly sticky traps are acceptable. Ensure these fly traps are not located above any food handling preparation areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Cleaning required in the indicated areas: - lower preparation coolers across the deep fryer. - the walk in cooler floor. - the floor in the dry storage area for rice and flour. - the lid to the sushi rice and the sushi rice vinegar- ice machine walls as mildew was observed. No ice was touching the area at time of the inspection. - mildew observed along the caulking of the sink right beside the walk in cooler. - on top of the dishwasher.- shelving unit across from the ice machine.- lower prep cooler in the front sushi area adjacent to the microwave was observed to have water accumulation. **Clean the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Several cooking utensils (woks) were observed being stored directly on the floor underneath the stove. Move cooking utensils to be stored off the floor.2) One of the containers on the shelf under the stove was cardboard, which appeared heavily soiled. Containers used in food handling areas should be cleanable to prevent grease build-up. Remove and/or replace the cardboard container.
- 09. Are chemicals stored and handled in a safe manner?
- A bottle containing high-level bleach was not labeled. Chemical was labeled during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A sauce containing reconstituted soup broth was noted as being stored at room temperature. This sauce was measured at a pH of around 5.5. Without additional information on the perishability of this food, it was be considered to need temperature controlled storage due to the sugars and proteins it contains. Ensure products requiring temperature controls are stored in coolers or are properly hot-held.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The gasket seals on the doors of the sushi prep coolers were observed to be damaged and affixed to the cooler using tape. This creates surfaces difficult to properly clean. Repair cooler door gaskets.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- An ice scoop was stored inside the ice machine.Ice scoop was moved out of machine during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The walk-in cooler had a buildup of food debris on the floors and on shelving. The prep coolers in the kitchen and sushi prep areas had a buildup on food debris inside them.A buildup of food debris was noted in a gap between the hand wash sink and adjoining prep counter. Sealing this gap after cleaning is advised to prevent future buildup. Clean indicated areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several bulk food and liquid storage containers contained scooping utensils stored inside, which did not have a handle that could be kept out of food. Do not store these utensils inside food containers, or ensure that these utensils have a handle that can be reliably stored out of food. *A few wet and dry food containers in coolers were noted as still having utensils stored in unsatisfactory ways. Ensure utensils stored in this way contain a handle that can be kept out of food to minimize cross-contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several bulk food and liquid storage containers contained scooping utensils stored inside, which did not have a handle that could be kept out of food. Do not store these utensils inside food containers, or ensure that these utensils have a handle that can be reliably stored out of food. *A few wet and dry food containers in coolers were noted as still having utensils stored in unsatisfactory ways. Ensure utensils stored in this way contain a handle that can be kept out of food to minimize cross-contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- The area directly underneath the cooking line had an accumulation of grease and food debris.Ensure this area is cleaned as part of deep cleaning procedure.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several bulk food and liquid storage containers contained scooping utensils stored inside, which did not have a handle that could be kept out of food. Do not store these utensils inside food containers, or ensure that these utensils have a handle that can be reliably stored out of food.
- 09. Are chemicals stored and handled in a safe manner?
- A bottle of diluted bleach intended for use as a disinfectant on non food handling surfaces was not labelled. Bottle was properly labeled during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Cooked tempura containing meat were being stored on a small flattop cooker in the sushi preparation area. While the surface of this unit was heated at around 62C, most of the tempura product was being stored at unsafe temperatures, being gauged at temperatures around 42C. Properly store cooked tempura so that it is at a temperature either at or above 60C, or at or below 4C. Alternatively, prepare a procedure in which cooked tempura stored at ambient temperature is disposed of after two hours. This must include a means of measuring time, such as a conspicuous label or timer to alert staff of when product holding time has elapsed. 2) The cooler in one of the kitchen's prep coolers was found to be broken at the time of inspection. Acquire new thermometer for this cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The metal wire shelving units in the walk-in cooler were found to be heavily rusted, making them difficult to properly clean. Adding covers to shelving will make these storage surfaces cleanable on a short-term basis.Long-term, the replacement of these shelves will need to be considered. Advise replacement with a non-metallic or galvanized material to minimize future rusting.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A few of the plastic baskets in use at this facility for food prep were noted as having broken or frayed sections. These make equipment harder to clean and can cause broken plastic pieces to contaminate food.Replace damaged food equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- A number of areas in this facility were identified as requiring more frequent cleaning: - In the dry storage area (accumulation of flour and other debris around bags and pallets)- Shelving underneath the cooktop (accumulation of flour)- Dry storage containers (debris accumulation)- Exhaust hood guards above cooking line (grease and debris accumulation)Clean indicated areas
- 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
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A portion of tile beside the cooking area was missing, creating an area that would be difficult to properly clean. Repair area to render surface smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- -A build-up of food debris was observed on the side of the large cooker and surrounding countertop-A buildup of dust was noted in the walk-in cooler, with fans being directly above open food storage.-Staining was noted on the cutting board used to handle frozen fish **Recommend a scouring brush or other abrasive utensil to help remove staining** -Large dry storage containers for rice and vinegar had a buildup of dirt and debrisClean indicated areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Cardboard boxes were observed being used for utensil storage underneath the cooking line and were significantly soiled. Ensure that containers used to store equipment are non-absorbent and cleanable. 2) Bins of avocados were being stored directly on the floor of the walk-in cooler. A bag of corn starch was found stored directly on the floor.Ensure foods in absorbent or unsecured containers are stored up off the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The probe thermometer could not be located during inspection. Ensure an accurate and functional probe thermometer is available for use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A portion of tile beside the cooking area was missing, creating an area that would be difficult to properly clean. Repair area to render surface smooth and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The shelving around the tea preparation area had exposed raw wood that would be absorbent and not easily cleaned. Re-seal or cover indicated area.
- 23. Is the facility maintained in a clean and sanitary condition?
- -A build-up of food residue and debris was noted below and behind the cooking line-A build-up of food debris was observed on the side of the large cooker and surrounding countertop-The cutting board used to prepare seafood was significantly stained -A buildup of dust was noted in the walk-in cooler, with fans being directly above open food storage. Some mould growth was noted on the walls of this cooler. -Large dry storage containers for rice and vinegar had a buildup of dirt and debrisClean indicated areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?