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Yoshi Grill

1 - 204 5 Avenue W Cochrane AB T4C 1X3 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available to use in the kitchen at the time of inspection. Operator obtained chlorine solution at 100 ppm to use in the kitchen area during the inspection. Keep food-grade sanitizer readily available during operation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tile is damaged under the grill. Resurface floor to ensure that all floors in the food preparation area are kept non-porous, smooth, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop was stored in water at room temperature. Either keep rice scoop in iced water, or change scoop every 2 hours. Staff removed the used rice scoop for cleaning during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of food debris noted on floor under table in the back storage area, and under grill. Complete facility wide cleaning including hard-to-reach corners.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning of the door curtain is required. Food debris built up.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water solution for the cleaning cloths, concentration was measured at 0PPM. Corrected during the inspection.New solution with 100ppm bleach water solution was prepared during the inspection.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered food (vegetables) was stored in the walk-in cooler and were piling on top of each other. Corrected during the inspection by the operator.Please do not store container on the top of each other and keep them covered to prevent contamination of the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were stored at the room temperature for more than two hours. They took them out from the fridge during the prep and forgot them out and left more than 2hrs. Violation corrected on-site. Operator discarded them
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris accumulated and on the spice containers.* Please replace the spice containers. Also, dust was found accumulated over the plate storage shelf. *Please make sure surfaces are cleaned and sanitized.
  6. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *There was no probe thermometer available onsite for measuring the food temperature. Please make sure probe thermometer is purchased and available onsite before start to operate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust built up at the paper towel holder in the front counter area. Please clean it.*Dust built up at the shelf beside exhaust hood. Please clean the area and clean the dishes in that area as well. *Paper towel dispensers in the washrooms were not operational; Batteries were dead. Please replace the batteries. Note: Paper towels were available in the washrooms.