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Yume Sushi

401 - 100 Marina Drive Chestermere AB T1X 0A9 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Food handling permit displayed was from 2021. Please print and display permit for current year.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated cleaning cloths were noted at two compartment sink and on prep cooler. These were placed into bucket of 100ppm chlorine sanitizer during the inspection. Ensure cloths are stored in sanitizer between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was stored in bowl with other items. Store ice scoop in designated container to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was no thermometer inside walk in cooler. This was corrected during the inspection. Operator had extra thermometer to place inside walk in.2. Cooked tempura was cooling counter, but was placed into cooler during inspection. Ensure food is cooled rapidly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor required cleaning in hard to reach areas under crates, shelving, sink, tables and equipment. Thoroughly clean floor in all areas. 2. Organization is required in several areas including shelf by chest freezer, shelf by fryer, area around mop sink. Remove any unused equipment from restaurant and organize so that food items and clean dishes are stored separately.3. Curtains covering back entrace to kitchen were dirty. Clean. Ensure these are added to a regular cleaning schedule.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer bucket with cloths measured 0ppm. Staff member remade solution to 100ppm chlorine. Ensure cloths are stored in sanitizer such as 100ppm chlorine when not in use.
    • 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?
      • Back door was missing weatherstripping. Install weatherstripping on bottom to prevent pest entry.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated cleaning cloths were left on counter. These were placed in bleach solution during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Seaweed sheets were being stored under hand sink. They were moved during the inspection. Ensure these are not stored in a location where they may be contaminated.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle with soap and water was not labelled. This was 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?
      • Back door was missing weatherstripping. Install weatherstripping on bottom to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in hard to reach areas including:- under three compartment sink and prep table beside it. - shelf across from cook line with dry ingredients.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer solution prepared at beginning of inspection. Operator prepared a 100ppm bleach solution during the inspection. Ensure a sanitizer is available. 2. Contaminated cleaning cloths were observed on counter. These were placed into sanitizer solution during inspection. Ensure cleaning cloths are stored in sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packaged raw meat was stored on upper shelf of walk in cooler. Please rearrange so that raw meat is stored on lower shelf in designated area to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Display cooler measured 18 degrees Celsius and contained high risk foods. High risks foods were still cold and had been placed into cooler 30 minutes prior. These were removed from display cooler and placed into alternate cooler. Ensure display cooler is 4 degrees C or lower prior to placing any high risk product inside. 2. Mayonnaise was held at room temperature. This was placed into fridge during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips on-site for testing sanitizing solution. Please obtain chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water tap at three compartment sink was leaking. Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean floor and walls around cook line.