Yume Sushi
5114 46 Avenue Taber AB T1G 2A7 · Food - General
11 inspections
- Risk Management Inspection
2 infractions
- 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?
- There was no valid food handling permit displayed in an area easily visible to patrons. Please ensure that there is a valid food handling permit that is displayed in an area visible to patrons.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was an excess of old equipment and personal belongings and food items throughout the facility that made areas difficult to access.The walk-in freezer was observed to be overly filled with food making the back and floor of the freezer inaccessible to access. Please ensure that any unnecessary or personal items are removed so that all areas of the restaurant are easily visible and accessible for cleaning, maintenance, and inspection.
- 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?
- Risk Management Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- The cook was observed improperly/inadequately washing his hands after returning from a cigarette break.Please ensure that all employees are educated on proper handwashing practices and techniques to mitigate the risk of cross-contamination from occurring.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were many items being stored in the restaurant for personal use that were not labelled. Please ensure that any item in the store that is for personal use is properly labelled.
- 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?
- There was no valid food handling permit displayed in an area easily visible to patrons. Please ensure that there is a valid food handling permit that is displayed in an area visible to patrons.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was an excess of old equipment and personal belongings and food items throughout the facility that made areas difficult to access.The walk-in freezer was observed to be overly filled with food making the back and floor of the freezer inaccessible to access. Please ensure that any unnecessary or personal items are removed so that all areas of the restaurant are easily visible and accessible for cleaning, maintenance, and inspection.Multiple light bulbs in the kitchen and food storages areas were burnt out, resulting in the areas being dimly lit. Please ensure that these light bulbs are replaced so that all food storage and preparation areas are adequately illuminated.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were multiple used cleaning cloths left on the cookline and food preparation counters. Employees put the cloths in a sanitizer solution before the inspection had concluded.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- The cook was observed improperly/inadequately washing his hands after returning from a cigarette break.Please ensure that all employees are educated on proper handwashing practices and techniques to mitigate the risk of cross-contamination from occurring.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl was being used and stored inside of the bulk rice as a scoop.Please ensure that an adequate scoop is being used and stored in a way that the handle of the scoop does not come into contact with the bulk ingredients.There were many items being stored in the restaurant for personal use that were not labelled. Please ensure that any item in the store that is for personal use is properly labelled. Cardboard boxes were being stored against the cookline. Please ensure that the cardboard boxes are removed and discarded or stored in a way that does not pose a fire safety risk.
- 09. Are chemicals stored and handled in a safe manner?
- There was a bottle of isopropyl alcohol and chemical solvent stored with food and near food preparation areas. Employee immediately discarded of both products.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler measured 8-9°C. Please ensure that all cold holding units are maintained at a temperature of 4°C or lower to mitigate bacteria growth.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Neither of the handwashing stations in the sushi preparation area were accessible. Please ensure that all handwashing stations are accessible and stocked with soap, water, and paper towels at all times to mitigate the likelihood of cross-contamination.
- 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?
- There was no valid food handling permit displayed in an area easily visible to patrons. Please ensure that there is a valid food handling permit that is displayed in an area visible to patrons.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was an excess of old equipment and personal belongings and food items throughout the facility that made areas difficult to access.The walk-in freezer was observed to be overly filled with food making the back and floor of the freezer inaccessible to access. Please ensure that any unnecessary or personal items are removed so that all areas of the restaurant are easily visible and accessible for cleaning, maintenance, and inspection.Multiple light bulbs in the kitchen and food storages areas were burnt out, resulting in the areas being dimly lit. Please ensure that these light bulbs are replaced so that all food storage and preparation areas are adequately illuminated.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The round cutting board was observed to have deep grooves that were unable to be thoroughly cleaned and harbouring bacteria. Please ensure that the cutting board is either resurfaced or discarded of to mitigate cross-contamination from occurring.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach-water not available for use while food service and preparation had occured before the inspection took place. The operator prepared the solution when requested during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Standup drink cooler containing the majority of non-perishable drinks but a few opened containers of fruit juice is providing a storage temperature of 7.4C. The owner relocated the containers of fruit juice to another cooler and will use the cooler just to store non-perishable beverages.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The built in display thermometer in the sushi /sashimi cooler is not functioning properly as it was displaying 10C when the infrared thermometer provided a temperature of 0.2C. Please obtain a replacement display thermometer within 1 week's time.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?