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Yume Sushi

97 Elizabeth Street Okotoks AB T1S 1A5 · Food - General

5 inspections

  1. Monitoring Inspection

    5 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?
      • Screen on rear door is damaged and requires repair or replacement to effectively prevent the entry of pests and vermin.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • pH testing strips have expired and should be replaced to ensure accurate measurement of the rice pH levels***REPLACE
    • 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. Tape/film used to cover the counter of the hand sink. The tape/film is peeling, and dirt and debris are accumulating in the grooves.Remove the tape/film from the hand sink counter and repair the sink so the surface is smooth, durable, and easy to clean. Refrain from using tape/film as they are not easily cleanable.***CORRECTED2. Lighting level in the dry storage area is too low. Increase the lighting to a sufficient level to facilitate cleaning.
    • 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. Laminate flooring in the sushi preparation area has visible gaps and should be repaired or replaced to ensure a smooth, cleanable, and impervious surface that does not harbor dirt, pests, or pathogens2. Light fixture in the back storage area has a broken cover and should be repaired or replaced to prevent potential contamination of food products
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1. Area beneath the metal shelving used for chemical storage, 2. Doors of the glass refrigeration unit, 3. The stainless steel cooler doors and surrounding surfaces in the storage areaThoroughly clean and maintain sanitary conditions to prevent contamination, and to reduce the risk of attracting pests or vermin**CLEAN
  2. 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?
      • 1. Tape/film used to cover the counter of the hand sink. The tape/film is peeling, and dirt and debris are accumulating in the grooves.Remove the tape/film from the hand sink counter and repair the sink so the surface is smooth, durable, and easy to clean. Refrain from using tape/film as they are not easily cleanable.2. Lighting level in the dry storage area is too low. Increase the lighting to a sufficient level to facilitate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulating on the air conditioning vent above food preparation area. The food establishment must be maintained in a clean and sanitary manner to prevent dust from contaminating the food. Please ensure ceilings/vents are cleaned frequently to remove dust build up where food contamination may occur. Cleaning schedule is available onsite. Add ceiling and vents onto the cleaning schedule and determine the frequency of cleaning.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in the bucket near the front area was measured at 0ppm of bleach. Sanitizer solutions must contain a concentration of 100ppm of bleach to ensure food contact surfaces are being adequately sanitized to remove contamination. The operator remade the bleach solution and was measured at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Whisk is stored in water at a temperature of 19C. Utensils should not be stored in stagnant water at room temperature as this can create an ideal environment for bacteria to grow, therefore, contaminate the utensil. The operator stated that the utensils are meant to keep it moist to prevent tempura batter from sticking and the water is changed out after each order. Utensils should either be stored in iced water or in a food safe solution such as 200ppm of quat or 100ppm of bleach.
    • 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. Tape/film used to cover the counter of the hand sink. The tape/film is peeling, and dirt and debris are accumulating in the grooves.Remove the tape/film from the hand sink counter and repair the sink so the surface is smooth, durable, and easy to clean. Refrain from using tape/film as they are not easily cleanable.2. Lighting level in the dry storage area is too low. Increase the lighting to a sufficient level to facilitate cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulating on the air conditioning vent above food preparation area. The food establishment must be maintained in a clean and sanitary manner to prevent dust from contaminating the food. Please ensure ceilings/vents are cleaned frequently to remove dust build up where food contamination may occur. Cleaning schedule is available onsite. Add ceiling and vents onto the cleaning schedule and determine the frequency of cleaning.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few shelves in food preparation and storage areas were noted as having cardboard lining some of the shelves. This material is not cleanable and is absorbent. Remove cardboard from shelving and other food preparation areas whenever visibly soiled. Cardboard should not be re-used for storage containers for food or utensils.
    • 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 corner of the countertop for the handwash sink, directly opposite the cooking line, was damaged and taped in a way that would make cleaning this surface difficult. Repairs ongoing. Render this area smooth and easily cleanable