Yuu Seafood Restaurant / Cafe 100%
220 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The maximum temperature reached by the dishwasher was 54°C. No chlorine residue was detected using chlorine test paper. Staff were unsure whether the dishwasher was high-temperature or chemical sanitizing.Repair or service the dishwasher to ensure it is effectively sanitizing according to its design specifications (either reaching the required high temperature or dispensing the appropriate concentration of sanitizer).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no chlorine sanitizing testing paper.Obtain chlorine testing paper.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Significant water damage was observed at the base of the wall in the staff washroom, resulting in a large gap.Repair the damaged wall to restore its structural integrity and eliminate the gap. Address the source of water intrusion to prevent recurrence.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. A handle of a prep cooler door in the cook line was broken off.Repair the door handle.2. The surface bulk storage bins located on the second-floor prep area were dirty.Clean and sanitize the storage bins.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dust on the ceiling tiles and wiring above the cook line.2. There was significant water pooling at the rear storage area near the exit door. Sludge and food debris had accumulated on the floor of which pots were stored on.Thoroughly clean these areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food in cooler was stacked without lid or barriers between Corrected during inspection
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One hand sink blocked with cutting boardCorrected during inspection
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?