Zenbu Restaurant
5104 - 35 Mackenzie Way SW Airdrie AB T4B 0V7 · Food - General
4 inspections
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A box of sweet potatoes, a box of onions, and clean dishes were stored on a shelf under the prep table directly in front of the dishwasher. This area is not suitable for food or clean dish storage, as items can easily become contaminated. Ensure all food and clean dishes are stored in a designated area away from the dishwasher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Display coolers at front measured 8-10 degrees Celsius. The sliding doors were open on both. The door was closed during inspection. Ensure staff are closing doors to ensure temperature remains below 4 degrees Celsius.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk in cooler and display coolers at front did not have thermometers inside. Ensure all coolers have working thermometers inside and that staff are monitoring temperatures of refrigeration units.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Tempura was being stored at room temperature. One container of prawn tempura measured 20C and was discarded during the inspection. Two other containers of tempura measured 10-12C and were placed into cooler. 2. Tempura batter on counter measured 20C. It was discarded during the inspection. Tempura batter is considered high risk and must be stored in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several packages and containers of fish and meat were being thawed at room temperature. These were placed into cooler during inspection. Meat must be thawed in the cooler, under cold running water or as part of the cooking process. Meat cannot be thawed at room temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was significant build up of grease/food debris in the following areas:- Cupboards and cooler doors in front sushi prep area- Hard to reach areas of floor along walls and under equipment throughout the entire kitchen particularly in walk in cooler, dry storage area near back, dish pit and prep area across from cookline.2. There was a build up of dust on shelving and equipment in front prep area and ceiling in this area.Clean the areas indicated above and ensure they are added to a regular cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cloth was left on the counter. Operator removed towel.Please ensure cloths are stored in sanitizing solution or replace regularly to prevent bacteria growth and contamination.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Used gloves were left on the prep table to be reused. Operator discarded used gloves.Please ensure used gloves are not reused to prevent food contamination
- 23. Is the facility maintained in a clean and sanitary condition?
- Some areas of the facility require cleaning. Areas of particular concern include, but are not limited to:hard to reach areas in front prep area, kitchen prep area opposite dishwasher and storage area had grease and dirt build up- Please cleancarpet at the back door had debris and grease- Please remove/replace with easily cleanable rubber carpetStore for the mob sink had oil build up at the entrance wall - Please cleanvent of the walk-in cooler had dust build up- Please cleanfloor of the walk-in cooler had debris at the corner below the shelves- Please clean
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Some areas of the facility should be cleaned and repaired. Areas of particular concern include, but are not limited to:Back cooler doors and door handles had a buildup of debris. Please clean.Display cooler handle was broken and is not easy to clean. Please repair. Walk in cooler shelving had rust and is no longer smooth and easy to clean. Please remove rust, refinish or replace shelving.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Onions were being chopped on a surface directly beside the dish area. The operator corrected this during the inspection and moved the onions, knife, and cutting board away from the dish area. Please ensure that food preparation is occurring in an area that is separate from where dirty dishes are placed, and where dishwashing occurs. This will reduce the risk of contaminating food products.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The front display cooler was measured to be slightly above 4 degrees Celsius. Please lower the temperature and monitor frequently using a thermometer to ensure that food is being maintained at or below 4 degrees Celsius.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some areas of the facility should be cleaned. Areas of particular concern include, but are not limited to:Cupboards and cooler door in front prep area had an accumulation of food debris.Back storage area near back door, specifically the floors, shelving and hard to reach places. Please clean these areas and perform a general cleanup of the facility to ensure surfaces and food storage areas are clean and sanitary.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?