1 - 2009 33 Avenue SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Globefish Sushi & Izakaya se trouve dans le quartier SOUTH CALGARY. SOUTH CALGARY, Calgary compte 149 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 23 juillet 2026, 94 (63%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Fresh Healthy Cafe
SOUTH CALGARY
Ce restaurant a été inspecté 5 fois depuis le 27 octobre 2023, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
Aucune infraction
4 infractions
Wet cloths on counter. Ensure cloths are placed in a sanitizing solution when not in use.
Shelving in walk in cooler is rusting. Resurface/repaint
Lid for corn starch bin was cracked.
Build up of debris in the hard to reach areas of the walk in cooler floor and shelving. Ensure these areas are cleaned.
Aucune infraction
5 infractions
1) Used/wet cleaning cloths were stored directly on food prep counters. , 2) No sanitizer buckets were available. Sanitizer spray bottles were being used, sprayed on the counter and wiped with paper towels., , Fresh bleach sanitizer solution was prepared and measured at 100 ppm., , Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.
There was no pH test strip to measure the pH level of the sushi rice., Obtain pH test strip and maintain adequate records for the pH level of the sushi rice, temperature, dishwasher, and sanitizer logs on a daily basis.
The low-temp dishwasher was not dispensing sanitizer, the dishwasher was measured 0 ppm., The dishwasher technician was contacted right away., There was no 2-comp sink to manual wash the dishes. The operator was notified to discontinue the use of the dishwasher and use single-use utensils until the dishwasher is fixed.
3 infractions
Cleaning cloths were stored directly on food prep counters. As discussed, store all cleaning cloths in a container of sanitizer during use.,
The handwash sink located at the end of the food prep aisle was obstructed with dishes and utensils. As discussed, keep all handwash sinks free at all times and only use them for handwashing. Used dishes and utensils should be stored and washed at dishwashing areas.,
Scoops were stored directly in containers of bulk foods. As discussed, store scoops outside the container on a clean surface, or in a way to prevent the handles of scoops from being in direct contact with foods.,
The handwash sink located at the end of the food prep cook line was obstructed with equipment and sushi seaweed., , Ensure the handwashing sink is accessible at all times.
1) The chlorine test strip to measure the sanitizer concentration was expired., , 2) The dishwasher was not being tested on a daily basis., Ensure the dishwasher is checked daily prior to using it.