5620 Signal Hill Centre SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Sushi and Kitchen se trouve dans le quartier SIGNAL HILL. SIGNAL HILL, Calgary compte 98 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 28 juillet 2026, 85 (87%) 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.
Clear Nordic Spa - Food
SIGNAL HILL
Ce restaurant a été inspecté 12 fois depuis le 23 juin 2023, avec 3 conformes, 9 non conformes et 1 fermeture au dossier.
Aucune infraction
3 infractions
No paper towel in dispenser at the staff female washroom. Operator replaced paper towel., , Requirement:, -Ensure there is paper towel in dispenser for hand drying at handwashing station
The chlorine and Quat test strips available had expired. , , -Ensure valid test strips are available for measuring the sanitizing agent concentration at 100ppm Chlorine and 200ppm Quat solution.
The following areas had dirt, food debris or grease build-up:, 1. wall of vent canopy at kitchen, 2. outer surfaces of the dry storage containers, 3. handles of the ice-cream freezer at the entrance of the kitchen, 4. top surface and inside of the chest freezer for deep fries in the kitchen, 5. surfaces of the sliding door for the walk-in cooler, , Requirement:, -Clean the indicated area
Aucune infraction
2 infractions
1) Wet used cleaning cloths were kept on the counter., 2) Sanitizer buckets measured below 200 ppm with a quat test strips., Fresh sanitizer solution was prepared and measured 200 ppm, and the cleaning cloths were kept therein., Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
Shrimp was stored on the preparation counter by the deep fryer with a surface temperature between 7°C to 9°C., Shrimp was stored in the preparation cooler.
5 infractions
1) Wet used cleaning cloths were kept on the counter., 2) Sanitizer buckets did not detect any sanitizer with the quats test strips., Fresh sanitizer solution was prepared and measured 200 ppm, and the cleaning cloths were kept therein., Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
Cooked chicken was stored on the counter with a surface temperature of 13°C., Food was discarded.
The paper towel dispenser at the b-section handwashing sink was empty., Additional paper towels were available and the paper towel dispenser was promptly restocked.
6 infractions
1) Used wet cleaning cloths were kept on the counter., Cleaning cloths were washed and kept in a sanitizer bucket., Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms., , 2) Quat sanitizer bucket was measured at 100 ppm., Premix quat sanitizer bucket was prepared and measured at 200 ppm.
1) A food handler did not wash their hands after carrying a dirty garbage bin. The health inspector informed the food handler to wash their hands. The food handler washed their hands with water only. The health inspector notified the food handler again to rewash their hands with soap, cold and hot running water., The food handler promptly washed their hands with soap and water., , 2) A food handler did not wash their hands after sneezing on one hand. , The health inspector informed the food handler to wash their hands., , Ensure food handlers thoroughly wash their hands when hands are contaminated and exhibit personal hygiene.
2 infractions
All the sanitizer buckets in the food prep area measured 0 ppm. It was observed that the facility was using the incorrect chemical dispenser station in the dishwashing area. , -Fresh quat sanitizer buckets were then prepared and measured 200 ppm.
**ongoing violation noted on September 4, 2024:, 1) The ice machine had broken plastic on the top of the interior section., 2) Mineral and dirt build up were noted on the ice machine., , Replace the ice machine if it cannot be cleaned and sanitized., , Recurring violations:, 1) The ice machine had broken plastic on the top of the interior section., 2) Mineral and dirt build up were noted on the ice machine., , Repair or replace the ice machine to prevent contamination of the ice., , Previous violation:, The ice machine had a broken plastic on top of the interior section. There was also a loose black screw. Please ensure to fix (repair/replace) the broken plastic to ensure that all equipment are free of broken materials to prevent physical contamination of food/water/ice. The operator mentioned that a new ice machine was already ordered. The new machine was verified to be present on site, but was just pending installation. The operator mentioned that they would be installing the new machine soon., **FIXED THE BROKEN MATERIAL OF THE ICE MACHINE OR REPLACE THE ICE MACHINE.
6 infractions
Plastic saran wrap was used to wrap the stainless prep table next to the deep fryer. Plastic saran wrap was not cleaned or sanitized throughout the day. , , , Remove plastic saran wrap and clean and sanitize the table when it gets dirty. , ,
Bucket of water was placed next to the deep fryer for handwashing. , , Use the handwash sink to wash hands. ,
Lettuce was stored next to the raw beef ribs in the kitchen prep cooler insert. Lettuce will be served without cooking. , , Store the raw meats in a safe manner to prevent contamination. ,
13 infractions
Wet cleaning cloths were kept on the counter at the sushi prep station and chicken skewer prep station., , Cleaning cloths were kept in sanitizer buckets.
1) Food items were kept on the counter at room temperature without temperature control. Tempura measured15°C and 28.4°C respectively, tofu measured16.9°C., , Foods were discarded., , 2) Condiments were kept on the counter at the top edge of the prep cooler. , , Codiments were stored in ice bath.
Foods kept on the hot holding unit were left out at room temperature. Spring rolls measured 54.1°C, sweet potatoes measured 56.3°C, calamari measured 58°C., , Foods were not centered directly under the hot holding light., , Foods were reheated to above 74°C., , Ensure foods are kept underneath the hot holding light to keep the food at 60°C or above.
6 infractions
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must either be single use or be fully submerged in a sanitizer bucket solution. The staff/operator agreed to do the latter. Please ensure to have all cleaning cloths be fully submerged in a sanitizing bucket solution at all times after use.
An improper thawing practice was observed during the inspection. Specifically, a big load of raw meat was stored in room temperature in the compartment sink, with the internal temperature measured at 21.4°C. The load was discarded during the inspection. The inspector discussed the proper thawing procedures with the staff/operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
6 infractions
The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 10-ppm. The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Instruction poster on how to properly create a 100-ppm chlorine solution will be provided with this report. Please ensure to have it posted in the kitchen to be easily accessible by staff. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food.
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must either be single use of be fully submerged in a sanitizer bucket solution. The staff/operator agreed to do the latter. Please ensure to have all cleaning cloths be fully submerged in a sanitizing bucket solution at all times after use.
17 infractions
, Wet sanitizer cloths in sushi bar area were left out on the counter. , - All sanitizer cloths should be stored in a sanitizer solution. , - Corrected during inspection and cloths were moved into a 200ppm QUAT sanitizer solution.
, Raw meat in the walk-in cooler was stored on the top shelf on top of raw produce such as lemons and limes. Meat was dripping outside of the container. , - All raw products such as meat and eggs should be stored on the bottom of walk-in refrigerators to prevent cross-contamination onto other products. , , Re-organize refrigerator and ensure all raw products are kept on the bottom.
, Fly lights in the facility were placed above food preparation areas. , - Fly lights should be moved to areas where no food is handled or stored to prevent contamination from live or falling insects into food.
Used cutting boards and utensils including knives were kept on the counter at the cook line., The utensils were stored in the sanitizer solution., Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Grease deposits and other residues were accumulated on the ventilation canopy filters., Deep clean the indicted area., , Previous violations:, 1) Grease deposits and other residues were noted on the ventilation canopy filters., Clean and sanitize the ventilation canopy filters., , 2) Used cutting boards and utensils including knives were kept on the counter at the cook line., Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
Packs of shrimps were stored underneath the counter at the cook line to thaw with a surface temperature between 10°C to 16°C., The shrimps were discarded., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water, y microwaving, or in a manner that will prevent the growth of pathogenic bacteria.
There was no soap at the b-section handwashing sink., Equip handwashing sink with handwashing supplies.
Fruit flies were noted at the b-section handwashing sink., Contact your pest control professional to eliminate the fruit flies at the b-section handwashing sink area.
1) Grease deposits and other residues were noted on the ventilation canopy filters., Clean and sanitize the ventilation canopy filters., , 2) Used cutting boards and utensils including knives were kept on the counter at the cook line., Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
1) Premade sushi and shrimp tempuras were stored at room temperature without temperature. Shrimp tempuras @ 27.8 to 29.6 degrees C. Salmon rolls @ 22.8 to 23.2 degrees C. Unagi sushi @ 21.7 to 23.2 degrees C. No tracking was done., , 2) Sushi bar cooler doors were removed. Sliced fishes by the front of the cooler was measured at 7.0 to 12.6 degrees C. , , Do not remove the door., , 3) Fish roes, unagi fishes and sliced salmon were left out at room temperature without temperature control. Fish roes @ 12.2 to 17.8 degrees C, Sliced salmon @ 10.4 and Unagi fish @ 16.8 degrees C., , 4) Box of unagi fish was at room temperature without temperature control. Unagi fish was measured at 28.6 degrees C. , , Discarded all sushi. , , Store all perishable food at 4 degrees C or below or at 60 degrees C or higher. ,
Recurring violations:, 1) The ice machine had broken plastic on the top of the interior section., 2) Mineral and dirt build up were noted on the ice machine., , Repair or replace the ice machine to prevent contamination of the ice., , Previous violation:, The ice machine had a broken plastic on top of the interior section. There was also a loose black screw. Please ensure to fix (repair/replace) the broken plastic to ensure that all equipment are free of broken materials to prevent physical contamination of food/water/ice. The operator mentioned that a new ice machine was already ordered. The new machine was verified to be present on site, but was just pending installation. The operator mentioned that they would be installing the new machine soon., **FIXED THE BROKEN MATERIAL OF THE ICE MACHINE OR REPLACE THE ICE MACHINE.
1) Dried food debris on the bottom shelf of the sushi cooler next to the two compartment sink. , , 2) Dust and debris on the walk-in cooler fan unit and wall. , , Clean these coolers.
Tofu and crabmeat were kept on the counter at 47°C cooling., , Foods were kept in an ice bath to cool rapidly.
The paper towel dispenser in the staff men's washroom was not dispensing paper towel., , Additional paper towel was available and the paper towel dispenser was promptly restocked.
Bags and winter jacket were kept on the chest freezer., , The indicated items were promptly removed., , Articles not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas.
Foods were stored in paper bags and kept inside the food inserts., , Remove the paper bags and store foods directly into the food inserts.
Foods were filled above the fill line inserts., Ensure foods are not kept above the fill line.
The was no sticky glue board in T1 pest metal trap., , Replace T1 mouse trap with glue board.
A light at the ventilation canopy was not functional., , Replace the light.
There was a hole in the mechanical/electricity room wall., , Close the hole to prevent pests harbourage.
Recurring violations:, 1) The ice machine had broken plastic on the top of the interior section., 2) Mineral and dirt build up were noted on the ice machine., , Repair or replace the ice machine to prevent contamination of the ice., , Previous violation:, The ice machine had a broken plastic on top of the interior section. There was also a loose black screw. Please ensure to fix (repair/replace) the broken plastic to ensure that all equipment are free of broken materials to prevent physical contamination of food/water/ice. The operator mentioned that a new ice machine was already ordered. The new machine was verified to be present on site, but was just pending installation. The operator mentioned that they would be installing the new machine soon., **FIXED THE BROKEN MATERIAL OF THE ICE MACHINE OR REPLACE THE ICE MACHINE.
1. Ventilation canopy filters were accumulated with grease deposits and other residues., 2. Buildup of dust and grime was noted on the kitchen air vents and ceiling., 3. Top of the dishwasher was dirty., , Clean the indicated areas. , , Previous violation:, Buildup of grease, grime, and/or food debris in following areas: Fryer area (behind fryers, on the walls, the floor, and inside of the equipment), behind ice machine, in walk-in freezer, and on high touch surfaces (fridge door handles, sink taps). Thoroughly clean these areas. and ensure regular cleaning is done., **OUTSTANDING (2023-07-25). The fryer area and behind the ice machine area were still greasy and dirty. The inspector informed the operator that the areas should be regularly cleaned and be part of a cleaning schedule. The operator mentioned that they would be cleaning the areas. A written cleaning schedule was discussed during the inspection. The walk-in freezer and high touch surfaces (fridge door handles, sink taps) were clean during the inspection., **OUTSTANDING (2023-08-15). Obvious signs of attempt in cleaning the area was noted. However, the areas of concern were still noted as dirty and greasy. Further instruction was provided to the operator on how to further clean the area.
The ice machine was not properly plumbed in. There was water accumulation behind the ice machine due to the water coming from the tubes from the melted ice. The walk-in cooler also had a plumbing tube coming out from the cooler wall/side to the water drainage behind the ice machine. Please ensure that all water pipes are properly plumbed to prevent water leaking/accumulation in any area of the kitchen., **PROPERLY PLUMB THE PIPES/FIXTURES., **OUTSTANDING (2023-08-15). The pipes coming from the cooler and the ice machine were still not properly plumbed in. The inspector re-explained how to fix the violation.
The ice machine had a broken plastic on top of the interior section. There was also a loose black screw. Please ensure to fix (repair/replace) the broken plastic to ensure that all equipment are free of broken materials to prevent physical contamination of food/water/ice. The operator mentioned that a new ice machine was already ordered. The new machine was verified to be present on site, but was just pending installation. The operator mentioned that they would be installing the new machine soon., **FIXED THE BROKEN MATERIAL OF THE ICE MACHINE OR REPLACE THE ICE MACHINE.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
Buildup of grease, grime, and/or food debris in following areas: Fryer area (behind fryers, on the walls, the floor, and inside of the equipment), behind ice machine, in walk-in freezer, and on high touch surfaces (fridge door handles, sink taps). Thoroughly clean these areas. and ensure regular cleaning is done., **OUTSTANDING (2023-07-25). The fryer area and behind the ice machine area were still greasy and dirty. The inspector informed the operator that the areas should be regularly cleaned and be part of a cleaning schedule. The operator mentioned that they would be cleaning the areas. A written cleaning schedule was discussed during the inspection. The walk-in freezer and high touch surfaces (fridge door handles, sink taps) were clean during the inspection., **OUTSTANDING (2023-08-15). Obvious signs of attempt in cleaning the area was noted. However, the areas of concern were still noted as dirty and greasy. Further instruction was provided to the operator on how to further clean the area.
The paper towel in a handwashing station was not placed in a functional paper towel dispenser. The inspector informed the operator that all paper towels must be placed in a dispenser to ensure that the unused portion of the roll is protected from contamination. , **PUT PAPER TOWELS IN A FUNCTIONAL DISPENSER.
The ice machine was not properly plumbed in. There was water accumulation behind the ice machine due to the water coming from the tubes from the melted ice. The walk-in cooler also had a plumbing tube coming out from the cooler wall/side to the water drainage behind the ice machine. Please ensure that all water pipes are properly plumbed to prevent water leaking/accumulation in any area of the kitchen., **PROPERLY PLUMB THE PIPES/FIXTURES.
The ice machine had a broken plastic on top of the interior section. There was also a loose black screw. Please ensure to fix (repair/replace) the broken plastic to ensure that all equipment are free of broken materials to prevent physical contamination of food/water/ice. The operator mentioned that a new ice machine was already ordered. The new machine was verified to be present on site, but was just pending installation. The operator mentioned that they would be installing the new machine soon., **FIXED THE BROKEN MATERIAL OF THE ICE MACHINE OR REPLACE THE ICE MACHINE.
Buildup of grease, grime, and/or food debris in following areas: Fryer area (behind fryers, on the walls, the floor, and inside of the equipment), behind ice machine, in walk-in freezer, and on high touch surfaces (fridge door handles, sink taps). Thoroughly clean these areas. and ensure regular cleaning is done., **OUTSTANDING (2023-07-25). The fryer area and behind the ice machine area were still greasy and dirty. The inspector informed the operator that the areas should be regularly cleaned and be part of a cleaning schedule. The operator mentioned that they would be cleaning the areas. A written cleaning schedule was discussed during the inspection. The walk-in freezer and high touch surfaces (fridge door handles, sink taps) were clean during the inspection.
, First cooler in sushi preparation area was too warm, measured at 10.4C. Moved product out of this one and into the one beside it which was functioning at 4C. , - Do not use this cooler until it can be repaired or replaced and can hold food at a temperature of 4C or below.
, Large neon sign stored in kitchen between cookline and dishwashing area. All items not involved in food preparation should be stored separately to prevent contamination and facilitate cleaning and pest monitoring of the facility. , - Spoke to operator and was told it will be moved in 1-2 days. , , Move this sign out of the food handling area. , ,
, Soups in hot holding unit did not have lids and were left open. , - Acquire lids and ensure soups are covered to prevent potential contamination from surrounding environment.,
, Dented can of oyster sauce was found on a shelf in the dry storage area. Was told by operator that they did not use this product. , - Can was discarded on site. , - Do not use canned products that have been dented or damaged as they can grow harmful bacteria and toxins. Once cans have been opened, please transfer product into a clean food safe container before storage.
, Bucket of batter was stored in the walk-in cooler uncovered and on the ground. , - Please ensure that all products are covered and off the ground to prevent contamination from the surrounding environment. , - Staff member covered and moved the bucket during the inspection.
, QUAT test strips for the sanitizer expired in 2021. , - Acquire valid test strips for QUAT sanitizer and ensure routine monitoring of solution concentration is performed.
, *Repeat Violation* , Grease trap records were still not available, refer to previous comment below:, , There were no written records for cleaning of the grease interceptor., - Maintain documentation for all cleaning, inspections and maintenance as per city bylaw.,
, Clear lack of food safety training was displayed from the managers and staff. , - Additional food safety training is required for all the staff. Advanced food safety for managers, and basic food safety for all other staff.
, Tape was being used throughout the facility on counters, and surfaces along the cook line. Vinyl wrap was also noted covering wok station equipment. , - Remove tape and vinyl wrap from surfaces and ensure all surfaces are made of material that is smooth, can be easily cleaned, and is non-porous.
, Sanitizer dispenser at 3-compartment dishwashing sink was broken. , - Fix this dispenser to ensure that manual dishwashing can occur if mechanical dishwasher fails as staff onsite were unsure on how to manually mix solution in the event of this happening., - Alternative dispenser was used for surface sanitizer solution for clean-in-place method., ,
, Scoops for dry product were stored inside the bins with the scoops covered in product. , - All scoops should be stored with handles facing up or in a separate food safe container to prevent risk of contamination to bulk ingredients.
Scoop for rice was stored in water that was measured to be 18.2C. , , Scoops should be stored in either hot or cold water below 4C or above 60C, to prevent the growth of bacteria. , , Ensure that scoops are stored correctly and are being monitored and changed more frequently.
, Buildup of grease, grime, and/or food debris in following areas:, - Fryer area (behind fryers, on the walls, the floor, and inside of the equipment), behind ice machine, in walk-in freezer, and on high touch surfaces (fridge door handles, sink taps). , - Thoroughly clean these areas. and ensure regular cleaning is done.
, Can opener attached to the counter in the back food preparation area was dirty and in need of cleaning. , - Ensure this is routinely cleaned.