Sushi Boat

Chemical spray bottles were not labelled to identify their contents., , Clearly label the sanitizer spray bottles to identify their contents.

1. Cleaning cloths were stored on the counter at the back kitchen area., , 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., , 2. There was no sanitizer solution available at the back kitchen area., , 3. There was no sanitizer solution at the front sushi prep area. , , The staff prepared a sanitizer solution at 100 ppm.

1. A food handler was touching their phone while wearing a glove at the cook line without washing their hands afterwards., , 2. A food handler returned from a smoke break and began touching food items and surfaces without washing their hands upon re‑entering the kitchen., , Food handlers were instructed to wash their hands immediately after hands become contaminated., , Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after smoking, snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.

Repeat violations cited on February 11, 2026:, 1. There was no probe thermometer available to verify the internal temperature of food items., , 2. There was no waterproof thermometer to verify the dishwasher., , Provide a probe thermometer for check the internal temperature of the food and a waterproof thermometer to verify the temperature of the dishwasher., , , Previous violation:, No probe thermometer available., , Provide a probe thermometer., , March 6, 2025: Repeat Violation.

1. Handwashing sink faucet was not properly secured as the faucet head was detached., , Fix the handwashing sink faucet., , 2. There was no soap in the staff washroom. (Corrected During Inspection)., , 3. Paper towel dispenser in the staff washroom was empty. (Corrected During Inspection)., , Additional soap and paper towel were available and the paper towel dispenser was promptly restocked.

Repeat violation cited on February 13, 2026:, 1. Deep fried tempura roll was stored on the counter at the deep fryer with a temperature of 33°C., , Food discarded., , 2. Tempura batter was stored at the deep fryer area at 20°C., , Food discarded.

Th back exit door was partially opened. There was no screen door installed on the back exit door., , Install a screen door on the back exit door to allow ventilation and prevent the entry of pest.

A food handler demonstrated lack of knowledge in food safety., , Link to the recognized food safety certificate courses, Alberta food safety basics interactive course, and home study in food safety in traditional Chinese were provided.

1. Acoustic ceiling tiles were installed in the food handling area., 2. Ceiling tile was peeling off in the food handling area.

Seran wrap and rubber were wrapped around the handle of the knife., , Remove the wrap so the handle is smooth, non-absorbent to moisture and easy to clean.

Repeat violation cited on February 11, 2026:, 1) Grease, food debris and dust build-ups were on the kitchen floors' in hard-to-reach areas. , 2) Grease buildup was noted underneath the deep fryer and equipment at the ventilation canopy., 3) Dust buildup was noted on the kitchen ceiling., 4) Grease deposits and other residues were accumulated on the ventilation canopy filters., 5) Food debris were noted on the shelves in the kitchen area., 6) Food debris buildups were noted behind the 3-door freezer and underneath the sushi boat system and around the sushi boat plumbing system., , 1 to 6): Clean the indicated areas., , Previous violation:, Debris and dust build-up on kitchen floors' in hard to reach areas. , , Thoroughly clean these areas.