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 97 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 7 juin 2026, 67 (69%) 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.
Indigo
SIGNAL HILL
Ce restaurant a été inspecté 7 fois depuis le 4 septembre 2024, avec 3 conformes, 4 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.
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.