1222 16 Avenue NW
Non conforme
10 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 juillet 2026
The handwashing sinks located in the middle and at the end of the sushi preparation area are close to food handling activities., , - Install a splash guard to prevent contamination of food and food-contact surfaces
The chlorine sanitizer from the dispenser for food contact surfaces measured over 1000 ppm., , Adjust the concentration of chlorine-based sanitizer dispensed to 100 ppm.
The door seal on the upright display cooler was missing. The temperature inside the cooler was measured at 8C., , Move all foods to a properly functioning cooler. Replace the door seal and repair the cooler. Ensure the cooler is capable of maintaining temperature at 4C or below
Update July 14th 2026: , , The dishwasher in the kitchen has been repaired. The glasswasher was still undergoing repairs at the time of inspection. , , - Until the glasswasher is repaired and operational, use the kitchen dishwasher for all dishwashing, including washing glasses from the bar., , , 1. The mechanical dishwasher located in the kitchen was tested three times. Chlroine sanitizer concentrations measured 0 ppm. , , 2. The glasswasher was tested and chlorine sanitizer measured 0 ppm. , , , - Discontinue use of the dishwashers until repaired and able to maintain sanitizing concentration of 100 ppm chlorine. Use single service utensils for customer service till it is repaired.
The handwashing sink located in the middle of the sushi preparation area was obstructed by a cart. , - Remove the cart and maintain unobstructed access to the handwashing sink at all times.
1. Buckets of ice cream stored in the chest freezer were observed uncovered., - Cover the bucket of ice cream, , 2. Fish were observed stored without packaging or protective covering directly on shelving in the walk-in freezer. The fish were touching with other food items stored in the freezer., , - Store fish in appropriate food safe packaging or covered containers.
Repeat violation cited July 15th 2026:, 1. Mouse droppings were observed in the bar area and behind the ice machine., - Safely clean all the mouse droppings and clean/sanitize all areas affected by mouse excrement., , 2. The back screen door was torn and repaired with tape., - Repair or replace the back screen door. , , Previous violation: , 1. Mouse droppings were observed along the bar, ice machine and dining area., 2. Back screen door has holes and gap under the screen door. , , Corrective action, 1. Clean mouse droppings., 2. Have the screen replaced and replace the weather strip under the screen door.
1. The washroom door opens to the area where the ice machine is stored. The washroom door was left open at the time of inspection., , - Install a self-closing device on the washroom door. The door must be kept closed at all times., , 2. The cabinet door beneath the handwashing sink located in the hallway leading into the kitchen was broken., , - Repair the broken door., , 3. Cardboard was being used as a liner on floors and shelving., , - Remove all cardboard.
1. The white cutting boards on the prep coolers had deep grooves making them uncleanable., - Resurface or replace the cutting boards to ensure food-contact surfaces are smooth, non-absorbent, and easily cleanable
1. The dry storage and the bar area was cluttered., Organize the indicated areas and ensure foods are stored at least 6'' above the floor., , 2. Grime and food debris were observed on the floor throughout the facility. , Clean and sanitize the floor
Sushi BBQ Inn se trouve dans le quartier CAPITOL HILL. CAPITOL HILL, Calgary compte 38 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 37 (97%) 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.
Pizzomatic - CGY-2270
CAPITOL HILL
Ce restaurant a été inspecté 12 fois depuis le 21 juillet 2023, avec 2 conformes, 9 non conformes et 1 fermeture au dossier.
10 infractions
The handwashing sinks located in the middle and at the end of the sushi preparation area are close to food handling activities., , - Install a splash guard to prevent contamination of food and food-contact surfaces
The chlorine sanitizer from the dispenser for food contact surfaces measured over 1000 ppm., , Adjust the concentration of chlorine-based sanitizer dispensed to 100 ppm.
The door seal on the upright display cooler was missing. The temperature inside the cooler was measured at 8C., , Move all foods to a properly functioning cooler. Replace the door seal and repair the cooler. Ensure the cooler is capable of maintaining temperature at 4C or below
Update July 14th 2026: , , The dishwasher in the kitchen has been repaired. The glasswasher was still undergoing repairs at the time of inspection. , , - Until the glasswasher is repaired and operational, use the kitchen dishwasher for all dishwashing, including washing glasses from the bar., , , 1. The mechanical dishwasher located in the kitchen was tested three times. Chlroine sanitizer concentrations measured 0 ppm. , , 2. The glasswasher was tested and chlorine sanitizer measured 0 ppm. , , , - Discontinue use of the dishwashers until repaired and able to maintain sanitizing concentration of 100 ppm chlorine. Use single service utensils for customer service till it is repaired.
The handwashing sink located in the middle of the sushi preparation area was obstructed by a cart. , - Remove the cart and maintain unobstructed access to the handwashing sink at all times.
1. Buckets of ice cream stored in the chest freezer were observed uncovered., - Cover the bucket of ice cream, , 2. Fish were observed stored without packaging or protective covering directly on shelving in the walk-in freezer. The fish were touching with other food items stored in the freezer., , - Store fish in appropriate food safe packaging or covered containers.
Repeat violation cited July 15th 2026:, 1. Mouse droppings were observed in the bar area and behind the ice machine., - Safely clean all the mouse droppings and clean/sanitize all areas affected by mouse excrement., , 2. The back screen door was torn and repaired with tape., - Repair or replace the back screen door. , , Previous violation: , 1. Mouse droppings were observed along the bar, ice machine and dining area., 2. Back screen door has holes and gap under the screen door. , , Corrective action, 1. Clean mouse droppings., 2. Have the screen replaced and replace the weather strip under the screen door.
1. The washroom door opens to the area where the ice machine is stored. The washroom door was left open at the time of inspection., , - Install a self-closing device on the washroom door. The door must be kept closed at all times., , 2. The cabinet door beneath the handwashing sink located in the hallway leading into the kitchen was broken., , - Repair the broken door., , 3. Cardboard was being used as a liner on floors and shelving., , - Remove all cardboard.
1. The white cutting boards on the prep coolers had deep grooves making them uncleanable., - Resurface or replace the cutting boards to ensure food-contact surfaces are smooth, non-absorbent, and easily cleanable
1. The dry storage and the bar area was cluttered., Organize the indicated areas and ensure foods are stored at least 6'' above the floor., , 2. Grime and food debris were observed on the floor throughout the facility. , Clean and sanitize the floor
12 infractions
Several open jugs of water and a bin of ice were observed stored directly beside the handwashing sink located in the hallway leading into the kitchen., , The jugs and bin were emptied and removed from the handwashing sink. Ensure that food or utensils are stored away from the handwashing sink to prevent contamination.
The handwashing sinks located in the middle and at the end of the sushi preparation area are close to food handling activities., , - Install a splash guard to prevent contamination of food and food-contact surfaces
The chlorine sanitizer from the dispenser for food contact surfaces measured over 1000 ppm., , Adjust the concentration of chlorine-based sanitizer dispensed to 100 ppm.
11 infractions
Reusable clean cloths were observed on the counters. , - Have a wet reusable cleaning cloth submerge in sanitizer solutions when they are not in use.
Chlorine sanitizer solution was measured at 0 ppm. , - The staff member made a new sanitizer solution during the inspection. Have a Chlorine sanitizer solution at 100 ppm.
No records of daily pH testing for sushi rice were available at the time of inspection. , - Testing of the pH of sushi rice must be done daily and recorded.
2 infractions
1. Large pot of beef broth was stored at room temperature. Broth measured 12C. Broth was placed in cooler during inspection. , , 2. Approximately a dozen dumplings were stored at room temperature. Internal temp measured 12C. Dumplings were cooked during inspection. , , Please ensure that perishables are maintained under temperature control at all times until they are to be prepared (4C or less when cold temperatures are required or 60C or higher when in hot holding).
1. Ceiling in the kitchen is dusty/dirty , , 2. Extra cleaning is required in the following areas: floors, walls, exterior of food equipment, , Please clean selected areas
2 infractions
1) Internal temperature of cooked shrimp tempura and fried salmon skin held under the heat lamps were measured at 47-48 degrees Celsius. , - Discarded. , - Do not hold perishable foods at room temperature. All perishable foods under hot holding must held at a temperature greater than 60C at all times. , - Discussed purchasing a hot holding cabinet for this station. in the interim, cook foods to order only.
Spoon for portioning the rice was stored in room temperature. , - Please store in ice water or wash and sanitize every 2 hours.
3 infractions
Observed food handler preparing spring rolls on top of chest freezer without the use of a cutting board. , , - Do not use the chest freezer door as a food contact surface. All food contact surfaces must be cleaned and sanitize prior and after use.
1) Internal temperature of cooked shrimp tempura held in room temperature in the main kitchen was measured at 26 degrees Celsius. , - Discarded. , - Do not hold perishable foods at room temperature. This item was found at 2:53 PM with only a few tables in the restaurant. All perishable foods must be held at a temperature of below 4C or greater than 60C at all times. , , 2) Tempura foods such as mango in the sushi bar under the heat lamp were measured at 32-33 degrees Celsius. , - All foods under hot holding must be maintained at a temperature of above 60 C. , - Do not use heat lamp if temperature of foods cannot be maintained at 60C or greater.
Aucune infraction
2 infractions
Wiping clothes used on the cutting boards were not stored in sanitizer solution between uses., , Corrected on site. Ensure wiping clothes are stored in effective sanitizer solution between uses.
The front middle hand sink was obstructed by sushi rice machine. , , Remove the obstruction or use the two hand sinks on the front sushi line. Ensure the hand sinks have hot/cold running water, soap and paper towels.
3 infractions
July 26, 2023: A few flies found in the facility. Significant improvement observed. , , Requirements:, , Continue treating the drains and maintain an ongoing integrated pest management program to eliminate the presence of flies.
Inspected all tin cat rodent traps. No captures in any of the traps. , - Old mice droppings observed by front host stand, cupboard in the service area, CO2 Cylinders at the bar. All droppings were cleaned, and area sanitized at the time of inspection. , , - Maintain weekly assessment and treatment services from a professional pest control company for 2 months and increase the number of rodent traps. Provide documentation of all onsite pest control assessments and treatments to an Alberta Health Services, Public Health Inspector. Following the 2 months the frequency of onsite pest control services will be reassessed.
6 infractions
A few pails of foods were stored on the floor in the walk-in cooler. , , Requirement:, , Ensure all foods are stored at least 6 inches off the floor.
1) Pest control report for July 25, 2023, noted 2 captures. , , Requirements: , , a) Continue weekly assessment and treatment services from the professional pest control company for 2 months and increase the number of traps. Provide documentation of all onsite assessments and treatments to an Alberta Health Services, Public Health Inspector. Following the 2 months the frequency of onsite pest control services will be reassessed. ,
Drain flies observed in the bar area and staff washroom. , , Requirements:, , Retain the services of a professional pest control company to eliminate the drain flies at the bar and implement an ongoing integrated pest management program.
4 infractions
1) Pest control report for July 25, 2023, noted 2 captures. , , Requirements: , , a) Continue weekly assessment and treatment services from the professional pest control company for 2 months and increase the number of traps. Provide documentation of all onsite assessments and treatments to an Alberta Health Services, Public Health Inspector. Following the 2 months the frequency of onsite pest control services will be reassessed. ,
Drain flies observed in the bar area and staff washroom. , , Requirements:, , Retain the services of a professional pest control company to eliminate the drain flies at the bar and implement an ongoing integrated pest management program.
Grease buildup observed to the side of the flattop grill, on the exterior and interior of dishwasher and to the side of dishwashing tables. Dried food residue was observed underneath the preparation cooler lids. , , Requirements:, , Thoroughly clean the noted equipment.
16 infractions
A frozen whole fish was observed stored on a dirty cardboard on prep table across from the walk-in cooler. , , Requirement:, , Ensure all foods are handled in a sanitary manner.
No pH test strips available to verify the acidity of the sushi rice. , , Requirement: , , Obtain appropriate pH test strips in order to verify the sushi rice acidity. Sushi rice acidity must be verified at 4.6 or lower prior to storing cooked rice in room temperature.
Several containers of foods were directly stored on the floor in the walk-in cooler and the kitchen. , , Requirement:, , Ensure all foods are stored at least 6 inches off the floor.
Commercially sliced ginger was observed stored at room temperature after opening. The manufacturer's label indicated that the product must be kept refrigerated after opening., , The ginger bucket was transferred to the cooler during the inspection
The door seal on the upright display cooler was missing. The temperature inside the cooler was measured at 8C., , Move all foods to a properly functioning cooler. Replace the door seal and repair the cooler. Ensure the cooler is capable of maintaining temperature at 4C or below
1. The mechanical dishwasher located in the kitchen was tested three times. Chlroine sanitizer concentrations measured 0 ppm. , , 2. The glasswasher was tested and chlorine sanitizer measured 0 ppm. , , , - Discontinue use of the dishwashers until repaired and able to maintain sanitizing concentration of 100 ppm chlorine. Use single service utensils for customer service till it is repaired.
The handwashing sink located in the middle of the sushi preparation area was obstructed by a cart. , - Remove the cart and maintain unobstructed access to the handwashing sink at all times.
1. Buckets of ice cream stored in the chest freezer were observed uncovered., - Cover the bucket of ice cream, , 2. Fish were observed stored without packaging or protective covering directly on shelving in the walk-in freezer. The fish were touching with other food items stored in the freezer., , - Store fish in appropriate food safe packaging or covered containers.
Repeat violation cited July 15th 2026:, 1. Mouse droppings were observed in the bar area and behind the ice machine., - Safely clean all the mouse droppings and clean/sanitize all areas affected by mouse excrement., , 2. The back screen door was torn and repaired with tape., - Repair or replace the back screen door. , , Previous violation: , 1. Mouse droppings were observed along the bar, ice machine and dining area., 2. Back screen door has holes and gap under the screen door. , , Corrective action, 1. Clean mouse droppings., 2. Have the screen replaced and replace the weather strip under the screen door.
1. The washroom door opens to the area where the ice machine is stored. The washroom door was left open at the time of inspection., , - Install a self-closing device on the washroom door. The door must be kept closed at all times., , 2. The cabinet door beneath the handwashing sink located in the hallway leading into the kitchen was broken., , - Repair the broken door., , 3. Cardboard was being used as a liner on floors and shelving., , - Remove all cardboard.
1. The white cutting boards on the prep coolers had deep grooves making them uncleanable., - Resurface or replace the cutting boards to ensure food-contact surfaces are smooth, non-absorbent, and easily cleanable
1. The dry storage and the bar area was cluttered., Organize the indicated areas and ensure foods are stored at least 6'' above the floor., , 2. Grime and food debris were observed on the floor throughout the facility. , Clean and sanitize the floor
Food debris was observed in the front hand-washing sink. , - Sink is dedicated to only hand washing purposes.
1. It was observed that a pack of cigarettes was near the front handwashing sink. , 2. The scoop handle was observed in the bucket of ice. , 3. Jugs of water were stored underneath the paper towel dispenser, posing a risk of contamination from drips or splashes., 4. Bowls are being used as a scoop for bulk rice supply. , 5. Box of food was observed on the floor in the walk-in fridge. , , Corrective Action , 1. Have personal items separate from food areas., 2. Have the handle portion of the scoop sticking out of the bulk ice., 3. The jug of water was emptied during inspection and moved to an appropriate storage area., 4. Have a proper scoop with a handle., 5. All food must be 6" off the floor.
1. Chlorine test strip expired, 2. pH test strip expired, 3. Iodine test strip expired, 4. Quat test strip expired, , - Have all test strip replaced.
1. Mouse droppings were observed along the bar, ice machine and dining area., 2. Back screen door has holes and gap under the screen door. , , Corrective action, 1. Clean mouse droppings., 2. Have the screen replaced and replace the weather strip under the screen door.
A 2023 food permit was posted. , - Have the new food permit posted.
1. The walk-in fridge light intensity is low. , 2. Cardboard boxes were being used as shelf liners , 3. Cardboard boxes were being used as a floor liner in the scrubbing station, 4. Staff washroom door was open directly to the kitchen area. , Corrective action, 1. Have the light replaced with a higher level intensity light or add a second light in the walk-in fridge., 2. Liner must be easy to clean, non-absorbent and durable., 3. Liner must be easy to clean, non-absorbent and durable., 4. Install a self closing door for the bathroom
1. Ceiling in the kitchen is dusty/dirty , , 2. Extra cleaning is required in the following areas: floors, walls, exterior of food equipment, , Please clean selected areas
1. Front bar hard-to-reach area., , 2. The ice machine had built up in the interior. , , 3. No cleaning schedule was available during inspection. , , 4. The dry storage was cluttered with many miscellaneous items. , , Corrective action, 1-2. Have the areas cleaned , 3. Develop a cleaning schedule., 4. Please remove/declutter/re-organize.
Observed an accumulation of grease behind the charcoal grill. , , Clean and maintain in a clean and sanitary manner.
Most cleaning had been completed. Some areas were missed and required further deep cleaning. The cleaning was required at the time of visit included: , - Grease buildup around the dishwasher dispenser tubes, - Under the shelves behind the preparation coolers on the line. , - Wall floor joint below the handwash sink on the main line. , , - All required cleaning were completed during inspection.
July 25, 2023: Most structural issues were fixed. Small hole at front entrance and gap between metal door threshold plate and floor tile need to be fixed as well. , , July 21, 2023: Conditions existed that allowed for entry of pests into the facility, including, but not limited to: holes in walls behind the chest freezer in the kitchen, and the bar, a gap in the exterior floor joint underneath the stairs at the back kitchen door, a gap along the bottom of the back door and screen door, chewed up insulation foam was observed beneath the sink in the service area, underneath the chest freezer in the kitchen and under the ice machine and grill washing sink., , Requirement: , , Ensure that conditions that allow for the entry and harbourage of pests do not exist. This includes sealing entry points and harborage areas, decluttering and organizing the food establishment.
Grease buildup observed to the side of the flattop grill, on the exterior and interior of dishwasher and to the side of dishwashing tables. Dried food residue was observed underneath the preparation cooler lids. , , Requirements:, , Thoroughly clean the noted equipment.
Grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment legs, wall, floor joint in the dishwashing area and handwashing sink on the main line, in the hard-to-reach areas of the walk-in cooler, on floors beneath the ice machine, on floors underneath the tables located in the dining room, in the space under the grills throughout the dining room, and on and below the stairs at the back of the facility. , , Requirement: , , Thoroughly clean the food establishment. This includes all surfaces, in the kitchen, dining area, as well as the stairs at back of the facility.
Grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment legs, wall, floor joint in the dishwashing area and handwashing sink on the main line, in the hard-to-reach areas of the walk-in cooler, on floors beneath the ice machine, on floors underneath the tables located in the dining room, in the space under the grills throughout the dining room, and on and below the stairs at the back of the facility. , , Requirement: , , Thoroughly clean the food establishment. This includes all surfaces, in the kitchen, dining area, as well as the stairs at back of the facility.
High-risk foods such as tempura tofu, imitation crab, calamari and spring rolls in the food preparation cooler measured 7.3 degrees Celsius., These open containers of food were stacked on top of inserts of food in the food preparation cooler. , , Requirements: , , a) Ensure food is not stacked on top of other food inserts in the food preparation cooler. , b) Ensure all foods under refrigeration are stored at 4 degrees Celsius or lower at all times. ,
Two unlabeled spray bottles were observed in the kitchen with undiluted bleach. , , Requirement:, , Ensure all chemicals containers are labelled with their contents to prevent misuse. Ensure chlorine sanitizers are used at 100 ppm.
1) There is a significant mice infestation. Over 20 dead and live mice were observed in tin cat traps throughout the facility., 2) An abundance of mouse droppings were observed throughout the food establishment, including but not limited to: under the front line coolers, in the bar area to the left of the drink cooler, on a wooden overhang attached to the wall in the bar area, inside of the cupboard located underneath the handwashing sink in the service area, in the cupboard inside the dining room, on the oil container inside the dry storage room, behind the chest freezer in the kitchen, underneath the grill washing sink and the ice machine, and on floors throughout., , Requirements: , , a) Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector, indicating the mouse infestation is eliminated., b) Remove and safely dispose of mouse droppings and harbourage materials., c) Clean and disinfect all surfaces contaminated by mouse excrement., d) Assess food and food containers. Discard all foods contaminated by mice. ,
3) Conditions existed that allowed for entry of pests into the facility, including, but not limited to: holes in walls behind the chest freezer in the kitchen, and the bar, a gap in the exterior floor joint underneath the stairs at the back kitchen door, a gap along the bottom of the back door and screen door, chewed up insulation foam was observed beneath the sink in the service area, underneath the chest freezer in the kitchen and under the ice machine and grill washing sink., 4) Conditions existed that allowed for harbourage of pests in the facility, including, but not limited to: clutter in the dining room, dry storage room, and kitchen. There were also several boxes of various items such as charcoal, and grill brick stored on the floor and underneath equipment., , Requirements: , , Ensure that conditions that allow for the entry and harbourage of pests do not exist. This includes sealing entry points and harborage areas, decluttering and organizing the food establishment.
1) Knives were stored in the gap between the top of the coolers and food preparation table below in the sushi handling area. One cooler still had the protection film on it. Surfaces appeared unsanitary. , , 2) A dirty portioning bowl was stored in direct contact with flour in the bulk bin. , , Requirement: , , a) Store all knives and utensils in a sanitary manner. , b) Store portioning utensils in a sanitary manner outside of bulk food containers.
Several containers of chlorine and iodine test strips were expired., , Requirement: , , Obtain new chlorine and iodine test strips. Discard all expired test strips and ensure staff are trained on how to use them. Chemical concentration must be verified daily.
Drain flies observed in the bar area. , , Requirements:, , Retain the services of a professional pest control company to eliminate the drain flies at the bar and implement an ongoing integrated pest management program.
Conditions existed that allowed for entry of pests into the facility, including, but not limited to: holes in walls behind the chest freezer in the kitchen, and the bar, a gap in the exterior floor joint underneath the stairs at the back kitchen door, a gap along the bottom of the back door and screen door, chewed up insulation foam was observed beneath the sink in the service area, underneath the chest freezer in the kitchen and under the ice machine and grill washing sink., , Requirement: , , Ensure that conditions that allow for the entry and harbourage of pests do not exist. This includes sealing entry points and harborage areas, decluttering and organizing the food establishment.
Staff exhibited a lack of basic food safety knowledge. , , Requirement: , , A manager or person in care and control of the food establishment in addition to the owner must complete a certificate course in food safety (recognized food safety courses in Alberta: https://www.alberta.ca/assets/documents/health-recognized-food-safety-courses-alberta.pdf , All other food handlers are required to take the Alberta Food Safety Basics Interactive Course: https://ahs.myabsorb.ca/#/public-dashboard (available in additional languages: https://www.albertahealthservices.ca/eph/Page3151.aspx#online),
1) A significant accumulation of grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main kitchen, on floors underneath the shelves in the walk-in cooler, on floors beneath the equipment at the bar, on floors underneath the tables located in the dining room, in the space under the grills throughout the dining room, on dishwashing area surfaces, on the interior and exterior and trays of the dishwashing machine, underneath and on the surfaces of the grill washing sink and ice machine, inside the staff washroom and on and below the stairs at the back of the facility. , , 2) There were several dirty greasy cleaning cloths below the oil catch tray of the flattop., , 3) There was significant buildup of battering debris the battering container., , Requirements:, , a) Thoroughly clean the food establishment. This includes all surfaces, in the kitchen, bar and dining area, as well as all equipment and utensils. , b) Use an open food grade battering container that is washed and sanitized after each use.
A container of sushi rice was broken. An accumulation of dried food debris was observed in the cavity. , , Requirement:, , Discard any damaged food containers or utensils.
July 21, 2023: , A written cleaning and sanitation schedule was not available., , Reqirement:, , Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment., , , January 9, 2023: There are no written procedures for the cleaning and sanitizing of this facility. , ** Feb 27 2021 - violation still outstanding. No written procedures were available to review at the time of the inspection. , ** Please have a cleaning/ sanitizing written procedure outlined and available on site.
1) A significant accumulation of grease, soil, and/or food debris was present on surfaces in the kitchen including but not limited to: floors underneath equipment and on food equipment in the main kitchen, on floors underneath the shelves in the walk-in cooler, on floors beneath the equipment at the bar, on floors underneath the tables located in the dining room, in the space under the grills throughout the dining room, on dishwashing area surfaces, on the interior and exterior and trays of the dishwashing machine, underneath and on the surfaces of the grill washing sink and ice machine, inside the staff washroom and on and below the stairs at the back of the facility. , , 2) There was an accumulation of dust on the ceiling in the kitchen and in the dining room. , , Requirement: , , Thoroughly clean the food establishment. This includes all surfaces, in the kitchen, bar and dining area, as well as all equipment and utensils.