Tatsu Sushi

- Used and damp wiping cloths were stored directly on the counter, rather than being put in the dirty laundry or stored in a sanitizer bucket. (Sanitizer spray bottles did measure 100ppm chlorine)., , Ensure cloths are stored in a sanitizer bucket if not being used. Guidelines for the use of wiping cloths resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf

- Multiple food items stored improperly at room temperature including: raw steak (thawing, ~3C), cooked chicken teriyaki (internal temp of 18.3C - discarded onsite), raw salmon, curry (cooling - >60C, covered with saran wrap), cooked chicken wings (cooling - ~40C, covered with saran wrap for about 1 hour), raw short ribs (30 min at room temp, ~9.5C), raw seaweed salad (out for an extended period of time, discarded), kimchi (out for an extended period of time, discarded), raw salmon (~8C)., - Broth is being made in a very large pot but it is not being cooled quickly as it is left in the very large pot to cool. , , Do NOT store high risk food at room temperature. If staff are not working on the food, it should be kept at room temperature. Staff should grab the food before starting to prep it. High risk foods must be cold (4C or less) or hot (60C or higher). Ensure foods are cooled quickly from >60C to room temperature (~22C) within 2 hours and from room temp to <4C within 4 hours. Foods are quickly cooled by breaking them into smaller containers, using metal over plastic containers, putting in an ice bath, keeping it uncovered or partially covered, and stirring often. Do not thaw foods at room temperature. Thawing can be done in a cooler at 4C or less; submerged under cold running water; microwaved and then cooked immediately afterwards; cooked from frozen.

There is no probe thermometer available., , Ensure a probe thermometer is available to verify temperatures. Train staff on how to use the thermometer and on temperatures (ie. cooking, cooling, cold holding, hot holding and reheating temps).

*The dishwasher was not sanitizing at 100ppm Chlorine. A technician came onsite and fixed it at the end of the inspection. The manager said he checks the dishwasher daily and that he checked it this morning. I asked multiple times if he actually checked the dishwasher this morning and he said he did. Staff at front of house was using iodine test strips to check chlorine dishwasher, , Ensure the dishwasher is sanitizing as per manufacturer's instructions. The dishwasher sanitizer needs to be verified using chlorine test strips as this dishwasher uses chlorine to sanitize. Ensure staff know which test strips to use (ie. using chlorine test strips for chlorine dishwashers and not iodine).

- The raw veg prep cooler has some raw meat inside of it. Raw meat was stored above and next in between raw vegetable. Store raw meat separate and away from other foods. If using this prep cooler for raw meat, ensure there is an area for raw meat only on the bottom shelf, for example. , - "Dirty" and "clean" grey bins were almost touching and at times were touching int he dish pit area. Ensure dirty and clean items are separated and there is not an opportunity for the bins to touch thereby causing cross contamination., - Staff items, including jackets and food, are stored throughout the kitchen with food/ food items. Staff items must be stored separate and away from any food and food related items. Staff food is not permitted in the kitchen and must be properly labelled (ie. "Staff food").

Food or food items were stored in the splash zone of both hand sinks. There were clean dishes underneath the paper towel dispenser where it could easily could splash/ water drops when drying hands., , A splash guard is required at both hand sinks to prevent splashes from reaching food/ food items. Do not store anything underneath the paper towel dispenser or directly beside the hand sink.

- There were no pH test strips onsite to verify sushi rice pH. , Ensure pH test strips are available. Ensure there are back-up test strips or make sure to order some prior to the pH test strips running out so there is a back-up., - If making kimchi and leaving it at room temperature, a written recipe is required and reviewed by this office. Verification of pH is also required by staff. Please let the district health inspector know what you decide.

The faucet head of the hand sink is covered in tin foil as a repair.

- The white cutting boards on prep coolers along the entire prep line and sushi area are discolored and have knife marks. Clean and sanitize the cutting boards - if the discoloration does not come out, repair or replace., - In the sushi area, there is a cardboard box holding miscellaneous items. The cardboard is stained and in disrepair. Do not use cardboard as it cannot be easily cleaned. Find a suitable container that can be washed, rinsed and sanitized.

- The entire back dishwashing area is very dirty. Black buildup noted around the sinks, on the walls, under the sinks ,etc. The scrubber attached to wall at the first dish sink has a buildup of grime, looks very dirty, and does not look to be in good repair. The entire dishwasher including inside the dishwasher and the trays used for the dishwasher are dirty. , , The entire dish pit needs to be properly washed, rinsed and sanitized. Repair and replace items/ materials as needed (ie.caulking). The list above is not exhaustive, the entire area needs to be attended to.

- During the inspection, it was observed that salmon was being cut in the back storage area on top of the large white chest freezers. This area was not approved for food handling and is not set-up for food handling (ie appropriate work surfaces, access to a hand sink, etc.). Please notify and provide plans to this department if you would like to make this space into a prep space. Do NOT use this space for open food handling unless approved to do so.

Staff in the sushi area were hurrying to correct issues when inspection commenced.

In the sushi cooler, several dishes of raw sliced beef were stacked on top of each other without proper wrapping in between to protect the dishes., Prepared beef and sashimi fish were observed to be on the same cutting board. Operator was questioned and stated that there was a separate cutting board used for the beef.

At the time, the hand sink in the sushi area was obstructed. Additionally, the fish was not defrosting under cold running water, The Aquafina cooler at the back was at 10C. Operator was advised to correct unit and was instructed to remove the contents in the cooler should it not drop to 4C quickly., A large pot of beef stock was observed in the walk-in freezer. Operator indicated that it would cool for 4 hours at room temperature before placing it into the walk in freezer, A few packages of imitation crab meat were being defrosted on the counter during the inspection, The sushi display cooler was missing a thermometer at the time

Mechanical dishwasher was equipped with detergent and reached 100ppm of chlorine, , The front glasswasher was equipped with detergent, rinse and chlorine, however, there was 0ppm chlorine at the dish level. Operator was informed to bring all used items to the kitchen for cleaning.

At the time, the hand sink in the sushi area was obstructed, and the basin was used to defrost fish.

Mouse droppings were observed by the ladder at the back of the facility

High touch areas in the sushi area had buildup of dried food, The two compartment sink faucet was loose and water appeared to be leaking onto the floor

Raw meat was observed to be stored above the salmon sashimi again. It was corrected during the inspection. Enforcement actions may be taken should this occur again.

A stained saran wrap was used to tie a spatula on the stainless steel rack. All materials reused must be smooth, imperious to moisture, easy to clean and in good repair.

In the Sashimi cooler, there was raw meat observed to be stored above sashimi fish. Always have raw meats stored below, , The walk in freezer had raw meat wrapped in saran wrap and stored above lower risked items.

Tempura prep cooler was at 8C, the tofu was measured at 8C. The unit was stocked with many items. Operator was informed about the temperature and to not overfill the unit. Please repair or replace unit to ensure the temperature is at 4C or less. , , Leftover rice discarded

Chlorine test strips were present by the kitchen dishwasher, however, please check for expiry date as there was no date on it and strips were discolored. , , QUAT was being dispensed at the three compartment, however, there were no QUAT test strips to verify concentration. Concentration was at 200ppm., , There were two vials of chlorine test strips in the glasswasher area. One was expired in March 2025 and the other was still good.

Hired pest control company monitors facility. At the beginning, there were no records were available for reviewing. At the end, the reports provided had very little information. Ensure pest control records includes details of whether there were findings/no findings and what actions were taken. , , A fly vector light (trap) was located above chest freezer. Relocate the unit to an area away from food or food contact surfaces.

The back two chest freezers were used as a food prep area for the sashimi. Operator indicated that the hand sink in the kitchen was used. However, the lighting in the area was poor (dim). The area must be bright, please improve lighting.

One metal strainer was in poor repair and was discarded during inspection - corrected during inspection. , , Handles of hand sinks had buildup of food., , Handles of equipment/appliances had buildup of food/grease.

The exterior double door had a minor gap at the corner, operator was asked to repair/replace door to close off the gap.

In all coolers, there were some high risk foods placed above or beside low risk or ready to eat foods. It was corrected during inspection. , Ensure all high risk foods (ie. raw meat/fish) are stored below low risk/ready to eat foods.

Mechanical dishwasher in the main kitchen was equipped with detergent, rinse and chlorine. Concentration of chlorine was at 100ppm. , , Chlorine and QUAT test strips may be expired as the label on the packaging was water damaged. , , Three compartment sink was equipped with detergent and QUAT. QUAT solution was at 200ppm. , , Discussed manual dishwashing with operator and it was corrected during inspection. When manual dishwashing, ensure all items are washed in hot soapy water, rinsed with hot water and sanitized using an approved sanitizer for a minimum 2 minutes before air drying. , , Front dishwasher (for glass/cups) had no detergent, rinse, or sanitizer in the jugs. Operator attempted to replace the empty jugs during inspection. It is important all chemicals are checked before opening to the public.

Mouse droppings were present in the back area by the ladder. Please clean area. Any issues with foundation cracks/gaps must be addressed to prevent entry of pests., , Fruit flies were found by the empty cans/bottles. Ensure there is a system in place to reduce the number of fruit flies such as emptying the container more frequently, cleaning the container frequently to remove sugar source, etc.

Bamboo mats either cleaned or replaced every hour or every two hours. , , Ensure scoop handle in the flour bin is stored upright without the handle touching the food.