10902 105 Avenue
25 mars 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 6 fois depuis le 23 octobre 2024, avec 6 réussites et 1 fermeture au dossier.
Wiping cloths were not kept submerged in sanitizer-solution., , Operator submerged the wiping cloths in a sanitizer- solution container after PHIs indication., , Ensure wiping cloths are kept in sanitizer-solution, replaced after regular intervals and concentration is verified.
Temperature monitoring records are not kept for all cooling units., , Ensure all cooling units are equipped with functional thermometer and temperature for all cooling units are monitored daily and records are kept.
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
The paper towels for handwash sinks in both ladies and gents' washrooms are sitting on the sink area surface., , Ensure paper towels are placed in paper towels dispensers.
Bar Area and staff washroom handwash sink had no handwash soap readily available, operator placed handwash soaps during the inspection., , Ensure all handwash sinks are supplied with handwash soaps at all times.
1. Some food items in the prep area and cooling units are not kept covered., 2. Eggs in the walk-in cooler are stored on the top shelves., , , 1. Ensure all food items/ containers are kept covered., 2. Ensure eggs are stored on a bottom shelf.
1. Written sanitation plan / schedule is neither implemented nor available., 2. The overall sanitation of the facility was unsatisfactory., , 1. Ensure sanitation plan / schedule provided and cleaning schedules (templates provided with this report) are implemented and records are maintained., 2.Ensure all the indicated areas (floors, cooling units inside and doors, underneath the tables, walk-in cooler area, mop supplies area, outside ice-machine) during the inspection are properly cleaned / sanitized.
Food items are stored in the hallway leading to the fire exit door and public washrooms. Public has access to this area., , This is not an approriate place to store food. Several options (installing cupboard doors that can lock or moving to another suitable location.) were provided to the operator. , , Note: fire alarm pull station was also blocked and it may violate fire code requirements as well.
Floor grouts in the kitchen have a buld up of dirt and debris., , Ensure all the floor grouts are cleaned.
4 refrigeration units are not equipped with a thermometer to monitor temperature. , , Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
Food items are stored in the hallway leading to the fire exit door and public washrooms. Public has access to this area., , This is not an approriate place to store food. Several options (installing cupboard doors that can lock or moving to another suitable location.) were provided to the operator. , , Note: fire alarm pull station was also blocked and it may violate fire code requirements as well.
The following food equipment surfaces (e.g. sushi display cooler, deep fryer & oven, grill) are not clean and sanitary., , Ensure all the food equipment in the facility are thoroughly cleaned and maintained.
Floor grouts in the kitchen have a buld up of dirt and debris., , Ensure all the floor grouts are cleaned.
Wall behind the dishwasher and near the cooking area is still dirty., , Essure these walls are cleaned.
Transportation carts are dirty., , Ensure all carts are cleaned.
Kitchen: Cleaning cloths are not kept in a sanitizer solution., , Ensure cleaning cloths are kept in a sanitizer solution (100 ppm bleach solution) and sanitizer solution must be replaced throughout the day.
High risk foods such as meat, fish, sea foods etc. are not dated., , Ensure all high risk foods are dated for tracking purposes.
Acidified sushi rice from previous day was kept at room temperature for use today. 2 rice cooker full of sushi rice was discarded. , , Ensure acidified sushi rice is used within 4 -8 hours. Leftovers must be discarded at the end of the day.
Used small amount of flour batter from previous day was stored on the flour bin to be reused again., , Ensure unused flour batter is discarded at the end of the day.
Temperature logs are not kept for refrigeration units., , Ensure daily temperature logs are kept for all refrigeration units.
Walk in cooler: Raw meat was stored next to vegetables., , Ensure raw meat is never stored with ready to eat foods.
Cleaning supplies and sanitizers are stored in the hallway with takeout containers/food., , Ensure these are moved to another suitable location.
Refrigeration units are not equipped with a thermometer to monitor temperature. , , Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
Probe thermometer is not available to verify food safety temperatures. , , Ensure a probe thermometer is available on site at all times and is used to verfiy food safety temperatures.
Hand washing sinks at sushi bar: Single use paper towels are not stored in a dispenser or holder., , Ensure single use paper towels are stored in a suitable paper towel dispenser or countertop holder.
Liquid soap dispenser was either empty or not available at several hand washing sinks (cooking station. prep sinks, sushi station and staff washroom). This was corrected during inspection., , Ensure liquid soap and single use paper towels are adequatelt supplied at all hand wshing sinks.
Observed open bags of flour, starch etc., , Ensure all open food pacakges are stored in an approiatete manner like in food containers with a tight lid.
Raw frozen fish in the walk in freezer is not stored in an appropriately manner., , Ensure fish is stored a food grade container or in food grade plastic where it is properly sealed.
Food items such as sugar, onions, starch etc are stored directly on the floor., , Ensure all food items are stored 6 inches off the floor.
Frozen foods such as gyoza are shored in shopping bags., , Ensure only food grade plastics and containers are used to store food.
Glasswasher: idone test kit is not available to test concentration., , Obtain an iodine test kit to check sanitizer concentration.
Food items are stored in the hallway leading to the fire exit door and public washrooms. Public has access to this area., , This is not an approriate place to store food. Several options (installing cupboard doors that can lock or moving to another suitable location.) were provided to the operator. , , Note: fire alarm pull station was also blocked and it may violate fire code requirements as well.
Food equipment surfaces (e.g. microwave, sushi display cooler, deep fryer, stove, oven, grill oven, dishwasher, bar fridge under the ventilation hood, rice holding table, cutting boards, walk in freezer walls etc.) are not clean and sanitary., , Ensure all the food equipment in the facility are throughly cleaned and maintained.
Floor grouts in the kitchen have a buld up of dirt and debris., , Ensure all the floor grouts are cleaned.
Floors, walls and shelves are not clean. , , Ensure all the the floor (especially hard to reach areas) , walls and shelves are cleaned.
Public washrooms: did not observe any bugs or insects however there is a build of dirt on the edges of the wall, toilet and stall door panels. , , Ensure washrooms are thoroughly cleaned and maintained.
Staff washroom is not clean and sanitary., , Ensure staff washroom is cleaned.
Walk in cooler is not properly organized., , Ensure walk in cooler is properly organized to prevent cross contamination and allow it to be easily cleaned.
Written cleaning schedule has not been implemented and cleaning logs are not kept. , , Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.
Transportation carts are dirty., , Ensure all carts are cleaned.