B - 9 St. Anne Street
2 avril 2026
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 8 fois depuis le 6 août 2024, avec 8 réussites et 1 fermeture au dossier.
Ready-to-eat produce such as cut broccoli and asparagus were being stored on the bottom shelf of the standing cooler alongside raw chicken and fish, allowing potential contamination.
Two lysol bleach spray bottles were removed from being stored alongside bulk sauce containers near the sushi prep area.
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.
Dishwasher was observed washing larger dishes and wooden sushi boats that did not fit in the high-temp dishwasher by hand. He was using running water and soap on a sponge only; the second sink was not set up for sanitizing. Multiple items were observed being washed only, then dried and immediately placed back onto shelves with clean items; including pots and pants, and multiple sushi boats which are constructed of absorbent wood and had remnants of raw fish still visible., , Dishes, glasses, utensils, and any items directly contacting food must be washed, rinsed, and then submerged in an approved sanitizer for 2 minutes before being air dried. , , Sink was set up with the correct 2-compartment dishwashing method per the PHI's instructions. Operator were unsure on concentration of bleach required, temperature of water, etc. Education was provided at great length. , , Should facility wish to continue using wooden dishes; it is up to them to either demonstrate they are being effectively sanitized to meet requirements or introduce a single-use method of protecting the surface from food absorption.
There was evidence of dishwashing in both the sushi bar area and the service station. Sponges, scrub brushes and food remnants in the drain were all present. Dishes (including utensils, knives, etc) must be washed and sanitized using an approved method and cannot just be washed in a hand sink with soap and water. Hand sinks must be accessible at all times and cannot be obstructed.
Food items are being stored in the back storage room immediately to the right when facing the exit door. There is no light, no finished walls, floors or shelves. Bags of food are being stored directly on the ground net to chemicals and mop buckets, staff personal belongings, etc. All food items must be removed from this space.
There is visible light present along the bottom edge of the back exterior door.
There is a section of unfinished wood in between and below the sushi prep line units. It must be finished with paint or stain that is smooth, impervious-to-moisture, and easy to clean.
The shelving underneath the metal prep counter in the cook-line area, was lined with heavily soiled cardboard. This cardboard had absorbed grease and food remnants. The shelf beneath was damaged and very greasy and could no longer be cleaned. The cardboard must be removed, and the shelf must be repaired/replaced to ensure surfaces are smooth, impervious-to-moisture and easy to c ean.
March 31, 2026: Not observed during inspection. , , March 31, 2025: ***The new rice table for storage must have a smooth, non porous, cleanable surface.
Wooden dishes and sushi boats were observed in use with raw meat/moist foods etc. These wooden items were them being washed in only soap and water and not sanitized as required. , , Should facility wish to continue using wooden dishes; it is up to them to either demonstrate they are being effectively sanitized to meet requirements or introduce a single-use method of protecting the surface from food absorption.
Deep cleaning is required for all floors, with special attention to corners and underneath/behind equipment.
High-touch surfaces including door handles on coolers, freezers, and light switches were visibly dirty with grease and food remnants.
***The new rice table for storage must have a smooth, non porous, cleanable surface.
***There was inadequate food storage. There were bags of rice being stored on the floor of the utility room. Discussed that storage was to be at least 6 inches off the ground and not on a shelf on the floor.
***There was an area of disrepair on top of the chest freezer where the finishes were worn off and there appeared to be a rough (uncleanable) surface present.
***There were chipped/damaged trays/dishes that were present with the clean trays/dishes. Discussed and one of the chipped trays was shown to the staff who threw it out right away. Ensure staff are checking when the dishes are cleaned before they are put away that there is no damage.
The cleaning towels were on the counter. Sanitizer solution was unclean and had 0ppm of chlorine., Fresh sanitizer solution was prepared, tested at 100ppm and cleaning cloths were immersed in the solution., , Ensure fresh 100ppm chlorine sanitizer is prepared daily, replaced after every 2 hours, and immerse cleaning cloths in the sanitizer solution.
- The cleaning towels were on the counter. Sanitizer solution was unclean and had 0ppm of chlorine., Fresh sanitizer solution was prepared, tested at 100ppm and cleaning cloths were immersed in the solution., , Ensure fresh 100ppm chlorine sanitizer is prepared daily, replaced after every 2 hours, and immerse cleaning cloths in the sanitizer solution.
Different frozen and cold food were being thawed at room temperature, all were moved to the lower part of the coolers during inspection. , , Ensure thawing is done in the cooler or under cold running water.
The dishwasher was measured at 68C after the 3rd cycle. The maximum rinse temperature on the guage was 77C/171F. The operator tried to reach a technician during inspection., , Ensure dishes are washed and rinsed in the dishwasher, then sanitized in 100ppm of bleach solution in the 2 -compartment sink. Ensure the high temperature dishwasher achieves at least 180F/82C at the rinse cycle.
The hard to reach areas such as behind the prep line, under the sinks and floors by the back exit needs to be cleaned.