101 - 11502 Westgate Drive
31 décembre 2025
RéussiAucune infraction trouvée
Ce restaurant a été inspecté 10 fois depuis le 23 juillet 2024, avec 10 réussites et 1 fermeture au dossier.
Two containers had scoop handles in contact with the food., , Staff removed the scoops and will place the scoop with long handles ensuring no contact with the food.
The glass dishwasher in the bar area is not dispensing sanitizer., , Ensure all the glasses are washed and sanitized in the dishwasher located inside Kitchen until the bar area dishwasher is repaired.
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.
Food handler was asked to demonstrate the cooking steps for meat balls and chicken nuggets (chicken tenders not served at the restaurant according to the food handler)., , Chicken nuggets are deep fried from frozen for 6 minutes. 3 chicken nuggets were deep fried and when checked with the thermometer their internal temperature reached 96 Deg C, 95.5 Dec C & 95.7 Deg C respectively. , , Meat balls are purchased frozen pre-cooked product. Meat balls are boiled for 5 minutes before tossed with sauce in the wok. 3 meat balls were cooked and their internal temperatures reached 41 Deg C, 61 Deg C & 46 Deg C. , , The meat balls are not cooked/reheated properly where the internal temperature reaches 74 Deg C. Food handler is also not using a probe thermometer to verify internal cooking temperature. , , When 1 meat ball was boiled for 10 minutes, the internal temperature reached 74.5 Deg C., , Ensure meat ball boil time is increased to 12 minutes or longer (large batch) and use a probe thermometer to verify internal cooking temperature. Internal temperature must reach 74 Deg C for 15 seconds.
Observed food handler at the sushi station rinse plates at the hand washing sink and place it on the shelf for drying. , , Food handler was instructed to wash the plates in the dishwasher. , , Ensure all food contact surfaces are washed and sanitized. Do not use the hand washing sink for dishwashing purposes.
Manager was asked to provide contact information of the owner so that certain items can be discussed directly with the owner. Manager said she can't provide that without getting permission from the owner first. Went further by saying that she can't give phone number just to anyone including the Executive Officer., , Manager was informed that she was obstructing me from doing my duties by not providing the contact information of the owner.
Paper towel dispenser is broken at the sushi station & teriyaki station. paper towel is kept on top of the dispenser for now., , Ensure paper towel dispenser is replaced.
Pest control monitoring program has not been implemented, and monthly records are not kept. Operator is looking at acquiring pest control monitoring services., , Ensure pest control monitoring program is implemented and monthly records are kept on site., , Update: November 27, 2025, Manager called and left a message with the service provider. Waiting to hear back from pest control company., , Update: December 3, 2025, Manager stated that they have received several quotes but waiting for the owners to decide on which company to sign the contract with.
Paper towel dispenser is broken at the sushi station & teriyaki station. paper towel is kept on top of the dispenser for now., , Ensure paper towel dispenser is replaced.
Pest control monitoring program has not been implemented, and monthly records are not kept. Operator is looking at acquiring pest control monitoring services., , Ensure pest control monitoring program is implemented and monthly records are kept on site., , Update: November 27, 2025, Manager called and left a message with the service provider. Waiting to hear back from pest control company., , Update: December 3, 2025, Manager stated that they have received several quotes but waiting for the owners to decide on which company to sign the contract with.
Bar Glasswasher: sanitizer bottle was empty, and extra sanitizer was not available on site. , , Bar glasswasher was closed for use and operator was instructed to use the dishwasher to wash all glassware until sanitizer is purchased., , Update: November 27, 2025, Sanitizer is still on order.
Pest control monitoring program has not been implemented, and monthly records are not kept. Operator is looking at acquiring pest control monitoring services., , Ensure pest control monitoring program is implemented and monthly records are kept on site., , Update: November 27, 2025, Manager called and left a message with the service provider. Waiting to hear back from pest control company.
Expired food handling permit is displayed on the wall., , Ensure a valid food handling permit is displayed.
Upright cooler next to ice machine: door handle is broken. , , Ensure door hand is repaired., , Update: November 27, 2025, Still working on it.
The following food equipment(s) are dirty and must be cleaned:, , - steamer, - burner, , Ensure all the food equipment(s) are thoroughly cleaned.
Staff washroom was cleaned but requires additional cleaning. All the unnecessary items were removed. , , Ensure the staff washroom is thoroughly cleaned and maintained.
Kitchen/bar: The walls, floors, ceilings and garbage bins were cleaned but additional cleaning is required for hard-to-reach areas (floors), , Ensure the entire kitchen is cleaned thoroughly especially all the hard-to-reach areas.
Food handlers in this facility are not washing their hands properly and following proper hand washing procedures., , Ensure hand washing sinks are adequately supplied and all food handlers must wash their hands frequently or as required. Glove use does not replace hand washing. Hands must be washed prior to wearing gloves and gloves must be discarded after each task.
High risk foods (meat, fish, gravy, etc.) inside the cooler and freezer are not dated. , , Ensure all high-risk foods are dated for tracking purposes.
Sushi rice from previous day is reused. Around 1 kg of cooked sushi rice was discarded during inspection., , Ensure sushi rice is discarded at the end of the day. Make fresh sushi rice each day as required.
Cooked meat was stored next to raw meat. Both containers did not have a lid., , Ensure all meat is never stored next to ready to eat food items.
Sanitizer buckets are not labeled. , , Ensure all sanitizer buckets are labeled. E.g. Sanitizer.
Gravy stored in the hot holding unit was at 49 Deg C. Operator was instructed to reheat the gravy to 74 Deg C again., , Ensure all hot foods are kept at 60 Deg C or hotter.
Bar Glasswasher: sanitizer bottle was empty, and extra sanitizer was not available on site. , , Bar glasswasher was closed for use and operator was instructed to use the dishwasher to wash all glassware until sanitizer is purchased.
Kitchen/bar/staff washroom hand washing sink(s): Paper towel dispenser was either empty or jammed. Keys are not available to open and refill the paper towel dispenser. All the liquid soap dispenser were empty as well. Operator refilled all the liquid soap dispenser and placed the single use paper towel on top of the dispenser for now. Contact supplier and get new dispenser keys. , , Ensure liquid soap and single use paper towel is always available at the hand washing sinks.
Bulk food items inside the walk-in cooler and walk in freezer are stored in containers without a lid., , Ensure all food items are covered or have a lid.
Quat sanitizer is used to sanitize tables. Test papers are not available to verify sanitizer concentration., , Obtain Quat sanitizer test papers.
Pest control monitoring program has not been implemented, and monthly records are not kept. Operator is looking at acquiring pest control monitoring services., , Ensure pest control monitoring program is implemented and monthly records are kept on site.
Expired food handling permit is displayed on the wall., , Ensure a valid food handling permit is displayed.
Sushi prep cooler is not working. , , Ensure sushi prep cooler is either repaired or replaced.
Upright cooler next to ice machine: door handle is broken. , , Ensure door hand is repaired.
The following food equipment(s) are dirty and must be cleaned:, , - oven, - dishwasher, - ice machine, - inside of the bar chest freezer, - door frames of all upright cooler, - shelves, - steamer, - wok area, - burner, - carts, - popcorn machine, - deep fryer, - spice rack, , Ensure all the food equipment(s) are thoroughly cleaned.
Staff washroom is dirty and used for storage,, , Ensure the staff washroom is thoroughly cleaned and remove all unnecessary items.
Kitchen/bar: The walls, floors, ceilings and garbage bins are dirty. , , Ensure the entire kitchen is cleaned thoroughly especially all the hard to reach areas.
No sanitizing solution is available onsite at the time of inspection., No test strip was available for chlorine sanitizing solution. , The staff made a new solution. , , Ensure that an adequate sanitizing solution is prepared every day and test it with a test strip twice a day to achieve 100-200 ppm. , Ensure an adequate sanitizer bucket is available and filled with a sanitizing solution, such as chlorine or quats., , Ensure to obtain a chlorine/quats test strip.
No thermometer is found in any cold-holding units., , Ensure all cold-holding (8) units have a thermometer.
Many cardboard boxes are found in the kitchen. , , Ensure the boxes are moved from the prep area of the kitchen and organized in a sanitary manner.
No sanitizing solution is available onsite at the time of inspection., No test strip was available for chlorine sanitizing solution. , The staff made a new solution. , , Ensure that an adequate sanitizing solution is prepared every day and test it with a test strip twice a day to achieve 100-200 ppm. , Ensure an adequate sanitizer bucket is available and filled with a sanitizing solution, such as chlorine or quats., , Ensure to obtain a chlorine/quats test strip.
Ensure a sanitizer bucket with wiping is set up. , Ensure the clothes are left in a sanitizing bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered. , , Guidelines for the Use of Wiping Cloths will be forwarded along with the report.
Temperature logs are being completed for cold-holding units in the kitchen., , Develop and complete temperature log for:, , - Buffett: hot and cold holding units and how long the food is in Buffett(time), - Cooler, prep and Freezer temperature , -pH of the sushi rice (every time a new batch of sushi rice is made.
pH is measured is not measured for sushi rice. The staff was unable to perform a test to measure the pH of the rice. , No log is found to record the pH of sushi rice., , Ensure pH is measured when sushi rice is prepared. Make sure the pH of the rice is below 4.5. , Ensure the pH is recorded daily every time the rice is prepared. Ensure the staff is well aware of the steps to measure the pH of the rice.
No thermometer is found in any cold-holding units., , Ensure all cold-holding (8) units have a thermometer.
The sushi was displayed on the ice and still had an internal temperature of 10*C., Staff indicated that sushi is rotated every 2 hours., , Ensure the plates are deep enough to hold the sushi cold. , Please record the time when a new batch is made and when the old batch is discarded.
The temperature at the dish level for the dishwasher is found at 68.5 *C., , Ensure the dishwasher is checked by a specialist or ensure the temperature reaches 71*C at the dish level (use dish save probe thermometer)
1.The lids of the bulk storage containers are not secured and are of different sizes. , , 1. Ensure the bulk food is protected from any sort of contamination., , 2. The scoops in bulk food containers have no handles., , 2. Ensure to use scoops with handles to prevent cross-contamination. Or remove the scoops after every use and make sure the scoops are stored in a sanitary way., , 3. The lids of the bulk storage containers were greasy, and dirt build-up., , 3. Ensure all bulk storage lids are clean and maintained in a sanitary manner. The lid and scoops should also be smooth, durable, and easily cleanable.
The ventilation hood is due for maintenance. , , Please have the ventilation system maintained by a certified maintenance company once yearly or more , frequently as required., , Ensure the kitchen hood filter/grills/grease filter, and baffles are cleaned, serviced and maintained in a sanitary manner.
Many cardboard boxes are found in the kitchen. , , Ensure the boxes are moved from the prep area of the kitchen and organized in a sanitary manner.
Ensure a written sanitation procedure or a cleaning log is developed and completed daily., , Cleaning is required in the following areas:, - Walk-in cooler door, inside walls and outside walls, - Tabletop, prep table, cutting board, - the kitchen floor, - behind the grill, stove, cooler, freezer, two-compartment sink, - the kitchen ceiling and lights, - under all equipment in the kitchen