100 - 21 Perron Street
6 avril 2026
Réussi***There were par cooked shrimp tempura being stored at ambient temperature (17C). It was discarded during the inspection. Discussed that if the food is left out at room temperature there is to be a timer used to ensure food safety.
***Improper thawing methods were observed. The squid was thawing in standing water. Discussed and showed the water flow expected for proper thawing procedures.
Ce restaurant a été inspecté 8 fois depuis le 18 juillet 2025, avec 8 réussites et 1 fermeture au dossier.
***There were par cooked shrimp tempura being stored at ambient temperature (17C). It was discarded during the inspection. Discussed that if the food is left out at room temperature there is to be a timer used to ensure food safety.
***Improper thawing methods were observed. The squid was thawing in standing water. Discussed and showed the water flow expected for proper thawing procedures.
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.
***Contaminated wiping cloth was being used for the counter. There was no sanitizer present on the wiping cloth and it was not being stored in a sanitizer solution between uses. This practice promotes the spread of bacteria. Sanitizer needs to be used on the food contact surfaces.
REPEAT:, ***The hand sink in the kitchen was being used for food prep and had a colander of noodles present. Discussed and staff removed them immediately., The hand sink is to be clear and available for use at ALL times.
***REPEAT: Knives used for preparing ready to eat foods were being stored in an insanitary condition between pieces of equipment. Knives and other food contact surfaces are to be maintained in a clean and sanitary condition.
***REPEAT: Perishable foods were being left out at room temperature. The cooked tempura that was 22C was discarded along with the contaminated batter.
***perishable foods were being left out at room temperature. The still frozen fish that was in standing water had the water mostly dumped out and was returned to the cooler by the staff. There were frozen fish pieces out sitting on the freezer. Ensure proper thawing procedures are being followed.
***The black grease container was not secured from vermin entry. The lid was open exposing grease, food and food debris and serving as an attractant for vermin.
***the sanitation was lacking and the hand sink appeared to be used for food preparation. There was food debris and accumulation in the basin of the hand sink.
***there was an accumulation of garbage by the back door of the facility. Garbage is to be stored in the appropriate municipal containers until removal.
Staff in the kitchen are not washing their hands at appropriate intervals as the hand sink was not available for hand washing.
***REPEAT: Knives were being stored in an insanitary condition. Knives were not to be stored between pieces of equipment. Staff again removed the knives during the insepction.
***Unsafe food handling practices were in place., Improper thawing procedures were observed. A bag of frozen chicken was sitting over the sink. it was put in the freezer during the inspection.
***Unsafe food handling practices were in place., Improper cooling procedures were observed. A bowl of tempura was left on the front counter. It was put in the cooler during the inspection. Staff indicated it had only been out for a short period of time. If food is being left out then timers are to be used and the food discarded after 2 hours.
***Unsafe food handling practices were in place., Improper reheating/cooling of soup was observed.. It was put in the cooler during the inspection. It was 13C. If food is being left out then timers are to be used and the food discarded after 2 hours.
***Unsafe food handling practices were in place., There were perishable foods being left out at room temperature. A bowl of tempura, soup in an insert, cut vegetables, a bag of frozen chicken etc. All were put in the cooler /freezer during the inspection. Staff indicated it had only been out for a short period of time. If food is being left out then timers are to be used and the food discarded after 2 hours.
***The kitchen hand sink was obstructed with food being stored in the basin. It was removed during the inspection. Hand sinks are to be clear and available for hand washing at all times.
***discussed that the sanitizer was not to be rinsed off the wiping cloths as that defeated the purpose of using the wiping cloth to sanitize the surfaces.
***The wiping cloths were being stored on the counter and not in the sanitizer solution. Showed the operator how there was no sanitizer and explained that he was not sanitizing the surfaces but was contaminating them with the cloth since there was no sanitizer on them.
***There were single use containers being used as scoops in the bulk products. Reminded operator that the scoops were to have handles that were out of the product. They were removed from the bulk product during the inspection.
***Knives were being stored in uncleanable areas (between equipment). Staff was aware and remove them prior to discussion.
***Cleaning cloths were being left on the counter and not stored in a sanitizer solution. Discussed and corrected during the inspection.
***The concentration was not food grade (was so strong that it bleached the test papers out to white). Discussed and it was diluted down to an acceptable, effective 100ppm.
***There was a metal bowl that was being used as a bulk scoop. It was removed from the bulk product during the inspection.
***There was food being stored in the mop sink/chemical storage. Corrected during the inspection. Food products were removed and put in the food areas in the kitchen.
***Pest control template was available. Completed with the operator during the inspection. Ensure that the pest control records are completed monthly and kept onsite for review.
***There was no sanitizer present in the sanitizer containers on the line or in the front of house.
***There were cleaning cloths sitting in skuzzy water with no sanitizer present. Discussed cleaning cloth procedures for regular use and for end of day procedures.
***There was no food safety record keeping being done. Temperature logs were not available for review.
***Food safety records were not set up at this time. Will send a template with this report and check at the operational inspection.
***there was a small under counter 2 door upright cooler/freezer with a temperature of 8C. Probe thermometer was left in and the unit did not go below 7.6C. Discussed that the cooler was to maintain the temperature of between 0C and 4C. Operator indicated that the unit had been freezing food so it was turned warmer. Discussed that it was to be less than 4C and that records were to be kept monitoring this and all coolers and hot holding units.
***There was cooked shrimp tempura present at 24C on the front counter. Discussed with staff and it was discarded during the inspection.
***The hand sink in the back was obstructed. There was equipment being stored in the hand sink. Hand sinks are to be clear and available for use at all times.
***The front hand sink had a strainer present. Discussed that hand sinks are to be clear and available for use at all times.
***Bulk food scoops were not acceptable. Scoops require handles that are stored out of the product. single use containers, measuring bowls and handleless containers are not to be use or stored in the bulk products.
***There was food being stored in the mop sink area. This is not a clean and sanitary place to be storing food.
***Knives were being stored in uncleanable areas (in the cracks between coolers and counters). Discussed that this had been previously discussed at the approval inspection. Knives and equipment are not to be stored in unclean or uncleanable areas.
***There were not pest control recorded being kept. Discussed that the record templates were available on the AHS website at https://www.albertahealthservices.ca/eph/page8302.aspx.
***There was an unfinished wooden stand where the bulk foods may be stored. Discussed that finishes were to be cleanable and unfinished wood could not be cleaned. This will be checked at the operational inspection.
***The cleaning schedule was not documented or was not being followed.
***There were sanitization concerns throughout the facility. The walls had a build up of splashes and food debris present. the outside of food containers were not being maintained in a clean condition. There was a soiled cloth (curtain) covering the doorway between the kitchen and the front area. There was a build up of dirt/debris present in several areas. The lids covering some of the bulk products were soiled. A thorough deep clean in required.
***Sanitizer solution with cleaning cloths had no measurable chlorine present. New sanitizer solution was made up for the cleaning cloths using a low temperature dishwasher sanitizer (food grade).
***Food safety records were not set up at this time. Will send a template with this report and check at the operational inspection.
***There was no paper towels present for the hand sinks. Pictures were received of stocked hand sinks following the inspection.
***There was an unfinished wooden stand where the bulk foods may be stored. Discussed that finishes were to be cleanable and unfinished wood could not be cleaned. This will be checked at the operational inspection.
***There was an uncleanable knife block present on the counter. Discussed acceptable knife storage (magnetic strip cleanable knife storage that can be taken apart to clean all surfaces). This will be checked at the operational inspection.