350 - 140 St. Albert Trail
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Mr. Sub
This restaurant has been inspected 8 times since December 14, 2023, with 3 in compliance, 5 not in compliance, and 0 closures on record.
No violations
2 violations
Deep fried tempura shrimp and sweet potato were left out at room temperature in large quantities without time stamps. These were discarded at the instruction of the PHI. A sushi roll was also left out at room temperature with no time stamp, but staff insisted it had been made in the last hour. Food may only be left out of the fridge for 2 hours, after which it must be thrown out. All food being handled this way must be time stamped.
Both front prep coolers were at 10-12 C. All perishable foods were removed to coolers capable of maintaining 4C or colder. These coolers are not to be used for the storage of perishable items until they are capable of maintaining 4C or colder at all times.
No violations
4 violations
The front sanitizer bucket was measured to be over 200ppm chlorine. A new solution was prepared immediately measuring 100ppm chlorine.
The low temperature chemical dishwasher measured 10ppm chlorine at dish level. Please contact a service professional and repair the dishwasher., , Manual dishwashing will be completed for the sanitize portion until the dishwasher is repaired. Bleach sanitizer measuring 100ppm will be used for the sanitize portion of the manual dishwashing.
The low temperature chemical dishwasher measured 10ppm chlorine at dish level. Repair the dishwasher such that it measures 100ppm chlorine at dish level for adequate sanitizing.
1 violation
The food preparation sink and the cooking area was leaking. A bucket was placed underneath the sink to catch leaking water., , Please repair the sink. , , No leak was observed during inspection, but staff confirmed leak occurs randomly., Ensure sink is repaired and discard collected water regulary.
No violations
1 violation
The food preparation sink and the cooking area was leaking. A bucket was placed underneath the sink to catch leaking water., , Please repair the sink.
3 violations
1-No valid pH test strips were available in the facility to monitor the pH of sushi rice during preparation., Obtain pH test strips and monitor the pH of sushi rice., , Dec 14, 2023: pH test strips were still not available at the facility. Please obtain the required test strips, ensure sushi rice pH is measured each day it is prepared, and records kept.
The sanitizer bucket connected to the dishwasher was empty. The staff present indicated that an order will be delivered within a day. , The staff was advised to ensure all dishware, utensil or equipment washed in the dishwasher are sanitized in the dishwashing sink with 100ppm bleach/chlorine solution until the required sanitizer solution is available. , Ensure the dishwasher is tested as soon the sanitizer is connected before use. The required 100ppm chlorine sanitizer solution must be measured after the sanitizing cycle.
Food debris build up was observed in the grooves of the sliding door standup cooler. Some grime build up was observed around the grease trap. Clean the above mentioned areas.
The food preparation sink and the cooking area was leaking. A bucket was placed underneath the sink to catch leaking water., , Please repair the sink.