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Damso Izakaya

10352 82 Avenue NW Edmonton AB T6E 1Z8 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler was measured at 7C. Food in the cooler was between 6-7C. Temperatures did not decrease at the end of the inspection. High risk food in the cooler was moved to an alternative cooler.Ensure refrigerated high-risk food is maintained below 4C/40F.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • - Gap was observed beneath the back door. Ensure weatherstripping is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sandwich cooler was measured at 7C. Food in the cooler was between 6-7C. Temperatures did not decrease at the end of the inspection. High risk food in the cooler was moved to an alternative cooler.Ensure cooler is maintained at 4C/40F before storing high risk food in it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is undergoing regular cleaning and sanitation. However, deep cleaning is required:-clean below the dishwashing sink area.-Please make written cleaning and sanitation schedule for the facility to ensure regular cleaning and sanitation is being done for safe operation of the kitchen.Action required:-Please clean indicated areas.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is undergoing regular cleaning and sanitation. However, deep cleaning is required:-behind the cooking lines,-clean below the dishwashing sink area.-Clean the ventilation hood (oil was dripping).-Please make written cleaning and sanitation schedule for the facility to ensure regular cleaning and sanitation is being done for safe operation of the kitchen.Action required:-Please clean indicated areas.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Re-inspection will be conducted to confirm the violation is rectified.-Overall, general cleaning of the facility was not satisfactory.-Please clean behind the cooking lines,-clean below the dishwashing sink area.-Clean the ventilation hood (oil was dripping)-The very back part of the kitchen needs organization, please remove the unnecessary items, clean the flooring of the back kitchen.-The curtains (high touch areas) present in the kitchen were observed to be dirty. Please regularly clean the curtains as these are the high touch surfaces and can cause cross contamination of food by hands.-Please make written cleaning and sanitation schedule for the facility to ensure regular cleaning and sanitation is being done for safe operation of the kitchen.Action required:-Please clean and organize indicated areas.
  4. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Inside the walk-in cooler, some food containers were directly stored on the ground. Action required:-Please ensure that all the food containers were stored at least 6 inches above the ground to prevent food contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test strips are observed to be expired. Ensure that new QUAT test strips are acquired. The chlorine test papers had gone wet, please purchase new ones.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The handwashing sink at the back kitchen was not supplied with the paper towels.Action taken:Staff member onsite refilled the paper towel dispenser.-Education was provided that all the handwashing sinks must be accessible, stocked with soap solution and paper towels.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • -Valid Food permit was not displayed to the public.Action required:-Please ensure that the valid permit is displayed to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Overall, general cleaning of the facility was not satisfactory.-Please clean behind the cooking lines,-clean below the dishwashing sink area.-Clean the ventilation hood (oil was dripping)-The very back part of the kitchen needs organization, please remove the unnecessary items, clean the flooring of the back kitchen.-The curtains (high touch areas) present in the kitchen were observed to be dirty. Please regularly clean the curtains as these are the high touch surfaces and can cause cross contamination of food by hands.-Please make written cleaning and sanitation schedule for the facility to ensure regular cleaning and sanitation is being done for safe operation of the kitchen.Action required:-Please clean and organize indicated areas.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops without handles are observed in sugar, tempura mix and potato starch storage bins. Ensure that scoops with handles are acquired to help prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep coolers and the display cooler in the front food prep area are observed without thermometers. Ensure that the indicated coolers are equipped with thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test strips are observed to be expired. Ensure that new QUAT test strips are acquired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The two ceiling lights above the dishwashing area are observed to be burnt out. 2. Several small holes are observed in the wall above the toaster oven. 1. Ensure that the indicated lights are replaced.2. Ensure that the indicated holes are sealed to maintain the surface of the wall in a smooth and easily cleanable condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris is observed beneath the food prep counters and the dishwasher in the back food prep area. 2. A buildup of grease and grime is observed on the equipment beneath the canopy-hood. 3. A buildup of grease is observed on the canopy-hood.1-3. Ensure that the indicated areas are cleaned and sanitized.