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Dorinku Osaka Street Food

10328 Jasper Avenue NW Edmonton AB T5J 1Y7 · Food - General

10 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use disposable bowls were used as scoops in the rice container. Ensure proper scoops with handles are used and they are stored outside of the food ingredient to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • pH strips for sushi rice was not available during inspection
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The following hand sinks did not have supplies: a. The hand sink at the entrance of the kitchen did not have paper towel and the soap dispenser was not functional. b. The hand sink close to the cook line did not have soap or paper towelsEnsure all hand sinks have adequate supplies to facilitate proper handwashing.
    • 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?
      • Pest control records were not available during inspection.A fly strip was observed above the rice cooler in the back kitchen. Ensure it is removed immediately to prevent contamination of food
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back kitchen requires thorough deep cleaning including the back of the sink and dishwasher, ceilings and walls. Ensure the whole area is cleaned properly.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was measured at surface temperature of 18C , ice beneath the chicken had melted and was replaced during inspection. Chicken had been out for about 1 hour according to the staff. Ensure ice is replaced regular and temperature of high-risk food on ice is maintained below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the prep room/dishwashing area has no paper towel in its dispenser. Ensure paper towel is provided.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood shelves in the dishwashing room are improperly finished.Repair or replace the shelves in the dishwashing area. The shelves need to smooth, easy to clean and water resistant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Lids of bulk food buckets in the dishwashing room were unclean. - Broken bulk food bucket sealed with tape was observed. Ensure lids are cleaned and replace damaged buckets.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood shelves in the dishwashing room are improperly finished.Repair or replace the shelves in the dishwashing area. The shelves need to smooth, easy to clean and water resistant.
  5. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher is not in proper working order. Zero ppm chlorine was measured at plate level in the final rinse cycle.All dishes/utensils washed and rinsed with the dishwasher MUST be sanitize manually in a compartment sink until the equipment is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A plumbing leak was noted on top of the dishwasher during a cycle run.Repair the plumbing leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood shelves in the dishwashing room are improperly finished.Repair or replace the shelves in the dishwashing area. The shelves need to smooth, easy to clean and water resistant.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is not in proper working order.Fix the low temperature dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris, grease, dust, food particles and a pool of water were noted on the floor, walls and ceiling tiles in the dishwashing room, hallway leading to the dishwashing room, grease traps, plumbing beneath dishwasher and the floor beneath cooking equipment at the cooklines.Deep cleaning is required in the above-mentioned areas.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths in the back food preparation room were not stored properly when not in use. They were observed seating out on counter tops.All used cleaning cloths were immediately stored in freshly made Quat solutions (200ppm) by staff upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of broth left at the cookline was measured at 45C. Reheat and store the broth on a warmer at 60C or more.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken on a tray was left cooling on a counter at room temperature.The cooled chicken was immediately transferred into a cooler.Use ice water bath to rapidly cool hot food and store cooled food within 2 hours from the time it was removed out of the oven.
    • 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 in the back food preparation room/dishwashing room was not accessible for handwashing.All items blocking access to the handwashing sink were immediately remove during inspection.HANDWASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES FOR HANDWASHING AND MUST BEFULLY EQUIPPED WITH SOAP, PAPER TOWEL, COLD AND HOT RUNNING WATER.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood shelves in the dishwashing room are improperly finished.Repair or replace the shelves in the dishwashing area. The shelves need to smooth, easy to clean and water resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris, grease, dust, food particles and a pool of water were noted on the floor, walls and ceiling tiles in the dishwashing room, hallway leading to the dishwashing room, grease traps, plumbing beneath dishwasher and the floor beneath cooking equipment at the cooklines.Deep cleaning is required in the above-mentioned areas.
  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Squid was observed thawing in stagnant water in a sink.Staff was educated to thaw frozen seafoods under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink in the back food prep room/dishwashing room was not accessible.All items blocking the sink were immediately removed. Handwashing sinks must be accessible for handwashing at all times.
  8. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially, no sanitizer (zero ppm chlorine) was measured at plate level in the Sani cycle of the low temperature dishwasher.An old bleach container with a degrade concentration connected to the dishwasher was immediately replaced with a new concentrated bleach container, the equipment was primed by a staff, couple of cycles ran and 100ppm chlorine was measured at plate level in the Sanitize cycle.
  9. Risk Management Inspection

    2 infractions

    • 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?
      • The back delivery door weather stripping is in disrepair. A gap was noted between the bottom of the door and the floor.Repair or replace the back delivery door to prevent pest entry into the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soil, debris, grease and food particles were noted on the floor underneath cooking equipment in the front kitchen and floor beneath sink and glasswasher at the bar.Clean the above mentioned hard to reached areas in the front kitchen and the bar.
  10. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bag was used to store meat in a chest freezer.A staff immediately used food grade package to store the meat during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the front vegetable cooler was measured at 10.5C. Perishable food was immediately transferred into another cooler.DO NOT USE THIS COOLER TO STORE PERISHABLE FOODS UNTIL IT CAN MAINTIAN A TEMPERATURE OF 4C OR LESS.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the food preparation room next to the dishwashing area was blocked with a large garbage bin.The garbage bin blocking the hand sink was immediately removed during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink in the back kitchen had no soap and paper towel.The kitchen staff immediately replaced missing the soap and paper towel at the hand wash sink.
    • 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?
      • The back delivery door weather stripping is in disrepair. A gap was noted between the bottom of the door and the floor.Repair or replace the back delivery door to prevent pest entry into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The door seal of the vegetable cooler is in disrepair. Repair or replace the cooler door seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soil, debris, grease and food particles were noted on the floor underneath cooking equipment in the front kitchen and floor beneath sink and glasswasher at the bar.Clean the above mentioned hard to reached areas in the front kitchen and the bar.