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Edo Japan

100A - 20 Crowfoot Crescent NW Calgary AB T3G 2P6 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Tapioca pearls and chopped vegetables under Time as a Public Health Control (TPHC) were observed being stored at room temperature for more than 4 hours, which does not comply with Edo Japan standards or the approved TPHC agreement.Ensure all high-risk foods managed under TPHC meet the required conditions and approved procedures, and discard them immediately once the 4-hour time limit has been exceeded.- Items were voluntarily discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No detectable chlorine sanitizer was present in the mechanical dishwasher at the time of inspection. The dishwasher was primed, and the sanitizer concentration was subsequently measured at 100 ppm.- Ensure that chlorine sanitizer concentrations are verified daily during the dishwasher’s sanitation cycle.This is especially important after replacing or refilling the chlorine supply to confirm proper operation and adequate sanitization levels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior parts of the dishwasher door need to be cleaned. Clean and maintain in a clean and sanitation manner.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)The pearls for the bubble tea were found at the room temperature for more than 4 hours.The operator had a sticker on the pearl's container stating that the pearls were good from the time 10-2 pm and the pearls were still sitting in the container at room temperature till 3:00 pm at the time of inspection.* The pearls were discarded by the operator.-Ensure that the pearls are maintained and room temperature for 2-4 hours and then are discarded.-Ensure that the pearls are stored either cold at 4 degrees C or less or hot at 60 degrees C or more.2) The shrimp in the prep cooler was measured at 12 degrees C at the surface and the internal temperature was measured at 11.5 degrees C.The shrimp was discarded.-Ensure that the perishable foods under the refrigeration are kept at 4 degrees C or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In the grease trap record it was observed that the Fog layer was at 20 % and the solids layer was at 35%.-Ensure that the combined total of Fog layer + solids layer is not more than 25%.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area behind the fryers was greasy and had food debris.-Ensure that the area gets cleaned.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Soup in the hot holding unit was measured at 46 degrees C. 2)Tempura shrimp in the hot holding unit was measured at 53 degrees C. Store all hot perishable foods at 60 degrees C or higher. 3) Pearls for bubble teas were left out at room temperature with temperature control. No application was done to get approval for Time as a Public Health Control.No approval from AHS to keep them at room temperature.Store all perishable foods at 4 degrees C or below or at 60 degrees C. or higher.