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Edo Japan

106 - 10712 80 Avenue Grande Prairie AB T8W 0G9 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer at front area and food prep area were not changed after regular intervals and showed 0 ppm on quats test strips.Staffs changed the sanitizer on PHIs' direction, and the concentration was verified to be at 200-400 ppm.Ensure sanitizers are replaced with new solutions and is verified after regular intervals.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher is not functional properly due to a missing part.2-compartment sink is being used for cleaning, sanitizing the dishes.Ensure mechanical dishwasher is repaired.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat is being thawed on the counter at room temperature. Please ensure raw meat is thawed in one of the following ways:-Under cold running water.-In the fridge at 4 degrees Celsius or below. -in the microwave and cooked immediately. Staff moved the raw meat into the fridge during the inspection,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket on the little silver fridge appears to be in disrepair causing the fridge door to prop open slightly. Please repair the fridge and ensure all equipment is maintained in good repair.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas required some cleaning: -White plastic bin on green tiered shelf. -Wall by door and fridge.-Rice cooker.-Dishwashing area. -Spring roll timer.Please clean all indicated area and ensure all areas and equipment are maintained in a clean and sanitary condition.