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Edo Japan

109 - 391 Aspen Glen Landing SW Calgary AB T3H 0N6 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tongs and spatulas were kept in inserts at room temperature.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mop bucket was kept in the kitchen at the mop sink area.The mope bucket was promptly kept in the washroom.Articles not associated with the handling of food must be stored in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked noodles were stored on the counter at room temperature to drain.Drain cooked noodles in the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was kept and measured on the grill at 44°C. The chicken was reheated to 82°C.Ensure hot food is maintained at 60°C or above at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Terika sauce was held on the grill at 32C. Terika sauce was being heated on the grill.Terika sauce was re-heated on the grill to above 74°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of uncooked raw crab meat (-0°C) and uncooked raw chicken (2°C) were kept in the prep sink to thaw. The uncooked raw foods were promptly kept in the walk-in cooler.Thawing of potentially hazardous foods must be done under refrigeration at 4°C, completely submerged in cold running water or by microwaving.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. The top of the mouse traps tin cans were accumulated with grease deposits and other residues.2. The sticky glue board in the mouse trap was wet.Clean the top of the mouse traps and replace the wet sticky glue board.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was dim. Increase light in the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Underneath the prep counter, refrigerators, and hard to reach areas were dirty with food debris.Thoroughly deep clean and sanitize the indicated area.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable green butter was left out at room temperature. Green butter was measured at 26 degrees C. Discarded the green butter. Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were discolored. Provide sanitizer test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was dim. Increase light in the walk-in cooler.