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Edo Japan

11511 104 Avenue NW Edmonton AB T5K 2S2 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two QUAT sanitizer solutions were at 100 ppm. The operator prepared new sanitizer solutions, and the concentration was measured at 200 ppm.Please ensure sanitizer solutions are being changed and concentrations are being verified regularly.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was equipped with detergent and QUAT, Concentration of sanitizer was at 200ppm, test strips available.The mechanical unit is used as a SANITIZER ONLY and not dishwasher. Unit was not equipped with detergent. Operator explained the items go through the mechanical unit for final sanitizing. Maximum hot water temperature was at 79C. T**Please note, if reusable customer utensils are used, the requirement is to have a 2 compartment sink and a full functioning dishwasher, not a sanitizer. Also, when the plans were originally submitted, the unit was classified as a dishwasher not a sanitizer. Ensure the unit is rectified to serve as a dishwasher. Should it remain unchanged, the facility will have to go to single use reusables and would not be able to participate in the City Bylaw of plastic reduction. Please update the health inspector the decision.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mechanical ventilation showed buildup of grease and minor droplets of grease was hanging on the edge of the canopy. Please clean. Some of the drawer handles in the cookline area had minor buildup of food. Please clean and sanitize high touch areas. Some parts of the walls had buildup of dried sauce, please clean at the next cleaning schedule.
  5. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Observed cashier walk to the back and move a food container without any handwashing. - No handwashing done prior to getting a glove.- Staff member would use the paper towel she used to dry her hands with to then wipe the hand sink basin and around the hand sink+ The public health inspector intervened in each scenario to remind staff about handwashingEnsure handwashing is done when changing tasks (ie. going from cashier to food handling), before putting on gloves and after taking them off, after touching face/ nose/ sneezing, coming back from the bathroom, emptying garbages, etc. Do not use paper towel to wipe down the surfaces without using sanitizer. Do not use the same paper towel used for drying hands to wipe down surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - High risk foods (ie. cut peppers, cut green snap peas, cut carrots, edamame) were being kept at room temperature with no staff prepping it.+ Staff were told to put items in the cooler if not able to prep immediatelyEnsure high risk foods are kept cold at 4C or less or hot at 60C or higher. Ensure foods are temperature controlled when not prepping items. If prepping items, ensure they are prepped quickly.
    • 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 underneath the weather-stripping and it's peeling off on one end. Please repair weather-stripping.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No method to monitor pH of the sushi rice.Ensure you have a method to monitor sushi rice pH - ie. use pH test strips or meter. Ensure staff are trained on use of pH testing method.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The prep sink did not have any hot water at the tap.+The staff member turned on the valve for the hot water during inspection.Ensure all sinks have plumbing that is in good repair and valves are turned on to ensure hot and cold water is available at the taps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back of house hand sink is leaking water when taps are turned off.Ensure plumbing is in good repair. There should not be any leaking of water when taps are turned off.