Edo Japan
11511 104 Avenue NW Edmonton AB T5K 2S2 · Food - General
4 inspections
- Monitoring Inspection
0 infractions
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?