Edo Japan
120 - 296 Shawville Boulevard SE Calgary AB T2Y 3S4 · Food - General
5 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of rice stored in the warmer was 44CRequirement:Ensure that rice are stored at 60 C and higher during hot holding.Rice were discarded .
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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)?
- Maximum temperature achieved at dish level during sanitizer cycle was 67C.Requirement:-Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.-Technician was onsite replacing hot water tank.-71 C temperature at dish level during sanitizer cycle was achieved.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water supply was available at hand washing sink.Requirement:-Ensure that hot/cold water supply is available all the time at hand washing sinks.-Technician was onsite replacing hot water tank.-Hot water supply was resumed at hand washing sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 100 ppm in sanitizer solution located in front prep area.Requirement: Ensure that concentration of quat is maintained at 200 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Chili garlic sauce bottles were stored under hand washing sink in front prep area.Requirement:Do not store food under sinks to prevent contamination.
- 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?
- Some fruit flies were noted in the facility.Requirement:Please keep implementing control measures to eradicate fly issue.Following control measures were already in place.a) Blue lightb) Treatment of floor drainsc) Fumigation
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tap located at hand washing sink in front prep area was leaking.Requirement:Repair the tap to stop leakage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?