Edo Japan
126-300 Riverside Dr Penticton BC V2A 9C9 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Walk-in cooler broken. All meat has been removed and placed in other coolers. Operator must inform Interior Health once this has been repaired. No perishables to be held in walk-in cooler until fixed.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher not reaching proper temperatures to sanitize dishes. Dishwasher was also leaking water on floor when ran through. Technician must be called to service dishwasher. Operator to inform Interior Health once this has been corrected. • In the meantime, dishes must be sanitized in sink and air dried on the counter. This is a temporary measure only.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): -Ensure all containers, bowls and equipment are fully submerged in the sanitizer sink for proper sanitization, and ensure all surfaces are in contact with the sanitizer for sufficient time. Do not stack bowls and containers in the solution. -Please change sanitizer solution in pails promptly to ensure sanitizer solutions are kept at adequate concentration at all times.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -Cooler door surface and handles had some food residues. Please clean and maintain on regular basis. -Specula and utensils at cooking line to be changed every 2-4 hours to prevent cross contamination and bacterial growths. -Ice buckets storing utensils must be change regularly or when ice melt to prevent cross contamination. Bucket was changed during time of inspection.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): -Single use container (bulk hot sauce container) is used as reusable dry storage containers to store rice and grains. This is not acceptable nor durable, please transfer and store dry goods in food safe, reusable containers to ensure food is stored safely.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?