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Edo Japan

14307 23 Avenue NW Edmonton AB T6R 3E7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the walk-in cooler was measured at 9.8°C, while the internal temperature of the beef was 7.2°C. A review of the temperature log indicated that temperatures were within the acceptable range earlier in the morning. All high-risk food items were relocated to the kitchen counter cooler, which was measured at 2.8°C. The operator was instructed to arrange for repair of the walk-in cooler to address the temperature issue.
    • 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?
      • Light was observed entering through the bottom of the back exterior door indicating a potential gap that could allow pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand wash sink faucet was observed with leakage in food prep area. Operator informs that plumbing technician has already been called and is to repair shortly.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 50 ppm quats detected in the solution wiping cloths are stored in, needs to be at minimum 200 ppm.- A new solution was prepared and 200 ppm quats was measured.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Teriyaki sauce on the stove top was measured at 45C, needs to be hot held at minimum 60C.- Operator was instructed to heat to 74C and then hot hold at 60 Cor higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Determined through staff interview. The sanitizing step is not always occurring and clean utensils are being dried with a towel.- Proper manual dishwashing practices are Wash -> Rinse -> Sanitize -> Air Dry
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towel available at the front food handling area handwash sink.- Operator to reinstall the soap and paper towel dispenses and use this sink for handwashing.
  5. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit on display has expired.- Locate and post the current Food Handling Permit.
  6. Demand 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)?
      • The high temperature dishwasher rinse temperature was measured at 66C at the plate, needs to be at minimum 71C at the plate. Operator is to manually sanitize all dishware until the minimum 71C is maintained.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit on display has expired.- Locate and post the current Food Handling Permit.