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Edo Japan

1805 - 1632 14 Avenue NW Calgary AB T2N 1M7 · Food - General

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bag of egg noodle was left in the handwashing sink during inspection. - A staff member moved the egg noodle bad to its proper location. Hand washing sink is only meant for hand washing.
  2. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Logs sheets were incomplete on the following days: April 20 and April 25. Please ensure that recordings are made daily for all parameters including pH of sushi rice
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked brown rice stored at room temperature measured 39 C. Rice was discarded2. Bubble tea pearls stored at room temperature. Bubble tea pearls are perishable and must be stored at a temperature of 4C or less or 60C or higher at all times3. Cooked noodles prepped 1.5 hours previous were stored at room temperature. Noodles were placed in cooler during inspection to ensure a temperature of 20C would be achieved within 2 hours of cooling start time and 4C within 4 hours. Please ensure that items are not left out at room temperature to cool4. Four Bags of shredded beef were thawing at room temperature, measured 9C. All bags were placed under cold running water to thaw during inspection. Do not thaw items at room temperature. 5. Cut mushrooms were stored at room temperature, measured 12C. An ice bath was prepared during inspection. Please ensure that all cut vegetables are stored at 4C or less at all times
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Left over brown rice was observed in an insert beside the rice cooker. The temperature of the rice was measured at 25.9°C. Rice sitting within the danger zone (4°C - 60°C) in the right environment can promote the growth of harmful pathogens.***Operator promptly discarded the insert of brown rice.