Edo Japan 197
3 - 300 5 Avenue W Cochrane AB T4C 2E3 · Food - General
10 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing using warm water was noted. Staff replaced warm water with cold running water to thaw frozen meat. Use one of the following methods for thawing frozen meat:- Under refrigeration at temperature below 4 degrees Celsius,- Under cold running water,- Using a microwave.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoop used for tuna was stored at room temperature. Operator prepared iced water to keep utensil handling perishable food. Either keep scoop in iced water below 4 degrees Celsius, or change utensil every 2 hours with a timer set.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Some part of the dishwashing sink caulking was lifting and not in good repair. Please make sure recaulk the surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- * Grease accumulation on the floor cap by the grease trap. Please make sure it is properly cleaned. *Plastic saran wraps on the handles of the refrigeration units. Please make sure they are replaced on daily basis, surfaces/ handles are cleaned and sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- New high temp. dishwasher was installed. Lamber DSP4 - Ran the dishwasher 7 times and max. water temperature on the dish level was fluctuated from 67-71 degrees Celsius.Please make sure it is repaired and reach to min. 71 degrees Celsius on 1. or 2. cycle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Some part of the dishwashing sink caulking was lifting and not in good repair. Please make sure recaulk the surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- * Grease accumulation on the floor cap by the grease trap. Please make sure it is properly cleaned. *Plastic saran wraps on the handles of the refrigeration units. Please make sure they are replaced on daily basis, surfaces/ handles are cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Cleaning is required in hard-to-reach areas such as behind the grill, as it has a significant grease and food debris built up.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Cleaning is required in hard-to-reach areas such as behind the grill, as it has a significant grease and food debris built up.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **ITEM TO ADDRESS**1. Exhaust smell was noticed in the dining area during inspection, which indicate that the exhaust system is not working as intended. Exhaust cleaning was also due.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Corrected** Cling wrap was observed on the stand-up cooler door in the cook line, which is not easily cleanable. Operator removed the plastic wrap during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Outstanding**Cleaning is required in hard-to-reach areas such as behind the grill, as it has a significant grease and food debris built up.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas:*Side of the shelf above the dishwashing area. Dust accumulated on the surface.*Grease and food debris built up behind the grill areas, hard to reach areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Demand Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not operational. Facility also had 3 comp. sink for dishwashing. They are doing manual dishwashing method.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *One of the hand sink dispensers beside sushi prep area was not working due to battery issue. Please check the battery and replace if needed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The caulking at this dish pit is in disrepair.COMPLETE THE FOLLOWING:1. Please repair caulking.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Wallpaper in the hall by the cooking station was lifting on some areas. Please repair it.*Wallpaper by the side of exit door was lifting. Please repair it.
- 23. Is the facility maintained in a clean and sanitary condition?
- Exhaust filters above the grill needs cleaning._Grease build up
- 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
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not operational. Facility also had 3 comp. sink for dishwashing. They are doing manual dishwashing method.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The caulking at this dish pit is in disrepair.COMPLETE THE FOLLOWING:1. Please repair caulking.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Blender Lid was broken. Discarded by the operator.Corrected during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Exhaust filters above the grill needs cleaning._Grease build up
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?