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Edo Japan

2 - 4625 Veterens Way, Chetwynd, V0C 1J0 · Restaurant

6 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Precooked chicken and beef in the hot-holding unit has a temperature of 42°C and 48°C respectively and it was 2 minutes pass the digital monitoring time in the facility for a potentially hazardous food. According to the manger, they said that they were about to discharged it just before the student inspector came in for inspection.(Public Health significance) potentially hazardous foods left in the danger zone (4°C-60°C) for more than four hours enhance the growth of pathogens which contaminate food and may lead to foodborne illness.
      • Corrective Action: The cook complied and discarded the precooked chicken and beef.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoop was left in the food( brown rice) (Public Health significance) - Scoop must be kept away from the food or food product when not in use, to prevent hand contact and contamination
      • Corrective Action: Scoop was removed from the brown rice container and stored in a sanitary manner.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperature in the small cooler near the stove was slightly elevated (measured at 6.8°C). No thermometer was used inside the cooler to cross check the storage temperature. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Potentially hazardous foods (corns, cut vegetables and fried rice) were immediately moved to working refrigeration units. Monitor and log temperatures regularly. Operator must not use the cooler until the refrigeration unit is adjusted, repaired or serviced to provide a temperature of 4°C or colder.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Food containers and utensils (e.g. sauce dispenser, food trays and ladles) were stored next to a hand washing station near the three compartment sink. (Public Health significance) - Hand washing can create water splashes that can contaminate food contact surfaces.
      • Corrective Action: Ensure food equipment and utensils are stored in a way that prevents contamination. Operator to cover, protect or relocate food containers and utensils to prevent them from being contaminated from the use of the handwashing station.
  5. Routine Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 105 - Remote Inspection
      • Observation: A remote inspection of this premises was conducted by phone on 01-DEC-21. The operator completed a Food Premises Self-Inspection Checklist and submitted this along with any requested supporting documents to the environmental health officer. An on-site inspection was not conducted by the environmental health office.
      • Corrective Action: N/A