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Edo Japan

215 - 5000 Emerald Drive Sherwood Park AB T8H 0P5 · Food - General

11 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution tested measured a QUAT residual of 0 parts per millionA new solution of 200 parts per million QUAT solution was prepared once noted.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was observed to be in disrepair for one of the units. Please ensure all refrigerator unit have a thermometer available for temperature monitoring.
  6. 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?
      • The handwashing sink at the back area was blocked with a bowl of mushroom. The staff removed the bowl during inspection.Please ensure handwashing sinks are always accessible for proper handwashing.
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were stored at room temperature behind the grill. Staff indicated food had been stored behind the grill for less than 2 hours and was intended to stay for the whole day. Internal temperature of food were measured at 110f/43.3c using PHI probe and the facility's probe thermometer.Food was reheated to above 74C.Ensure high risk food is maintained above 60C/140F or below 4C/40F at all times.The other option is to store smaller batches of the high risk food at room temperature, discard leftovers after every 2 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • An empty bucket of cleaning agent was observed by the high temperature dishwasher.2-compartment sink is available.Ensure the dishwasher is only used for sanitizing after dishes and utensils have been washed and rinsed in the sinks. until cleaning agent is available at the dishwasher.
  8. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A line cooler at the food preparation area was in disrepair and not operational. Food items in inserts were stored on ice. The temperature of the food items was at or below 4C. Please ensure the line cooler is repaired. If you will continue using ice until the cooler is repaired, temperature log must be kept for the food items stored on ice (checked at least twice a day). 2. The mechanical dishwasher at the facility was in disrepair. The facility was using a 2-compartment sink for dishwashing. Please ensure the dishwasher is repaired. Sept 29, 2023: The mechanical dishwasher had been repaired. Please ensure the line cooler is repaired. Food items stored on ice must be maintained at or below 4C at all times and temperature records kept. Oct 26, 2023: The prep/line cooler was still in disrepair. Food items stored on ice must be maintained at or below 4C at all times and temperature records kept. ** Please note that this is an on-going violation and must be corrected immediately. Further enforcement actions may be utilized if the violation is not corrected.
  9. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A line cooler at the food preparation area was in disrepair and not operational. Food items in inserts were stored on ice. The temperature of the food items was at or below 4C. Please ensure the line cooler is repaired. If you will continue using ice until the cooler is repaired, temperature log must be kept for the food items stored on ice (checked at least twice a day). 2. The mechanical dishwasher at the facility was in disrepair. The facility was using a 2-compartment sink for dishwashing. Please ensure the dishwasher is repaired. Sept 29, 2023: The mechanical dishwasher had been repaired. Please ensure the line cooler is repaired. Food items stored on ice must be maintained at or below 4C at all times and temperature records kept.
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of Quat sanitizer solution at the sushi station was measured to be at 50ppm. The operator prepared a fresh 200ppm solution during inspection.Please ensure the required 200ppm Quat sanitizer concentration is maintained at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen exhaust/ventilation system was overdue for cleaning. Please ensure the system and hoods are professionally cleaned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A line cooler at the food preparation area was in disrepair and not operational. Food items in inserts were stored on ice. The temperature of the food items was at or below 4C. Please ensure the line cooler is repaired. If you will continue using ice until the cooler is repaired, temperature log must be kept for the food items stored on ice (checked at least twice a day). 2. The mechanical dishwasher at the facility was in disrepair. The facility was using a 2-compartment sink for dishwashing. Please ensure the dishwasher is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the walk-in cooler was measured to be at 8C. The factory installed thermometers were at 50C. The manager indicated that the cooler was being opened frequently. After closing the cooler for an extended time, the temperature was still at 8C. The last temperature log for the walk-in cooler was 3.6C (checked the previous day). The operator was instructed to move food items into an alternative cooler and freezer. Operator called a service technician during inspection for repairs.After inspection, the operator called the PHI indicating the walk-in cooler has been repaired. Pictures sent to the PHI showed the temperature of the walk-in cooler at 39F.
  11. Demand Inspection

    0 infractions