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Edo Japan

22 - 150 Carleton Drive St. Paul AB T0A 3A2 · Food - General

14 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • Visible light coming through the back door - weatherstripping in disrepair.Ensure weatherstripping is in good repair to prevent pest entry.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was observed thawing at room temperature.Operator indicated that he brought it out 35min ago to work on it, however got caught up with customer orders. Please ensure that raw meat is thawed using either of the following methods to prevent bacterial contamination:- under cold running water- cook immediately- microwave- in the refrigeratorOperator put the meat back into the fridge - CDI
    • 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?
      • Visible light coming through the back door - weatherstripping in disrepair.Ensure weatherstripping is in good repair to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher is not in good repair.Ensure that dishwasher is fixed and operational to facilitate dishwashing.
  4. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was at 67C rinse temperature.Ensure that dishwasher is at least 71C rinse temperature to effectively sanitize dishes.Continue to monitor dishwasher and manually sanitize if needed.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was at 64C rinse temperature. It was run twice more and was at 69C & 69C. Dishwasher temperature should be at 71C or more.Continue to wash using the dishwasher and sanitize for two minutes using the two-compartment sink.11-March 2025Dishwasher still not functioning properly - temperature at 65C. Continue to manually sanitize until dishwasher is fixed.
  7. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was at 64C rinse temperature. It was run twice more and was at 69C & 69C. Dishwasher temperature should be at 71C or more.Continue to wash using the dishwasher and sanitize for two minutes using the two-compartment sink.
  8. Monitoring Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing for temperature monitoring in the small refrigeration units in the kitchen area.
    • 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?
      • Weatherstripping at the backdoor was noted to be in disrepair. Ensure that it is fixed to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sushi Rice pH was at 5.1. Ensure that sushi rice pH is at 4.6 or below to prevent microbial contamination during storage.This was corrected during the inspection.
  11. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing for temperature monitoring in the small refrigeration units in the kitchen area.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • pH records for Sucshi rice were unavailable upon request.Ensure pH of Sushi Rice is monitored and documented.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood vent due for maintenance on February 2024.Ensure the hood ventilation system is maintained to prevent fire hazard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used knives were returned to the holder to be re-used later. Ensure that used/dirty knives are returned to the sink for washing and sanitization before they are returned to prevent cross contamination.
  12. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution at 0ppm QUAT. Bucket was changed and 200ppm QUAT achieved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Serving spoon noted in handwash sink. Ensure that handwash sink is accessible at all times and used strictly for handwashing.
  13. Risk Management Inspection

    0 infractions

  14. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No pH test strip available for checking acidity of Sushi rice. The test strip available was expired and invalid.