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Edo Japan

252 - 11801 100 Street Grande Prairie AB T8V 3Y2 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken, pineapple slices and vegetables are being stored in the same drawer cooler unit.The pineapple slices and vegetables were moved to the cooler drawer containing pre-portioned noodles and the raw shrimp was moved to be stored with the raw chicken.** Please ensure raw products are stored together in the bottom drawer coolers and non-raw items are stored together in the top drawer coolers to prevent contamination.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at a concentration of 50ppm- fresh sanitizer solution was prepared during the inspection and deemed sufficient- ensure sanitizer solution is replaced frequently to ensure a concentration of 200ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was being thawed improperly in a basin of cold water- ensure meat is thawed properly under running cold water to prevent the growth of bacteria
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food was found at internal temperature ranging from 22-35C.- Food had been at room temperature for over 2 hours.- Operator discarded food during inspection.Ensure high risk food is maintained below 4C/40F or above 60C/140F. High risk food stored in the danger zone (between 4C to 60C), should be discarded after every 2 hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Bagged meat were being thawed in the designated handwashing sink(soap dispenser installed above this sink) of the 3 compartment sink.- Meat were moved to one of the empty sink after sanitizing.Ensure handwashing sink is always accessible. Ensure the other 2 sinks are cleaned and sanitized between dishwashing and food prep.