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Edo Japan

304-1500 Banks Rd Kelowna BC V1X 7Y1 · Restaurant - Food Service

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The hand washing sinks in the staff/public washrooms were not supplied with hot water.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): An additional step of acidifying rice for sushi was observed. Ensure that the food safety plan is updated with these changes.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
  3. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): When using test strips for cloth buckets that use QUAT based sanitizer, the concentration was observed to be below the minimum required 200ppm for this product. Illness causing microorganism of public health importance are present on food contact surfaces and wiping cloths and are destroyed through effective sanitization practices. QUAT sanitizer is required to be between 200ppm-400ppm to ensure adequate sanitization of food contact surfaces. This solution should be changed every two hours to ensure adequate concentration levels are maintained. This can be monitored by testing with appropriate strips and using timers to ensure proper practices. Staff member stated that the buckets are changed every two hours but could not elaborate how they knew it had been two hours. The staff member was told timers would be more effective in ensuring the sanitizer buckets would be changed as needed. Staff member stated he would inform management about the use of timers and was told that this would be followed up on by August 23rd. High temperature dishwasher was measured with a waterproof probe thermometer and was able to reach a required minimum 71°C or hotter. Staff member stated that they use the dishwasher in a very minimal capacity and use the 2-compartment sink instead. One of the sinks was observed overloaded with dirty dishes. Using only 2 sinks does not provide adequate space for scraping, washing, rinsing, and sanitizing, potentially leaving wares still contaminated with pathogenic microorganisms or other physical hazards such as dirt. Relying on a 2-compartment sink for dishwashing is not an adequate method of providing the same level of effective cleaning/sanitization that the mechanical dishwasher offers. Staff member was told that the 2-compartment sink is only a back-up method for when the dishwasher cannot effectively sanitize but can still clean, and not a replacement for the mechanical dishwasher. The staff member said he would use the mechanical dishwasher starting immediately.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Facility does not have written procedures for routine cleaning. Written procedures aid in consistent cleaning and sanitary maintenance of the facility. Facility was not observed in an unsanitary state but consistent routine cleaning was not performed. Staff member stated he would inform management about this to have written procedures on the premises and was told that this would be followed up on by August 23rd.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.