Edo Japan
3510 Tudor Glen St. Albert AB T8N 3V3 · Food - General
6 inspections
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solutions from the previous evening had not been emptied and remade prior to opening to the public/food handling. These were corrected at the request of the PHI.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- An additional roll of paper towel was observed out on the countertop, despite both dispensers having paper towel in them. Operator was instructed to remove this roll as it can become contaminated.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 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?
- An open wall void was noted to the right of the grease trap. Find a cover or fill up the wall void to prevent pest entry and harbourage.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A water leak was observed underneath the two compartment sink and a large tray was used to catch the water. Repair the leak and ensure the all plumbing fixtures are operating properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease build up was observed on the handles of the cooler units under the grill. The handles were cleaned and sanitized immediately upon request.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ** Bamboo mats at the facility still had saran wraps used the previous day. The staff changed the wraps during inspection. Used saran wraps must be changed every 2 hours.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- ** Food handling permit was not displayed. Please note that a valid food handling permit must be displayed at a conspicuous location and not the permit receipt displayed at the facility.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Metal containers of prepared staff meal were being held at room temperature. Temperatures ranged between 26C-27C. Explained to operator that all food in a commercial establishment needs to be held to the same standards, whether it's being served to the public or not. Thus, staff meals need to be maintained at 4C or colder, or 60C or higher. Items were moved to the fridge.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A magnetic knife rack was installed directly above the handwashing sink. This may lead to splash contamination of clean knives while washing hands. PHI had operator remove knives for now, and requested that the knife rack be moved so as to prevent staff from continuing to store knives there.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?