Edo Japan
46-700 Tranquille Rd Kamloops BC V2B 3H9 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): the cutting board attached to the efi line cooler ( sushi cooler) has cuts and is stained. It is no longer smooth and easy to clean.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Cloths used to cover sushi inside containers within prep-coolers. This material is absorbent and can collect food particles and promote bacterial growth. Handwashing the cloths in the sink is not sufficient in sanitizing them. CORRECTED DURING INSPECTION: • The operator removed the cloths. Please ensure non-absorbent and easy to clean material that are food grade come into direct contact with food.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Melvin's FS1 Certificate expired on April 5, 2023
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Ambient temperature ( surface) in the veg bin ( beside grill) was observed to be 24-30°C. When using Time as Public Health Control for the ambient temp storage of Raw chopped cabbage and raw cut broccoli, the Maximum holding time in the bin ( storage unit) must not exceed TWO HOURS. ( sticker label was replaced from "2-5 pm" with "2-4 pm". Other PHFs in the establishment are stored either cold(≤4°C) or hot (≥60°C). Five coolers were checked( walk in, sushi prep, meat front line, back line cooler, Grab'N Go fridge); Internal temps of PHFs in hot holding units were checked ( Teriyaki sauce, chicken broth, white rice).
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): One of two Soap dispensers ( back of the house) was malfunctioning at time of Inspection
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Written food handling procedures ( food safety plan) must include the handling of raw sliced vegetables ( chopped cabbage and sliced broccoli). The written plan and food handling practices must follow the CONDITIONS stated in the Provincial Guidelines, BC CDC's "Using Time as Public Health Control at Ambient Temperatures"
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): efi equipment ( back fridge cooler) is malfunctioning air at 10-11°C - CDI (PHFs were relocated to walk in cooler)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A efi equipment back fridge needs to be repaired to ensure PHFs are maintained at temps below 4°C at all times
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions