Edo Japan 495
310 - 20 Longview Common SE Calgary AB T2X 4S8 · Food - General
4 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Black garbage bag was used to store meat located in walk in cooler.Requirement:Use food grade bags to store food not black garbage bags to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of chicken stored at the back of grill was 53 C.Requirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.Chicken was reheated to 74 C before storing at the back of the grill during inspection.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Manager stated that plastic wraps on bamboo mats at sushi prep table were changed after every four hours.Requirement:Ensure that plastic wraps are changed after every two hours.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Test strips available on site did not show any change of color when sushi rice was tested for pH.Requirement: Provide functional pH test strips.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop handle was stored in shrimps located in cooler drawer under the grill.Requirement:Do not store scoop handle in the food to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of teriyaki sauce stored in the warmer was 51C.b) Internal temperature of chicken stored at the back of grill was 53CRequirements:- Ensure that perishable foods are stored at 60C and higher during hot holding.
- 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?
- Back exterior door was left propped open, which could allow entry of pests/vermin.Requirement:Keep exterior door completely closed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?