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Edo Japan

FC3 - 1 Outlet Collection Way Edmonton International Airport AB T9E 1J5 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some materials are stored on plastic crates in the facility and dry food storage area. Operator is advised to store all materials on shelves at least 8 inches above floor so that floor under them can be maintained clean and monitored for insect/ pest activity.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the cooler in front food preparation and serving area is recorded 8 degrees Celsius. Operator removed the high-risk food from this cooler at the time of inspection. Operator is advised not to store high-risk food in this cooler until repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some materials are stored on plastic crates in the facility and dry food storage area. Operator is advised to store all materials on shelves at least 8 inches above floor so that floor under them can be maintained clean and monitored for insect/ pest activity.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Sushi rice pH records were not being kept.2. pH test strips or pH testing device were not observed. The pH of prepared sushi rice observed during inspection was tested by the PHI and was at a satisfactory level.Please obtain pH test strips. Ensure sushi rice pH is tested and recorded each day it is prepared.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the front handwashing sink was not operational. The operator repaired the dispenser during inspection.Please ensure hand washing sinks are always supplied with soap, paper towel, hot and cold running water.