Edoyaki Sushi Japanese Restaurant
B - 1204 16 Street SE High River AB T1V 2B1 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap dispenser was not dispensing soap in front of the house. **Ensure hand soap is available at hand sink at all times for proper handwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Duct tape was observed on the soap dispenser in the back kitchen. - The operator removed the duct tape during the inspection. **Do not use tape as it is not easy to clean. **Ensure all surfaces in the facility are durable, impervious to moisture and easy to clean.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- 9/17. The following areas need to be cleaned:- The floors around the front and back kitchen- Exterior and interior of equipment - The lining on the front grill area needs to be discarded. - All high touch surfaces (i.e., handles, light switches, etc.)- Shelving units
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Aug 1. The plastic was removed from the shelving units above the cooktop on the left side of the shelving unit. However, this cooktop cannot be used in that area as there is no mechanical ventilation above the unit and can pose a fire hazard. Move the cooktop to an area with a vent canopy to prevent risk of fire. An electric cooktop was observed on the shelving in the back area of the kitchen. This area has no direct ventilation as well as a shelf above the cooktop that is lined with plastic. Do not use the electric cooktop in this area as it poses a fire risk. Cooking should be done under the ventilation canopy in the front area of the kitchen.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was a box of single-use disposable gloves stored under the paper towel dispenser next to the handwashing sink. The gloves were moved during the time of the inspection to prevent contamination of gloves with water.
- 23. Is the facility maintained in a clean and sanitary condition?
- 12/6. Clean listed areas:- inside the fridge- Under equipment- under the dry storage shelving unit- all high touch surfaces (i.e., cooler handles, sink faucet knobs, etc.,) Aug 1. Cleaning schedule was observed. Clean listed areas:- inside the fridge- the walls and floors around the dishwashing pit- under the dry storage shelving unit- all high touch surfaces (i.e., cooler handles, sink faucet knobs, etc.,) A cleaning schedule had been created and posted in the kicthen, thank you. Cleaning is still required in the kicthen. Specifically, under shelving and equipment, high-touch surfaces such as handles, and the floors throughout the facility.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There were raw meats stored above ready-to-eat food items in the fridge. Move meats to the lower shelf to prevent cross-contamination of ready-to-eat products.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Aug 1. The plastic was removed from the shelving units above the cooktop on the left side of the shelving unit. However, this cooktop cannot be used in that area as there is no mechanical ventilation above the unit and can pose a fire hazard. Move the cooktop to an area with a vent canopy to prevent risk of fire. An electric cooktop was observed on the shelving in the back area of the kitchen. This area has no direct ventilation as well as a shelf above the cooktop that is lined with plastic. Do not use the electric cooktop in this area as it poses a fire risk. Cooking should be done under the ventilation canopy in the front area of the kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- Aug 1. Cleaning schedule was observed. Clean listed areas:- inside the fridge- the walls and floors around the dishwashing pit- under the dry storage shelving unit- all high touch surfaces (i.e., cooler handles, sink faucet knobs, etc.,) A cleaning schedule had been created and posted in the kicthen, thank you. Cleaning is still required in the kicthen. Specifically, under shelving and equipment, high-touch surfaces such as handles, and the floors throughout the facility.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?