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Izakaya Tomo

3739 99 Street NW Edmonton AB T6E 6J7 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 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?
      • ** - test kit for pH of sushi rice is not in use (REQUIRED) and could not be located upon request
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - raw meat/seafood/fish was stored above and beside vegetables, ready-to-eat foods and cooked foods in the cooler. Corrected onsite. PLEASE MAINTAIN
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - remove all spray cans of pesticide from the premises. Not allowed to use poison in a food facility without a license. (RAID)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper thawing of raw fish observed on the counter at room temperature. Please retrain staff. Thaw only by 1. cooler overnight 2. under cold running water 3. microwave 4. under COLD RUNNING water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - floors in hard-to-reach areas require thorough cleaning due to a buildup of grime
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    12 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?
      • ** - no pH test kit available to test sushi rice pH
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - do not store any foods/food related equipment on floor
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - do not use bowls as scoops for bulk ingredients more than once. The dirty high touch surfaces cannot be in contact with food ingredient** - do not leave the scoops/bowls within the food ingredient - The dirty high touch surfaces such as handles cannot be in contact with food ingredient
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **- Do not overfill meats/proteins at the counter cooler (corrected during inspection).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - chlorine test strips to test the chlorine sanitizer concentrations at the dishwasher or the sanitizer buckets
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no available testing strips for the peroxide disinfectant being used for dining tables.
    • 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?
      • ** - could not located the required WRITTEN pest control records (staff too busy)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • All shelving underneath the front sushi prep area is constructed of unfinished wood.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple standalone shelves throughout the facility were found to be constructed of unfinished wood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Thorough degreasing, scrubbing, and cleaning required on the following food equipment: ice machine, all shelves and edges in sushi kitchen, every shelf in all areas of the kitchens, every container observed, rice storage stand in the sushi kitchen, handles on the sushi fridge/cooler, the wall/back of the cook/grill
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Thorough degreasing, scrubbing, cleaning required on the: curtains into kitchen, the child high chairs, the bathroom doors, hard to reach areas on the floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - Could not locate the required WRITTEN cleaning schedule (staff too busy)