Japanese Village Teppan Taro
380 - 800 Broadmoor Boulevard Sherwood Park AB T8A 4E7 · Food - General
5 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution measured a quat residual greater than 400 ppm.Ensure that dispenser is dispensing the appropriate concentration of sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Shrimp was being thawed in hot water.This was immediately corrected and hot water was drained and replaced with cold running water.Food is to be thawed using the following techniques only.• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a frayed/damaged wire strainer hanging with the clean utensils. Remove damaged equipment from use to avoid physical contamination of foods.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dust on the ventilation canopy filters. 2. There was an accumulation of dust on the fan cover in the walk-in cooler.3. There was an accumulation of food debris on the shelves in the walk-in cooler.Clean areas noted above.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Yes (corrected during inspection) - there were a couple of washable 'bowls' being used as dry food storage utensils/scoops, and which were observed immersed in the dry food product, and not an adequate utensil/scoop. The operator was advised to ensure all utensils/scoops used for dry food storage containers are a type with a 'handle' to enable proper use of dry food storage. As there are such utensils/scoops 'with handles' already available and in use at the food premises, the operator is to ensure this is in effect for all dry food storage containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- No - operator to continue with cleaning schedule of food premises, with focus on hard-to-reach areas at the dishwashing area, under sinks and around the above-ground grease trap (where there was accumulated dirt, oil, and food spillage).Note that cleaning at main prep/cook line in behind chest freezers, etc., has been completed and maintained.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Yes (corrected during inspection) - operator to ensure only 'utensils/scoops with handles' are the type used for dry food storage (as bowls, cups, and other similar items without handles become immersed in the dry food product). And staff are to ensure proper storage of the utensils/scoops, so they are not immersed into the dry food product inside the storage container.
- 23. Is the facility maintained in a clean and sanitary condition?
- No - operator to continue with daily cleaning schedule of the food premises, and to focus on the hard-to-reach areas at the dishwashing area, under sinks and around the above-ground grease trap, and at main prep/cook line in behind chest freezers, etc. (as there was accumulation of dirt, dust, and cob webs).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The test strip for the available quat sanitizer was not available.Ensure test strip is obtained.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Accumulation of dirt and debris were observed on the fan of the walk in cooler.Ensure the indicated area is cleaned and maintained in a sanitary manner at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Food were being thawed at room temperature in the prep kitchen and the back kitchen.Food temperature were satisfactory and staff moved the food back into the cooler.Ensure food is thawed safely via any of the following methods;1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately4. Cook from frozen
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The test strip for the available quat sanitizer was not available.Ensure test strip is obtained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the back kitchen had dirty utensils.Ensure handwashing sink is always accessible and used for handwashing only.
- 23. Is the facility maintained in a clean and sanitary condition?
- - Accumulation of dirt and debris were observed on the ceiling above the prep area and the back kitchen, as well as the fan of the walk in cooler.Ensure the indicated areas are cleaned and maintained in a sanitary manner at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?