Japonais Bistro
11806 Jasper Avenue NW Edmonton AB T5K 0N7 · Food - General
5 inspections
- Monitoring Inspection
3 infractions
- 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?
- Pest control records were not available for review. However, no signs of pests were observed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The sushi bar countertop is in disrepair. Repair or replace the sushi bar countertop.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. In the bar, Dirt buildup was observed where the hoses connected to the beverage dispenser system in the Underbar Ice Bin/Ice Chest. Conduct thorough cleaning.2. Dust buildup was observed on fan in walk-in cooler. Conduct thorough cleaning to walk-in cooler fan.
- 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?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing buckets were empty, cleaning clothes were on the counters all through the kitchen. Sanitizer tested at 200ppm of quat was provided during inspection.Ensure sanitizer solution is prepared and available during food prep and cleaning clothes should be immersed in sanitizer.
- 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?
- pH records of the sushi rice stored at room temperature is not being monitored.Ensure pH is monitored and records maintained.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The display cooler was measured at 8-9C. Internal temperature of food in the cooler ranged from 6-7C using a probe thermometer. Staff indicated fish and other high risk food were moved from the prep cooler to the display cooler within 2 hours. Food was moved in to the prep cooler measured below 4C.Ensure the display cooler is not used until it can maintain temperature below 4C. Check temperatures of coolers at least 3 times a day (at the end of day, before the start of day, and after a lunch period).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen shrimps and other seafood were observed being thawed in a bucket with water. Ensure thawing is completed in the cooler or under running cold water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - The hand sinks in the kitchen and dishwashing area were both inaccessible. Sinks were cleared during inspection.- The handsink in the kitchen had no soap in the dispenser. Ensure handsink is equipped with soap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The light cover on the kitchen ceiling close to the walk-in cooler is in disrepair and unclean.Ensure light cover is cleaned and in good condition to provide protection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 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?
- February 1, 2024: OUTSTANDING, however, this is on order and to be installed.January 18, 2024: There is a section of weatherstripping at the back door that is in disrepair/ broken.Ensure weatherstripping is in good repair and not broken.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- February 1, 2024: OUTSTANDING, however, this is on order and to be installed.January 18, 2024: One light cover in the main prep area is missing and another is broken.Ensure lighting is properly covered or is shatterproof.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- February 1, 2024: OUTSTANDING broken lids, however, this is on order. CORRECTED "2." (see below)January 18, 2024: 1. Multiple lids of large food bins were broken, cracked or in disrepair, including lids on bins of tempura batter, dry rice, and potato starch.CORRECTED - 2. Udon/ edamame pot had layers of a black (carbon?) deposit on the outside. Ensure the lids, containers, and pot are smooth, easily cleanable, non absorbent and in good repair. Replace or repair lids and the pot.
- 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?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- One bucket of sanitizer solution on the cook line measured 0ppm Quat.Ensure sanitizer solution is changed often and is at the approved concentration (ie. 200ppm Quat).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Handles of scoops were stored in dry food bins and handles were touching the food.Ensure scoops are stored in such a way as to prevent contamination of food product. Ensure handles do not touch the food product when they are being stored (ie. store in a clean container outside of the dry food bin).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw fish in an uncovered bin was stored on the ground.Ensure foods are stored off the ground.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink by the dishwasher and hand sink in the main kitchen/ prep line was covered with items or had multiple items stored inside of it. Ensure hand sinks are only used for handwashing. Staff will need to be retrained/ educated on keeping hand sinks unobstructed for handwashing and using the two compartment sinks for other duties.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- At the previous inspection, the hand sink at the waitstaff area was supposed to be used for handwashing by sushi staff. At this inspection, staff indicated they use both the small sink and large one compartment sink for handwashing in the sushi area. A dedicated handwashing sink is required in the sushi area. Onsite, staff indicated the small one compartment sink would be used as the designated hand sink. Soap and paper towel needs to be removed from the large one compartment sink as this should only be use for food prep and not for handwashing. Ensure staff are trained in this change.
- 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?
- There is a section of weatherstripping at the back door that is in disrepair/ broken.Ensure weatherstripping is in good repair and not broken.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One light cover in the main prep area is missing and another is broken.Ensure lighting is properly covered or is shatterproof.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One compartment hand sink in the sushi prep area does not have any hot water.Ensure there is hot and cold running water at all taps.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Multiple lids of large food bins were broken, cracked or in disrepair, including lids on bins of tempura batter, dry rice, and potato starch.2. Udon/ edamame pot had layers of a black (carbon?) deposit on the outside. Ensure the lids, containers, and pot are smooth, easily cleanable, non absorbent and in good repair. Replace or repair lids and the pot.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Saran wrap on sushi mat is not being changed every 2 hour or between different species of fish. Sushi mats used for sushi preparation should be wrapped in food grade plastic wrap. Replace the plastic wrap every 2 hours and each time there is contact with a different species of raw fish. Please review this document: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-for-sushi-prep.pdf
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?