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Menya Mori

10350 124 Street NW Edmonton AB T5N 3V9 · Food - General

4 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer on the cook line measured approximately 0ppm. The bucket was filled again with a new solution from the dispenser which read 200ppm Quat.Ensure sanitizer is checked frequently and it is at 200ppm quat (or 100-200ppm chlorine if you decide to use chlorine/ bleach).
    • 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?
      • Duck and chicken go through a sous vide process. At the time of inspection, duck was going through the sous vide process (56C for 4 hours). This process has not been reviewed by this office.Do not prepare any items by sous vide until a food safety plan has been submitted, reviewed, and given the go ahead. Food safety plan templates and information will be emailed to assist you in development of a food safety plan.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A covered container of black garlic oil was stored underneath raw meat on the raw meat shelf. This was moved during inspection.Ensure food is protected from contamination by storing raw meat away from other foods (ie on the bottom shelf, on a raw meat only shelf).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Soft boiled eggs at about 20°C with the IR thermometer. They are on a hot plate and have been on the hot plate for about 20 minutes and are supposed to be heated up and will be hot held here. This was reheated during inspection. - Topiings (sliced onions in water, cut green onions) are in a small stainless steel insert sitting on top of ice. 9C internal for onions with probe thermometer. This was placed in an ice water bath.- Rehydrated fungus at room temperature. Rehydrated this morning and out at room temperature for approximately 20 min. This was placed in an ice water bath.- Master stock is being reheated and cooled multiple times.Ensure high risk foods are kept hot (60C or higher) or cold (4C or less). If using ice, containers need to be fully submerged in an ice bath in order to keep it 4C or less. If keeping small amounts out during lunch rush, please ensure it is time labelled and discarded after 2 hours at room temperature. Ensure staff are trained on this procedure. Reheating of food can only be done once.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips which are needed for the front of house dishwasher.Please acquire chlorine test strips and test the front of house dishwasher often (at least daily).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front of house hand sink was being used to fill up water jugs. Instructed staff to use hand wash only for hand washing. Ensure hand sinks are accessible and used for hand washing only.
    • 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 pest control plan in place but no monthly records onsite.Please have monthly records available when requested onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Exhaust canopy filters have some grease buildup and are black in areas. Staff said they were due to be cleaned. Please clean these and maintain.- More cleaing/ tidying needs to be done on top of the smaller cooler in the back which had staff open beverages and candy stored with food equipment.
  2. 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?
      • The hand sink at the front was leaking from the bottom. Please repair the hand sink.
  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Hot water was available; however, the hot water tap at the front hand sink was in disrepair. Please repair the tap to allow for proper hand washing.Reminder: Please ensure paper towels are stored in proper dispensers.
  4. Initial Inspection

    0 infractions