Nara Katsu
8115 104 Street NW Edmonton AB T6E 4E4 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food temperatures noted to be elevated. Temperature measured with a probe thermometer was noted to be higher than 4 C.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning noted to be needed. Areas discussed onsite (including ventilation canopy filter). Cleaning records not observed. Ensure records are kept as work/cleaning is being done.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fried chicken was noted to be sitting outside. Temperature was measured with a thermometer gun to be 19.4 C. This was corrected onsite.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer missing from the line cooler. Ensure all coolers/refrigerators/freezers have available thermometers. Ensure records for temperature and cleaning are maintained.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Paper towel is hard to reach (behind storage shelf area). Ensure paper towel dispenser is relocated to ensure easy access.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning noted to be needed. Areas discussed onsite (including ventilation canopy filter). Cleaning records not observed. Ensure records are kept as work/cleaning is being done.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- 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?
- Proper flooring is still needed below the staircase where there is a refrigerator and shelving rack.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bin of onions stored on the floor. Ensure all food is stored at least 6" off the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Back kitchen handwashing sink is inaccessible.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Back kitchen handwashing sink hot and cold running water was turned off due to a plumbing leak. The faucet on the right of the 3-compartment sink has no hot running water. Staff member indicated a plumber is coming tomorrow.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No liquid soap available at back kitchen handwashing sink.Ensure all handwashing sinks are equipped with liquid soap and single use paper towel in dispensers.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit was displayed in the kitchen. Ensure the food permit is displayed in an area where the public can easily view it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Proper flooring is still needed below the staircase where there is a refrigerator and shelving rack.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
14 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer spray bottle measured at less than 50 ppm chlorine. Ensure sanitizer is measuring at 100 ppm chlorine (1/2 tsp of bleach per liter of water). If using spray bottles, confirm the concentration daily with test strips as the concentration of chlorine degrades over time. Corrected onsite - a sanitizer bucket was made.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple wet/used cleaning cloths were observed on food contact surfaces when not in immediate use. Ensure used cleaning cloths are used once (and then discarded or laundered) or stored in a sanitizer solution bucket when not in immediate use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored above produce in a cooler. Ensure raw meat is stored on bottom shelves or below produce/ready to eat foods.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bag of onions stored on the floor. Ensure all food is stored at least 6" off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- Unlabeled spray bottle observed. Ensure all spray bottles are labeled with their contents (such as sanitizer).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw meat was thawing at room temperature. Ensure raw meat is thawed under refrigeration or under cold running water.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ~10 cartons of eggs were out at room temperature (19C) on a staircase leading upstairs. Ensure eggs are stored under refrigeration upon delivery.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper 3 compartment sink method in place - sanitizing step wasn't occurring. Ensure the third compartment is filled with warm water and bleach water (100ppm chlorine) and items are immersed for at least 2 minutes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Back kitchen handwashing sink hot and cold running water was turned off due to a plumbing leak. Repair leaks and ensure all sinks have hot and cold running water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No liquid soap available at back kitchen handwashing sink.No paper towel in dispenser at the front handwashing sink.Ensure all handwashing sinks are equipped with liquid soap and single use paper towel in dispensers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Back kitchen handwashing sink was completely inaccessible and blocked by large equipment.2. Front customer area handwashing sink had a lot of dishes inside of it. Ensure that handwashing sinks are used for handwashing only. Dishwashing must occur at the dedicated dishwashing sinks (i.e. 3 compartment sink).
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food permit was displayed in the kitchen. Ensure the food permit is displayed in an area where the public can easily view it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Food is stored upstairs in fridges and freezers with improper flooring in place (untreated plywood). If wanting to store food in coolers and freezers upstairs, the floor must be made smooth, easy to clean, and impervious to moisture.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Facility started storing food upstairs in coolers and freezers without AHS approval, without proper flooring in place for food storage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Weatherstripping for rear door needs to be repaired/replaced so that there is no gap of light shining through under the door.
- 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?
- Initial Inspection
3 infractions
- 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 available. Owner purchased the test strips online. Ensure sanitizer buckets/spray bottles and sanitizer for the dishwashing compartment measures at 100 ppm chlorine.
- 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?
- Weatherstripping for rear door needs to be repaired/replaced so that there is no gap of light shining through under the door.
- 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 cold water tap at the handwashing sink and at the 3 compartment sink faucet is in disrepair. Repair/replace faucet so that there is hot and cold running water at all times and no plumbing leaks.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?