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Tansen Izakaya

4 - 11044 82 Avenue NW Edmonton AB T6G 0T2 · Food - General

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left on the counters in the serving area. A sanitizer bucket was available and tested at 200 ppm. Discussed that cleaning cloths must be submerged in sanitizer solution once used.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lobster tail and pork skewers were being held at room temperature with no means of temperature control, measured to be 20C & 19C respectively using an IR thermometer. No staff members were processing these items at the time of inspection. Corrected during inspection: instructed to actively process food or move it to the walk-in cooler.RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Vermicelli noodles stored in the hand sink basin. Corrected during inspection: moved without instruction.ACTION REQUIRED: ensure hand wash sinks are always easily accessible - do not store food or food equipment in the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of general filth observed in the following areas:-Around the base of the mechanical dishwasher-On the exterior of the garbage can-On the base of the wall by the kitchen entrance (into the dining area)ACTION REQUIRED: complete further cleaning in the indicated areas.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three packages of ribs were thawing in stagnant water in the 2-compartment sink. CDI: cold water turned on. Discussed acceptable thawing procedures.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Observed poor food handling practices and cross contamination due to lack of required handwashing at critical moments. Discussed with operator to have all staff retrained and to provide documentation confirming that staff have been retrained.
  6. Demand Inspection

    3 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?
      • Observed individual who was preparing sushi at the front was touching and handling both printed receipts, preparing sushi and raw salmon sashimi product, and then handling cooked tempura and touching mangos without any handwashing steps and changing gloves. Requested staff to handwash.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed cooler boxed dessert product was being stored beside raw meats. Informed operator to segregate and ensure raw products and finished products are stored in separate locations.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Observed poor food handling practices and cross contamination due to lack of required handwashing at critical moments. Discussed with operator to have all staff retrained and to provide documentation confirming that staff have been retrained.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    9 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 record keeping sheet was available onsite for monitoring the pH of the sushi rice. Please ensure a record sheet is created that indicates the date of testing and the result of the tests.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Marinated pork was observed in a stainless steel container sitting at room temperature in the kitchen. Measured temperature was approximately 29C. Informed operator who voluntarily discarded the product. Please ensure all high risk food products are safely stored at an acceptable temperature either less than 4C or above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The measured final rinse temperature for the high temperature dishwasher after multiple cycles were run was only 65.4C. Informed operator who will call a technician to assess and service and will use the compartment sinks to sanitize. Please ensure a final rinse cycle temperature of 71C or greater is able to be reached at the plate level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No pH test strips were available to measure the pH of the sushi rice. Please ensure valid pH test strips are available onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The onsite chlorine test strips were expired. Please ensure new valid test strips are ordered and available onsite.
    • 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?
      • The posted food handling permit was expired. Please ensure a valid food handling permit is posted onsite.
    • 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 drawers for the front section sandwich prep cooler where the mangos and sashimi were stored were lined with cardboard. The cardboard was grease and oil stained. Please ensure all drawers are lined with a material that is non porous and easily cleanable.
    • 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 top shelves for the middle counter section in the kitchen were dirty with grease, oil, food debris, and dust buildup. Cables and cords around the area were also dirty. Please ensure the top shelfs, cables, and cords are cleaned on a daily basis and included in the daily cleaning log.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The handle for the scoop in the bulk dry ingredient bin was dirty2. Stainless steel bowls and containers were being used as scoops in other dry ingredient bins. Please ensure scoops are stored upright or out of the dry ingredient bin to prevent potential contamination. Please ensure acceptable scoops are available for the other bins.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and/or grime was observed on the wooden rice-cooker stand in the front service area. 2. A buildup of grime was observed on top of the dishwasher. 3. A buildup of food debris and/or grime was observed on the floor beneath the prep coolers across from the grill line. 4. A buildup of food debris was observed on the shelving in the walk-in cooler. 5. The curtains hanging in the doorframe between the front service area and the back kitchen area were observed with a buildup of grime.1-5. Ensure that the indicated areas are cleaned and sanitized.
  11. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach/chlorine sanitizer in a bucket in the front service area was measured at 200ppm bleach/chlorine with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two large bags of chicken were observed to be thawing in the two-compartment sink next to the dishwasher without being submerged and with no running water turned on. Approved thawing methods: (1) In a cooler at 4 degrees Celsius or less (2) Under cold running water with food fully submerged (3) Microwave and then cooked immediately afterwards (4) Cooked from frozen. The operator placed the indicated chicken in the cooler during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was measured at a maximum temperature of 68.8 degrees Celsius after running 8 cycles. Ensure the dishwasher is repaired to maintain a minimum temperature of 71 degrees Celsius at the dish level.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and/or grime was observed on the wooden rice-cooker stand in the front service area. 2. A buildup of grime was observed on top of the dishwasher. 3. A buildup of food debris and/or grime was observed on the floor beneath the prep coolers across from the grill line. 4. A buildup of food debris was observed on the shelving in the walk-in cooler. 5. The curtains hanging in the doorframe between the front service area and the back kitchen area were observed with a buildup of grime.1-5. Ensure that the indicated areas are cleaned and sanitized.
  12. Risk Management Inspection

    0 infractions

  13. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used, soiled cleaning cloths are being stored on counters. All used cleaning cloths are to be immersed in an approved sanitizer.When operator was asked how to clean food contact surfaces, they indicated they clean with soap and detergent. Requirements for sanitizing food surfaces were discussed with the operator. Educational documents sent with the report.
    • 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?
      • Prepared foods are being stored in the coolers without labels. Refrigerated ready-to-eat potentially hazardous foods, prepared and held for more than 24 hours, shall be marked with the date of preparation or the “consume by” date.
    • 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?
      • Written pest monitoring records are not being completed by the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed in the dishwasher area, food debris noted on top of the dishwasher, and cleaning underneath the dishwasher. Organize the area to allow for easy cleaning and pest monitoring.