Tenkuu Japanese Cuisine
14226 28 Avenue SW Edmonton AB T6W 3Y9 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths are being left on counters/surfaces and no sanitizer solution is readily available in the front food handling area.- Staff prepared sanitizer solutions and will store the cloths in the solution after each use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A used disposable glove was left on the cutting board for future use.- Disposable gloves are single use only and must be discarded upon removal from staff hands.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meats are being stored above vegetables in the walk-in cooler. Corrected- All raw meats are to be stored below cooked and or ready to eat foods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Squeeze bottles of mayo based sauces left at room temperature are measured at 10C Sauces were relocated to the cooler.- Store high risk foods at less than 4C or greater than 60C.2. A bowl of cooked tempura shrimp left on the counter were measured at 35C. The shrimp was reheated to greater than 74C and then placed into the cooler to properly cool.- High risk foods must be stored at less than 4C or greater than 60C.
- 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
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- March 6/26: The rinse temperature is measured at 64C at the plate, needs to be at minimum 71C.March 2/26: *The dishwasher rinse temperature initially measured at 40C at the plate. The dishwasher was run again at which point the machine would not switch from the wash cycle to the rinse cycle. The operator will call for service.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *The dishwasher rinse temperature initially measured at 40C at the plate. The dishwasher was run again at which point the machine would not switch from the wash cycle to the rinse cycle. The operator will call for service.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions