Tokyo Ichiban Japanese Restaurant
10902 105 Avenue Grande Prairie AB T8V 7Y5 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloths were not kept submerged in sanitizer-solution.Operator submerged the wiping cloths in a sanitizer- solution container after PHIs indication.Ensure wiping cloths are kept in sanitizer-solution, replaced after regular intervals and concentration is verified.
- 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?
- Temperature monitoring records are not kept for all cooling units.Ensure all cooling units are equipped with functional thermometer and temperature for all cooling units are monitored daily and records are kept.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Some food items in the prep area and cooling units are not kept covered.2. Eggs in the walk-in cooler are stored on the top shelves.1. Ensure all food items/ containers are kept covered.2. Ensure eggs are stored on a bottom shelf.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towels for handwash sinks in both ladies and gents' washrooms are sitting on the sink area surface.Ensure paper towels are placed in paper towels dispensers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bar Area and staff washroom handwash sink had no handwash soap readily available, operator placed handwash soaps during the inspection.Ensure all handwash sinks are supplied with handwash soaps at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Written sanitation plan / schedule is neither implemented nor available.2. The overall sanitation of the facility was unsatisfactory.1. Ensure sanitation plan / schedule provided and cleaning schedules (templates provided with this report) are implemented and records are maintained.2.Ensure all the indicated areas (floors, cooling units inside and doors, underneath the tables, walk-in cooler area, mop supplies area, outside ice-machine) during the inspection are properly cleaned / sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Food items are stored in the hallway leading to the fire exit door and public washrooms. Public has access to this area.This is not an approriate place to store food. Several options (installing cupboard doors that can lock or moving to another suitable location.) were provided to the operator. Note: fire alarm pull station was also blocked and it may violate fire code requirements as well.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor grouts in the kitchen have a buld up of dirt and debris.Ensure all the floor grouts are cleaned.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 4 refrigeration units are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Food items are stored in the hallway leading to the fire exit door and public washrooms. Public has access to this area.This is not an approriate place to store food. Several options (installing cupboard doors that can lock or moving to another suitable location.) were provided to the operator. Note: fire alarm pull station was also blocked and it may violate fire code requirements as well.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following food equipment surfaces (e.g. sushi display cooler, deep fryer & oven, grill) are not clean and sanitary.Ensure all the food equipment in the facility are thoroughly cleaned and maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor grouts in the kitchen have a buld up of dirt and debris.Ensure all the floor grouts are cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Wall behind the dishwasher and near the cooking area is still dirty.Essure these walls are cleaned.
- 25. Is food being protected from contamination during transportation?
- Transportation carts are dirty.Ensure all carts are cleaned.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
25 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Kitchen: Cleaning cloths are not kept in a sanitizer solution.Ensure cleaning cloths are kept in a sanitizer solution (100 ppm bleach solution) and sanitizer solution must be replaced throughout the day.
- 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?
- High risk foods such as meat, fish, sea foods etc. are not dated.Ensure all high risk foods are dated for tracking purposes.
- 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?
- Acidified sushi rice from previous day was kept at room temperature for use today. 2 rice cooker full of sushi rice was discarded. Ensure acidified sushi rice is used within 4 -8 hours. Leftovers must be discarded at the end of the day.
- 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?
- Used small amount of flour batter from previous day was stored on the flour bin to be reused again.Ensure unused flour batter is discarded at the end of the day.
- 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?
- Temperature logs are not kept for refrigeration units.Ensure daily temperature logs are kept for all refrigeration units.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Walk in cooler: Raw meat was stored next to vegetables.Ensure raw meat is never stored with ready to eat foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed open bags of flour, starch etc.Ensure all open food pacakges are stored in an approiatete manner like in food containers with a tight lid.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw frozen fish in the walk in freezer is not stored in an appropriately manner.Ensure fish is stored a food grade container or in food grade plastic where it is properly sealed.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items such as sugar, onions, starch etc are stored directly on the floor.Ensure all food items are stored 6 inches off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Frozen foods such as gyoza are shored in shopping bags.Ensure only food grade plastics and containers are used to store food.
- 09. Are chemicals stored and handled in a safe manner?
- Cleaning supplies and sanitizers are stored in the hallway with takeout containers/food.Ensure these are moved to another suitable location.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Refrigeration units are not equipped with a thermometer to monitor temperature. Ensure all refrigeration units are equipped with a thermometer to monitor temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer is not available to verify food safety temperatures. Ensure a probe thermometer is available on site at all times and is used to verfiy food safety temperatures.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Glasswasher: idone test kit is not available to test concentration.Obtain an iodine test kit to check sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sinks at sushi bar: Single use paper towels are not stored in a dispenser or holder.Ensure single use paper towels are stored in a suitable paper towel dispenser or countertop holder.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Liquid soap dispenser was either empty or not available at several hand washing sinks (cooking station. prep sinks, sushi station and staff washroom). This was corrected during inspection.Ensure liquid soap and single use paper towels are adequatelt supplied at all hand wshing sinks.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Food items are stored in the hallway leading to the fire exit door and public washrooms. Public has access to this area.This is not an approriate place to store food. Several options (installing cupboard doors that can lock or moving to another suitable location.) were provided to the operator. Note: fire alarm pull station was also blocked and it may violate fire code requirements as well.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment surfaces (e.g. microwave, sushi display cooler, deep fryer, stove, oven, grill oven, dishwasher, bar fridge under the ventilation hood, rice holding table, cutting boards, walk in freezer walls etc.) are not clean and sanitary.Ensure all the food equipment in the facility are throughly cleaned and maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor grouts in the kitchen have a buld up of dirt and debris.Ensure all the floor grouts are cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floors, walls and shelves are not clean. Ensure all the the floor (especially hard to reach areas) , walls and shelves are cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Public washrooms: did not observe any bugs or insects however there is a build of dirt on the edges of the wall, toilet and stall door panels. Ensure washrooms are thoroughly cleaned and maintained.
- 23. Is the facility maintained in a clean and sanitary condition?
- Staff washroom is not clean and sanitary.Ensure staff washroom is cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Walk in cooler is not properly organized.Ensure walk in cooler is properly organized to prevent cross contamination and allow it to be easily cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning schedule has not been implemented and cleaning logs are not kept. Implement cleaning schedule and keep daily, weekly and monthly cleaning logs.
- 25. Is food being protected from contamination during transportation?
- Transportation carts are dirty.Ensure all carts are cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Soy sauce is spilled where the rice is stored in front of the customer washroom.Ensure the spill is cleaned and the area is maintained in a sanitary manner.
- 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 washroom door opens to the area where the rice bags are stored.Ensure the door has a tight-fitting and self-locking door or the bags of rice are moved away from the door.
- 23. Is the facility maintained in a clean and sanitary condition?
- Not observed during the inspection.This violation was observed during the last inspection.No cleaning logs are availablePREPARE CLEANING LOGS PER SANITATION PROGRAM REQUIREMENTSRECORD IN CLEANING LOG AS TASKS ARE COMPLETED
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Not observed during the inspection.This violation was observed during the last inspection.No cleaning logs are availablePREPARE CLEANING LOGS PER SANITATION PROGRAM REQUIREMENTSRECORD IN CLEANING LOG AS TASKS ARE COMPLETED
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meant and chicken was stored on top of vegetables in the walk-in cooler.Fish was stored in a container which was kept near the cut vegetables.Ensure raw meats are stored below or completely away from ready to eat food. Ready to eat food should be stored above low risk food (veggies, fruits), sea food and fish below that, then raw unground meat, then raw ham, bacon, sausage, after that raw ground meat and raw poultry should be at the bottom.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food in chest freezer was fully stocked and ready to eat food was mixed with raw meat and chickenEnsure raw meats are stored below or completely away from ready-to-eat food.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- No wrapper being used for bamboo mats used for sushi preparation.Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap. Replace the plastic wrap every 2hours and each time there is contact with a different species of raw fish.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The avocadoes and some veggies were stored in a container on the floor.Ensure all food is stored 6 inch 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?
- At the time of inspection hand sink in the front has utensils in it. Hand sink should only be used for hand washing purpose. Hand sink should be fully equipped hot and cold water, soap and paper towel.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The pop bottles and beer bottles are placed in the front of washroom.Ensure all the bottles are placed 6 inch off the floor and away from the washroom.
- 23. Is the facility maintained in a clean and sanitary condition?
- No cleaning logs are availablePREPARE CLEANING LOGS PER SANITATION PROGRAM REQUIREMENTSRECORD IN CLEANING LOG AS TASKS ARE COMPLETED
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?