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Watari Japanese

10108 124 Street NW Edmonton AB T5N 1P6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping rags were observed stored on countertops. During the inspection, the rags were removed, and clean rags were placed in container with sanitizer solution.
    • 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?
      • The pH of sushi rice is not being recorded prior to storage. The operator must ensure that all required food safety checks are documented before storing food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bulk rice scoop was observed stored on top of the dirty container lid. The scoop was removed and placed in the sink for cleaning 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 dishwasher sanitizer concentration tested at 0 ppm and remained at 0 ppm after rerunning and retesting, despite being connected to a full sanitizer container. Repair arrangements were made during the inspection. In the meantime, an approved manual dishwashing method must be used until the dishwasher is serviced or replaced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Due to the sanitization issues identified with the dishwasher during the inspection, it is evident that the dishwasher sanitizer concentrations are not being tested frequently. The operator must conduct regular testing of the dishwasher sanitizer concentration at appropriate intervals to ensure effectiveness.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Scale build-up and mildew were observed in ice machine.2. Accumulation of dust was observed on the walls and ceiling of the Walk-in cooler.The violations must be addressed immediately by Conduct thorough cleaning and sanitization to affected areas.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning towels were observed on the kitchen cabinets.Towels were immersed in sanitizer solutions during inspection.Ensure cleaning towels are immersed in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The thermometer in the front prep cooler was non-functional.Replace the thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • FEB 24,2025: The fan in the walk-in cooler needs to be cleaned.Additional cleaning still required on cooking equipment (ie. stove, deep fryers) due to thick layer of grease buildup. A company is hired to clean the equipment yearly, however, this should be maintained and cleaned throughout the year.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning still required on cooking equipment (ie. stove, deep fryers) due to thick layer of grease buildup. A company is hired to clean the equipment yearly, however, this should be maintained and cleaned throughout the year.
  5. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution made in the back kitchen.Cleaning cloths were noted on food prep surfaces. Ensure an approved sanitizer is always available when in operation. Keep cloths in the sanitizer solution when not in use. Change out cloths throughout the day, especially when soiled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Raw meat was stored above and with other non raw meat items throughout most of the coolers. For example, the walk-in cooler had raw meat and fish stored over cabbage.Ensure raw meat is stored separate and away from other foods to prevent contamination (ie. store raw meat on the bottom shelf). - Staff items were stored on top of a freezer. Ensure staff items are store separate and away from food areas. - Scoops were stored directly in the food product with the handles touching the food.Ensure the scoops are stored in such a way as to prevent contamination (ie. store in a clean container outside the food bin)- Bags of food were stored directly on the floorEnsure foods are store off the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The public health inspector noted that a delivery had been dropped off at the back door, however nobody was onsite yet. When she came back about 30 min later, staff were onsite but the delivery still had not been put away. Ensure high risk foods are put away and not kept at room temperature. There should be someone to receive the delivery or a spot for the delivery to be placed that will protect it from being tampered/ opened by the general public.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0ppm Chlorine.Ensure the dishwasher is operating as per manufacturer's instructions and is sanitizing at 100ppm chlorine. Staff should be checking the dishwasher often and ensuring it's working/ sanitizing. The owner called for a dishwasher technician to come in immediately. The facility has a front of house high temperature dishwasher that can be used in the meantime.
    • 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 were available.Ensure test strips are available capable of measuring at least 100ppm Chlorine.
    • 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?
      • A valid food handling permit was not displayed. Ensure an up to date/ valid food handling permit is displayed somewhere easily seen by the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • - There was no proof of food safety training for anyone onsite.Ensure that proof of food safety training is available upon request. When there are more than 5 staff working, one person onsite must have proof of food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple shelves in the facility were of unfinished wood/ particle board which was not easily cleanable or impervious to moisiture.Ensure surfaces are smooth, easily cleanable and impervious to moisture (ie. seal the shelves).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Scoops for bubble tea were stored in stagnant room temperature water.Ensure scoops are stored in such a way as to prevent bacteria growth. Do not store in stagnant room temperature water. One option is to store in ice.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning had been conducted, but please continue to clean these areas:- grooves of the dishwasher- along the dish wash sinks where duct tape is used to seal the gaps- various parts of the kitchen that has duct tape being used for repairs or to hold things down (ie. on carts and shelves)- ice well cover appears clean, however, duct used to hold insulation in place- hanging cloth entering the kitchen- fans in the kitchen (dust clumps noted)Please clean the above areas and remove duct tape and cardboard as these are not easily cleanable. Remove dirty hanging cloth entering the kitchen. Ensure surfaces are smooth, easily cleanable and non absorbent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required:- dishwasher well and inside of dishwasher has grime buildup- outside of orange containers are dirty- outside of pots have buildup on the outside, especially the udon/ veg pot- outside of garbage cans- outside of stove and deep fryers- dirty cardboard on shelves - fabric drapes by public washrooms and in the back hallway were dirty- multiple collapsed cardboard boxes wedged between shelves- walk-in freezer was filled to the doorway-