Zen Japanese Restaurant
7618 104 Street NW Edmonton AB T6E 6B8 · Food - General
4 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?
- A fresh sanitizer solution was made during the visit. Ensure a n approved sanitizer solution is available for sanitizing food surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A few wiping cloths were sitting on counters/preparation surfaces.*Ensure that wiping cloths are stored in an approved sanitizing solution when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Observed foods stored on the floor, uncovered foods in storage. Fresh food stored on the storage rack on the shelf above preparade/cooked food. Ensure adequate food safety and protection as discussed onsite.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Outstanding from a previous inspection:-Bowls were being used inside the storage containers to scoop out the food ingredients.Please use scoops with handles, the handles should not touch the food products, to avoid cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ensure thermometers are available in all refrigeration units and records for temperatures are maintained.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Outstanding from a previous inspection: Expired bleach test papers. Ensure adequate test papers are present onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -Bowls were being used inside the storage containers to scoop out the food ingredients.Action required:-Please use scoops with handles, the handles should not touch the food products, to avoid cross-contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- "Re-occurring violation-Operator purchased quats test paper for chlorine-based dishwasher mistakenly.Action required:-Please purchase new test (chlorine) papers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The handwashing sink in the back kitchen in opposite to the dishwashing area was not supplied with paper towels.Action taken:-Staff was instructed to put the paper towels in the dispenser onsite.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- "Reoccurring violation"Observed staff handling soiled cleaning cloths with gloved hand and then proceeding to carry out food prep without changing the gloves.*Ensure that staff are performing frequent, proper hand washing, and are following guidelines for proper glove use
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -Bowls were being used inside the storage containers to scoop out the food ingredients.Action required:-Please use scoops with handles, the handles should not touch the food products, to avoid cross-contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- -Test papers for chlorine were expired.Action required:-Please purchase new test papers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -In the main kitchen, some areas under the cooking line were lined by the carboards which were oily. Action required:-Please discard the carboard from the floors as those were not easily cleanable and made of absorbent material. -All the floor, walls and ceilings need to be smooth, easily cleanable and durable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -The food grade storage containers were stored below the handwashing sink.Action required:-Please store the storage container in the cleaned utensil section to protect the containers from contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- All hard-to-reach areas in the kitchen, dry storage and the bar/lounge require thorough and more frequent cleaning.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?