Japanese Village

A staff member was treating the facility for cockroaches themselves using residential pesticide., , Cease the practice of self-administration of pesticides.

The mechanical dishwasher was not sanitizing dishes. The residual concentration of chlorine at the dish level during the sanitize cycle was undetectable and the maximum water temperature at the dish level during the sanitize cycle measured 65 degrees Celsius., , Ensure that the mechanical dishwasher is adequately sanitizing dishes. Either a residual chlorine concentration of 100 ppm at the dish level during the sanitize cycle, or a rinse water temperature of greater than 71 degrees Celsius is required.

Evidence of a cockroach infestation was observed in the facility. Pest control monitoring glue boards in the facility contained an abundance of cockroaches in all cycles of life. Cockroach frass was observed on surfaces in the facility., , - Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector until further notice., - Retain all pest control service records and keep them on-site for review. , - Remove and safely dispose of all cockroach remains and excrement in the facility. , - Clean and disinfect all surfaces contaminated by cockroach activity and excrement.

A bag of onions and containers of oil were stored directly on the floor., , Ensure that food is stored at least 15 cm (6 inches) off the floor.

Sanitizer test strips were expired. , , Obtain sanitizer test strips within their expiry date.

Greater than five food handlers were working on the premise, and nobody on site had a valid certificate issued by the Minister confirming successful completion of a food sanitation and hygiene training program or document that the Minister considers equivalent to such a certificate., , Ensure that when there are 6 or more food handlers working on the premises that at least one member of the management or supervisory staff of the commercial food establishment holds a certificate confirming that staff members successful completion of an approved food sanitation and hygiene training program or equivalent recognized document and that that individual is present at the commercial food establishment at all times.

The two-compartment sink faucet, near the walk-in cooler, was leaking water., , Repair plumbing leaks.

Multiple holes, gaps, broken seams, and other areas of pest harborage were identified. Tape had been affixed to some damaged surfaces., , Follow the instructions of your pest control operator regarding the repair of holes, gaps, broken seams, and other areas of pest harbourage.

Damaged equipment and utensils were present and being used in the facility., , Remove damaged equipment and utensils from the facility.

An effective cleaning schedule was not in place., , Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.

Equipment and surfaces in the food establishment had an accumulation of grease, soil, and food debris; this included but was not limited to floors throughout the facility, walls throughout the facility, ceilings throughout the facility, shelving, racks, and countertops and bottoms. The dishwasher, cooking equipment, and ventilation canopy surfaces. Interior of the walk-in cooler, coolers, freezers, in all storage areas, food storage containers, knives and knife rack, dispensers, spray bottles, electrical outlets, pipes, plumbing, and high touch areas., , Thoroughly clean and sanitize surfaces and equipment in the facility.