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Japanese Village Teppan Taro

380 - 800 Broadmoor Boulevard Sherwood Park AB T8A 4E7 · Food - General

Official record from Alberta →

Inspection summary

Japanese Village Teppan Taro has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on September 16, 2025, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on September 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 5 separate inspections, most recently on September 16, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on October 11, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured a quat residual greater than 400 ppm.Ensure that dispenser is dispensing the appropriate concentration of sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp was being thawed in hot water.This was immediately corrected and hot water was drained and replaced with cold running water.Food is to be thawed using the following techniques only.• Placing in the fridge. Store raw meats below any ready-to-eat foods, like fruits and vegetables.• Placing under cold, running water in the sink.• Using a microwave oven. Cook foods immediately after thawing.• Cooking foods from frozen. For example, add frozen vegetables to soup that is cooking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a frayed/damaged wire strainer hanging with the clean utensils. Remove damaged equipment from use to avoid physical contamination of foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dust on the ventilation canopy filters. 2. There was an accumulation of dust on the fan cover in the walk-in cooler.3. There was an accumulation of food debris on the shelves in the walk-in cooler.Clean areas noted above.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Yes (corrected during inspection) - there were a couple of washable 'bowls' being used as dry food storage utensils/scoops, and which were observed immersed in the dry food product, and not an adequate utensil/scoop. The operator was advised to ensure all utensils/scoops used for dry food storage containers are a type with a 'handle' to enable proper use of dry food storage. As there are such utensils/scoops 'with handles' already available and in use at the food premises, the operator is to ensure this is in effect for all dry food storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - operator to continue with cleaning schedule of food premises, with focus on hard-to-reach areas at the dishwashing area, under sinks and around the above-ground grease trap (where there was accumulated dirt, oil, and food spillage).Note that cleaning at main prep/cook line in behind chest freezers, etc., has been completed and maintained.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Yes (corrected during inspection) - operator to ensure only 'utensils/scoops with handles' are the type used for dry food storage (as bowls, cups, and other similar items without handles become immersed in the dry food product). And staff are to ensure proper storage of the utensils/scoops, so they are not immersed into the dry food product inside the storage container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - operator to continue with daily cleaning schedule of the food premises, and to focus on the hard-to-reach areas at the dishwashing area, under sinks and around the above-ground grease trap, and at main prep/cook line in behind chest freezers, etc. (as there was accumulation of dirt, dust, and cob webs).
  4. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strip for the available quat sanitizer was not available.Ensure test strip is obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Accumulation of dirt and debris were observed on the fan of the walk in cooler.Ensure the indicated area is cleaned and maintained in a sanitary manner at all times.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Food were being thawed at room temperature in the prep kitchen and the back kitchen.Food temperature were satisfactory and staff moved the food back into the cooler.Ensure food is thawed safely via any of the following methods;1. Thaw overnight in the bottom shelf of the refrigerator/cooler2. Under cold running water3. In a microwave and cook immediately4. Cook from frozen
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strip for the available quat sanitizer was not available.Ensure test strip is obtained.
    • 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 had dirty utensils.Ensure handwashing sink is always accessible and used for handwashing only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Accumulation of dirt and debris were observed on the ceiling above the prep area and the back kitchen, as well as the fan of the walk in cooler.Ensure the indicated areas are cleaned and maintained in a sanitary manner at all times.

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