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Japonais

6138 Currents Drive NW Edmonton AB T6W 0L7 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Several kitchen staff were observed eating in the food handling area while on duty.Staff are to eat only while on a break, out of the food handling areas.
    • 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?
      • Jan 5, 2026:pH log for sushi rice is currently not being maintained. An incorrect digital pH meter was purchased. Operator will order the correct pH meter.Dec 16, 2025:Review of the sushi pH log revealed that the pH was consistently recorded at 8. The operator was informed that the required pH for sushi rice must be 4.6 or below to ensure food safety.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Jan 5, 2026:Once again shrimp was observed thawing in a container of standing water. External temperature of the shrimp measured at 1C. Relocated to the cooler.Thaw foods under cold running water or in the cooler.Dec 16, 2025:Frozen fish was being thawed in still water. Ensure frozen foods are only thawed in a cooler or under cool running water.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine sanitizer test papers were not available onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The grill line cooler cover was observed with green tape attached to it. The operator was instructed to remove the tape to ensure proper cleaning of the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The range hood was observed with an accumulation of oil and grease. The walls and ceiling around range hood was observed with black debris. The operator was instructed to arrange thorough cleaning of the range hood and surrounding walls and ceiling to maintain proper sanitation and fire safety.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths stored in the sanitizer bucket were not fully immersed. The operator was instructed to prepare and fill the bucket with sanitizer solution to ensure proper sanitation practices are followed.
    • 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?
      • Review of the sushi pH log revealed that the pH was consistently recorded at 8. The operator was informed that the required pH for sushi rice must be 4.6 or below to ensure food safety.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled spray bottles containing cleaning supplies were observed in the kitchen. Please ensure that all the bottles are labeled correctly to avoid any accidental misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen fish was being thawed in still water. Ensure frozen foods are only thawed in a cooler or under cool running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One food container in the top compartment of the grill line cooler was observed overfilled. PHI measured the temperature at 9 degrees Celsius. The operator was instructed not to fill containers above the designated fill line to ensure that food items remain adequately cooled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine sanitizer test papers were not available onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The grill line cooler cover was observed with green tape attached to it. The operator was instructed to remove the tape to ensure proper cleaning of the equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tongs were observed stored in water at room temperature. The operator was instructed to store the tongs either in ice water or in a sanitizer solution to prevent bacterial growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The range hood was observed with an accumulation of oil and grease. The walls and ceiling around range hood was observed with black debris. The operator was instructed to arrange thorough cleaning of the range hood and surrounding walls and ceiling to maintain proper sanitation and fire safety.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. 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)?
      • 1. Quat sanitizer test papers are damaged and no color chart is available to check that the adequate concentration is being obtained.2. Iodine sanitizer test papers are not available for testing the strength of the bar glasswasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning lists currently onsite lack detail. - Ensure all surfaces in the kitchen and equipment are addressed.
  7. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk food dispensers are improperly stored with the handle in contact with the foods or dispensers without handles are being used.- Use dispensers with handles and store in such a manner that the handle does not contaminate the foods.2. Ice cream scoops and cooked rice dispensers stored in containers of water.- Store the dispensers in ice water in between uses and send for frequent washing or store on a tray.3. Staff personal beverages and cell phones stored on or above food equipment.- All staff personal belongings are to be stored away from foods or in a manner that does not contaminate foods/food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two containers of cooked rice left out at room temperature were measured at 23 C. 2. Cooked tempura shrimp left out at room temperature measured at 41C.- High risk perishable foods must be stored at less than 4C or greater than 60C.- Food discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm iodine was measured in the glasswasher as staff had allowed the sanitizer container to run dry.- A new sanitizer container was hooked, and then minimum required 12.5 ppm iodine was detected in the rinse cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Quat sanitizer test papers are damaged and no color chart is available to check that the adequate concentration is being obtained.2. Iodine sanitizer test papers are not available for testing the strength of the bar glasswasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated handwash sink at the sashimi counter is being used to to dump liquids as well as wash utensils. A bowl was located in the basin as well.- Designated handwash sinks are to be used solely for handwashing purposes only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No hot water was initially available at the staff washroom handwash sink as the hot water valve had been turned off.2. No soap or paper towel was available at the bar counter handwash sink.- Handwashing sinks must be supplied with hot and cold running water and soap and paper towel at all time. Corrected
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cleaning lists currently onsite lack detail. - Ensure all surfaces in the kitchen and equipment are addressed.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    4 infractions

    • 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?
      • Nov 17: Food still being dispensed from this area. Nov 10: Some open food handling (dispensing of soup) occurring in the front area designated for prepackaged food pickup only.Ensure that no food is being stored or prepared in this area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff were observed leaving the sushi prep fridge above the sushi roll preparation counter open between uses. Ensure that the fridge is kept closed between uses to keep food inside properly refrigerated.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front food prep bar handwashing sink was being used for thawing fish. Ensure handwashing sinks are kept empty and used only for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Items are being stored on the floor in the front takeout area. Ensure all items are stored off the floor at least 6 inches above the ground
  10. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were used cleaning cloths left out on food prep surfaces. Ensure that all cleaning cloths are either kept in sanitizer or laundered between uses.
    • 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?
      • Some open food handling (dispensing of soup) occurring in the front area designated for prepackaged food pickup only.Ensure that no food is being stored or prepared in this area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Employee personal items (cell phone) was being stored on top of the dessert station in the food handling area. Employee jackets were also stored on top of a cart with dry goods storage in the back of the kitchen.Ensure that all items not associated with food handling are stored in a separate area.
    • 09. Are chemicals stored and handled in a safe manner?
      • The bottles of sanitizer used were not labelled. Ensure all bottles of sanitizer are labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw salmon left out in sushi prep area was measured at 22C.Ensure that high risk foods are kept under 4C or above 60C. Food discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the prep sushi fridge above the sushi roll preparation counter was measured at 10C during the inspection. Staff were observed leaving it open between uses.Ensure that the fridge is kept closed between uses to keep food inside properly refrigerated.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen fish was being thawed uncovered in a bin on the floor behind the front sushi prep counter. Ensure frozen foods are only thawed in a cooler or under cool running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils were noted in the handwashing sink basin of the bar. Ensure handwashing sink is kept empty and used for handwashing only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Improper equipment was being used for scoops in bulk food storage bins. Ensure that scoops used for bulk food storage have handles. Additionally, ensure that the scoops are stored with their handles out of the food or instead stored outside the bin to prevent the food from being touched when the scoop is being retrieved.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom was not equipped.Ensure washrooms are equipped with soap, paper towel and hot & cold running water to facilitate proper handwashing.