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Japonais Bistro

11806 Jasper Avenue NW Edmonton AB T5K 0N7 · Food - General

Official record from Alberta →

Inspection summary

Japonais Bistro has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on September 24, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on December 5, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on February 12, 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 on February 12, 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 7 times across 5 separate inspections, most recently on September 16, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 6 times across 3 separate inspections, most recently on September 16, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the kitchen handwashing sink was not operational. The staff corrected this concern during inspection.Handwashing sink must always be supplied with soap, paper towels, hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light fixture in the walk-in cooler was missing a protective cover. Replace the missing cover to prevent food contamination in an event of breakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris accumulation were observed underneath the drink/pop line sink and food preparation sink at the front service area. Clean these areas and ensure all hard-to-reach corners at the facility are maintained in a sanitary condition.
  3. Monitoring Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not available for review. However, no signs of pests were observed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The sushi bar countertop is in disrepair. Repair or replace the sushi bar countertop.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. In the bar, Dirt buildup was observed where the hoses connected to the beverage dispenser system in the Underbar Ice Bin/Ice Chest. Conduct thorough cleaning.2. Dust buildup was observed on fan in walk-in cooler. Conduct thorough cleaning to walk-in cooler fan.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing buckets were empty, cleaning clothes were on the counters all through the kitchen. Sanitizer tested at 200ppm of quat was provided during inspection.Ensure sanitizer solution is prepared and available during food prep and cleaning clothes should be immersed in sanitizer.
    • 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?
      • pH records of the sushi rice stored at room temperature is not being monitored.Ensure pH is monitored and records maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler was measured at 8-9C. Internal temperature of food in the cooler ranged from 6-7C using a probe thermometer. Staff indicated fish and other high risk food were moved from the prep cooler to the display cooler within 2 hours. Food was moved in to the prep cooler measured below 4C.Ensure the display cooler is not used until it can maintain temperature below 4C. Check temperatures of coolers at least 3 times a day (at the end of day, before the start of day, and after a lunch period).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen shrimps and other seafood were observed being thawed in a bucket with water. Ensure thawing is completed in the cooler or under running cold water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hand sinks in the kitchen and dishwashing area were both inaccessible. Sinks were cleared during inspection.- The handsink in the kitchen had no soap in the dispenser. Ensure handsink is equipped with soap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The light cover on the kitchen ceiling close to the walk-in cooler is in disrepair and unclean.Ensure light cover is cleaned and in good condition to provide protection.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • February 1, 2024: OUTSTANDING, however, this is on order and to be installed.January 18, 2024: There is a section of weatherstripping at the back door that is in disrepair/ broken.Ensure weatherstripping is in good repair and not broken.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • February 1, 2024: OUTSTANDING, however, this is on order and to be installed.January 18, 2024: One light cover in the main prep area is missing and another is broken.Ensure lighting is properly covered or is shatterproof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • February 1, 2024: OUTSTANDING broken lids, however, this is on order. CORRECTED "2." (see below)January 18, 2024: 1. Multiple lids of large food bins were broken, cracked or in disrepair, including lids on bins of tempura batter, dry rice, and potato starch.CORRECTED - 2. Udon/ edamame pot had layers of a black (carbon?) deposit on the outside. Ensure the lids, containers, and pot are smooth, easily cleanable, non absorbent and in good repair. Replace or repair lids and the pot.
  7. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One bucket of sanitizer solution on the cook line measured 0ppm Quat.Ensure sanitizer solution is changed often and is at the approved concentration (ie. 200ppm Quat).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Handles of scoops were stored in dry food bins and handles were touching the food.Ensure scoops are stored in such a way as to prevent contamination of food product. Ensure handles do not touch the food product when they are being stored (ie. store in a clean container outside of the dry food bin).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw fish in an uncovered bin was stored on the ground.Ensure foods are stored off the ground.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink by the dishwasher and hand sink in the main kitchen/ prep line was covered with items or had multiple items stored inside of it. Ensure hand sinks are only used for handwashing. Staff will need to be retrained/ educated on keeping hand sinks unobstructed for handwashing and using the two compartment sinks for other duties.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the previous inspection, the hand sink at the waitstaff area was supposed to be used for handwashing by sushi staff. At this inspection, staff indicated they use both the small sink and large one compartment sink for handwashing in the sushi area. A dedicated handwashing sink is required in the sushi area. Onsite, staff indicated the small one compartment sink would be used as the designated hand sink. Soap and paper towel needs to be removed from the large one compartment sink as this should only be use for food prep and not for handwashing. Ensure staff are trained in this change.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There is a section of weatherstripping at the back door that is in disrepair/ broken.Ensure weatherstripping is in good repair and not broken.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One light cover in the main prep area is missing and another is broken.Ensure lighting is properly covered or is shatterproof.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One compartment hand sink in the sushi prep area does not have any hot water.Ensure there is hot and cold running water at all taps.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Multiple lids of large food bins were broken, cracked or in disrepair, including lids on bins of tempura batter, dry rice, and potato starch.2. Udon/ edamame pot had layers of a black (carbon?) deposit on the outside. Ensure the lids, containers, and pot are smooth, easily cleanable, non absorbent and in good repair. Replace or repair lids and the pot.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Saran wrap on sushi mat is not being changed every 2 hour or between different species of fish. Sushi mats used for sushi preparation should be wrapped in food grade plastic wrap. Replace the plastic wrap every 2 hours and each time there is contact with a different species of raw fish. Please review this document: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-for-sushi-prep.pdf

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