Skip to content
Loading map…

Kyoto Sushi Japanese Restaurant

9852 63 Avenue NW Edmonton AB T6E 0G6 · Food - General

Official record from Alberta →

Inspection summary

Kyoto Sushi Japanese Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 28, 2024. The most recent inspection, on December 12, 2025, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 once on March 13, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on March 13, 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?

  • 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 4 times across 3 separate inspections, most recently on December 3, 2025. 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 31, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 once on October 31, 2025. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - also, the operator is to replace the worn sections of laminate covering on the chest freezers in the rear kitchen area, so that all shelving, counters, etc., are maintained to be smooth, washable, non-absorbent, and in good repair (note: materials on delayed order and operator will send picture of repairs once completed).Yes - the fluorescent light tube fixtures in the main kitchen were now all adequately covered with protective shields. The operator is to ensure adequate lighting at all times and to continue with regular maintenance regarding light tubes, ballasts, protective covers, etc., as necessary.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No - there was an open doorway from a 'personal living/sleeping space' into the dishwashing area at the rear food premises area, which includes food storage/prep and dishwashing activities. Note that all personal rooms must be kept closed and physically separated from any food prep, food storage, and dishwashing areas.Also, articles of clothing are to be kept stored separately from food prep and storage areas (as there were clothing items on the floor at the main kitchen cooking line, apparently being used to soak up grease/oil accumulation on the floor adjacent to the side wall). These clothing items are to be removed and the floor section washed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No - the updated annual Food Handling Permit was not posted at the front sales counter area, as the expired version was still posted.The operator is to ensure the current Food Handling Permit (expiry date of September 30, 2026) is continually posted in a conspicuous location at all times, visible to the public.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were some fluorescent light tube fixtures in disrepair with 'unbalanced' / 'uneven' re-installation, with necessary investigation by a contractor or electrician to ensure proper installation (including any repairs or replacement of ballasts at the non-functional light tube fixtures in the main kitchen and rear storage areas). Note that all fluorescent light tubes must be installed in the available light fixtures (and with light tube covers or protective shields).Also, the operator is to replace the worn sections of laminate covering on the chest freezers in the rear kitchen area, so that all shelving, counters, etc., are maintained to be smooth, washable, non-absorbent, and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was accumulation of food spillage and grease/oil at the side of the main kitchen cooking line (at the wall) with articles of clothing on the floor used to 'soak up' the accumulation. Also, the baseboard sections in the main kitchen are to be washed more regularly to remove accumulation of food spillage, dirt/dust, etc., as well as the open storage cupboard in the front food prep area.The operator is to ensure regular washing of floors/walls at the 'hard-to-reach' areas as often as necessary to maintain sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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?
      • No - the operator was advised to ensure staff were recording monitoring checklist of daily food safety temperatures (with records to be kept available for a period of 90 days). A copy of the AHS 'daily food safety checklist' will be provided to the operator by email for review and use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - there was no chlorine sanitizer in the final rinse operation of the commercial dishwasher, as there was no chlorine pumped during use of the priming switch. The operator is to contact a licensed technician to conduct repairs of the dishwasher.The operator was advised to wash all utensils and food equipment in the dishwasher twice and then use the large utility sink for manual sanitizing (with sink full of warm water and capful of bleach, for utensils/plates to soak for one minute, and then let air dry prior to customer use).
    • 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?
      • No - there were no pest control records available for review. The operator is to keep a digital file or paper copy of all pest control records/invoices on-site for a period of one year.Note: an operator can use a licensed pest control company on a regular monthly contract, or have staff complete the AHS 'monthly pest control checklist' each month.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there was accumulation of food debris, dirt, dust, etc., in behind equipment (chest freezers and shelving) and along baseboards in the main kitchen and rear dishwashing areas. The operator is to ensure a more consistent cleaning schedule is followed to ensure the food premises is maintained in a clean and sanitary condition.
  6. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website