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Let's Grill Sushi & Izakaya

120 - 10709 Jasper Avenue NW Edmonton AB T5J 3N3 · Food - General

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • April 16, 2026: Records not available. Feel free to use this checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdfApril 1, 2026: This is still outstanding. No pest control reports were available upon request. May 27, 2026: Completed pest control records were not available during the inspection.
  2. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer measured about 50ppm chlorine. Most cloths stored in sanitizer bucket but observed staff using one cloth that was not being stored in sanitizer bucket. Ensure bleach sanitizer is 100-200ppm chlorine. Train staff to use test strips to verify concentration. Ensure all cloths are stored in the sanitizer bucket when not being used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Clean customer cups were stored underneath the paper towel dispenser at the front of house hand sink. Drops of water hits the clean cups when someone reaches for paper towel after hand washing. Staff said these cups are not used. Please remove the cups from directly under the paper towel dispenser.- Bowls were used as scoops in the cooked rice container and sushi rice bucket. Ensure scoops have handles (do not use bowls) and store in such a way so the handle does not touch the food and potentially contaminate it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Raw shrimp was stored on the shelf above the raw carrot box. Raw pork in a bowl was stored on a cooked beef container that was covered by saran wrap. Store raw meat/ fish away from other foods to prevent contamination (ie. store on bottom shelf of the cooler).- In the small dry food storage room there was a sugar bag that was open (uncovered) and a bowl of rice that was uncovered. Ensure all items in storage are properly covered.- The saran wrap used on the sushi mats are taken off every half day.Ensure the saran wrap is changed at least every 2 hours and between different species of fish. Please ensure all staff adhere to the guidelines in this document - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-for-sushi-prep.pdf
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer was stored inside a bucket with a food label.Ensure all containers holding chemicals are accurately labeled with its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw salmon on a plate was being stored on top of inserts inside the prep cooler. Salmon measured approx 9C surface temperature.Ensure food it not sitting *on top* of the inserts. Food needs to be *in* the inserts or placed underneath the inserts in the main prep cooler area. High risk foods must be kept cold (4C or lower) or hot (60C or higher).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed knives being cleaned at front hand sink and no sanitize step being done when directed to perform proper manual dishwashing at the back dishwash sinks.Ensure all staff know that the hand sinks are not to be used for dishwashing. Train all staff on manual dishwashing procedures - wash with soap -> rinse with clean water -> sanitize for 2 min -> air dry. These items can also be placed in the mechanical dishwasher (which reached 71C with probe thermometer).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • When chlorine test strips were found, they were noted to be expired.Ensure new chlorine test strips are purchased and ensure staff know how to use them.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding - Staff did not know where the test strips were during inspection. Ensure the applicable test strips are readily available for verification.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - A utensil and sponges was stored inside back of house hand sink.- Hand sink in the front was being used to wash a knife. Ensure hand sink is only used for handwashing. Do not use the hand sink to store any items. Hand sinks are not to be used for dishwashing.
    • 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?
      • April 1, 2026: This is still outstanding. No pest control reports were available upon request. May 27, 2026: Completed pest control records were not available during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Table across from stove and holding microwave finish has bubbled up, exposing particle board. Corner also has paper towel on the corner covered in tape.Repair or replace the table so it is smooth, easily cleanable and non absorbent. Do not use paper towel or tape to do repairs. Ensure repairs are durable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Last maintenance for professional exhaust cleaning was Feb 2024 and next cleaning Aug 2024, as per the sticker on the exhaust canopy. Please have an appointment made by April 9, 2026.- Inside of walk in cooler had paint peeling/ flaking on one section of the wall directly to the right. Risk of peeling paint falling in food if food is stored in this area. It is not easily cleanable anymore. Please repair/ replace/ fix so the wall is smooth, easily cleanable, and non absorbent. Ensure it is not peeling/ flaking.- There is poor lighting in the walk-in freezer. It is difficult to see inside the freezer even when the light is turned on. It is not bright enough to facilitate proper cleaning, stock rotation, etc. Please get better and brighter lighting in the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, grime and/ or food debris buildup noted in the following areas: walk-in cooler handle/ door, exterior of all dry food bins, white cutting board at back has cut lines that are black/ brown, around both grease traps, another white cutting board that is grooved and not smooth anymore (stored at the two compartment sink), around sink and faucet of all hand sinks, exterior of hot holding soup, exhaust canopy vents, cloth hanging down between back of house and front of house, hot green tea holder.Please wash, rinse and sanitize the above areas. Repair or replace items if they cannot be properly cleaned or sanitized.
  3. 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)?
      • Staff did not know where the test strips were during inspection. Ensure the applicable test strips are readily available for verification.
    • 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?
      • Completed pest control records were not available during the inspection.
  4. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • New sushi was observed to have been added to the train without time stamps or discarding all of those that had passed the two-hour timeline.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was observed using gloves inappropriately. Operator was seen reusing gloves and blowing air from operator's mouth into gloves before use. Operator was reminded on the importance of hygiene.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The corn starch bag was observed to be opened and not resealed or kept in covered containers.2. MSG bag was observed to be stored in the office that had a potty. This was corrected during the inspection2. Utensils/plates were found in the female washroom area. The operator said they were old not in use. Operator was advised to take them out or seal them up in the boxes if they were not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Chlorine, QUAT and pH test strips were not available during the inspection.
    • 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?
      • Completed pest control records were not available during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A build up of oil was observed on the exhaust hood in the kitchen. Please clean the hood to prevent contamination of food been prepared.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation record was not available during inspection
  5. Risk Management Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Operator indicated that the salmon was frozen for some time before using. However, labeling of dates on the packaging was needed to ensure there is proper holding time. Label fish with dates.When asked about the sushi on the sushi train, operator showed time cards. However, a more effective way to reduce waste and still maintain proper food safety was to make food to order and then place on train during lull hours. During meal rushes, the food can be displayed for a maximum of two hours and then discarded after that. It cannot be re-used or sold.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles were missing in the back kitchen. Install proper ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in freezer had accumulation of ice of the condenser unit. Operator indicated that it was waiting for repairs. Inside of prep coolers (such as the covers) had buildup of grease and food. Please clean all units.One side of deep fryer was cleaner. Continue working on removing grease from the entire sides of the deep fryer and surrounding equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Less items were noted during inspection. Continue removing items included but not limited to: hardware tools, wooden boards, etc. Remove items that do not belong to the facility. If it is needed, keep them stored away from the kitchen and into a storage room.
  6. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT concentration was at 50ppm. Operator made a fresh solution during inspection, however, it was unknown if the solution meet proper concentration as there were no QUAT test strips to verify.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Handwashing practices were lacking. Handwashing practices must improve, there must be proper handwashing supplies readily available and proper handwashing must be occurring on a frequent basis. Should there be continued non-compliance with improper handwashing, enforcement actions will be taken.
    • 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?
      • A cell phone was stored on a stack of paper towels by the prep cooler. Remove all personal items from food contact surfaces.The salmon comes fresh, operator then preps the fish and freezes it. Operator indicated that freezing occurs for two days before it was used for sashimi. This practice is unacceptable as it does not allow for proper kill step of parasites of raw fish/sashimi. Operator indicated food on the conveyor belt was displayed for two hours, however, there was no way to confirm timing. Operator indicated that the food was made in the morning and the inspection took place in the afternoon. Implement a proper monitoring system to ensure food displayed food is out for a maximum two hours only.Operator indicated the saran wrap on the bamboo mat was replaced every three days. This practice is unacceptable.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish was stored above ready to eat/low risk food in the prep cooler.Ice scoop was stored in ice machine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two cases of produce were placed on the floor in the walk in cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • pH test strips were present, however, it took staff some time to find them, indicating that pH testing was not occurring regularly. QUAT test strips were missing. Obtain new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • All hand wash sinks in the kitchen and the staff washroom did not have paper towels, only soap was available. Operator was informed of no paper towels, however, he failed to
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was unknown if the facility operators had food safety training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling tiles were missing in the back kitchen. Install proper ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk in freezer had accumulation of ice of the condenser unit and the dripping was frozen over three logs of beef.Deep fryer had buildup grease and food on the unit and the surrounding area.High touch areas of cooler and freezer handles had buildup of food/grease. Please clean high touch areas. Inside of prep coolers had buildup of grease and food. Please clean all units.Bowls/scoops were stored inside dry ingredients storage bins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of items was noted throughout the facility. Items included but not limited to: hardware tools, wooden boards, etc. Remove items that do not belong to the facility. If it is needed, keep them stored away from the kitchen and into a storage room.Old food and grease were observed in between units/equipment. Flooring in hard to reach areas and in between equipment must be cleaned on a frequent basis.
  7. Demand Inspection

    0 infractions

  8. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional probe thermometer onsite.Ensure a functional probe thermometer is available.
  9. Risk Management Inspection

    0 infractions

  10. Demand Inspection

    0 infractions