Mikado
1903 98 Street NW Edmonton AB T6N 1L5 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 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?
- pH papers for testing the sushi rice pH could not be located.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The large bins of bulk flour stored in the cooking area are not covered.- Keep foods covered to prevent possible contamination. Corrected.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed staff return a container of raw chicken to the cooler. External temperature measured at 2-5C. A vacuum sealed steak was brought out to thaw at room temperature.- Thaw foods in the cooler, under cold running water in a sink or in the microwave if food will be cooked immediately after thawing. Food was relocated to the cooler.Squeeze bottles of dressings are being stored in inadequate ice baths.- Reviewed proper ice-water bath setup with management. The food containers must be fully immersed in ice water instead of sitting on top of ice/ice packs.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard tiles under the dishwash sinks are missing or are damaged.- Requires repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. A pair of tongs were observed stored in an insert of cooked chicken located in the cooler - handle was in contact with the foods.- Store utensils out of foods or in holders to ensure the handles do not contact the food.2. Dispensers used to dispense cooked rice are being stored in ice - the food contact portion of the utensils are not fully immersed in the ice. - Discussed proper ice-water bath set ups.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require cleaning:1. Dust accumulation noted on the ceiling tiles around the air vents in the kitchen.2. Dirty cardboard shelf liners noted covering the chest freezer lids. Remove and discontinue the practice of using cardboard as it is not a surface that is non absorbent and easy to clean.3. The portable fan in the kitchen by the cook line has dust accumulation. 4. Black buildup noted on the floor under/along equipment edges, along the door in the dry storage room and in the staff washrooms under the sink areas.5. The metal divider between the deep fryer and stove top has grease accumulation/black buildup.
- 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?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- June 11/2025:1. Dust accumulation still noted on the ceiling. 2. Black buildup still noted on the floor under the center prep cooler June 3/2025: 1. Metal surfaces throughout the kitchen are visibly dirty with dust/grime or grease accumulation. Clean all shelving units and exteriors of the equipment along with table/equipment legs and the gas line hoses by the deep fryers.2. Dust accumulation noted on the ceiling tiles around the air vent above the main cook line.3. Dirty cardboard shelf liners noted in the kitchen as well as covering the chest freezer lids. Remove and discontinue the practice of using cardboard as it is not a surface that is non absorbent and easy to clean.4. The floor below the center prep cooler has black buildup. Cleaning is required.5. The portable fans in the kitchen have dust accumulation. Cleaning is required.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal beverages are being stored above food prep stations.- Store staff personal belongings below and away from foods, food equipment and food prep surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Inadequate ice-water bath. Portions of miso soup ingredients were being stored on a tray that was situated on 2 ice packs.- Food containers must be fully immersed in an ice water bath in order for the foods to be maintained at a temperature of 4C or colder. Foods were relocated to the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Container of raw beef being thawed at room temperature (external temperature of the meat measured at 4C).- Thaw foods in the cooler or under cold running water. Foods relocated to the cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test papers could not be located.- Sanitizer test papers must be available for measuring sanitizing agent concentrations.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Metal surfaces throughout the kitchen are visibly dirty with dust/grime or grease accumulation. Clean all shelving units and exteriors of the equipment along with table/equipment legs and the gas line hoses by the deep fryers.2. Dust accumulation noted on the ceiling tiles around the air vent above the main cook line.3. Dirty cardboard shelf liners noted in the kitchen as well as covering the chest freezer lids. Remove and discontinue the practice of using cardboard as it is not a surface that is non absorbent and easy to clean.4. The floor below the center prep cooler has black buildup. Cleaning is required.5. The portable fans in the kitchen have dust accumulation. Cleaning is required.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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?
- Several gaps are observed at the receiving door which can permit the entry of pests into the facility. Ensure that the gaps at the receiving door are sealed.
- 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 section of the wall above the soy-sauce prep area in the back is observed to be in disrepair and is no longer smooth, resistant to moisture and easily cleanable. Ensure that the indicated section of wall is repaired to be smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of dust is observed on the top shelf in the middle island in the kitchen. 2. A buildup of grease is observed beneath the stove. 1-2. Ensure that the indicated areas are cleaned and sanitized.
- 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?
- 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?
- Several gaps are observed at the receiving door which can permit the entry of pests into the facility. Ensure that the gaps at the receiving door are sealed.
- 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 section of the wall above the soy-sauce prep area in the back is observed to be in disrepair and is no longer smooth, resistant to moisture and easily cleanable. Ensure that the indicated section of wall is repaired to be smooth and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of dust is observed on the top shelf in the middle island in the kitchen. 2. A buildup of dust is observed on the shelving surrounding the perimeter of the kitchen that is used to store clean dishes. 3. A buildup of grease is observed beneath the stove. 4. A buildup of food debris is observed in the utensil holder above the utility sink on the middle food prep area. 1-4. Ensure that the indicated areas are cleaned and sanitized.
- 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?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several cloths are observed to be sitting on the middle food prep counter when not in use. Ensure that cloths are kept within a 100 ppm chlorine/bleach or 200 ppm QUAT sanitizer solution when not in use. The operator placed the cloths in a 100 ppm chlorine/bleach sanitizer during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Boxes of food such as lemons, radishes and cabbage are observed to be stored on the floor in the walk-in cooler. Ensure that all food is stored off of the floor to help prevent contamination.
- 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?
- Several gaps are observed at the receiving door which can permit the entry of pests into the facility. Ensure that the gaps at the receiving door are sealed.
- 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 section of the wall above the soy-sauce prep area in the back is observed to be in disrepair and is no longer smooth, resistant to moisture and easily cleanable. Ensure that the indicated section of wall is repaired to be smooth and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A blue storage tote used for storing rice below the middle food prep counter is observed to be in disrepair. Ensure that the indicated storage tote is replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of food debris is observed beneath the shelving in the dry storage room.2. A buildup of dust is observed on the top shelf in the middle island in the kitchen. 3. A buildup of dust is observed on the shelving surrounding the perimeter of the kitchen that is used to store clean dishes. 4. A buildup of grease is observed beneath the stove. 5. A buildup of food debris is observed in the utensil holder above the utility sink on the middle food prep area. 6. A buildup of food debris is observed below the counter near the handwashing sink in the back food prep area. 7. The small black "Honeywell" fan is observed with a buildup of food debris and grime. 8. At the food prep counter beside the ventilation hood, a vegetable peeler and slicer are observed with a buildup of food debris and are stored with clean dishes. 1-8. Ensure that the indicated areas are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?