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Mikado

1903 98 Street NW Edmonton AB T6N 1L5 · Food - General

9 inspections

  1. 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.
  2. 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.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. 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.
  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?
      • 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.
  7. 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.
  8. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were found left on food prep surfaces along the sushi bar, the grilling station and back food prep cooler counters. Cloths were returned to sanitizer solution during the inspection. Ensure that cleaning cloths are returned to containers with sanitizer when not in use to prevent microbe growth in the cloths that can be spread onto food surfaces. Have enough containers with sanitizer at each area so that this task is easy to do. 2) Wet sponges were found in the back sink area. Do not use sponges since they dry slowly and incompletely and can lead to microbe growth. Use scouring pads that are thin and dry easily. Remove and replace the sponges with an appropriate cleaning cloth or scouring pad.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Two non-food grade blue bins were found in the back cooking area with sugar and sushi rice. One container was cracked. Change the container to foodgrade containers in good repair to prevent the contamination of food. Note- The facility has already changed two bins with foodgrade ones.
    • 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?
      • 1) A few flies were seen at the facility. Ensure that the pest control technician is aware of the presence of flies and uses control measures. Ensure that the facility is cleaned and sanitized regularly as the first defence against the harbourage of pests like flies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATED VIOLATION1) An ice scoop was found stored in a pail of ice. Ensure that ice scoops are stored in a separate, clean container to prevent contamination of the ice. August 2, 2023 The scoop was removed and put in a clean dish during the inspection. Bowls were found as scoops in bins with tempura flour mix and rice. Ensure that scoops are used instead of bowls and store the scoops in a sanitary manner separate from bulk stores. August 29, 2023 The ice scoop from the sushi line was stored appropriately; however, two other sinks had improperly stored ice scoops that were moved during the inspection. Ensure that you train staff the importance that ice scoops are stored properly to prevent food contamination from hands that can cause foodbourne illness. It is recommended that a label is put on containers where the ice scoops are stored to remind staff to return the scoops to the correct place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Due the presence of flies in the facility, inspection of areas behind, below, and above indicated that an excess of food debris was found under and behind a shelving unit with dishware and emergency lights along the walls were dusty. Ensure that these areas are cleaned and sanitized regularly to prevent the growth of pests in the facility. Clean these areas.
  9. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEATED VIOLATION1) An ice scoop was found stored in a pail of ice. Ensure that ice scoops are stored in a separate, clean container to prevent contamination of the ice. August 2, 2023 The scoop was removed and put in a clean dish during the inspection. Bowls were found as scoops in bins with tempura flour mix and rice. Ensure that scoops are used instead of bowls and store the scoops in a sanitary manner separate from bulk stores.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATED VIOLATION - Ceiling in the back kitchen had fuzz. Clean ceiling. - Clean under freezer where the rice is usually soaked.- Clean under prep line in the back kitchen in front of the cook line. July 11, 2023 1) The dishwasher had a build of scale that was impeding water flow on the spray bars and scale was found along the unit. Descale the dishwasher to allow for effective performance. 2) Electrical plugs in outlets near the food prep table contained dried on food. Ensure that this area is cleaned and sanitized to prevent food contamination and attraction of pests. 3) The area under the rice cookers had a build up of dry food and along the shelves where the cookers were stored. Ensure that these areas are cleaned and sanitized regularly to prevent food contamination and attraction of pests. 4) As cited above clean and sanitize the ice machine including inside the machine to prevent direct contamination of food. August 2, 2023 Cardboard was found on wooden pallets that had food on them. Remove the cardboard and replace with a liner that is smooth, easy to clean and impervious to moisture.