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Mikado Restaurant

10350 109 Street NW Edmonton AB T5J 4X9 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * Several ceiling boards close to the dishwasher were observed open. Ensure the boards are replaced to prevent pest infestation.** The baseboards close to the backdoor need to be replaced or repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 5/20/2026: Outstanding Violation: Dust observed on the outside area of the exhaust canopy. Debris, grease and stains were found around food prep floor area. Ensure facility is in a clean and sanitary condition.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding - 1. A pail was observed collecting grey water, leaking under the high temp dishwasher. Please repair or replace the leaking plumbing unit.Outstanding - 2. Flooring in several areas of the prep and cookline area was in disrepair. Please repair or replace flooring to ensure floor is smooth, easy to clean and impervious to moisture.Corrected –3. A light covering was observed to be secured and held with chop sticks at various areas. Please repair or replace light covering.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corrected - Dust observed on the outside area of the exhaust canopy. Debris, grease and stains were found around food prep floor area. Ensure facility is in a clean and sanitary condition.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food handler did not follow proper cleaning procedure for chopping board which was observed in the dishwasher area. Washed chopping board had fish debris on it and was not sanitized after use. Please ensure chopping board is cleaned and sanitized as per the requirements.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two brown bags were observed to be unsealed (open) and sitting on the top shelf in the food prep area. Ensure bulk supply is kept in a food grade storage container with tight lid.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A pail was observed collecting grey water, leaking under the high temp dishwasher. Please repair or replace the leaking plumbing unit.2. Flooring in several areas of the prep and cookline area was in disrepair. Please repair or replace flooring to ensure floor is smooth, easy to clean and impervious to moisture.3. A light covering was observed to be secured and held with chop sticks at various areas. Please repair or replace light covering.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A wooden chopping board used for prepping fish was in disrepair. Please repair or replace chopping(cutting) board to ensure surface is smooth and easy to clean.2. A gap was observed at the door corner of the walk-in cooler (from the inside). Please ensure the door of the walk-in cooler is replaced or repaired to maintain a temperature of 4C or less at all times.3. Walls had dried sauce and grease build up. Ensure walls are kept clean.4. A couple of plastic strainers were cracked and in disrepair, please discard broken strainers.5. Ice maker had buildup of grime around the lid. Ensure ice maker is maintained in a clean and sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust observed on the outside area of the exhaust canopy. Debris, grease and stains were found around food prep floor area. Ensure facility is in a clean and sanitary condition.
  5. 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?
      • Minor gap noted below back exterior door. Please close off gap with proper weatherstripping/sweep, etc.Improvement noted in various areas of the facility. Good
  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?
      • Mouse droppings were observed in various areas of the facility, including but not limited to:-office/dry storage room-by the washing machine-by the walk in cooler (behind the stacked rice)Minor gap noted below back exterior door. Please close off gap with proper weatherstripping/sweep, etc.Improvements of pest control management must occur to prevent enforcement actions.
    • 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 walls were in poor repair with holes, cracks and some areas were missing baseboards that may be allowing entry of pests due to gaps. For example, the washroom, near the hot water tank, by the washer, etc.Certain areas of flooring was in poor repair. Ensure flooring is smooth, impervious to moisture, easy to clean and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please continue addressing items stored at the facility. If the item is no longer needed, please remove from facility to facilitate better cleaning and reducing pest activity. Some walls had buildup of sauce/food or dust. Please clean walls.
  7. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff handling frozen meatballs and went back and forth to the walk in freezer without handwashing in between. Please re-train all staff to wash hands when changing tasks. This is important to prevent cross contamination.
    • 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 strips and a pH legend were stored in a Ziploc bag, however, it was tapped to the side of the cooler and was not easily obtainable. The chlorine strips were missing a legend and the roll of pH strips were missing. Ensure there are new test strips with legend available for verifying.
    • 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?
      • Mouse droppings were observed in various areas of the facility, including but not limited to:-office/dry storage room-by the washing machine-around the hot water tank and stainless steel rack-underneath the handwash sink by the grill (in the sushi bar)-beside the counter display coolers (for sashimi)-inside the box of take away sauce containers (on the shelf - entire box was discarded)-under dishwashing area-behind the cabinet double door at the sushi bar (w/motors behind the door)-beer kegs-under hot holding unit (by plastic drawers)Pest control technician comes on a monthly basis. Reports with activity noted. Minor gap noted below back exterior door. Please close off gap with proper weatherstripping/sweep, etc.Improvements of pest control management must occur to prevent enforcement actions.
    • 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 especially by the hot water tank, washroom, etc.Some walls were in poor repair with holes, cracks and some areas were missing baseboards that may be allowing entry of pests due to gaps. For example, the washroom, near the hot water tank, by the washer, etc.Washroom fan has buildup of dust, please clean.Certain areas of flooring was in poor repair. Ensure flooring is smooth, impervious to moisture, easy to clean and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas of walk in cooler, drawer handles of coolers, etc., had buildup of dried food/sauces. High touch areas must be cleaned and sanitized on a frequent basis. Some bowls in storage were chipped. Please discard any items in poor repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of items were observed in various areas of the facility such as the office, by the dishwasher, around the hot water tank, etc. Should the item no longer serve a purpose to the facility, remove it.The current cleaning schedule was inadequate. Please ensure it is revised to include hard to reach areas and non-high traffic areas. Those areas need to be cleaned on a regular basis as well.Some walls had buildup of sauce/food or dust. Please clean walls.Grease collected on floor under the cookline equipment.