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Nagoya Japanese Cuisine

16639 50 Street NW Edmonton AB T5Y 0S4 · Food - General

Official record from Alberta →

Inspection summary

Nagoya Japanese Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 4, 2024. The most recent inspection, on June 19, 2026, recorded 10 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 3 separate inspections, most recently on June 19, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on April 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 19, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 3 separate inspections, most recently on June 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on June 19, 2026. 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?

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.

5 inspections

  1. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw shrimp was observed stored on top of cut squash in the preparation cooler near the cookline, and an uncovered container of raw octopus was observed on the top shelf of a cooler, with cut squash stored below.Staff relocated the shrimp to an available spot in the prep cooler and raw octopus to the bottom shelf in the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are being used as scoops and stored directly in the bulk food containers. Use a scoop with a handle and store in a way that protects bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bowl with bean sprouts was observed stored at room temperature on a cart.Ensure bean sprouts are returned to the refrigerator soon after use and must be kept in the refrigerator at all times.Staff moved bean sprouts to the refrigerator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An improvised paper towel dispenser made of plastic bags was observed in use at the handwashing sink located at the back. Ensure a proper paper towel dispenser is installed to maintain sanitary conditions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink located close to the cooking line had no handwashing soap. Staff member placed a soap bottle at the sink.
    • 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?
      • Outstanding from previous inspection: December 8, 2025:Pest control records are not being maintainedCorrection:-Ensure that pest control is monitored by a third-party company OR self-monitored by the facility.-If using a third-party pest control company, keep records/reports after each visit.-If the facility is self-monitoring, keep pest control checklists which will be provided by AHS along with the inspection report.-Pest control records should indicate when it was done, what was done, what was found, what was necessary actions to remediate, etc.June 19,2026Backdoor was observed to have a gap on the bottom. Ensure the gap is sealed to prevent the entry of pests and possible contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Outstanding from previous inspection: December 8, 2025:pH test strips were not available to test pH of sushi riceCorrection:-Ensure pH test strips are available to test the pH of the sushi rice.June 21, 2026pH test strips were not available to rest the pH of sushi rice. Ensure test strips are available to test sushi rice.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Inadequate lighting in the dry storage area was observed. Lighting levels must be increased to allow proper cleaning and effective inspection and assessment of food products.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use items are being used as scoops in bulk food containers. Single use items must be discarded and use scoops with handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease, dust, and food debris in multiple areas of the facility was observed. Areas include, but are not limited to: -Cooler doors-Interior of cooler door handles-Cookline surfaces, and surrounding cookline areas. Cleaning is required to ensure sanitary conditions.No written sanitation programme is available. A written sanitation programme must be developed, implemented and followed consistently to maintain sanitary conditions.
  2. Monitoring 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?
      • December 8 2025:Pest control records are not being maintainedCorrection:-Ensure that a pest control is monitored by a third-party company OR self-monitored by the facility.-If using a third-party pest control company, keep records/reports after each visit.-If the facility is self-monitoring, keep pest control checklists which will be provided by AHS along with the inspection report.-Pest control records should indicate when it was done, what was done, what was found, what was necessary actions to remediate, etc.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • December 8 2025:pH test strips were not available to test pH of sushi riceCorrection:-Ensure pH test strips are available to test the pH of the sushi rice.
    • 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?
      • Expired food permit was displayed to public.Correction:-Ensure that the most recent food handling permit is dispalyed.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in the kitchen were not being stored in a sanitizer solution when not in 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?
      • Pest control records are not being maintained
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • pH test strips were not available to test pH of sushi rice
  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the bins in the dry storage room are dirty. Food containers should be kept in a clean condition.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some of the bins in the dry storage room are dirty. Food containers should be kept in a clean condition.The rice bins plastic lid is cracked. Plastic could fall into the rice, and inadvertently be eaten by your customers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is not properly sanitizing.Discussed with the operator how to properly manually sanitize the dishes and utensils that the customers use. This manual procedure is only a short term solution until the mechanical dishwasher is capable of reaching the appropriate high temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by the pizza oven MUST be kept stocked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dirt and grime built up between two cutting boards on one of the stainless steel work areas.The ventilation canopy filters require cleaning.

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