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Nagoya Japanese Cuisine

17308 Hiller Road SW Edmonton AB T6W 4H3 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution in the sushi prep area measured at 50 ppm, needs to be at 100 ppm. Corrected- Staff prepared a new 100 ppm chlorine sanitizer solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The cooks were not wearing any hair control and no aprons over their street clothes.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw meats were stored above produce in the walk-in cooler. Corrected- All raw meats must be stored below cooked and or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of dental floss was stored on the shelf above the handwash sink in the sushi preparation area. Corrected- All staff personal belongings are to be stored out of the food handling areas and away from foods and food equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several containers of food stacked on top of other inserts of food in the top compartment of the preparation cooler. These foods were measured at 8C, needs to be held at 4C or colder. Foods were relocated to the lower cooler compartment.- Do not stack containers of food in the top cooler compartment.
    • 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?
      • The Food Handling Permit currently on display expired Sept 30, 2025.- Display the current, valid Food Handling Permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dispensers used for cooked rice and the ice cream scoops were stored in containers of plain water.- Store the utensils in ice-water in between uses or on a tray/container and send for frequent washing.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solutions were measured at 0 ppm sanitizer. These solutions were from the previous day. Staff had not prepared new sanitizer solutions prior to starting food handling activities for the morning.- Staff prepared a 100 ppm chlorine sanitizer solution for the sushi counter and 200 ppm quat solutions for the kitchen and service counter.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a cook using their cell phone and then proceed to go back to food handling activities without first washing their hands.- Proper handwashing procedures and frequencies reviewed with staff.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff at the sushi counter wash their hands and then use a reusable cloth towel to dry their hands and proceed to use this cloth to wipe the cutting board.- Staff were instructed to use the paper towel provided for drying/wiping their hands. The reusable cloth towels need to be immersed in the sanitizer solutions after each use and used to wipe surfaces only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dispensers used for cooked rice and the ice cream scoops were stored in containers of plain water.- Store the utensils in ice-water in between uses or on a tray/container and send for frequent washing.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning lists could not be located.- Written cleaning schedules are to be available onsite.
  6. Risk Management Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Many containers of raw meat were out at room temperature waiting to be sliced.- Staff were instructed to only bring out smaller amounts of high risk foods to prep at a time. The remainder of meat was returned to 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)?
      • Oct 28/24; Chlorine sanitizer test papers are not available.Oct 21/24: Sanitizer test papers are not available. Facility is using a chlorinated sanitizer as well as a Quat sanitizer.- Chemical testing equipment must be available to measure the concentration of sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An empty pot was noted in the designated kitchen handwash sink.- Handwash sinks are to be used solely for handwashing purpose sonly.
    • 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 reports are not available.- Maintain monthly pest control documentation
    • 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?
      • The Food handling permit on display hsa expired.- Locate and display the current Permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood shelving added to the kitchen is unfinished wood.- All surfaces in the kitchen must be smooth, washable, moisture resistant and easy to clean. Paint or seal the wood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning lists could not be located.- Written cleaning schedules are to be available onsite.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on the counters in the kitchen and no readily available sanitizer solution is present.- Wiping cloths must be immersed in a sanitizer solution in between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed the cook repeatedly wipe their hands in a used wiping cloth in between food handling activities.- Proper manual washing practices reviewed with staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Whole raw shell poultry eggs left in a container at room temperature were measured at 22C. Food discarded- Whole raw shell poultry eggs must be stored at <7C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test papers are not available. Facility is using a chlorinated sanitizer as well as a Quat sanitizer.- Chemical testing equipment must be available to measure the concentration of sanitizer solutions.
    • 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 reports are not available.- Maintain monthly pest control documentation
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wood shelving added to the kitchen is unfinished wood.- All surfaces in the kitchen must be smooth, washable, moisture resistant and easy to clean. Paint or seal the wood.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on counters and no readily available sanitizer solutions present in the food handling areas.- The operator prepared 200 ppm quat sanitizer solutions for the storage of wiping cloths after each use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several containers of raw meat stored above other foods in the walk-in cooler.- All raw meats to be stored below cooked and or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items (keys, beverages, sunglasses) stored in the food handling areas next to food and takeout packaging.- All staff personal belongings are to be stored away from foods, food equipment, food contact surfaces, etc.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Designated handwash sinks are being used for food prep activities, utensil washing , etc.- Designated hand wash sinks are to be used solely for handwashing and kept empty at all times
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood shelving and pallets noted in the kitchen and dry storage room.- Paint/seal the wood to ensure a surface which is moisture resistant, smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning lists/records were not available onsite.
  10. Initial Inspection

    0 infractions