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Nara Chicken & Tonkatsu

8712 150 Street NW Edmonton AB T5R 1E4 · Food - General

Official record from Alberta →

Inspection summary

Nara Chicken & Tonkatsu has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on November 26, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 once on September 23, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on November 20, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 4 times across 4 separate inspections, most recently on November 20, 2025. 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 12, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A used disposable glove was observed near the dessert preparation area (front of the house), please discard after one time use. Proper glove use procedure discussed in depth.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the front of the house stand-up cooler, shredded cheese was stored next to raw meat. The operator explained that groceries had just been received, which may have contributed to this issue.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated handwashing sink contained a red tray and a plastic lid inside, which is not appropriate for a sink intended for handwashing only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fixtures in the dry storage room require protective cover.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a wet cleaning cloth left on prep table. Please keep wet cleaning cloth(s) in sanitizer bucket between use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for following items:* Door handles for coolers and knobs for stove (build up of debris/finger prints)* Filters for exhaust canopy (build up of debris/oil)* Black trolly used to store clean dishes - build up of debris
  4. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Front of the house - observed a used disposable glove left in a stainless steel tray of sugar.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a blue food scissor with some food debris stored with other clean utensils by the dish area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning for following items:* Door handles for coolers and knobs for stove (build up of debris/finger prints)* Filters for exhaust canopy (build up of debris/oil)* Black trolly used to store clean dishes - build up of debris
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler in the front area is in disrepair (measured at ~13C). Owner was aware and said they have ordered a new prep cooler. High risk items are stored in other coolers. Discussed that chopped vegetables also need to be kept under a working fridge at below 4C. These items were moved to a working cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More detailed or frequent cleaning required for the following:-bus cart on the left of the cook line-floor under the bus cart and cook line-interior of refrigeration units

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