Washoku Bistro
10702 124 Street NW Edmonton AB T5M 0H1 · Food - General
7 inspections
- Risk Management Inspection
6 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT sanitizer test strips were not available. Please obtain QUAT sanitizer test strips to verify QUAT sanitizer concentration.Chlorine test strips were expired. Please obtain valid chlorine test strips to verify dishwasher chlorine concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Exhaust hood due for cleaning. Buildup of grease noted. Please clean and maintain.- Prep cooler work surface was taped with a buildup of food debris noted around the tape. Please remove the tape and clean around this area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Large green cutting board was noted stored vertically in between wall and stand-up freezer with the one edge on the ground.May 1, 2026 - Large green cutting board and red cutting board stored on an unsanitary black tray/rack. Please clean and sanitize the cutting boards and the rack. Do not store utensils/equipment on unsanitary surfaces.May 12, 2026 - Cutting boards were removed from the area during the inspection. Please clean the black rack.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding - The following equipment require attention:- high touch surfaces of all coolers and freezers in back area (ie. handles)- exhaust hood canopy and filters - built up dust and grease- gray food storage carts- inside and outside microwave - improvement notedMay 1, 2026:- White rice bin near storage area - improvement noted- Soy sauce pails in the kitchen - corrected- Surfaces of timers- Knives storage area in kitchen- Surfaces of rice cookersBuilt up grease/grime and/or food debris noted. Please clean and maintain in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- Outside dry food bins in back storage area - outstanding- Floors under storage racks in back storage area - outstanding - Stainless backsplash behind cookline - outstanding - Lower shelf beside cookline - outstanding- Both tempura stations - outstanding
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention: - Walls near dishwashing area - buildup of dirt/debris noted- Back storage area - Please organize this area to allow for effective cleaning and sanitation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution bucket in the sushi prep area at the front was measured at 0 ppm. Maintain QUAT sanitizer solution concentrations at 200 ppm at all times. The sanitizer solution was then replaced. 200 ppm QUAT sanitizer was detected.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw pork in a container was stored on top of other food items in the prep cooler and beside precooked vegetables. Although the container was closed, this is not an acceptable storage method. Ensure all foods are protected from cross-contamination at all times. Do not stack foods in the prep cooler. The container was moved to another cooler designated for raw meats.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sushi display cooler was measured at >10C. The cooler was not on. The operator indicated that the food had been in the cooler for approximately 1 hour. Food is not left in the sushi cooler overnight. Please ensure the cooler is on at all times and maintained at or below 4C.The cooler was turned back on.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUAT sanitizer test strips were not available. Please obtain QUAT sanitizer test strips to verify QUAT sanitizer concentration.Chlorine test strips were expired. Please obtain valid chlorine test strips to verify dishwasher chlorine concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser was empty at the only back of house hand sink. Please ensure that hand sinks are stocked with paper towels at all times. The dispenser was restocked during the inspection.
- 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?
- Recent pest control records were not available for review. Please provide recent pest control records.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- - Exhaust hood due for cleaning. Buildup of grease noted. Please clean and maintain.- Prep cooler work surface was taped with a buildup of food debris noted around the tape. Please remove the tape and clean around this area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two chipped wooden spoons were found. Please ensure all utensils are maintained in good condition for effective cleaning and sanitation. The spoons were discarded onsite.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Large green cutting board was noted stored vertically in between wall and stand-up freezer with the one edge on the ground.May 1, 2026 - Large green cutting board and red cutting board stored on an unsanitary black tray/rack. Please clean and sanitize the cutting boards and the rack. Do not store utensils/equipment on unsanitary surfaces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding - The following equipment require attention:- high touch surfaces of all coolers and freezers in back area (ie. handles)- exhaust hood canopy and filters - built up dust and grease- gray food storage carts- inside and outside microwaveMay 1, 2026:- White rice bin near storage area- Soy sauce pails in the kitchen- Surfaces of timers- Knives storage area in kitchen- Surfaces of rice cookersBuilt up grease/grime and/or food debris noted. Please clean and maintain in a sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas require attention: - Walls near dishwashing area - buildup of dirt/debris noted- Area near/under dishwasher - Insanitary conditions noted- Back storage area - Please organize this area to allow for effective cleaning and sanitation.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- Outside dry food bins in back storage area - outstanding- Floors under storage racks in back storage area - outstanding - Stainless backsplash behind cookline - outstanding - Walls and ceilings with build up dust - corrected- Lower shelf beside cookline - outstanding- Floors under sinks - outstanding - Both tempura stations - outstanding
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was prepared while food prep was taking place.Corrective action: Please ensure sanitizer bottles or buckets are prepared and in use before food prep begins.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Onion & potato bags were stored directly on ground- Rice bin noted left open when not in use.Please ensure all foods are stored off the ground and dry food storage bins are closed after use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - Soap unavailable at front end hand sink in sushi area- Paper towel dispenser empty at back kitchen hand sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard lining numerous shelves.Please remove cardboard and line with a material that is smooth and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Large green cutting board was noted stored vertically in between wall and stand-up freezer with the one edge on the ground.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- high touch surfaces of all coolers and freezers in back area (ie. handles)- prep coolers - upper level under canopy, inside lower level, high touch surfaces- exhaust hood canopy and filters - built up dust and grease- gray food storage carts- inside and outside microwave
- 23. Is the facility maintained in a clean and sanitary condition?
- The following area/s require attention:- Outside dry food bins in back storage area- Floors under storage racks in back storage area- Stainless backsplash behind cookline- Walls and ceilings with build up dust- Lower shelf beside cookline- Floors under sinks- Both tempura stations
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Chemical dishwasher in disrepair.
- 23. Is the facility maintained in a clean and sanitary condition?
- THe following area/s require attention:- stainless lower shelves in kitchen- outside dry food bins- ceiling tiles with built up dirt- Stainless steel surface behind deep fryer
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was prepared while food prep was taking place.Corrective action: Please ensure sanitizer buckets are prepared and in use before food prep begins.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Rice bin left open when not in use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bag of panko noted stored directly on ground
- 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 was not sanitizing dishes and utensils properly as sanitizer bucket was empty. Action item: operator to use dishwasher to wash and rinse dishes & utensils then set up large sink to sanitize them in a 100ppm bleach sanitizer solution until dishwasher is serviced/repaired
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment require attention:- top of chest freezer- top of dishwasher- outside surfaces of all stand up coolers and freezers
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Chemical dishwasher in disrepair.
- 23. Is the facility maintained in a clean and sanitary condition?
- THe following area/s require attention:- stainless lower shelves in kitchen- outside dry food bins- ceiling tiles with built up dirt- Stainless steel surface behind deep fryer
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) Dry food bin stored in the back corridor was not covered.2) Bag of dry onions were stored directly on the ground in the back storage room.Both violations were rectified during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?