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Yokozuna Japanese Restaurant

4121 106 Street NW Edmonton AB T6J 2S3 · Food - General

Official record from Alberta →

Inspection summary

Yokozuna Japanese Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 14, 2024. The most recent inspection, on February 26, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on June 14, 2024. 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?

  • 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 3 separate inspections, most recently on December 9, 2025. 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 2 times on December 9, 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 once on June 14, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - "Re-occurring violation" - Food was directly stored on the ground in the walk-in freezer. Action required:- All foods are to be stored off the floor 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?
      • The washroom opens into the kitchen, the door was left open. Ensure washroom door is closed at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The ceilings and fans of the walk -in cooler needs to be cleaned of dirt and debris.- Boxes are stored on the floor of the front service area and in the main kitchen storage area.Ensure boxes are stored off the ground to allow proper sanitation and pest management.
  3. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - "Re-occurring violation" Foods in the walk-in cooler are being stored directly on the floor. The raw fish was stored above the vegetables. - Food was directly stored on the ground in the walk-in freezer. Action required:- All foods are to be stored off the floor at all times.-Education was provided to the staff to store raw fish on the below shelves and the vegetables on the above shelves to prevent the risk of cross-contamination of food. Another option was also provided to the staff to store the vegetables in another section, on different shelves for the complete elimination of cross-contamination risk
  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Foods in the walk-in cooler are being stored directly on the floor. The raw fish was stored above the vegetables. - Food was directly stored on the ground in the walk-in freezer. Action required:- All foods are to be stored off the floor at all times.-Education was provided to the staff to store raw fish on the below shelves and the vegetables on the above shelves to prevent the risk of cross-contamination of food. Another option was also provided to the staff to store the vegetables in another section, on different shelves for the complete elimination of cross-contamination risk
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Open rice bag was observed in the dry storage area, with a bowl to scoop out the rice.Action required:-All the food items must be stored inside the food grade container with a lid on it to prevent the food from contamination.- Use scoops with handles instead of bowls to scoop out food ingredients, the handles should not touch the food item, facing upwards to prevent the risk of contamination of food via handles.
    • 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 were not maintained. Action required:-Education was provided to the staff to conduct the pest monitoring every month and keep the records inside the facility.-Complete the pest control monitoring and send us the record via email.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Some dirty utensils or equipment were observed being stored in the dry storage area.Action required:- Please clean and sanitize all the indicated utensil/equipment.

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