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Yoshi Grill

1 - 204 5 Avenue W Cochrane AB T4C 1X3 · Food - General

Official record from Alberta →

Inspection summary

Yoshi Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on June 17, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on June 2, 2026. 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 2 times across 2 separate inspections, most recently on May 16, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on June 2, 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?

  • 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 June 2, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on May 16, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available to use in the kitchen at the time of inspection. Operator obtained chlorine solution at 100 ppm to use in the kitchen area during the inspection. Keep food-grade sanitizer readily available during operation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tile is damaged under the grill. Resurface floor to ensure that all floors in the food preparation area are kept non-porous, smooth, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop was stored in water at room temperature. Either keep rice scoop in iced water, or change scoop every 2 hours. Staff removed the used rice scoop for cleaning during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of food debris noted on floor under table in the back storage area, and under grill. Complete facility wide cleaning including hard-to-reach corners.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Cleaning of the door curtain is required. Food debris built up.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water solution for the cleaning cloths, concentration was measured at 0PPM. Corrected during the inspection.New solution with 100ppm bleach water solution was prepared during the inspection.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered food (vegetables) was stored in the walk-in cooler and were piling on top of each other. Corrected during the inspection by the operator.Please do not store container on the top of each other and keep them covered to prevent contamination of the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were stored at the room temperature for more than two hours. They took them out from the fridge during the prep and forgot them out and left more than 2hrs. Violation corrected on-site. Operator discarded them
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris accumulated and on the spice containers.* Please replace the spice containers. Also, dust was found accumulated over the plate storage shelf. *Please make sure surfaces are cleaned and sanitized.
  6. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *There was no probe thermometer available onsite for measuring the food temperature. Please make sure probe thermometer is purchased and available onsite before start to operate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust built up at the paper towel holder in the front counter area. Please clean it.*Dust built up at the shelf beside exhaust hood. Please clean the area and clean the dishes in that area as well. *Paper towel dispensers in the washrooms were not operational; Batteries were dead. Please replace the batteries. Note: Paper towels were available in the washrooms.

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