Yoshi Japanese House
1995 Brentwood Boulevard Sherwood Park AB T8A 0C9 · Food - General
12 inspections
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler for sushi fish was turned on during inspection (opening of restaurant). Advised to place fish in cooler once reached proper temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- General housing keeping is required throughout kitchen facility Written sanitation/cleaning procedure/checklist was not observed.Create and implement a cleaning procedure for the facility, this must include equipment and areas to be cleaned and cleaning frequency. A guide and templates will be sent with this report.March 18, 2025: Written sanitation/cleaning procedure/checklist was still not observed. Please note that this is an on-going violation and must be corrected.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation/cleaning procedure/checklist was not observed.Create and implement a cleaning procedure for the facility, this must include equipment and areas to be cleaned and cleaning frequency. A guide and templates will be sent with this report.March 18, 2025: Written sanitation/cleaning procedure/checklist was still not observed. Please note that this is an on-going violation and must be corrected.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. Suchi rice pH testing record was not being kept. Create a pH testing log sheet. Sushi rice pH must be tested and recorded after preparation. 2. pH test strips or testing equipment was not observed. Obtain pH test strips to measure the pH of prepared sushi rice.
- 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?
- Food handling permit for the facility was not displayed.Display your food handling permit at a conspicuous location in the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation/cleaning procedure/checklist was not observed.Create and implement a cleaning procedure for the facility, this must include equipment and areas to be cleaned and cleaning frequency. A guide and templates will be sent with this report.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
8 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. Suchi rice pH testing record was not being kept. Create a pH testing log sheet. Sushi rice pH must be tested and recorded after preparation. 2. pH test strips or testing equipment was not observed. Obtain pH test strips to measure the pH of prepared sushi rice.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm chlorine sanitizer was measured from the glasswasher at the bar after running 2 cycles. The water in the machine after each cycle appeared very soapy. Please contact your service technician for repairs. Use the dishwasher in the kitchen for washing glassware until the glasswasher is repaired.March 10, 2025: The glasswasher chlorine sanitizer concentration was at 10ppm. Please contact your service technician for repairs.
- 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?
- No pest control activity records were seen or present.March 03, 2025: Pest control records were not observed. A pest control checklist was given to the staff during inspection.- Implement and maintain monthly pest control. Ensure records are kept for review during inspection.- Install traps around the facility and kitchen area to facilitate proper monitoring.
- 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?
- Food handling permit for the facility was not displayed.Display your food handling permit at a conspicuous location in the facility.
- 20. Do food handlers at the facility have adequate food safety training?
- 1. Food handler's certification was issued 06/04/20102. Operator and chef appear to be lacking the knowledge of proper hand washing and preparing sanitization solutions.March 03, 2025: Additional food safety training is required for the staff at the facility. The staff did not appear to have sufficient food safety knowledge. Please ensure some of your staff working at the facility obtains food safety training.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment at the facility appeared unclean. Dirt, debris and/or grease were observed on the following equipment:- The fridgidare, hapco, coca cola coolers (the body of the coolers, doors, shelves and grooves appeared unclean).- The deep fryer and stove.- The dishwashing machine, dish racks, and ice machine.- The handwashing sink and dishwashing sink.- Food preparation counters. Clean these equipment's and utensils and all other equipment and utensils in the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall the facility is kept in an insanitary state:1. Dirty walls and ceilings2. Grease build-up on floorMarch 03, 2025: Multiples areas in the facility appeared unclean. Dirt, debris and grease build up were observed at the following areas:- Underneath and behind the cooking equipment and deep frier.- Walls around the cooking line and dishwashing area.- Underneath counters, dishwashing area/sinks, and underneath shelves at the back area. - Behind coolers and freezers and all hard-to-reach corners in the facility.Clean these areas and the entire kitchen area including hard to reach corners.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation/cleaning procedure/checklist was not observed.Create and implement a cleaning procedure for the facility, this must include equipment and areas to be cleaned and cleaning frequency. A guide and templates will be sent with this report.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No approved sanitizer solution was prepared for use at the time of inspection. Cleaning cloths were stored inside soapy water. 2. Used cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on the kitchen counter.100ppm chlorine sanitizer solution was prepared during inspection and fresh cleaning cloths stored in the solution.Ensure an approved sanitizer is prepared for use each day and maintained at the required concentration. 100ppm chlorine sanitizer concentration is required.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. Suchi rice pH testing record was not being kept. Create a pH testing log sheet. Sushi rice pH must be tested and recorded after preparation. 2. pH test strips or testing equipment was not observed. Obtain pH test strips to measure the pH of prepared sushi rice.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. An ice scoop was stored inside the ice machine. The scoop was removed and placed inside a clean container during inspection.2. A bowl without handle was being used to portion flour in dry storage container. The bowl was removed and replaced with a scoop with handle during inspection.3. Food items such as vegetables in the cooler were not covered. The food items were covered during inspection and the staff instructed to ensure food is always covered and protected from contamination during storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A staff jacket was placed on top of chopping boards. The staff removed the jacket during inspection. Ensure personal items are stored separate from food or items used for food preparation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm chlorine sanitizer was measured from the glasswasher at the bar after running 2 cycles. The water in the machine after each cycle appeared very soapy. Please contact your service technician for repairs. Use the dishwasher in the kitchen for washing glassware until the glasswasher is repaired.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water was available for use at the facility. The operator turned on the hot water tank during inspection. The PHI advised the operator that a re-inspection will be conducted in the next hour to ensure hot water supply had been restored.
- 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?
- No pest control activity records were seen or present.March 03, 2025: Pest control records were not observed. A pest control checklist was given to the staff during inspection.- Implement and maintain monthly pest control. Ensure records are kept for review during inspection.- Install traps around the facility and kitchen area to facilitate proper monitoring.
- 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?
- Food handling permit for the facility was not displayed.Display your food handling permit at a conspicuous location in the facility.
- 20. Do food handlers at the facility have adequate food safety training?
- 1. Food handler's certification was issued 06/04/20102. Operator and chef appear to be lacking the knowledge of proper hand washing and preparing sanitization solutions.March 03, 2025: Additional food safety training is required for the staff at the facility. The staff did not appear to have sufficient food safety knowledge. Please ensure some of your staff working at the facility obtains food safety training.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment at the facility appeared unclean. Dirt, debris and/or grease were observed on the following equipment:- The fridgidare, hapco, coca cola coolers (the body of the coolers, doors, shelves and grooves appeared unclean).- The deep fryer and stove.- The dishwashing machine, dish racks, hot holding unit, rice cookers and ice machine.- The handwashing sink and dishwashing sink.- Food preparation counters. Clean these equipment's and utensils and all other equipment and utensils in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A strainer being used at the facility was damaged. The wires appeared to be falling apart. The facility staff discarded the strainer during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall the facility is kept in an insanitary state:1. Dirty walls and ceilings2. Grease build-up on floorMarch 03, 2025: Multiples areas in the facility appeared unclean. Dirt, debris and grease build up were observed at the following areas:- Underneath and behind the cooking equipment and deep frier.- Walls around the cooking line and dishwashing area.- Underneath counters, dishwashing area/sinks, and underneath shelves at the back area. - Behind coolers and freezers and all hard-to-reach corners in the facility.Clean these areas and the entire kitchen area including hard to reach corners.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation/cleaning procedure/checklist was not observed.Create and implement a cleaning procedure for the facility, this must include equipment and areas to be cleaned and cleaning frequency. A guide and templates will be sent with this report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
8 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- 1. Suchi rice pH testing record was not being kept. Create a pH testing log sheet. Sushi rice pH must be tested and recorded after preparation. 2. pH test strips or testing equipment was not observed. Obtain pH test strips to measure the pH of prepared sushi rice.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0ppm chlorine sanitizer was measured from the glasswasher at the bar after running 2 cycles. The water in the machine after each cycle appeared very soapy. Please contact your service technician for repairs. Use the dishwasher in the kitchen for washing glassware until the glasswasher is repaired.
- 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?
- No pest control activity records were seen or present.March 03, 2025: Pest control records were not observed. A pest control checklist was given to the staff during inspection.- Implement and maintain monthly pest control. Ensure records are kept for review during inspection.- Install traps around the facility and kitchen area to facilitate proper monitoring.
- 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?
- Food handling permit for the facility was not displayed.Display your food handling permit at a conspicuous location in the facility.
- 20. Do food handlers at the facility have adequate food safety training?
- 1. Food handler's certification was issued 06/04/20102. Operator and chef appear to be lacking the knowledge of proper hand washing and preparing sanitization solutions.March 03, 2025: Additional food safety training is required for the staff at the facility. The staff did not appear to have sufficient food safety knowledge. Please ensure some of your staff working at the facility obtains food safety training.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Equipment at the facility appeared unclean. Dirt, debris and/or grease were observed on the following equipment:- The fridgidare, hapco, coca cola coolers (the body of the coolers, doors, shelves and grooves appeared unclean).- The deep fryer and stove.- The dishwashing machine, dish racks, hot holding unit, rice cookers and ice machine.- The handwashing sink and dishwashing sink.- Food preparation counters. Clean these equipment's and utensils and all other equipment and utensils in the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall the facility is kept in an insanitary state:1. Dirty walls and ceilings2. Grease build-up on floorMarch 03, 2025: Multiples areas in the facility appeared unclean. Dirt, debris and grease build up were observed at the following areas:- Underneath and behind the cooking equipment and deep frier.- Walls around the cooking line and dishwashing area.- Underneath counters, dishwashing area/sinks, and underneath shelves at the back area. - Behind coolers and freezers and all hard-to-reach corners in the facility.Clean these areas and the entire kitchen area including hard to reach corners.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written sanitation/cleaning procedure/checklist was not observed.Create and implement a cleaning procedure for the facility, this must include equipment and areas to be cleaned and cleaning frequency. A guide and templates will be sent with this report.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Test strip revealed the lack of chlorine in the ready-made sanitizing solution used for sanitization utensils.2. Dirty wiping rags were observed Operator corrected the violation upon request.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1. The operator's and chef's clothing appeared to be dirty. Operator's attire in an unacceptable manner to carry out any function in the kitchen.2. Operator and chef are not practicing proper handwashing techniques while handling food.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Fish stored in an uncovered container in the up-right cooler with ready-to-eat food and food products.2. Diced ready-to-eat vegetables and tofu, are stored at room temperature unprotected in a container located on the countertop.3. ready-to-eat vegetables are prepared on food contact surfaces directly connected to wash hand station without splash guard.4. Food contact surfaces are in an insanitary (dirty) condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. The rice storage container stored uncovered and food build-up are visible inside the container. 2. Dirty mop handle was resting on the rice container3. Two 5-gallon bucket of flour were left uncovered and unattended, located on the floor.4. Batter used for frying, was left unattended unprotected on countertop.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine detected on strip during inspection of the glass washer.
- 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?
- 1. Flies were seen in the kitchen 2. No pest control activity records were seen or present.
- 20. Do food handlers at the facility have adequate food safety training?
- 1. Food handler's certification was issued 06/04/20102. Operator and chef appear to be lacking the knowledge of proper hand washing and preparing sanitization solutions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Defective door in the kitchen leading to the outside.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Dirty ceiling vet.2. Utensils are stored unprotected from dirt and pests3. Ice scoop stored on top of ice in ice maker4. All equipment (refrigerators, chillers and stove) dirty.5. Dirty hand wash station.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall the facility is kept in an insanitary state:1. Dirty walls and ceilings2. Grease build-up on floor3. Used and unused articles are stored in undesignated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The rinse aid hose was leaking on the top of the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris in the following areas:- The deep fryer surfaces and surrounding walls and floors of the deep fryer.- Under the rice storage shelf and deep freezer adjacent. - Surrounding areas of the deep freezer near the back door. - In the tracks of the display refrigeration units. - In hard-to-reach areas such as under counters, the dishwashing sink and the dishwasher.Clean and sanitize all surfaces in kitchen, including walls, floors, and shelving units.
- 23. Is the facility maintained in a clean and sanitary condition?
- A written sanitation plan is not in place. Documents provided to owner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher is not being routinely tested.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of food debris on the back of meat slicer blade.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The rinse aid hose was leaking on the top of the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris in the following areas:- The deep fryer surfaces and surrounding walls and floors of the deep fryer.- Under the rice storage shelf and deep freezer adjacent. - Surrounding areas of the deep freezer near the back door. - Wall behind the prep sinks. - Between the residential refrigerator and the wall.Clean and sanitize all surfaces in kitchen, including walls, floors, and shelving units.
- 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
16 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer prepared at the time of the inspection.A 100 ppm solution of chlorine sanitizer was created.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of onions and container of squash were being stored on the floor of the kitchen.Ensure all food is stored off the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops and stored inside bulk food items. Use scoops with a handle and store in a way that protects bulk food from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Used utensils were being stored in room temperature water. Utensils are to be stored in water with a temperature less than 4 degrees Celsius, or water with a temperature greater than 60 degrees Celsius.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Beef and shrimp were being thawed at room temperature.Food is to be thawed one of the following ways::- Under constant cold running water.- In the refrigerator.- In the microwave.- As part of the cooking processes with added time for thawing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked shrimp was an internal temperature of 17 degrees Celsius, operator stated that it would be re-cooked when ordered.Food items that are cooked should be either served immediately, cooled and refrigerated, or hot held.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Bar and kitchen dishwasher were ran and primed multiple times and were producing a chlorine residual of 0 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available for testing dishwasher, as well as sanitizer solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher is not being routinely tested.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Utensils, dishes, and food items were being placed in the handwashing sink, and hand washing sinks were used for rinsing kitchen utensils.
- 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?
- There was evidence of mice onsite, indicated by a dead mouse in the mouse trap and a small amount of droppings near the deep freezer by the back door.
- 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 available at the time of the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was a broken wire sifter hanging above the dishwashing sink. Remove broken utensils that are damaged and no longer easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of food debris on the back of meat slicer blade.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The rinse aid hose was leaking on the top of the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris in the following areas:- The deep fryer surfaces and surrounding walls and floors of the deep fryer.- Under the rice storage shelf and deep freezer adjacent. - Surrounding areas of th deep freezer near the back door.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
8 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as scoops and stored inside bulk food items. Use scoops with a handle and store in a way that protects bulk food from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Used utensils were being stored in room temperature water. Utensils are to be stored in water with a temperature less than 4 degrees Celsius, or water with a temperature greater than 60 degrees Celsius.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The dishwasher is not being routinely tested.
- 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?
- There was evidence of mice onsite, indicated by a dead mouse in the mouse trap and a small amount of droppings near the deep freezer by the back door.
- 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 available at the time of the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of food debris on the back of meat slicer blade.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The rinse aid hose was leaking on the top of the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris in the following areas:- The deep fryer surfaces and surrounding walls and floors of the deep fryer.- Under the rice storage shelf and deep freezer adjacent. - Surrounding areas of th deep freezer near the back door.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?