EdmontonSTRATHCONA INDUSTRIAL PARK
3739 99 Street NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Izakaya Tomo is in the STRATHCONA INDUSTRIAL PARK neighbourhood. STRATHCONA INDUSTRIAL PARK, Edmonton has 234 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 29, 2026, there are 205 (88%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since July 25, 2024, with 2 in compliance, 2 not in compliance, and 0 closures on record.
No violations
5 violations
** - test kit for pH of sushi rice is not in use (REQUIRED) and could not be located upon request
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Alif's Royal Kitchen
STRATHCONA INDUSTRIAL PARK
** - raw meat/seafood/fish was stored above and beside vegetables, ready-to-eat foods and cooked foods in the cooler. Corrected onsite. PLEASE MAINTAIN
** - remove all spray cans of pesticide from the premises. Not allowed to use poison in a food facility without a license. (RAID)
** - improper thawing of raw fish observed on the counter at room temperature. Please retrain staff. Thaw only by 1. cooler overnight 2. under cold running water 3. microwave 4. under COLD RUNNING water.
** - floors in hard-to-reach areas require thorough cleaning due to a buildup of grime
No violations
12 violations
** - no pH test kit available to test sushi rice pH
** - do not store any foods/food related equipment on floor
**- Do not overfill meats/proteins at the counter cooler (corrected during inspection).
** - do not use bowls as scoops for bulk ingredients more than once. The dirty high touch surfaces cannot be in contact with food ingredient, ** - do not leave the scoops/bowls within the food ingredient - The dirty high touch surfaces such as handles cannot be in contact with food ingredient
** - chlorine test strips to test the chlorine sanitizer concentrations at the dishwasher or the sanitizer buckets
There were no available testing strips for the peroxide disinfectant being used for dining tables.
** - could not located the required WRITTEN pest control records (staff too busy)
All shelving underneath the front sushi prep area is constructed of unfinished wood.
Multiple standalone shelves throughout the facility were found to be constructed of unfinished wood.
** - Thorough degreasing, scrubbing, and cleaning required on the following food equipment: ice machine, all shelves and edges in sushi kitchen, every shelf in all areas of the kitchens, every container observed, rice storage stand in the sushi kitchen, handles on the sushi fridge/cooler, the wall/back of the cook/grill
** - Thorough degreasing, scrubbing, cleaning required on the: curtains into kitchen, the child high chairs, the bathroom doors, hard to reach areas on the floors.
** - Could not locate the required WRITTEN cleaning schedule (staff too busy)