6138 Currents Drive NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Japonais is in the AMBLESIDE neighbourhood. AMBLESIDE, Edmonton has 101 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 11, 2026, there are 76 (75%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Cineplex Odeon Windermere Cinemas and VIP
AMBLESIDE
This restaurant has been inspected 7 times since December 16, 2024, with 3 in compliance, 4 not in compliance, and 0 closures on record.
No violations
6 violations
Several kitchen staff were observed eating in the food handling area while on duty., Staff are to eat only while on a break, out of the food handling areas.
Jan 5, 2026:, pH log for sushi rice is currently not being maintained. An incorrect digital pH meter was purchased. Operator will order the correct pH meter., , Dec 16, 2025:, Review of the sushi pH log revealed that the pH was consistently recorded at 8. The operator was informed that the required pH for sushi rice must be 4.6 or below to ensure food safety.
Jan 5, 2026:, Once again shrimp was observed thawing in a container of standing water. External temperature of the shrimp measured at 1C. Relocated to the cooler., Thaw foods under cold running water or in the cooler., , Dec 16, 2025:, Frozen fish was being thawed in still water. , Ensure frozen foods are only thawed in a cooler or under cool running water.
Iodine sanitizer test papers were not available onsite.
The grill line cooler cover was observed with green tape attached to it. The operator was instructed to remove the tape to ensure proper cleaning of the equipment.
The range hood was observed with an accumulation of oil and grease. The walls and ceiling around range hood was observed with black debris. The operator was instructed to arrange thorough cleaning of the range hood and surrounding walls and ceiling to maintain proper sanitation and fire safety.
9 violations
Wiping cloths stored in the sanitizer bucket were not fully immersed. The operator was instructed to prepare and fill the bucket with sanitizer solution to ensure proper sanitation practices are followed.
Review of the sushi pH log revealed that the pH was consistently recorded at 8. The operator was informed that the required pH for sushi rice must be 4.6 or below to ensure food safety.
Unlabeled spray bottles containing cleaning supplies were observed in the kitchen. Please ensure that all the bottles are labeled correctly to avoid any accidental misuse.
No violations
No violations
2 violations
1. Quat sanitizer test papers are damaged and no color chart is available to check that the adequate concentration is being obtained., 2. Iodine sanitizer test papers are not available for testing the strength of the bar glasswasher.
The cleaning lists currently onsite lack detail. , - Ensure all surfaces in the kitchen and equipment are addressed.
7 violations
1. Two containers of cooked rice left out at room temperature were measured at 23 C. , 2. Cooked tempura shrimp left out at room temperature measured at 41C., - High risk perishable foods must be stored at less than 4C or greater than 60C., - Food discarded.
0 ppm iodine was measured in the glasswasher as staff had allowed the sanitizer container to run dry., - A new sanitizer container was hooked, and then minimum required 12.5 ppm iodine was detected in the rinse cycle.
The designated handwash sink at the sashimi counter is being used to to dump liquids as well as wash utensils. A bowl was located in the basin as well., - Designated handwash sinks are to be used solely for handwashing purposes only.
Frozen fish was being thawed in still water. , Ensure frozen foods are only thawed in a cooler or under cool running water.
One food container in the top compartment of the grill line cooler was observed overfilled. PHI measured the temperature at 9 degrees Celsius. The operator was instructed not to fill containers above the designated fill line to ensure that food items remain adequately cooled.
Iodine sanitizer test papers were not available onsite.
The grill line cooler cover was observed with green tape attached to it. The operator was instructed to remove the tape to ensure proper cleaning of the equipment.
Tongs were observed stored in water at room temperature. The operator was instructed to store the tongs either in ice water or in a sanitizer solution to prevent bacterial growth.
The range hood was observed with an accumulation of oil and grease. The walls and ceiling around range hood was observed with black debris. The operator was instructed to arrange thorough cleaning of the range hood and surrounding walls and ceiling to maintain proper sanitation and fire safety.
1. No hot water was initially available at the staff washroom handwash sink as the hot water valve had been turned off., 2. No soap or paper towel was available at the bar counter handwash sink., - Handwashing sinks must be supplied with hot and cold running water and soap and paper towel at all time. Corrected
1. Bulk food dispensers are improperly stored with the handle in contact with the foods or dispensers without handles are being used., - Use dispensers with handles and store in such a manner that the handle does not contaminate the foods., , 2. Ice cream scoops and cooked rice dispensers stored in containers of water., - Store the dispensers in ice water in between uses and send for frequent washing or store on a tray., , 3. Staff personal beverages and cell phones stored on or above food equipment., - All staff personal belongings are to be stored away from foods or in a manner that does not contaminate foods/food contact surfaces.
1. Quat sanitizer test papers are damaged and no color chart is available to check that the adequate concentration is being obtained., 2. Iodine sanitizer test papers are not available for testing the strength of the bar glasswasher.
The cleaning lists currently onsite lack detail. , - Ensure all surfaces in the kitchen and equipment are addressed.