11806 Jasper Avenue NW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 5, 2025
Pest control records were not available for review. However, no signs of pests were observed.
The sushi bar countertop is in disrepair. Repair or replace the sushi bar countertop.
1. In the bar, Dirt buildup was observed where the hoses connected to the beverage dispenser system in the Underbar Ice Bin/Ice Chest. Conduct thorough cleaning., , 2. Dust buildup was observed on fan in walk-in cooler. Conduct thorough cleaning to walk-in cooler fan.
Japonais Bistro is in the WÎHKWÊNTÔWIN neighbourhood. WÎHKWÊNTÔWIN, Edmonton has 227 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 180 (79%) 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.
Famoso Neapolitan Pizzeria
WÎHKWÊNTÔWIN
This restaurant has been inspected 5 times since January 18, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
3 violations
Pest control records were not available for review. However, no signs of pests were observed.
The sushi bar countertop is in disrepair. Repair or replace the sushi bar countertop.
1. In the bar, Dirt buildup was observed where the hoses connected to the beverage dispenser system in the Underbar Ice Bin/Ice Chest. Conduct thorough cleaning., , 2. Dust buildup was observed on fan in walk-in cooler. Conduct thorough cleaning to walk-in cooler fan.
6 violations
Sanitizing buckets were empty, cleaning clothes were on the counters all through the kitchen. Sanitizer tested at 200ppm of quat was provided during inspection., , Ensure sanitizer solution is prepared and available during food prep and cleaning clothes should be immersed in sanitizer.
pH records of the sushi rice stored at room temperature is not being monitored., Ensure pH is monitored and records maintained.
The display cooler was measured at 8-9C. Internal temperature of food in the cooler ranged from 6-7C using a probe thermometer. Staff indicated fish and other high risk food were moved from the prep cooler to the display cooler within 2 hours. Food was moved in to the prep cooler measured below 4C., , Ensure the display cooler is not used until it can maintain temperature below 4C. Check temperatures of coolers at least 3 times a day (at the end of day, before the start of day, and after a lunch period).
No violations
3 violations
February 1, 2024: OUTSTANDING, however, this is on order and to be installed., January 18, 2024: There is a section of weatherstripping at the back door that is in disrepair/ broken., , Ensure weatherstripping is in good repair and not broken.
February 1, 2024: OUTSTANDING, however, this is on order and to be installed., January 18, 2024: One light cover in the main prep area is missing and another is broken., , Ensure lighting is properly covered or is shatterproof.
February 1, 2024: OUTSTANDING broken lids, however, this is on order. CORRECTED "2." (see below), January 18, 2024: 1. Multiple lids of large food bins were broken, cracked or in disrepair, including lids on bins of tempura batter, dry rice, and potato starch., CORRECTED - 2. Udon/ edamame pot had layers of a black (carbon?) deposit on the outside. , , Ensure the lids, containers, and pot are smooth, easily cleanable, non absorbent and in good repair. Replace or repair lids and the pot.
10 violations
One bucket of sanitizer solution on the cook line measured 0ppm Quat., , Ensure sanitizer solution is changed often and is at the approved concentration (ie. 200ppm Quat).
Hand sink by the dishwasher and hand sink in the main kitchen/ prep line was covered with items or had multiple items stored inside of it. , , Ensure hand sinks are only used for handwashing. Staff will need to be retrained/ educated on keeping hand sinks unobstructed for handwashing and using the two compartment sinks for other duties.
At the previous inspection, the hand sink at the waitstaff area was supposed to be used for handwashing by sushi staff. At this inspection, staff indicated they use both the small sink and large one compartment sink for handwashing in the sushi area. A dedicated handwashing sink is required in the sushi area. , , Onsite, staff indicated the small one compartment sink would be used as the designated hand sink. Soap and paper towel needs to be removed from the large one compartment sink as this should only be use for food prep and not for handwashing. Ensure staff are trained in this change.
Frozen shrimps and other seafood were observed being thawed in a bucket with water. Ensure thawing is completed in the cooler or under running cold water.
- The hand sinks in the kitchen and dishwashing area were both inaccessible. Sinks were cleared during inspection., - The handsink in the kitchen had no soap in the dispenser. Ensure handsink is equipped with soap.
The light cover on the kitchen ceiling close to the walk-in cooler is in disrepair and unclean., Ensure light cover is cleaned and in good condition to provide protection.
Handles of scoops were stored in dry food bins and handles were touching the food., , Ensure scoops are stored in such a way as to prevent contamination of food product. Ensure handles do not touch the food product when they are being stored (ie. store in a clean container outside of the dry food bin).
Raw fish in an uncovered bin was stored on the ground., , Ensure foods are stored off the ground.
There is a section of weatherstripping at the back door that is in disrepair/ broken., , Ensure weatherstripping is in good repair and not broken.
One light cover in the main prep area is missing and another is broken., , Ensure lighting is properly covered or is shatterproof.
One compartment hand sink in the sushi prep area does not have any hot water., , Ensure there is hot and cold running water at all taps.
1. Multiple lids of large food bins were broken, cracked or in disrepair, including lids on bins of tempura batter, dry rice, and potato starch., 2. Udon/ edamame pot had layers of a black (carbon?) deposit on the outside. , , Ensure the lids, containers, and pot are smooth, easily cleanable, non absorbent and in good repair. Replace or repair lids and the pot.
Saran wrap on sushi mat is not being changed every 2 hour or between different species of fish. , , Sushi mats used for sushi preparation should be wrapped in food grade plastic wrap. Replace the plastic wrap every 2 hours and each time there is contact with a different species of raw fish. Please review this document: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-for-sushi-prep.pdf