120 - 10709 Jasper Avenue NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
16 avril 2026
April 16, 2026: Records not available. Feel free to use this checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf, April 1, 2026: This is still outstanding. No pest control reports were available upon request. , May 27, 2026: Completed pest control records were not available during the inspection.
Let's Grill Sushi & Izakaya se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 585 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 399 (68%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Inasal Grill Avenue
DOWNTOWN
Ce restaurant a été inspecté 7 fois depuis le 19 décembre 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
1 infraction
April 16, 2026: Records not available. Feel free to use this checklist: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf, April 1, 2026: This is still outstanding. No pest control reports were available upon request. , May 27, 2026: Completed pest control records were not available during the inspection.
13 infractions
Bleach sanitizer measured about 50ppm chlorine. Most cloths stored in sanitizer bucket but observed staff using one cloth that was not being stored in sanitizer bucket. , , Ensure bleach sanitizer is 100-200ppm chlorine. Train staff to use test strips to verify concentration. Ensure all cloths are stored in the sanitizer bucket when not being used.
The sanitizer was stored inside a bucket with a food label., , Ensure all containers holding chemicals are accurately labeled with its contents.
Raw salmon on a plate was being stored on top of inserts inside the prep cooler. Salmon measured approx 9C surface temperature., , Ensure food it not sitting *on top* of the inserts. Food needs to be *in* the inserts or placed underneath the inserts in the main prep cooler area. High risk foods must be kept cold (4C or lower) or hot (60C or higher).
Observed knives being cleaned at front hand sink and no sanitize step being done when directed to perform proper manual dishwashing at the back dishwash sinks., , Ensure all staff know that the hand sinks are not to be used for dishwashing. Train all staff on manual dishwashing procedures - wash with soap -> rinse with clean water -> sanitize for 2 min -> air dry. These items can also be placed in the mechanical dishwasher (which reached 71C with probe thermometer).
2 infractions
Staff did not know where the test strips were during inspection. Ensure the applicable test strips are readily available for verification.
Completed pest control records were not available during the inspection.
7 infractions
New sushi was observed to have been added to the train without time stamps or discarding all of those that had passed the two-hour timeline.
Staff was observed using gloves inappropriately. Operator was seen reusing gloves and blowing air from operator's mouth into gloves before use. Operator was reminded on the importance of hygiene.
1. The corn starch bag was observed to be opened and not resealed or kept in covered containers., 2. MSG bag was observed to be stored in the office that had a potty. This was corrected during the inspection, 2. Utensils/plates were found in the female washroom area. The operator said they were old not in use. Operator was advised to take them out or seal them up in the boxes if they were not in use.
4 infractions
Operator indicated that the salmon was frozen for some time before using. However, labeling of dates on the packaging was needed to ensure there is proper holding time. Label fish with dates., , When asked about the sushi on the sushi train, operator showed time cards. However, a more effective way to reduce waste and still maintain proper food safety was to make food to order and then place on train during lull hours. During meal rushes, the food can be displayed for a maximum of two hours and then discarded after that. It cannot be re-used or sold.
Some ceiling tiles were missing in the back kitchen. Install proper ceiling tiles.
Walk in freezer had accumulation of ice of the condenser unit. Operator indicated that it was waiting for repairs. , , Inside of prep coolers (such as the covers) had buildup of grease and food. Please clean all units., , One side of deep fryer was cleaner. Continue working on removing grease from the entire sides of the deep fryer and surrounding equipment.
11 infractions
QUAT concentration was at 50ppm. Operator made a fresh solution during inspection, however, it was unknown if the solution meet proper concentration as there were no QUAT test strips to verify.
Handwashing practices were lacking. Handwashing practices must improve, there must be proper handwashing supplies readily available and proper handwashing must be occurring on a frequent basis. Should there be continued non-compliance with improper handwashing, enforcement actions will be taken.
A cell phone was stored on a stack of paper towels by the prep cooler. Remove all personal items from food contact surfaces., , The salmon comes fresh, operator then preps the fish and freezes it. Operator indicated that freezing occurs for two days before it was used for sashimi. This practice is unacceptable as it does not allow for proper kill step of parasites of raw fish/sashimi. , , Operator indicated food on the conveyor belt was displayed for two hours, however, there was no way to confirm timing. Operator indicated that the food was made in the morning and the inspection took place in the afternoon. Implement a proper monitoring system to ensure food displayed food is out for a maximum two hours only., , Operator indicated the saran wrap on the bamboo mat was replaced every three days. This practice is unacceptable.
Aucune infraction
- A utensil and sponges was stored inside back of house hand sink., - Hand sink in the front was being used to wash a knife. , , Ensure hand sink is only used for handwashing. Do not use the hand sink to store any items. Hand sinks are not to be used for dishwashing.
- Clean customer cups were stored underneath the paper towel dispenser at the front of house hand sink. Drops of water hits the clean cups when someone reaches for paper towel after hand washing. Staff said these cups are not used. Please remove the cups from directly under the paper towel dispenser., - Bowls were used as scoops in the cooked rice container and sushi rice bucket. Ensure scoops have handles (do not use bowls) and store in such a way so the handle does not touch the food and potentially contaminate it.
- Raw shrimp was stored on the shelf above the raw carrot box. Raw pork in a bowl was stored on a cooked beef container that was covered by saran wrap. Store raw meat/ fish away from other foods to prevent contamination (ie. store on bottom shelf of the cooler)., - In the small dry food storage room there was a sugar bag that was open (uncovered) and a bowl of rice that was uncovered. Ensure all items in storage are properly covered., - The saran wrap used on the sushi mats are taken off every half day., Ensure the saran wrap is changed at least every 2 hours and between different species of fish. Please ensure all staff adhere to the guidelines in this document - https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-for-sushi-prep.pdf
When chlorine test strips were found, they were noted to be expired., , Ensure new chlorine test strips are purchased and ensure staff know how to use them.
Outstanding - Staff did not know where the test strips were during inspection. Ensure the applicable test strips are readily available for verification.
April 1, 2026: This is still outstanding. No pest control reports were available upon request. , May 27, 2026: Completed pest control records were not available during the inspection.
- Table across from stove and holding microwave finish has bubbled up, exposing particle board. Corner also has paper towel on the corner covered in tape., , Repair or replace the table so it is smooth, easily cleanable and non absorbent. Do not use paper towel or tape to do repairs. Ensure repairs are durable.
- Last maintenance for professional exhaust cleaning was Feb 2024 and next cleaning Aug 2024, as per the sticker on the exhaust canopy. Please have an appointment made by April 9, 2026., , - Inside of walk in cooler had paint peeling/ flaking on one section of the wall directly to the right. Risk of peeling paint falling in food if food is stored in this area. It is not easily cleanable anymore. Please repair/ replace/ fix so the wall is smooth, easily cleanable, and non absorbent. Ensure it is not peeling/ flaking., , - There is poor lighting in the walk-in freezer. It is difficult to see inside the freezer even when the light is turned on. It is not bright enough to facilitate proper cleaning, stock rotation, etc. Please get better and brighter lighting in the walk-in freezer.
Grease, grime and/ or food debris buildup noted in the following areas: walk-in cooler handle/ door, exterior of all dry food bins, white cutting board at back has cut lines that are black/ brown, around both grease traps, another white cutting board that is grooved and not smooth anymore (stored at the two compartment sink), around sink and faucet of all hand sinks, exterior of hot holding soup, exhaust canopy vents, cloth hanging down between back of house and front of house, hot green tea holder., , Please wash, rinse and sanitize the above areas. Repair or replace items if they cannot be properly cleaned or sanitized.
The Chlorine, QUAT and pH test strips were not available during the inspection.
Completed pest control records were not available during the inspection.
A build up of oil was observed on the exhaust hood in the kitchen. Please clean the hood to prevent contamination of food been prepared.
A written sanitation record was not available during inspection
Less items were noted during inspection. Continue removing items included but not limited to: hardware tools, wooden boards, etc. Remove items that do not belong to the facility. If it is needed, keep them stored away from the kitchen and into a storage room.
Raw fish was stored above ready to eat/low risk food in the prep cooler., , Ice scoop was stored in ice machine.
All hand wash sinks in the kitchen and the staff washroom did not have paper towels, only soap was available. Operator was informed of no paper towels, however, he failed to
Two cases of produce were placed on the floor in the walk in cooler.
pH test strips were present, however, it took staff some time to find them, indicating that pH testing was not occurring regularly. , , QUAT test strips were missing. Obtain new test strips.
It was unknown if the facility operators had food safety training.
Some ceiling tiles were missing in the back kitchen. Install proper ceiling tiles.
Walk in freezer had accumulation of ice of the condenser unit and the dripping was frozen over three logs of beef., , Deep fryer had buildup grease and food on the unit and the surrounding area., , High touch areas of cooler and freezer handles had buildup of food/grease. Please clean high touch areas. , , Inside of prep coolers had buildup of grease and food. Please clean all units., , Bowls/scoops were stored inside dry ingredients storage bins.
Accumulation of items was noted throughout the facility. Items included but not limited to: hardware tools, wooden boards, etc. Remove items that do not belong to the facility. If it is needed, keep them stored away from the kitchen and into a storage room., , Old food and grease were observed in between units/equipment. Flooring in hard to reach areas and in between equipment must be cleaned on a frequent basis.