109B - 10903 23 Avenue NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Moonga Sashimi is in the KEHEEWIN neighbourhood. KEHEEWIN, Edmonton has 39 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 26, 2026, there are 34 (87%) 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.
Little Caesars Pizza 22
KEHEEWIN
This restaurant has been inspected 10 times since September 6, 2023, with 5 in compliance, 5 not in compliance, and 0 closures on record.
No violations
2 violations
The rubber door gasket in the Sashimi cooler is damaged, tape is being used to keep it in place., - All food equipment must be in good repair.
Balck buildup is noted on the floor along equipment edges and hard to reach areas throughout the kitchen., - Cleaning is required
7 violations
A container of tempura shrimp left out on the counter was measured at 15-17C., - High risk perishable foods must be stored at less than 4C or greater than 60C. Food was discarded., , The countertop cooler is operating at 11C. Foods in the unit (lettuce, tofu, pickled items were also measured at 11C) Foods were relocated to another cooler until a temperature of 4C or colder can be maintained.
The dishwasher rinse temperature was measured at 66C at the plate, needs to be at minimum 71C., - The operator will call a dishwasher technician for service. All dishware is to be manually sanitized until a minimum temperature of 82C on the external Rinse Gauge is achieved.
No water was available at the designated handwash sink in the side food preparation area which is equipped with a handsfree faucet. The battery had died., - Operator replaced the battery. Water is available.
No violations
No violations
No violations
5 violations
0 ppm sanitizer detected in the solution that wiping cloths are stored in. Facility uses chlorine to sanitize., - Staff prepared 100 ppm bleach-water solutions. Ensure sanitizer solutions are readily available at all times.,
Raw whole fish left out to thaw at room temperature, external temperature measured at -1C, food relocated to the cooler., - Thaw foods in the cooler or under cold running water.
Raw salmon and Moonga Special Roll left out on the counter measured at 22C. Food discarded., - High risk perishable foods must be stored at less than 4C or greater than 60C., , Squeeze bottles of mayo-based sauces stored at room temperature. Relocated to the cooler., - High risk perishable foods must be stored at less than 4C or greater than 60C.
1 violation
Once again packages of crab meat observed thawing at room temperature (external temperature measured at -4C). Foods relocated to the cooler., - Thaw foods under cold running water or in the cooler.
1 violation
1. Food particle buildup noted on the shelves below the sushi prep counter. , 2. Food particles and black grime noted on the floors along equipment edges, in corners in the food handling areas. and back storage area., 3.The cloth dividers by the dishwash sinks are dirty., 4. Food particle buildup noted in many of the storage drawers.
7 violations
Packages of crab meat thawing at room temperature. Food was relocated to the cooler., - Thaw foods in the cooler or under cold running water.
Several thermometers in the coolers are broken., - Ensure all refrigeration units have functional thermometers.
The dishwasher is currently not operational. Observed staff manually washing dishware/utensils without the sanitizing step occurring., - Proper manual washing procedures are Wash->Rinse-> Sanitize-> Air Dry
A gap is noted at the bottom of the back exit door., - Exterior doors must have tight seals to prevent the possible entry of pests
A countertop deep fryer is being used. The facility is not equipped with a commercial exhaust hood with a fire suppression system., - The restriction on the Food Handling Permit is "No deep frying or grease producing cooking". The operator was instructed to discontinue using the fryer immediately and remove it from the facility.
The rubber door gasket in the Sashimi cooler is damaged, tape is being used to keep it in place., - All food equipment must be in good repair.
Balck buildup is noted on the floor along equipment edges and hard to reach areas throughout the kitchen., - Cleaning is required
Packaged food items stored on the shelves next to the mop sink., - Relocate the foods to prevent possible contamination from splashes.
1. Food particle buildup noted on the shelves below the sushi prep counter. , 2. Food particles and black grime noted on the floors along equipment edges, in corners in the food handling areas. , 3. Storage drawer fronts/handles are dirty and the interiors require cleaning to remove food particle debris.
A designated hand wash sink has food particles and a strainer in the basin., - Handwash sinks are to be used only for handwashing purposes.
Staff informed that the plastic covering on the bamboo matts is replaced every 2 days., - Replace the plastic cover at minimum every 2 hours.
1. Food particle buildup noted on the shelves below the sushi prep counter. , 2. Food particles and black grime noted on the floors along equipment edges, in corners in the food handling areas. and back storage area., 3.The cloth dividers by the dishwash sinks are dirty., 4. Food particle buildup noted in many of the storage drawers.
Written cleaning schedules/records were not available.