17308 Hiller Road SW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Nagoya Japanese Cuisine se trouve dans le quartier WINDERMERE. WINDERMERE, Edmonton compte 55 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 mai 2026, 45 (82%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Tesoro
WINDERMERE
Ce restaurant a été inspecté 7 fois depuis le 21 octobre 2024, avec 3 conformes, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
7 infractions
Sanitizer solution in the sushi prep area measured at 50 ppm, needs to be at 100 ppm. Corrected, - Staff prepared a new 100 ppm chlorine sanitizer solution.
The cooks were not wearing any hair control and no aprons over their street clothes.
Containers of raw meats were stored above produce in the walk-in cooler. Corrected, - All raw meats must be stored below cooked and or ready to eat foods.
Several containers of food stacked on top of other inserts of food in the top compartment of the preparation cooler. These foods were measured at 8C, needs to be held at 4C or colder. Foods were relocated to the lower cooler compartment., - Do not stack containers of food in the top cooler compartment.
A container of dental floss was stored on the shelf above the handwash sink in the sushi preparation area. Corrected, - All staff personal belongings are to be stored out of the food handling areas and away from foods and food equipment.
The Food Handling Permit currently on display expired Sept 30, 2025., - Display the current, valid Food Handling Permit.
Dispensers used for cooked rice and the ice cream scoops were stored in containers of plain water., - Store the utensils in ice-water in between uses or on a tray/container and send for frequent washing.
4 infractions
Sanitizer solutions were measured at 0 ppm sanitizer. These solutions were from the previous day. Staff had not prepared new sanitizer solutions prior to starting food handling activities for the morning., - Staff prepared a 100 ppm chlorine sanitizer solution for the sushi counter and 200 ppm quat solutions for the kitchen and service counter.
Observed a cook using their cell phone and then proceed to go back to food handling activities without first washing their hands., - Proper handwashing procedures and frequencies reviewed with staff.
Observed staff at the sushi counter wash their hands and then use a reusable cloth towel to dry their hands and proceed to use this cloth to wipe the cutting board., - Staff were instructed to use the paper towel provided for drying/wiping their hands. The reusable cloth towels need to be immersed in the sanitizer solutions after each use and used to wipe surfaces only.
Aucune infraction
1 infraction
Written cleaning lists could not be located., - Written cleaning schedules are to be available onsite.
7 infractions
Many containers of raw meat were out at room temperature waiting to be sliced., - Staff were instructed to only bring out smaller amounts of high risk foods to prep at a time. The remainder of meat was returned to the walk-in cooler.
An empty pot was noted in the designated kitchen handwash sink., - Handwash sinks are to be used solely for handwashing purpose sonly.
Oct 28/24; Chlorine sanitizer test papers are not available., , Oct 21/24: Sanitizer test papers are not available. Facility is using a chlorinated sanitizer as well as a Quat sanitizer., - Chemical testing equipment must be available to measure the concentration of sanitizer solutions.
6 infractions
Used wiping cloths are being left on the counters in the kitchen and no readily available sanitizer solution is present., - Wiping cloths must be immersed in a sanitizer solution in between uses.
Observed the cook repeatedly wipe their hands in a used wiping cloth in between food handling activities., - Proper manual washing practices reviewed with staff.
Whole raw shell poultry eggs left in a container at room temperature were measured at 22C. Food discarded, - Whole raw shell poultry eggs must be stored at <7C.
Dispensers used for cooked rice and the ice cream scoops were stored in containers of plain water., - Store the utensils in ice-water in between uses or on a tray/container and send for frequent washing.
Pest control reports are not available., - Maintain monthly pest control documentation
The Food handling permit on display hsa expired., - Locate and display the current Permit.
Wood shelving added to the kitchen is unfinished wood., - All surfaces in the kitchen must be smooth, washable, moisture resistant and easy to clean. Paint or seal the wood.
Written cleaning lists could not be located., - Written cleaning schedules are to be available onsite.
Sanitizer test papers are not available. Facility is using a chlorinated sanitizer as well as a Quat sanitizer., - Chemical testing equipment must be available to measure the concentration of sanitizer solutions.
Pest control reports are not available., - Maintain monthly pest control documentation
Wood shelving added to the kitchen is unfinished wood., - All surfaces in the kitchen must be smooth, washable, moisture resistant and easy to clean. Paint or seal the wood.