8115 104 Street NW · STRATHCONA JUNCTION
3 novembre 2025
ConformeAucune infraction trouvée
Nara Katsu se trouve dans le quartier STRATHCONA JUNCTION. STRATHCONA JUNCTION, Edmonton compte 82 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 70 (85%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 10 fois depuis le 6 novembre 2024, avec 3 conformes, 7 non conformes et 1 fermeture au dossier.
Food temperatures noted to be elevated. Temperature measured with a probe thermometer was noted to be higher than 4 C.
Additional cleaning noted to be needed. Areas discussed onsite (including ventilation canopy filter). Cleaning records not observed. Ensure records are kept as work/cleaning is being done.
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.
Fried chicken was noted to be sitting outside. Temperature was measured with a thermometer gun to be 19.4 C. This was corrected onsite.
Thermometer missing from the line cooler. Ensure all coolers/refrigerators/freezers have available thermometers. Ensure records for temperature and cleaning are maintained.
Paper towel is hard to reach (behind storage shelf area). Ensure paper towel dispenser is relocated to ensure easy access.
Additional cleaning noted to be needed. Areas discussed onsite (including ventilation canopy filter). Cleaning records not observed. Ensure records are kept as work/cleaning is being done.
Proper flooring is still needed below the staircase where there is a refrigerator and shelving rack.
Bin of onions stored on the floor. Ensure all food is stored at least 6" off the floor.
1. Back kitchen handwashing sink is inaccessible.
Back kitchen handwashing sink hot and cold running water was turned off due to a plumbing leak. The faucet on the right of the 3-compartment sink has no hot running water. Staff member indicated a plumber is coming tomorrow.
No liquid soap available at back kitchen handwashing sink., Ensure all handwashing sinks are equipped with liquid soap and single use paper towel in dispensers.
Food permit was displayed in the kitchen. Ensure the food permit is displayed in an area where the public can easily view it.
Proper flooring is still needed below the staircase where there is a refrigerator and shelving rack.
Sanitizer spray bottle measured at less than 50 ppm chlorine. Ensure sanitizer is measuring at 100 ppm chlorine (1/2 tsp of bleach per liter of water). If using spray bottles, confirm the concentration daily with test strips as the concentration of chlorine degrades over time. Corrected onsite - a sanitizer bucket was made.
Multiple wet/used cleaning cloths were observed on food contact surfaces when not in immediate use. Ensure used cleaning cloths are used once (and then discarded or laundered) or stored in a sanitizer solution bucket when not in immediate use.
Raw meat was stored above produce in a cooler. Ensure raw meat is stored on bottom shelves or below produce/ready to eat foods.
Bag of onions stored on the floor. Ensure all food is stored at least 6" off the floor.
Unlabeled spray bottle observed. Ensure all spray bottles are labeled with their contents (such as sanitizer).
Raw meat was thawing at room temperature. Ensure raw meat is thawed under refrigeration or under cold running water.
~10 cartons of eggs were out at room temperature (19C) on a staircase leading upstairs. Ensure eggs are stored under refrigeration upon delivery.
Improper 3 compartment sink method in place - sanitizing step wasn't occurring. Ensure the third compartment is filled with warm water and bleach water (100ppm chlorine) and items are immersed for at least 2 minutes.
Back kitchen handwashing sink hot and cold running water was turned off due to a plumbing leak. Repair leaks and ensure all sinks have hot and cold running water.
No liquid soap available at back kitchen handwashing sink., No paper towel in dispenser at the front handwashing sink., Ensure all handwashing sinks are equipped with liquid soap and single use paper towel in dispensers.
1. Back kitchen handwashing sink was completely inaccessible and blocked by large equipment., 2. Front customer area handwashing sink had a lot of dishes inside of it. , Ensure that handwashing sinks are used for handwashing only. Dishwashing must occur at the dedicated dishwashing sinks (i.e. 3 compartment sink).
Food permit was displayed in the kitchen. Ensure the food permit is displayed in an area where the public can easily view it.
Food is stored upstairs in fridges and freezers with improper flooring in place (untreated plywood). If wanting to store food in coolers and freezers upstairs, the floor must be made smooth, easy to clean, and impervious to moisture.
Facility started storing food upstairs in coolers and freezers without AHS approval, without proper flooring in place for food storage.
Weatherstripping for rear door needs to be repaired/replaced so that there is no gap of light shining through under the door.
No chlorine test strips available. Owner purchased the test strips online. Ensure sanitizer buckets/spray bottles and sanitizer for the dishwashing compartment measures at 100 ppm chlorine.
Weatherstripping for rear door needs to be repaired/replaced so that there is no gap of light shining through under the door.
The cold water tap at the handwashing sink and at the 3 compartment sink faucet is in disrepair. Repair/replace faucet so that there is hot and cold running water at all times and no plumbing leaks.