10108 124 Street NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Watari Japanese se trouve dans le quartier WESTMOUNT. WESTMOUNT, Edmonton compte 128 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 102 (80%) 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.
Violino Ristorante
WESTMOUNT
Ce restaurant a été inspecté 5 fois depuis le 21 février 2024, avec 1 conforme, 4 non conformes et 1 fermeture au dossier.
Aucune infraction
6 infractions
Wiping rags were observed stored on countertops. During the inspection, the rags were removed, and clean rags were placed in container with sanitizer solution.
The pH of sushi rice is not being recorded prior to storage. The operator must ensure that all required food safety checks are documented before storing food.
The dishwasher sanitizer concentration tested at 0 ppm and remained at 0 ppm after rerunning and retesting, despite being connected to a full sanitizer container. Repair arrangements were made during the inspection. , , In the meantime, an approved manual dishwashing method must be used until the dishwasher is serviced or replaced.
The bulk rice scoop was observed stored on top of the dirty container lid. The scoop was removed and placed in the sink for cleaning during the inspection.
Due to the sanitization issues identified with the dishwasher during the inspection, it is evident that the dishwasher sanitizer concentrations are not being tested frequently. , , The operator must conduct regular testing of the dishwasher sanitizer concentration at appropriate intervals to ensure effectiveness.
1. Scale build-up and mildew were observed in ice machine., 2. Accumulation of dust was observed on the walls and ceiling of the Walk-in cooler., , The violations must be addressed immediately by Conduct thorough cleaning and sanitization to affected areas.
3 infractions
Wet cleaning towels were observed on the kitchen cabinets., , Towels were immersed in sanitizer solutions during inspection., , Ensure cleaning towels are immersed in sanitizer solution.
The thermometer in the front prep cooler was non-functional., , Replace the thermometer.
FEB 24,2025: The fan in the walk-in cooler needs to be cleaned., , Additional cleaning still required on cooking equipment (ie. stove, deep fryers) due to thick layer of grease buildup. , , A company is hired to clean the equipment yearly, however, this should be maintained and cleaned throughout the year.
1 infraction
Additional cleaning still required on cooking equipment (ie. stove, deep fryers) due to thick layer of grease buildup. , , A company is hired to clean the equipment yearly, however, this should be maintained and cleaned throughout the year.
11 infractions
There was no sanitizer solution made in the back kitchen., Cleaning cloths were noted on food prep surfaces. , , Ensure an approved sanitizer is always available when in operation. Keep cloths in the sanitizer solution when not in use. Change out cloths throughout the day, especially when soiled.
The public health inspector noted that a delivery had been dropped off at the back door, however nobody was onsite yet. When she came back about 30 min later, staff were onsite but the delivery still had not been put away. , , Ensure high risk foods are put away and not kept at room temperature. There should be someone to receive the delivery or a spot for the delivery to be placed that will protect it from being tampered/ opened by the general public.
Dishwasher measured 0ppm Chlorine., , Ensure the dishwasher is operating as per manufacturer's instructions and is sanitizing at 100ppm chlorine. Staff should be checking the dishwasher often and ensuring it's working/ sanitizing. The owner called for a dishwasher technician to come in immediately. The facility has a front of house high temperature dishwasher that can be used in the meantime. , ,
- Raw meat was stored above and with other non raw meat items throughout most of the coolers. For example, the walk-in cooler had raw meat and fish stored over cabbage., Ensure raw meat is stored separate and away from other foods to prevent contamination (ie. store raw meat on the bottom shelf). , , - Staff items were stored on top of a freezer. , Ensure staff items are store separate and away from food areas. , , - Scoops were stored directly in the food product with the handles touching the food., Ensure the scoops are stored in such a way as to prevent contamination (ie. store in a clean container outside the food bin), - Bags of food were stored directly on the floor, Ensure foods are store off the ground.
No chlorine test strips were available., , Ensure test strips are available capable of measuring at least 100ppm Chlorine.
A valid food handling permit was not displayed. , , Ensure an up to date/ valid food handling permit is displayed somewhere easily seen by the public.
- There was no proof of food safety training for anyone onsite., , Ensure that proof of food safety training is available upon request. When there are more than 5 staff working, one person onsite must have proof of food safety training.
Multiple shelves in the facility were of unfinished wood/ particle board which was not easily cleanable or impervious to moisiture., , Ensure surfaces are smooth, easily cleanable and impervious to moisture (ie. seal the shelves).
- Scoops for bubble tea were stored in stagnant room temperature water., Ensure scoops are stored in such a way as to prevent bacteria growth. Do not store in stagnant room temperature water. One option is to store in ice.
Additional cleaning had been conducted, but please continue to clean these areas:, - grooves of the dishwasher, - along the dish wash sinks where duct tape is used to seal the gaps, - various parts of the kitchen that has duct tape being used for repairs or to hold things down (ie. on carts and shelves), - ice well cover appears clean, however, duct used to hold insulation in place, - hanging cloth entering the kitchen, - fans in the kitchen (dust clumps noted), , Please clean the above areas and remove duct tape and cardboard as these are not easily cleanable. Remove dirty hanging cloth entering the kitchen. Ensure surfaces are smooth, easily cleanable and non absorbent.
Additional cleaning required:, - dishwasher well and inside of dishwasher has grime buildup, - outside of orange containers are dirty, - outside of pots have buildup on the outside, especially the udon/ veg pot, - outside of garbage cans, - outside of stove and deep fryers, - dirty cardboard on shelves , - fabric drapes by public washrooms and in the back hallway were dirty, - multiple collapsed cardboard boxes wedged between shelves, - walk-in freezer was filled to the doorway, -,