1903 98 Street NW
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
20 juillet 2026
pH papers for testing the sushi rice pH could not be located.
Observed staff return a container of raw chicken to the cooler. External temperature measured at 2-5C. A vacuum sealed steak was brought out to thaw at room temperature., - Thaw foods in the cooler, under cold running water in a sink or in the microwave if food will be cooked immediately after thawing. Food was relocated to the cooler., , Squeeze bottles of dressings are being stored in inadequate ice baths., - Reviewed proper ice-water bath setup with management. The food containers must be fully immersed in ice water instead of sitting on top of ice/ice packs.
The large bins of bulk flour stored in the cooking area are not covered., - Keep foods covered to prevent possible contamination. Corrected.
Baseboard tiles under the dishwash sinks are missing or are damaged., - Requires repair.
1. A pair of tongs were observed stored in an insert of cooked chicken located in the cooler - handle was in contact with the foods., - Store utensils out of foods or in holders to ensure the handles do not contact the food., , 2. Dispensers used to dispense cooked rice are being stored in ice - the food contact portion of the utensils are not fully immersed in the ice. , - Discussed proper ice-water bath set ups.
The following areas require cleaning:, 1. Dust accumulation noted on the ceiling tiles around the air vents in the kitchen., 2. Dirty cardboard shelf liners noted covering the chest freezer lids. Remove and discontinue the practice of using cardboard as it is not a surface that is non absorbent and easy to clean., 3. The portable fan in the kitchen by the cook line has dust accumulation. , 4. Black buildup noted on the floor under/along equipment edges, along the door in the dry storage room and in the staff washrooms under the sink areas., 5. The metal divider between the deep fryer and stove top has grease accumulation/black buildup.
Mikado se trouve dans le quartier SOUTH EDMONTON COMMON. SOUTH EDMONTON COMMON, Edmonton compte 99 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 21 juillet 2026, 83 (84%) 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.
Pita Pit
SOUTH EDMONTON COMMON
Ce restaurant a été inspecté 11 fois depuis le 11 juillet 2023, avec 2 conformes, 9 non conformes et 1 fermeture au dossier.
6 infractions
pH papers for testing the sushi rice pH could not be located.
Observed staff return a container of raw chicken to the cooler. External temperature measured at 2-5C. A vacuum sealed steak was brought out to thaw at room temperature., - Thaw foods in the cooler, under cold running water in a sink or in the microwave if food will be cooked immediately after thawing. Food was relocated to the cooler., , Squeeze bottles of dressings are being stored in inadequate ice baths., - Reviewed proper ice-water bath setup with management. The food containers must be fully immersed in ice water instead of sitting on top of ice/ice packs.
The large bins of bulk flour stored in the cooking area are not covered., - Keep foods covered to prevent possible contamination. Corrected.
Baseboard tiles under the dishwash sinks are missing or are damaged., - Requires repair.
1. A pair of tongs were observed stored in an insert of cooked chicken located in the cooler - handle was in contact with the foods., - Store utensils out of foods or in holders to ensure the handles do not contact the food., , 2. Dispensers used to dispense cooked rice are being stored in ice - the food contact portion of the utensils are not fully immersed in the ice. , - Discussed proper ice-water bath set ups.
The following areas require cleaning:, 1. Dust accumulation noted on the ceiling tiles around the air vents in the kitchen., 2. Dirty cardboard shelf liners noted covering the chest freezer lids. Remove and discontinue the practice of using cardboard as it is not a surface that is non absorbent and easy to clean., 3. The portable fan in the kitchen by the cook line has dust accumulation. , 4. Black buildup noted on the floor under/along equipment edges, along the door in the dry storage room and in the staff washrooms under the sink areas., 5. The metal divider between the deep fryer and stove top has grease accumulation/black buildup.
1 infraction
June 11/2025:, 1. Dust accumulation still noted on the ceiling. 2. Black buildup still noted on the floor under the center prep cooler, , June 3/2025: , 1. Metal surfaces throughout the kitchen are visibly dirty with dust/grime or grease accumulation. Clean all shelving units and exteriors of the equipment along with table/equipment legs and the gas line hoses by the deep fryers., 2. Dust accumulation noted on the ceiling tiles around the air vent above the main cook line., 3. Dirty cardboard shelf liners noted in the kitchen as well as covering the chest freezer lids. Remove and discontinue the practice of using cardboard as it is not a surface that is non absorbent and easy to clean., 4. The floor below the center prep cooler has black buildup. Cleaning is required., 5. The portable fans in the kitchen have dust accumulation. Cleaning is required.
5 infractions
Inadequate ice-water bath. Portions of miso soup ingredients were being stored on a tray that was situated on 2 ice packs., - Food containers must be fully immersed in an ice water bath in order for the foods to be maintained at a temperature of 4C or colder. Foods were relocated to the cooler.
Container of raw beef being thawed at room temperature (external temperature of the meat measured at 4C)., - Thaw foods in the cooler or under cold running water. Foods relocated to the cooler.
Staff personal beverages are being stored above food prep stations., - Store staff personal belongings below and away from foods, food equipment and food prep surfaces.
Aucune infraction
Aucune infraction
3 infractions
Several gaps are observed at the receiving door which can permit the entry of pests into the facility. , Ensure that the gaps at the receiving door are sealed.
A section of the wall above the soy-sauce prep area in the back is observed to be in disrepair and is no longer smooth, resistant to moisture and easily cleanable. , Ensure that the indicated section of wall is repaired to be smooth and easily cleanable.
1. A buildup of dust is observed on the top shelf in the middle island in the kitchen. , 2. A buildup of grease is observed beneath the stove. , 1-2. Ensure that the indicated areas are cleaned and sanitized.
3 infractions
Several gaps are observed at the receiving door which can permit the entry of pests into the facility. , Ensure that the gaps at the receiving door are sealed.
A section of the wall above the soy-sauce prep area in the back is observed to be in disrepair and is no longer smooth, resistant to moisture and easily cleanable. , Ensure that the indicated section of wall is repaired to be smooth and easily cleanable.
1. A buildup of dust is observed on the top shelf in the middle island in the kitchen. , 2. A buildup of dust is observed on the shelving surrounding the perimeter of the kitchen that is used to store clean dishes. , 3. A buildup of grease is observed beneath the stove. , 4. A buildup of food debris is observed in the utensil holder above the utility sink on the middle food prep area. , 1-4. Ensure that the indicated areas are cleaned and sanitized.
6 infractions
Several cloths are observed to be sitting on the middle food prep counter when not in use. Ensure that cloths are kept within a 100 ppm chlorine/bleach or 200 ppm QUAT sanitizer solution when not in use. The operator placed the cloths in a 100 ppm chlorine/bleach sanitizer during the inspection.
Boxes of food such as lemons, radishes and cabbage are observed to be stored on the floor in the walk-in cooler. , Ensure that all food is stored off of the floor to help prevent contamination.
Several gaps are observed at the receiving door which can permit the entry of pests into the facility. , Ensure that the gaps at the receiving door are sealed.
5 infractions
1) Cleaning cloths were found left on food prep surfaces along the sushi bar, the grilling station and back food prep cooler counters. Cloths were returned to sanitizer solution during the inspection. Ensure that cleaning cloths are returned to containers with sanitizer when not in use to prevent microbe growth in the cloths that can be spread onto food surfaces. Have enough containers with sanitizer at each area so that this task is easy to do. , , 2) Wet sponges were found in the back sink area. Do not use sponges since they dry slowly and incompletely and can lead to microbe growth. Use scouring pads that are thin and dry easily. Remove and replace the sponges with an appropriate cleaning cloth or scouring pad.
1) Two non-food grade blue bins were found in the back cooking area with sugar and sushi rice. One container was cracked. Change the container to foodgrade containers in good repair to prevent the contamination of food. , , Note- The facility has already changed two bins with foodgrade ones.
2 infractions
REPEATED VIOLATION, , 1) An ice scoop was found stored in a pail of ice. Ensure that ice scoops are stored in a separate, clean container to prevent contamination of the ice. , , August 2, 2023 The scoop was removed and put in a clean dish during the inspection. , , Bowls were found as scoops in bins with tempura flour mix and rice. Ensure that scoops are used instead of bowls and store the scoops in a sanitary manner separate from bulk stores.
REPEATED VIOLATION , - Ceiling in the back kitchen had fuzz. Clean ceiling. , - Clean under freezer where the rice is usually soaked., - Clean under prep line in the back kitchen in front of the cook line. , , July 11, 2023 , 1) The dishwasher had a build of scale that was impeding water flow on the spray bars and scale was found along the unit. Descale the dishwasher to allow for effective performance. , 2) Electrical plugs in outlets near the food prep table contained dried on food. Ensure that this area is cleaned and sanitized to prevent food contamination and attraction of pests. , 3) The area under the rice cookers had a build up of dry food and along the shelves where the cookers were stored. Ensure that these areas are cleaned and sanitized regularly to prevent food contamination and attraction of pests. , 4) As cited above clean and sanitize the ice machine including inside the machine to prevent direct contamination of food. , , August 2, 2023 Cardboard was found on wooden pallets that had food on them. Remove the cardboard and replace with a liner that is smooth, easy to clean and impervious to moisture. , ,
6 infractions
- Multiple staff were seen washing the reusable cleaning cloths while wearing their gloves and not removing the gloves post washing. Ensure that gloves are not reused. Single use gloves are not meant to be washed. AHS glove use document emailed to facility. , , July 11, 2023 An explanation about glove use was given including the maximum time of glove use for a single pair as 4 hours to prevent pieces of gloves contaminating food and the need to wash hands before putting on a new pair of gloves. A video regarding glove use will be sent with the report.
1) Containers with cut vegetables including daikon, radishes, parsley, avocadoes, cucumbers were found at room temperature. The operator was told to store cut vegetables, herbs, and fruits at or below 4 degrees Celsius or at room temperature for only 2 hours to reduce the growth of microbes on the food. The radishes, parsley, avocadoes, and cucumbers were covered and put into a food prep cooler. The daikon would be discarded after 2 hours if any remained and kept at room temperature in a smaller container.
Chlorine test papers could not be located., - Sanitizer test papers must be available for measuring sanitizing agent concentrations.
1. Metal surfaces throughout the kitchen are visibly dirty with dust/grime or grease accumulation. Clean all shelving units and exteriors of the equipment along with table/equipment legs and the gas line hoses by the deep fryers., 2. Dust accumulation noted on the ceiling tiles around the air vent above the main cook line., 3. Dirty cardboard shelf liners noted in the kitchen as well as covering the chest freezer lids. Remove and discontinue the practice of using cardboard as it is not a surface that is non absorbent and easy to clean., 4. The floor below the center prep cooler has black buildup. Cleaning is required., 5. The portable fans in the kitchen have dust accumulation. Cleaning is required.
A section of the wall above the soy-sauce prep area in the back is observed to be in disrepair and is no longer smooth, resistant to moisture and easily cleanable. , Ensure that the indicated section of wall is repaired to be smooth and easily cleanable.
A blue storage tote used for storing rice below the middle food prep counter is observed to be in disrepair. , Ensure that the indicated storage tote is replaced.
1. A buildup of food debris is observed beneath the shelving in the dry storage room., 2. A buildup of dust is observed on the top shelf in the middle island in the kitchen. , 3. A buildup of dust is observed on the shelving surrounding the perimeter of the kitchen that is used to store clean dishes. , 4. A buildup of grease is observed beneath the stove. , 5. A buildup of food debris is observed in the utensil holder above the utility sink on the middle food prep area. , 6. A buildup of food debris is observed below the counter near the handwashing sink in the back food prep area. , 7. The small black "Honeywell" fan is observed with a buildup of food debris and grime. , 8. At the food prep counter beside the ventilation hood, a vegetable peeler and slicer are observed with a buildup of food debris and are stored with clean dishes. , 1-8. Ensure that the indicated areas are cleaned and sanitized.
1) A few flies were seen at the facility. Ensure that the pest control technician is aware of the presence of flies and uses control measures. Ensure that the facility is cleaned and sanitized regularly as the first defence against the harbourage of pests like flies.
REPEATED VIOLATION, , 1) An ice scoop was found stored in a pail of ice. Ensure that ice scoops are stored in a separate, clean container to prevent contamination of the ice. , , August 2, 2023 The scoop was removed and put in a clean dish during the inspection. , , Bowls were found as scoops in bins with tempura flour mix and rice. Ensure that scoops are used instead of bowls and store the scoops in a sanitary manner separate from bulk stores. , , August 29, 2023 The ice scoop from the sushi line was stored appropriately; however, two other sinks had improperly stored ice scoops that were moved during the inspection. Ensure that you train staff the importance that ice scoops are stored properly to prevent food contamination from hands that can cause foodbourne illness. It is recommended that a label is put on containers where the ice scoops are stored to remind staff to return the scoops to the correct place.
1) Due the presence of flies in the facility, inspection of areas behind, below, and above indicated that an excess of food debris was found under and behind a shelving unit with dishware and emergency lights along the walls were dusty. Ensure that these areas are cleaned and sanitized regularly to prevent the growth of pests in the facility. Clean these areas.
1) A plate with two sushi rolls were found at a temperature of 22 degrees Celsius near the sushi prep table. Ensure that sushi rolls that contain perishable foods including cut avocado and crab mix are stored at or below 4 degrees Celsius or at room temperature for 2 hours. Since the sushi rolls had been placed there at lunch time, they were discarded.
1) No paper towel was available at two handwash sinks in the kitchen during the inspection. The paper towel was replaced during the inspection., , 2) One handwash sink was blocked by carrots and cabbage. The operator removed the items during the inspection.
1) An ice scoop was found stored in a pail of ice. Ensure that ice scoops are stored in a separate, clean container to prevent contamination of the ice.
- Ceiling in the back kitchen had fuzz. Clean ceiling. , - Clean under freezer where the rice is usually soaked., - Clean under prep line in the back kitchen in front of the cook line. , , July 11, 2023 , 1) The dishwasher had a build of scale that was impeding water flow on the spray bars and scale was found along the unit. Descale the dishwasher to allow for effective performance. , 2) Electrical plugs in outlets near the food prep table contained dried on food. Ensure that this area is cleaned and sanitized to prevent food contamination and attraction of pests. , 3) The area under the rice cookers had a build up of dry food and along the shelves where the cookers were stored. Ensure that these areas are cleaned and sanitized regularly to prevent food contamination and attraction of pests. , 4) As cited above clean and sanitize the ice machine including inside the machine to prevent direct contamination of food. ,