109B - 10903 23 Avenue NW · KEHEEWIN
24 juillet 2025
RéussiAucune infraction trouvée
Moonga Sashimi se trouve dans le quartier KEHEEWIN. KEHEEWIN, Edmonton compte 38 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 mars 2026, 31 (82%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 7 fois depuis le 13 juin 2024, avec 7 réussites et 1 fermeture au dossier.
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
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.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
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.
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
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.
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.