13619 Street Albert Trail NW
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
3 novembre 2025
A food handling permit was not displayed. Ensure that a valid food handling permit is displayed.
Sushi Toshi se trouve dans le quartier DOVERCOURT. DOVERCOURT, Edmonton compte 19 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 26 juin 2026, 15 (79%) 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.
Ce restaurant a été inspecté 10 fois depuis le 13 juin 2023, avec 4 conformes, 6 non conformes et 1 fermeture au dossier.
1 infraction
A food handling permit was not displayed. Ensure that a valid food handling permit is displayed.
3 infractions
The sanitizer container at the chemical dishwasher was empty. Please check containers regularly to ensure they are filled. The operator replaced the container, and 100 ppm chlorine was measured. Detergent was available.
Chlorine sanitizer test strips were not available. Please ensure sanitizer test strips are available to verify sanitizer concentration.
A food handling permit was not displayed. Ensure that a valid food handling permit is displayed.
Aucune infraction
Aucune infraction
1 infraction
Small leak originating from main dishwasher on the other side of the cookline wall is seeping into cookline area.
5 infractions
No sanitizer detected during final rinse cycle at small dishwasher in front sushi bar area., , Operator to use main dishwasher in back kitchen until this machine is serviced.
Small dishwasher not being tested on routine basis to ensure correct chemical sanitizer concentration upon final rinse cycle.
Small leak originating from main dishwasher on the other side of the cookline wall is seeping into cookline area.
Aucune infraction
Aucune infraction
9 infractions
Hot stone cooler maintaining foods at a temperature between 8C-10C., , Foods were moved to another cooler during the inspection and will not be used until able to maintain foods at a temperature within standards.
Electric hand soap dispenser at tempura station was not working dispensing soap., , Operator fixed dispenser during inspection.
Hand sink used for staff on sushi line lacked paper towel - sink was re-quipped with paper towels during the inspection.
2 infractions
Fish came either frozen or fresh. The fish was stored in a walk in freezer for about 36 hours before being used for sashimi/sushi. The walk in cooler temperature was at -24C. , Going forward, please refer to the guidelines for sashimi/sushi., , Saran wraps for the bamboo wraps were changed daily. Please increase the replacement to every 2 hours. See guidelines.
High touch areas such a handles of prep coolers had buildup of dried food. Ensure all high touch areas are cleaned on a frequent basis.
The following equipment require attention:, - Gaskets along all prep cooler doors in main kitchen area - built up food debris noted.
The following area/s require attention:, - outside surfaces of dry storage food bins under microwave in main cookline area
Minor cockroach activity noted - operators continue to work with pest control company and maintain mitigation strategies to prevent spread.
Monitoring thermometers required in the following coolers:, - Middle prep cooler on sushi line, - Tataki stand-up cooler
Hot stone cooler not maintaining foods at a temperature within standards.
The following equipment require attention:, - lower level inside sliding door cooler - built up food debris noted.
Food prep utensils were noted stored in a gap between prep cooler and prep sink - utensils were removed and taken to dishwasher during the inspection., , Action item: ensure that utensils are stored in a designated container instead of gap in between food prep equipment.
The following area/s require attention:, - walls beside both ends of cookline - built up food debris noted.