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Feng Donburi

16408 Ellerslie Road SW Edmonton AB T6W 4S8 · Food - General

Official record from Alberta →

Inspection summary

Feng Donburi has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on July 28, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on December 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on July 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 18, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 8 times across 4 separate inspections, most recently on December 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on July 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm sanitizer detected in the premade solutions.- Staff prepared 200 ppm quat sanitizer solutions. Ensure that the concentrations are being tested on a daily basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy dust accumulation noted on the ceiling vents and surrounding tiles.- Cleaning is required.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution at the kitchen preparation table was measured at 50 ppm. The operator replaced the solution with a freshly prepared one, which measured 200 ppm, meeting the required concentration for effective sanitization.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The operator had not tested the pH of the sushi rice, and no pH test strips were available on-site. The operator was instructed to verify that the pH of the sushi rice is below 4.6 to ensure food safety. Relevant guidance documents were also provided to the operator via email.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No records for sushi rice pH monitoring were available for review during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff coffee mug was observed on the shelf above the food preparation counter. The operator was instructed to avoid storing any personal items in food handling areas. The operator removed the mug during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bottles containing sauces requiring refrigeration were observed stored at room temperature. The operator was instructed to store these items at or below 4°C to ensure food safety.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food preparation sink was observed with chicken measured at 11°C. The operator was instructed to either store the chicken in a cooler or thaw it under cold running water. The operator was educated on the temperature danger zone and appropriate thawing methods to ensure food safety.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed with a container containing food. The operator was instructed that the handwashing sink must be used only for handwashing and not for storing or washing dishes or food items.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Light was observed entering through a gap at the bottom of the back exterior door, indicating a potential entry point for pests. The operator was instructed to repair or replace the weather stripping to prevent pest intrusion.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The fan in the walk-in cooler was observed with accumulated debris, resulting in debris buildup on the wall in the direction of the airflow. Food residue was also observed on the floor. The operator was instructed to clean the fan, wall, and floor to maintain sanitary conditions.
  5. Risk Management Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed the cook "rinse" their hands at the spray sink instead of properly washing their hands at the designated handwash sink.- Proper handwashing practices were reviewed with the staff.
  6. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a cook have a cloth and a pair of tongs stored in the pocket of their apron.- Discontinue this practice as is a cross-contamination concern.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal beverage was stored on the shelf above the main food prep table.- All staff personal belongings must be stored away from foods, food contact surfaces and food equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The kitchen area handwash sink was covered by a large tray and a pile of empty plastic pails were stored in front of this sink.2. The sushi prep area handwash sink basin was filled with items and the space surrounding this sink is cluttered with items.- Keep handwash sinks empty and accessible at all times
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food particle accumulation noted in the "clean" utensil storage bin located below the main food prep counter.- Send the storage bin and all utensils in it for washing.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a food handler carry out various activities and then proceed to go back to food handling activities wearing the same pair of gloves.- Proper disposable glove use reviewed with the staff.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal beverages and cell phone stored on food equipment, above food prep equipment/surfaces. Corrected- All staff personal belongings are to be stored away from foods, food equipment, food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mayo based dressings are being stored at room temperature during the rush periods. - High risk foods must be stored at <4C or >60C. Corrected
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grease buildup noted on the stove top and on the sides and back of the grill.- Cleaning required.

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