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Hakone Japanese Cuisine

13907 127 Street NW Edmonton AB T6V 1A8 · Food - General

Official record from Alberta →

Inspection summary

Hakone Japanese Cuisine has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 21, 2023. The most recent inspection, on December 15, 2025, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on January 27, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 15, 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?

  • 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 once on October 2, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 2, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 3 separate inspections, most recently on November 27, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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. Monitoring Inspection

    1 infraction

    • 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?
      • Pest control record was not up to date. The last seen record during inspection was December 2024. Please keep a monthly pest control record to allow for proper monitoring of pest activity.
  2. Demand Inspection

    1 infraction

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mouldy food products (ready-to-eat produce) and meat (shrimp and pork) unfit for consumption observed in the prep table cooler. Food was discarded in the garbage in the presence of Public Health Inspector (repeat violation). ** Food condition and food safety were discussed with the operator onsite. A warning was provided to the operator, should this violation be observed again.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mouldy food products (ready-to-eat produce) observed in the prep table cooler. Food was discarded in the garbage in my presence. ** Food condition and food safety were discussed with the operator onsite. A warning was provided to the operator, should this violation be observed again.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Produce (onions) were being processed at the handwashing station. The onions were not soiled yet. Operator was asked to properly rinse and move the produce at an appropriate location. ** The operator was once again reminded the risks associated to cross-contamination. ** Have a designated areas for food handling and note that handwashing stations should not be obstructed at all times.2. Personal foods (half-eaten food products) were directly stored with other food products (in contact with eachother) in the prep-table. Operator was requested to immediately move the food and discard all contaminated foods. (repeat violation). ** Once again, have a separate area dedicated for personal use and the other dedicated for business.
    • 20. Do food handlers at the facility have adequate food safety training?
      • November 27, 2024: Proof of Enrollment provided. Due to consistent poor food handling practices observed in the facility. Operator was requested to complete additional food safety training. ** A list of approved courses will be attached with this report.** Send proof of registration to PHI
  5. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Due to consistent poor food handling practices observed in the facility. Operator was requested to complete additional food safety training. ** A list of approved courses will be attached with this report.** Send proof of registration to PHI
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Facility did not have surface sanitizer ready while food preparation was occurring. When notified, a bleach sanitizer of 100ppm was prepared. 2. Soiled sanitizing cloths were kept on food contact surfaces. Cloths were replaced with clean ones during the inspection and placed in 100ppm bleach sanitizer. ** Discussed with operator onsite concerning approved cleaning and sanitizing methods
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored above fresh produce. Staff moved raw meat to proper areas. Cross-contamination and proper food storage practices was discussed with owner and staff onsite
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods (raw meats) observed thawing at room temperature. The temperature of the raw meat was recorded below 4°C. Operator was requested to move the raw meat in the cooler. ** Proper thawing methods and food storage practices were discussed with the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station in the kitchen area was not equipped with paper towel. Once notified, paper towel was provided.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Due to consistent poor food handling practices observed in the facility. Operator was requested to complete additional food safety training. ** A list of approved courses will be attached with this report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Multiple utensils observed in the clean storage areas with accumulation of grease and debris. 2. The storage shelves were not kept in a clean and sanitary conditions. ** Conduct deep cleaning of the areas above.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooler near the grill was leaking. Operator noted that a technician has been contacted for repairs. ** Repair or replace the cooler, ensure there is no leaks.

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