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Han Jan

3735 99 Street NW Edmonton AB T6E 6J7 · Food - General

Official record from Alberta →

Inspection summary

Han Jan has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on January 23, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 30 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 January 16, 2026. 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 3 times across 2 separate inspections, most recently on January 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on January 16, 2026. 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?

  • 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 once on January 7, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 2 separate inspections, most recently on January 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    12 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Improper scoop storage was observed: the dirty high touch handles of the scoops were stored in direct contact with the food ingredient. Many of the scoop handles had a thick layer of grime and food on the surfaces - indicating a lack of routine sanitation and maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Cut vegetables and leafy vegetables were observed stored at room temperature for extended periods of time. The staff were busy with grill cleaning and were not using the vegetables or cooking. Please retrain staff that cut leafy vegetables such as lettuce, cabbage, and other cut vegetables such as onion must be refrigerated and/or stored at a temperature of 4 degrees Celsius or less when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * - oversized equipment such as pots/pans/bowls were observed that could not be fully submerged in the compartment cleaning sinks nor would the items fit in a working dishwasher. Please remove from the premises or install sinks/dishwasher large enough to fit that equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Immediately cease and desist the use of the back kitchen middle room for any open food preparation of any kind due to a lack of working handwashing sinks/plumbing. The installed sinks had pieces of paper taped to them “don’t use”. Owner stated that they do not use the space for food handling, however; the industrial mixer was plugged in, the blender appeared to be recently used, there was flour covering many of the surfaces in the area. Please either fix one of the handwashing sinks to a functional state with hot and cold running water and working grey water pipes OR remove all open foods and/or food equipment from the space.
    • 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?
      • *- Large quantities of Repleta flies were observed in the food facility and were found in all areas of the restaurant.* - Please cease and desist the use of electric fly swatters and manual fly swatters immediately. The electronic fly swatters explode bug body parts that may fall into open foods, and the device cannot be cleaned and sanitized properly between uses. The manual fly swatter may smear the fly after use, the surfaces are not cleaned and sanitized after use. Please only use approved fly control methods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *- front handwashing sink leaking hot water at the faucet. Please repair* - handwashing sink in the back kitchen middle room was not functional.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * - missing baseboard was observed in the laundry room and under the dishwashing area allowing for mouse entry and other pest entry into walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * - A large area of rusted metal was observed on the lower shelf of a prep table in the back kitchen. Please repair/remove/replace. All surfaces in a food preparation and storage area must be smooth, cleanable, non-absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment stored on the dirty floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * - New plastic containers were not adequately cleaned before use for food storage: the paper/plastic sales labels were observed still intact on the surfaces of the containers (may contaminate foods)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * - Poor sanitation with a buildup of dirt/grime/grease and old food stuffs were observed on the following items that include but are not limited to: chest freezer lids, counters in the bar.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * - Poor sanitation (buildup of dirt/grime/grease) was observed in the following areas that include but is not limited to: floors under equipment and throughout the food facility, child highchairs, bar countertops. The walls and ceilings were covered in fly fecal matter.
  3. Monitoring Inspection

    18 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ** - immediately cease and desist the use of BOTH ice machines – the interiors had what appeared to be a mold-like substance build up with in. Until the ice machines are cleaned and all undesirable substances removed and are disinfected, turn off the machines and empty of ice.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - wet/used/dirty cleaning cloths were mounded on the countertops and not stored in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - black garbage bag that is not food-grade was observed covering and in direct contact for storage of peeled root vegetables in w/in cooler. Please retrain staff to use only food-grade materials for food storage.* - Throughout the dry storage areas and the walk-cold holding units, PHI observed the reuse of single use disposable cardboard. Many of the boxes being reused were in poor condition and very dirty. All surfaces in a food preparation and storage area must be smooth, cleanable, non-absorbent and durable and free from any undesirable substances.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - Food was stored in an unsanitary manner on the dirty floor in multiple areas (ie. rice noodles were soaking in water under the shelving unit – main kitchen).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Improper scoop storage was observed: the dirty high touch handles of the scoops were stored in direct contact with the food ingredient. Many of the scoop handles had a thick layer of grime and food on the surfaces - indicating a lack of routine sanitation and maintenance.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - High risk foods such as meat, bacon, cut vegetables were stored above the fill line of the inserts at room temperature in the counter cooler. The temperature of bacon was measured at 7-8 degrees Celsius. Must be stored at a temperature of 4 degrees Celsius or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - a container of cooked beef and vegetable mixture was stored at room temperature on the counter. The temperature was measured and verified as 19 degrees Celsius. Discarded during the inspection.** - Cut vegetables and leafy vegetables were observed stored at room temperature for extended periods of time. The staff were busy with grill cleaning and were not using the vegetables or cooking. Please retrain staff that cut leafy vegetables such as lettuce, cabbage, and other cut vegetables such as onion must be refrigerated and/or stored at a temperature of 4 degrees Celsius or less when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * - oversized equipment such as pots/pans/bowls were observed that could not be fully submerged in the compartment cleaning sinks nor would the items fit in a working dishwasher. Please remove from the premises or install sinks/dishwasher large enough to fit that equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - handwashing sink in the main kitchen was blocked and/or inaccessible for use, food equipment stored within the dirty handsink. Please retrain staff that this sink is designated for handwashing only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - Immediately cease and desist the use of the back kitchen middle room for any open food preparation of any kind due to a lack of working handwashing sinks/plumbing. The installed sinks had pieces of paper taped to them “don’t use”. Owner stated that they do not use the space for food handling, however; the industrial mixer was plugged in, the blender appeared to be recently used, there was flour covering many of the surfaces in the area. Please either fix one of the handwashing sinks to a functional state with hot and cold running water and working grey water pipes OR remove all open foods and/or food equipment from the space.
    • 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?
      • *- Large quantities of Repleta flies were observed in the food facility and were found in all areas of the restaurant.* - Please cease and desist the use of electric fly swatters and manual fly swatters immediately. The electronic fly swatters explode bug body parts that may fall into open foods, and the device cannot be cleaned and sanitized properly between uses. The manual fly swatter may smear the fly after use, the surfaces are not cleaned and sanitized after use. Please only use approved fly control methods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * - missing baseboard was observed in the laundry room and under the dishwashing area allowing for mouse entry and other pest entry into walls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *- front handwashing sink leaking hot water at the faucet. Please repair* - water leak from either the ice machine or the spray hose was observed, water was pooling on the floors. Please repair * - handwashing sink in the back kitchen middle room was not functional.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment stored on the dirty floor and on the staircase.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * - New plastic containers were not adequately cleaned before use for food storage: the paper/plastic sales labels were observed still intact on the surfaces of the containers (may contaminate foods)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * - Poor sanitation with a buildup of dirt/grime/grease and old food stuffs were observed on the following items that include but are not limited to: Containers with lids, scoops, freezer lids, walk-in cold holding unit doors/door edges, all food equipment in the back kitchen, all tables, all lower shelving at tables, all high shelving, counters in the bar, rolling carts, wood chopping block tables. Several metal and plastic sieves were stored covered in old food stuffs and were not cleaned thoroughly after use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Broken water glass/goblet was observed stored with glassware in the bar. Please go through all glassware and ensure that there are no other broken/chipped glasses* - manufacturers protective plastic wrap was in poor condition and was not removed from the food equipment when first initially purchased (several areas). Please remove the protective plastic film from food equipment.* - A large area of rusted metal was observed on the lower shelf of a prep table in the back kitchen. Please repair/remove/replace. All surfaces in a food preparation and storage area must be smooth, cleanable, non-absorbent and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * - Poor sanitation (buildup of dirt/grime/grease) was observed in the following areas that include but is not limited to: floors under equipment and throughout the food facility, child highchairs, bar countertops. The walls and ceilings were covered in fly fecal matter.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

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