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Hanabi

168B - 10404 99 Avenue Fort Saskatchewan AB T8L 3W2 · Food - General

Official record from Alberta →

Inspection summary

Hanabi has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on May 5, 2026, recorded 1 infraction.

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

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 8 times across 5 separate inspections, most recently on May 23, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on March 5, 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 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 3 separate inspections, most recently on May 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 23, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 17 times across 11 separate inspections, most recently on May 5, 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.

12 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Further cleaning is required in the following areas:- The floors appeared soiled and grimy. Food debris spillage was observed along the walls and corners of the facility and behind equipment.Clean and sanitize areas noted above.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Further cleaning is required in the following areas:- There was an accumulation of food debris on high touch surfaces and areas such as the prep coolers handles and lids.- The floors appeared soiled and grimy.Clean and sanitizer areas noted above.
  3. Risk Management Inspection

    2 infractions

    • 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?
      • Fresh cut salmon was not being frozen for adequate lengths, and records were not being kept on Freezing procedures. Salmon is to be Frozen for 7 days at temperatures of less than -20 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease on the ventilation canopy filters. There was an accumulation of food debris on high touch surfaces and areas such as the prep coolers handles and lids.Clean and sanitizer areas noted above.
  4. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A large number of items that are acquired from other businesses are not labelled.Provide suppliers for items including Kimchi and Raw Fish.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rice scoop was being stored in room temperature water. Scoops that are to be continuously used are to be stored in water with a temperature less than 4 degrees Celsius or greater than 60 degrees Celsius at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly in bulk food containers. Use a scoops with a handle and store in a way that protects bulk foods from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan cover of the walk-in cooler. There was an accumulation of grease on the ventilation canopy filters. There was an accumulation of grease and food debris behind the cooking equipment. There was an accumulation of food debris around doors of coolers, shelving in the walk-in cooler and areas of the prep cooler. There was an accumulation of food debris on high touch surfaces and areas such as the prep coolers handles and lids.Clean and sanitizer areas noted above.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were being used as scoops and stored directly in bulk food containers. Use a scoops with a handle and store in a way that protects bulk foods from contamination.2. Some containers being used are not constructed of food grade material.Ensure that all utensils, containers, and equipment is constructed in way that is food grade.
    • 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 records and a pest monitoring program were not in place. Traps/monitoring devices are required and monthly pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the van cover of the walk in cooler. There was an accumulation of food debris on high touch surfaces and areas such as the prep coolers handles and lids.Clean and sanitizer areas noted above.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding from a previous inspection: The ventilation hood had no record of professional cleaning. Operator indicated he cleans it himself. Grease and deep frying is completed at the facility.Ensure the ventilation hood is serviced professionally or provide a compliance letter from the safety code officers-fire department.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall sanitation needs to be improved. Back of the house and front of the house areas that need improvement were discussed.
  8. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Line cooler was measure with a probe thermometer. The temperature was observed to be around 7C for the line cooler. Repair immediately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Thermometer missing from refrigeration unit. Ensure thermometer available for accurate temperature recording.
    • 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 monitoring inspections not completed. Copies of pest monitoring inspections observed onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding from a previous inspection: The ventilation hood had no record of professional cleaning. Operator indicated he cleans it himself. Grease and deep frying is completed at the facility.Ensure the ventilation hood is serviced professionally or provide a compliance letter from the safety code officers-fire department.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Baseboard missing in the dining area. Ensure all areas are impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall sanitation needs to be improved. Back of the house and front of the house areas that need improvement were discussed.
  9. Demand Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Line cooler was measure with a probe thermometer. The temperature was observed to be around 7C for the line cooler. Repair immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * Mechanical dishwasher was measured with chlorine test strips and observed to be approx. 0 ppm. Repair immediately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Thermometer missing from refrigeration unit. Ensure thermometer available for accurate temperature recording.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • * In the staff bathroom, paper towel was observed to be stored on the toilet basin. Ensure paper towel is adequately protected from contamination.*No soap in staff washroom. This was corrected immediately during inspection.
    • 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 monitoring inspections not completed. Copies of pest monitoring inspections observed onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding from a previous inspection: The ventilation hood had no record of professional cleaning. Operator indicated he cleans it himself. Grease and deep frying is completed at the facility.Ensure the ventilation hood is serviced professionally or provide a compliance letter from the safety code officers-fire department.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Baseboard missing in the dining area. Ensure all areas are impervious to moisture and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall sanitation needs to be improved. Back of the house and front of the house areas that need improvement were discussed.
  10. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Chlorine test strip is expired.- No pH test strip for sushi rice.Ensure chlorine test strip and pH strip is obtained .
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired food handling permit was posted in the facility.Ensure a valid food handling permit is posted at the location.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood had no record of professional cleaning. Operator indicated he cleans it himself. Grease and deep frying is completed at the facility.Ensure the ventilation hood is serviced professionally or provide a compliance letter from the safety code officers-fire department.
  11. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Chlorine test strip is expired.- No pH test strip for sushi rice.Ensure chlorine test strip and pH strip is obtained .
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Increased sanitation and environmental cleaning required behind the prep line
  12. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket was prepared during food prep at the front prep area. Bleach based sanitizer tested at 100ppm was prepared and cleaning cloth was immersed in the sanitizer.Ensure sanitizer solution is available during food prep.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored directly inside food items. - Use scoops with handles and store in a way that protects bulk food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup in the hot holding unit was less than 60C. Facility was opened about 10mins before inspection. Temperature of the unit was increased and food was measured at 60C.Ensure high risk hot food is maintained at a minimum of 60C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was at 0PPM of chlorine, sanitizer bottle was empty at the dishwasher, chemical was replaced, and dishwasher was measured at 100ppm of chlorine after priming.Ensure sanitizer concentration of dishwasher is monitored daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Chlorine test strip is expired.- No pH test strip for sushi rice.Ensure chlorine test strip and pH strip is obtained .
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Accumulation of grease and debris observed on the ventilation canopy.-Operator indicated he does the professional maintenance himself.Ensure the ventilation hood is cleaned and serviced professionally.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Increased sanitation and environmental cleaning required in various areas of the kitchen.Main areas:- Walk in cooling shelving and flooring.- On bulk storage containers. - High touch surfaces. - Floor below the dishwasher- Above the dishwasher- On the coolers and their handles- The floors of the back kitchen- Behind the prep line

Nearby inspected facilities

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