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Hanako Sushi

2341 Rabbit Hill Road NW Edmonton AB T6R 3L6 · Food - General

Official record from Alberta →

Inspection summary

Hanako Sushi has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 18, 2023. The most recent inspection, on April 7, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 3 separate inspections, most recently on April 1, 2026. 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 2 times across 2 separate inspections, most recently on April 28, 2025. 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 7 times across 4 separate inspections, most recently on April 1, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 times across 3 separate inspections, most recently on April 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on April 1, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths are being left on surfaces in the kitchen instead of being returned to the sanitizer solutions after each use.- Proper cleaning cloth storage practices reviewed with staff.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Disposable gloves observed on a counter in the kitchen left to be reused.- Disposable gloves are single use only and must be discarded upon removal from the staff's hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff members cell phone, containers of vitamins and pain medication were stored in the kitchen above food preparation surfaces.- Staff personal belongings are to be stored out of the kitchen and away from business related items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open bags of bulk sugar/flour stored in the back hallway area.- All foods must be stored in sealed containers preventing possible contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers are not available for testing the concentration of sanitizer in the dishwasher rinse cycle.- Obtain chlorine sanitizer test papers and ensure a minimum of 100 ppm chlorine is being dispensed in the rinse cycle.- Test the sanitizer strength on a daily basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers are being stored in the food bins with the handles in contact with the foods.- Store the dispensers in a holder or out of the food bins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flour spills and grime has accumulated in the "batter" area by the cookline equipment.- Clean the shelving, sides of equipment and the walls in this area.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was present in the front food handling area.- Ensure sanitizer solutions are readily available.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A pair of used disposable gloves were observed left on a cutting board for re-use.- Single use disposable gloves must be discarded upon removal from staff hands.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large slice of raw fish was stored across the food inserts in the top compartment of the prep cooler. Temperature of the fish was measured at 10C.- Store foods in the food inserts or the lower compartment of the cooler to ensure a temperature of 4C or colder is maintained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment requires cleaning to remove dried food particles/food splashes: the interior of the microwave, interior of the prep cooler lids. and the insides of the cooler door handles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning to remove food particle buildup, dust and/or grime : floors under the food prep coolers in the front area, the shelf area next to the sushi prep cooler, the shelf and floor under the bulk food storage containers (back Kitchen), surfaces in the "batter" area and the floor along the wall under the 2-compartment dish wash sink.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No premade sanitizer solutions available in the food handling areas. Wiping cloths being left on counters.- Immerse wiping cloths in an approved sanitizer solution after each use. The operator prepared 200 ppm quat solutions.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw meats are stored above cooked and ready to eat foods in two coolers.- Always store raw meats below cooked and or ready to eat foods. Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of cooked rice was tightly covered before the cooling process had completed.- Do not tightly cover foods undergoing cooling until a temperature of 4C or colder is achieved. Proper cooling practices reviewed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0 ppm chlorine was detected in the dishwasher rinse cycle, needs to be at minimum 100 ppm.- It was determined that the sanitizer bucket was empty. Staff hooked up a new solution, 100 ppm chlorine was achieved in the rinse cycle.- Ensure staff monitor the chemical fluid levels and test the sanitizer strength on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One designated handwash sink had a rack of clean glasses stored over it and 2 handwash sinks were not equipped with paper towel (automatic dispenser batteries were dead).- Staff were instructed to ensure that handwash sinks are easily accessible at all times and at minimum provide paper towel beside the sinks until the dispensers are operational.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls are being used to dispense bulk dry food ingredients.- Use dispensers with handles and store the dispensers in such a manner that the handle does not contact the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walls behind the prep table/cooler (cooking area) are soiled with dry food splashes.2. The floor below the dishwash counter has accumulation of food particles/dried spills.
  7. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated handwash sink was filled with dirty utensils.- Designated handwash sinks are to be used solely for handwashing purposes only.

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