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Izakaya Tenkuu by The Sushi Factory

5 - 5204 50 Street Leduc AB T9E 6Z6 · Food - General

Official record from Alberta →

Inspection summary

Izakaya Tenkuu by The Sushi Factory has been inspected 11 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on April 22, 2026, recorded 1 infraction.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 4 times across 3 separate inspections, most recently on June 24, 2024. 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 3 times across 3 separate inspections, most recently on June 24, 2024. 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 2 times across 2 separate inspections, most recently on August 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on April 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on October 28, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

11 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the walk in cooler had a build up of debris. The floor corners and hard to reach areas had a build up of grime. The high touch surfaces such as the light switches had a build up of grime.October 28: The floor corners and hard to reach areas had a build up of grime. The high touch surfaces such as the light switches had a build up of grime.April 22: The floors and hard to reach areas had a build up of grime and debris. The walk in cooler floors and shelves had a build up of debris.
  2. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed transitioning between tasks without performing appropriate hand hygiene. such as answering phone calls, directly to food preparation without washing their hands). Additionally, staff were seen donning gloves without first washing their hands.Ensure that all staff consistently perform proper hand hygiene to prevent the risk of cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the walk in cooler had a build up of debris. The floor corners and hard to reach areas had a build up of grime. The high touch surfaces such as the light switches had a build up of grime.October 28: The floor corners and hard to reach areas had a build up of grime. The high touch surfaces such as the light switches had a build up of grime.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen prep table was recorded at a temperature exceeding 15°C. It was noted that the cooler had been emptied prior to the start of the inspection.Please ensure that the prep table is repaired and that temperatures are consistently maintained at or below 4 °C to prevent temperature abuse.August 19: The prep table was not in use and was empty. The operator reported that the technician is working on it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the walk in cooler had a build up of debris. The floor corners and hard to reach areas had a build up of grime. The high touch surfaces such as the light switches had a build up of grime.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler was initially recorded at 12 °C and had decreased to approximately 8 °C by the end of the inspection. The operator reported that hot food items had recently been placed in the cooler, which may have elevated the temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash station, in the front sushi area, was not stocked with paper towels. This was corrected at the time of inspection.
    • 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?
      • The food handling permit posted had expired in 2024. Please ensure that the current food handling is printed and posted where it is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen prep table was recorded at a temperature exceeding 15°C. It was noted that the cooler had been emptied prior to the start of the inspection.Please ensure that the prep table is repaired and that temperatures are consistently maintained at or below 4 °C to prevent temperature abuse.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors in the walk in cooler had a build up of debris. The floor corners and hard to reach areas had a build up of grime. The high touch surfaces such as the light switches had a build up of grime.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen fish was left on the counter at the front area to thaw. The staff moved the fish to the cooler during inspection.Note that food can be properly thawed under cold running water or inside the cooler.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of a bucket of chlorine sanitizer solution was measured to be at 50ppm.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloth was observed on the front food preparation counter.The staff prepared a 100ppm chlorine solution (verified by the PHI) and stored the cleaning cloth.Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use.
    • 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?
      • 1. Sushi rice pH records were not being kept.2. pH test strips or pH testing device were not observed. The pH of prepared sushi rice observed during inspection was tested by the PHI and was at a satisfactory level.Please obtain pH test strips. Ensure sushi rice pH is tested and recorded each day it is prepared.
    • 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 strips were not observed. The facility used chlorine solution as sanitizer.Please obtain chlorine test strips.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water in the entire food establishment. Ensure there is an adequate supply of hot water in the food establishment.
    • 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 were not observed.Please implement and maintain a monthly pest control and ensure records are kept for review during inspection. A template will be sent with this report.
  8. Risk Management Inspection

    3 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?
      • 1. Sushi rice pH records were not being kept.2. pH test strips or pH testing device were not observed. The pH of prepared sushi rice observed during inspection was tested by the PHI and was at a satisfactory level.Please obtain pH test strips. Ensure sushi rice pH is tested and recorded each day it is prepared.
    • 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 strips were not observed. The facility used chlorine solution as sanitizer.Please obtain chlorine test strips.
    • 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 were not observed.Please implement and maintain a monthly pest control and ensure records are kept for review during inspection. A template will be sent with this report.
  9. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooking oil cartons are stored on the kitchen floor.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A table with 4 chairs is placed in the kitchen in the middle of food preparation area for employee's food consumption. Operator is advised to remove this table and do not allow employee to eat in the kitchen food preparation area.
  10. Risk Management Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A table with 4 chairs is placed in the kitchen in the middle of food preparation area for employee's food consumption. Operator is advised to remove this table and do not allow employee to eat in the kitchen food preparation area.
  11. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer level of the sanitizer solution for wiping cloths is recorded nil. Operator prepared a fresh sanitizer solution at the time of inspection. Operator is advised to monitor sanitizer concentration of the sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers are stored on kitchen floor. Operator is advised to store all food on shelved at least 6 inches above the kitchen floor.
    • 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?
      • Sewer smell is observed in kitchen. Operator is advised to clean the facility and check the grease trap.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A table with 4 chairs is placed in the kitchen in the middle of food preparation area for employee's food consumption. Operator is advised to remove this table and do not allow employee to eat in the kitchen food preparation area.

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