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Kabuki Sushi And Grill

8724 109 Street NW Edmonton AB T6G 1E9 · Food - General

Official record from Alberta →

Inspection summary

Kabuki Sushi And Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 13, 2025. The most recent inspection, on April 21, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 21 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 3 separate inspections, most recently on March 31, 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 3 separate inspections, most recently on March 31, 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 3 times across 3 separate inspections, most recently on March 31, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 13, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on April 7, 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. Risk Management Inspection

    2 infractions

    • 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 that was on public display expired in 2025.ACTION REQUIRED: post the current food handling permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unsatisfactory sanitation throughout the kitchen. Grease, food splatter/debris, and/or dirt observed on equipment, containers, and flooring throughout the kitchen.ACTION REQUIRED: conduct a deep, thorough cleaning of the entire kitchen. This must include cleaning under and behind all equipment. Floors, walls, and all equipment must be scrubbed and sanitized.
  3. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tempura flakes were stored in an uncovered pot on the stove overnight.ACTION REQUIRED: ensure foods are in sealed containers overnight to protect from potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The probe thermometer was not functional.ACTION REQUIRED: repair or replace the probe thermometer.2. The prep table cooler (located on the east wall that is shared with the dining area) was measured at 5°C (probe thermometer, internal temperature of wasabi). Foods were stacked on top of the prep table inserts. ACTION REQUIRED: do not stack foods on top of inserts in the prep table coolers. Monitor cooler temperature diligently - ensure it is maintaining temperature at or below 4°C. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2026-03-25The mechanical dishwasher had been removed. The facility had a two-compartment sink, but no drain plugs. The water for the sink was shut off at the valve because the faucet was leaky (turned on at the time of inspection). Discussed manual dishwashing procedures. Facility restricted to single service utensils only. Instructed operator to obtain drain plugs within 24 hours.ACTION REQUIRED: 1. Repair the mechanical dishwasher OR remove all re-useable customer utensils (plates, glasses, cutlery, etc.) OR install a three-compartment sink.2. Repair the faucet at the 2-compartment sink.3. Obtain drain plugs for the 2-compartment sink.RESOURCE:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf___________________2025-10-16The mechanical dishwasher was observed to be in disrepair. Please ensure the mechanical dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Men's washroom was not equipped with soap.ACTION REQUIRED: restock the soap dispenser in the men's washroom.
    • 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?
      • Mouse droppings observed in the southwest corner (under shelving of the dry storage area) in the kitchen. Facility was not following recommendations of the pest control provider. ACTION REQUIRED:1. Clean mouse droppings in the indicated area. Monitor under and around all equipment for additional droppings.2. Follow the recommendations of your pest control provider.
    • 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 that was on public display expired in 2025.ACTION REQUIRED: post the current food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles around the back entrance appeared to be lifting & not affixed to the floor.ACTION REQUIRED: ensure all flooring is in good condition & is smooth, washable, & impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Scoops were left in the bulk dry goods bins when not in use. The handles of the scoops were in direct contact with the food products.ACTION REQUIRED: Store scoops in such a way that the handle is not in contact with the bulk food supply. 2. A container with several (>20) used wooden (single use) chopsticks was stored next to the dishwashing area - discarded at the time of inspection.ACTION REQUIRED: do not reuse single use items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unsatisfactory sanitation throughout the kitchen. Grease, food splatter/debris, and/or dirt observed on equipment, containers, and flooring throughout the kitchen.ACTION REQUIRED: conduct a deep, thorough cleaning of the entire kitchen. This must include cleaning under and behind all equipment. Floors, walls, and all equipment must be scrubbed and sanitized.
  4. Monitoring Inspection

    10 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff did not wash hands upon entering the kitchen. Corrected during inspection: instructed to wash hands.ACTION REQUIRED: review handwashing & glove use requirements.RESOURCES:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-personal-hygiene-poster.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tempura flakes were stored in an uncovered pot on the stove overnight.ACTION REQUIRED: ensure foods are in sealed containers overnight to protect from potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The probe thermometer was not functional.ACTION REQUIRED: repair or replace the probe thermometer.2. The prep table cooler (located on the east wall that is shared with the dining area) was measured at 5°C (probe thermometer, internal temperature of wasabi). Foods were stacked on top of the prep table inserts. ACTION REQUIRED: do not stack foods on top of inserts in the prep table coolers. Monitor cooler temperature diligently - ensure it is maintaining temperature at or below 4°C. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2026-03-25The mechanical dishwasher had been removed. The facility had a two-compartment sink, but no drain plugs. The water for the sink was shut off at the valve because the faucet was leaky (turned on at the time of inspection). Discussed manual dishwashing procedures. Facility restricted to single service utensils only. Instructed operator to obtain drain plugs within 24 hours.ACTION REQUIRED: 1. Repair the mechanical dishwasher OR remove all re-useable customer utensils (plates, glasses, cutlery, etc.) OR install a three-compartment sink.2. Repair the faucet at the 2-compartment sink.3. Obtain drain plugs for the 2-compartment sink.RESOURCE:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf___________________2025-10-16The mechanical dishwasher was observed to be in disrepair. Please ensure the mechanical dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Men's washroom was not equipped with soap.ACTION REQUIRED: restock the soap dispenser in the men's washroom.
    • 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?
      • Mouse droppings observed in the southwest corner (under shelving of the dry storage area) in the kitchen. Facility was not following recommendations of the pest control provider. ACTION REQUIRED:1. Clean mouse droppings in the indicated area. Monitor under and around all equipment for additional droppings.2. Follow the recommendations of your pest control provider.
    • 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 that was on public display expired in 2025.ACTION REQUIRED: post the current food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles around the back entrance appeared to be lifting & not affixed to the floor.ACTION REQUIRED: ensure all flooring is in good condition & is smooth, washable, & impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Scoops were left in the bulk dry goods bins when not in use. The handles of the scoops were in direct contact with the food products.ACTION REQUIRED: Store scoops in such a way that the handle is not in contact with the bulk food supply. 2. A container with several (>20) used wooden (single use) chopsticks was stored next to the dishwashing area - discarded at the time of inspection.ACTION REQUIRED: do not reuse single use items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unsatisfactory sanitation throughout the kitchen. Grease, food splatter/debris, and/or dirt observed on equipment, containers, and flooring throughout the kitchen.ACTION REQUIRED: conduct a deep, thorough cleaning of the entire kitchen. This must include cleaning under and behind all equipment. Floors, walls, and all equipment must be scrubbed and sanitized.
  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was observed to be in disrepair. Please ensure the mechanical dishwasher is repaired.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The bleach/chlorine sanitizer spray bottle near the front handwashing sink was observed without a label. Ensure all chemicals are labeled. The operator labeled the indicated spray bottle during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were observed in two prep coolers in the main food preparation area. Ensure all coolers are equipped with thermometers to help monitor temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap in a dispenser was observed at two handwashing sinks. Ensure soap is available in a dispenser at each handwashing sink to help facilitate effective handwashing.
    • 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?
      • A gap in the weatherstripping was observed on the back receiving door. Ensure that the indicated gap is sealed to help prevent pests from entering the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of food debris was observed inside a container with clean utensils inside. Ensure utensils are maintained in a clean and sanitary condition. The operator cleaned and sanitized the indicated utensils and container during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust was observed on the green shelving unit across from the grill line. Ensure that the indicated shelf is cleaned and sanitized.

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