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Moonga Sashimi

109B - 10903 23 Avenue NW Edmonton AB T6J 1X3 · Food - General

Official record from Alberta →

Inspection summary

Moonga Sashimi has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 13, 2024. The most recent inspection, on July 24, 2025, found no infractions.

4 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 July 9, 2025. 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 2 times across 2 separate inspections, most recently on July 9, 2025. 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 once on July 9, 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?

  • 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 July 11, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on July 11, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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 rubber door gasket in the Sashimi cooler is damaged, tape is being used to keep it in place.- All food equipment must be in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Balck buildup is noted on the floor along equipment edges and hard to reach areas throughout the kitchen.- Cleaning is required
  3. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of tempura shrimp left out on the counter was measured at 15-17C.- High risk perishable foods must be stored at less than 4C or greater than 60C. Food was discarded.The countertop cooler is operating at 11C. Foods in the unit (lettuce, tofu, pickled items were also measured at 11C) Foods were relocated to another cooler until a temperature of 4C or colder can be maintained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher rinse temperature was measured at 66C at the plate, needs to be at minimum 71C.- The operator will call a dishwasher technician for service. All dishware is to be manually sanitized until a minimum temperature of 82C on the external Rinse Gauge is achieved.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water was available at the designated handwash sink in the side food preparation area which is equipped with a handsfree faucet. The battery had died.- Operator replaced the battery. Water is available.
    • 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 is noted at the bottom of the back exit door.- Exterior doors must have tight seals to prevent the possible entry of pests
    • 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?
      • A countertop deep fryer is being used. The facility is not equipped with a commercial exhaust hood with a fire suppression system.- The restriction on the Food Handling Permit is "No deep frying or grease producing cooking". The operator was instructed to discontinue using the fryer immediately and remove it from the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The rubber door gasket in the Sashimi cooler is damaged, tape is being used to keep it in place.- All food equipment must be in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Balck buildup is noted on the floor along equipment edges and hard to reach areas throughout the kitchen.- Cleaning is required
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  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?
      • 0 ppm sanitizer detected in the solution that wiping cloths are stored in. Facility uses chlorine to sanitize.- Staff prepared 100 ppm bleach-water solutions. Ensure sanitizer solutions are readily available at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Packaged food items stored on the shelves next to the mop sink.- Relocate the foods to prevent possible contamination from splashes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw whole fish left out to thaw at room temperature, external temperature measured at -1C, food relocated to the cooler.- Thaw foods in the cooler or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw salmon and Moonga Special Roll left out on the counter measured at 22C. Food discarded.- High risk perishable foods must be stored at less than 4C or greater than 60C.Squeeze bottles of mayo-based sauces stored at room temperature. Relocated to the cooler.- High risk perishable foods must be stored at less than 4C or greater than 60C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle buildup noted on the shelves below the sushi prep counter. 2. Food particles and black grime noted on the floors along equipment edges, in corners in the food handling areas. 3. Storage drawer fronts/handles are dirty and the interiors require cleaning to remove food particle debris.

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