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Mt. Fuji Japanese Cuisine - Restaurant

102 - 9940 137 Avenue NW Edmonton AB T5E 5P0 · Food - General

Official record from Alberta →

Inspection summary

Mt. Fuji Japanese Cuisine - Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 7, 2023. The most recent inspection, on October 13, 2026, recorded 5 infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on October 13, 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 once on October 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on October 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on October 13, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were wet cleaning cloths observed left out on counters throughout the facility during the inspection. The importance of properly storing in-use wiping cloths in a sanitizer solution between uses was discussed with the operator. Sanitizer buckets with 100ppm chlorine were available at the time of inspection. Operator was instructed to place wet cleaning cloths in the bucket of chlorine solution during the inspection. Please ensure that wet cleaning cloths are kept in a bucket at all times when not in active use to help prevent cross-contamination and maintain sanitary conditions.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were boxed food products observed on the floor in walk-in cooler and freezer. Ensure food products are stored 15cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was shrimp that was being stored in a container placed in a pan of ice on the kitchen counter. The temperature of the shrimp was measured to be 9.8C using a probe thermometer. The operator indicated that the shrimp was being held in this manner because it was intended for cooking.Discussed the importance of maintaining high-risk foods at 4C or below during storage to prevent spoilage. Staff should only remove the quantity of food needed for immediate preparation or cooking and keep the remaining product under proper refrigeration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were multiple sinks in the facility labelled as handwashing sinks; however, not all were being used exclusively for handwashing. One sink designated for handwashing was located immediately adjacent to a food preparation area, creating a potential risk of splash contamination to food and food-contact surfaces.Discussed with the operator the importance of maintaining a dedicated handwashing sink that is used exclusively for handwashing and is suitably located to minimize the risk of contaminating food during use. The operator was instructed to designate a handwashing sink away from active food preparation and ensure it is clearly labelled as handwashing only.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Cooking utensil handles at the grilling station were observed to be wrapped with single-use paper towels secured with elastic bands. The operator indicated that this practice was used to prolong the life of the utensil handles. Single-use paper towels are not intended for repeated contact and may become soiled, deteriorate, or present a source of food contamination during use.Please ensure the maintenance of utensils to be in good repair and using equipment as intended by the manufacturer. Please remove the paper towel coverings and ensure utensils are maintained in a sanitary condition and replaced if they are no longer in good repair.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of sauce with fresh garlic, onion, soy sauce, and other ingredients, stored on a countertop, measured approximately 12C. Please ensure high-risk foods are kept at a temperature of less than 4C or greater than 60C at all times. Discard high-risk foods held between 4C and 60C for more than 2 hours. Corrected onsite. The sauce was moved to the cooler. The operator stated that the facility will use ice to keep the sauce cold.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

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