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Sakana Japanese Cuisine

7908 104 Street NW Edmonton AB T6E 4C8 · Food - General

Official record from Alberta →

Inspection summary

Sakana Japanese Cuisine has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 14, 2024. The most recent inspection, on January 16, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on January 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on January 16, 2026. For example: 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?

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.

2 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed staff using soap and water as a sanitizer in the dining area.Soap and water do not sanitize equipment, utensils, and surfaces.Correction:-Chlorine based sanitizer was made during the inspection.-Education provided to use the 100-ppm chlorine-based sanitizer that was available throughout the facility.
    • 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 most recent food handling permit was not displayed to the public.Correction:-Ensure that the most recent food handling permit is displayed to the public.
  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The sanitizer solution was mixed with soap in the bottle, which was measured at 0 ppm.Action taken:-Staff was instructed not to mix soap with the sanitizer (bleach), as it can affect the efficiency of the sanitizer solution.-Staff member onsite prepared a fresh sanitizer solution, which was measured at 100 ppmm.

Nearby inspected facilities

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