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Sushi Cafe Madang

8903 83 Avenue NW Edmonton AB T6C 1B4 · Food - General

Official record from Alberta →

Inspection summary

Sushi Cafe Madang has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 20, 2024. The most recent inspection, on January 29, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 3 separate inspections, most recently on January 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on June 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 20, 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 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 once on January 8, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 December 20, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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. Risk Management Inspection

    0 infractions

  2. Risk Management 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)?
      • No (updated) - there was insufficient chemical sanitizer being injected into the commercial dishwasher during the sanitizing cycle, with between 0-50 ppm chlorine concentration, with seemingly intermittent injection from plastic tubing due to foam/suds accumulation in dishwasher well (with requirement of minimum of 100 ppm chlorine concentration). The operator is to make attempts to 'clean out' the plastic tube or replace it entirely (with assistance from a licensed technician, as necessary).Note: repairs had been made to the previously noted water leaking from the pipe connection atop the dishwasher.Also, the operator was advised on continued use of the adjacent set of large 2-compartment sinks for additional sanitizing after commercial dishwasher use (as per the posted AHS sticker of manual washing procedures).
  3. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - there was insufficient chemical sanitizer being injected into the commercial dishwasher during the sanitizing cycle, with between 0-50 ppm chlorine concentration measured, with seemingly intermittent injection from plastic tubing due to foam/suds accumulation in dishwasher well (with requirement of minimum of 100 ppm chlorine concentration). Also, during the dishwasher use, there was water leaking from the pipe connection atop of the dishwasher, with repairs required to replace equipment item/rubber gasket.The operator is to contact a licensed technician to examine the commercial dishwasher for maintenance and repairs, as necessary. Also, the operator was advised on using the adjacent set of large 2-compartment sinks for additional sanitizing after commercial dishwasher use (as per the posted AHS sticker of manual washing procedures).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - there was use of bar soap in the basement staff washroom, with only liquid soap to be used in a food premises setting. This was corrected at time of inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yes (corrected during inspection) - note that perishable food products were being stored in the centrally situated refrigeration unit in the main kitchen (near food prep areas), during the busy lunch time period before being moved to the larger refrigeration units. As this centrally situated refrigeration unit was above 10 degrees Celsius and not at ambient air temperature of 4 degrees Celsius, or lower, the operator and staff were advised to use only functional refrigeration units at all times (as there is no '2-hour rule' of storing perishable food products at higher temperatures during busy time periods). This was corrected at time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No - there was an issue with the chemical feeder unit of the chlorine sanitizer in the main kitchen commercial dishwasher (as the chlorine sanitizer concentration was at 0ppm, with no visible 'feed' from the injection pump into the commercial dishwasher). As the plastic line may be blocked, the operator was advised to contact a technician to conduct an assessment and make repairs as necessary. The operator was advised to 'run' all dishware in the commercial dishwasher for two cycles, and to then use the adjacent set of large 2-compartment sinks for proper sanitizing with chlorine bleach sanitizer, as per the instructions listed on the posted sticker (QUAT sanitizer and chlorine test strips provided).
  6. Monitoring Inspection

    2 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?
      • Yes (corrected during inspection) - staff were not consistent with use of daily food safety temperature checklists/logs (with digital or paper copies to be kept available for 90 days).
    • 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?
      • Yes (corrected during inspection) - pest control reports were not available, which was corrected at time of inspection. Staff are to ensure consistent use of the 'AHS monthly pest control checklist' (if a licensed pest control company is not used as part of a regular monthly service contract). Also, records are to be kept for a period of one year.

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