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Tanjiang Restaurant

1 - 10809 82 Avenue NW Edmonton AB T6E 2B2 · Food - General

Official record from Alberta →

Inspection summary

Tanjiang Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 9, 2024. The most recent inspection, on January 14, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on January 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 3 separate inspections, most recently on January 7, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 4 times across 3 separate inspections, most recently on January 7, 2026. 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 once on January 7, 2026. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No available food surface sanitizer was noted. Ensure an approved food surface sanitizer is available at all times. A fresh Sanitizer solution was made onsite.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a few used disposable gloves on the counters.Ensure that staff are not saving and re-using disposable gloves - these should be placed directly into the garbage.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items note to be stored directly on the floor. Please ensure food is protected from contamination (i.e. stored 6 inch off floor and in food safe bins and covered in order to be protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed unsuitable/unclean items (e.g., tin cans, containers without handles) stored in dry food products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food at room temperature noted (i.e. meat). Ensure that refrigeration units are operating properly and can maintain high risk foods at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bathroom hand sinks noted to be needing soap (guest washroom) and paper towel (staff washroom). Ensure supplies for hand washing are always available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several bowls and food containers observed to be needing cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas noted to be needing cleaning and sanitizing. Areas discussed onsite. Records for cleaning not observed,
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -inside the walk-in cooler, some food containers were directly stored on the ground. Action required:-Please ensure that all the food items are stored at least 6 inches above the ground.
    • 20. Do food handlers at the facility have adequate food safety training?
      • -Additional training required.Action required:-It is recommended to complete the basic online food safety training on Aberta Health Services website.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing/damaged light covers were observed at the back kitchen area. *Please have the light covers replaced.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Soiled clothes observed at the preparation counters.Action taken:-Please always store the wiping clothes in the sanitizer solution and replace/launder it when it is heavily soiled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Some food storage bags were left open.-Some food items in the chest freezer were not covered. Action required:-Please ensure that all the food items must be stored appropriately in a food storage container. -Ensure that all the food items need to be protected from contamination during storage, handling, display.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The preparation cooler near the cooking line was measured at 19C.-The refrigerator near the preparation area was measured at 10C.Action required:-Staff was instructed to move all the food stored in prep. cooler and the refrigerator to the back walk-in cooler which was maintained at 4C.-The refrigerator near the cooking line was measured at 10C.Action required:- Immediately get the cooler and refrigerator repair
    • 20. Do food handlers at the facility have adequate food safety training?
      • -Additional training required.Action required:-Please complete the basic online food safety training on Aberta Health Services website.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing light covers were observed at the back kitchen area. *Please have the light covers replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Ventilation hood had greasy build up and required cleaning.-Cleaning and sanitation schedule not present.

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