Skip to content
Loading map…

Tanuki Kyoto Sushi

10128 109 Street NW Edmonton AB T5J 1M7 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Outstanding - Chlorine test strips expired in September 2025.Get new test strips that are not expired
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Not checked at this time – 1. The freezer in the kitchen was observed to be disorganized, with food debris on the bottom. Conduct thorough cleaning and organize the equipment properly.Not checked at this time – The dishwasher was observed with food buildup on its surfaces. Conduct thorough cleaning of the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Not checked at this time – The kitchen areas, particularly hard-to-reach spots, and sushi bar are not being maintained in a sanitary condition. Conduct a thorough deep cleaning of the kitchen and sushi bar.
  3. Risk Management Inspection

    6 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?
      • Outstanding – The pH of the sushi rice is not being recorded prior to storage. Ensure that the pH is measured and documented before storing the rice.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in September 2025.Get new test strips that are not expired
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 3-13-2026: Outstanding - there are no pH able test strips on site.12-17-2025: pH test strips legend was illegible as the sticker was no longer in good repair and was also expired (). Please replace pH test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding – Three compartment sink faucet was leaking. Repair or replace sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding – 1. The freezer in the kitchen was observed to be disorganized, with food debris on the bottom. Conduct thorough cleaning and organize the equipment properly.Corrected – 2. Slime buildup, likely biofilm, was observed on the inner surfaces of the ice machine. Conduct thorough cleaning and sanitization.Outstanding – 3. The dishwasher was observed with food buildup on its surfaces. Conduct thorough cleaning of the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding – The kitchen areas, particularly hard-to-reach spots, and sushi bar are not being maintained in a sanitary condition. Conduct a thorough deep cleaning of the kitchen and sushi bar.
  4. Monitoring Inspection

    7 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?
      • The pH of the sushi rice is not being recorded prior to storage. Ensure that the pH is measured and documented before storing the rice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods were stored on the walk-in cooler floor, and some foods were stored uncovered. All food must be stored off the floor and protected at all times. Available shelf space should be utilized to prevent floor storage. Staff should be retrained to ensure proper food storage practices are consistently followed.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer concentration was measured at 50 ppm. The dishwasher must be serviced and, in the meantime, perform manual washing of dishes and utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • pH test strips legend was illegible as the sticker was no longer in good repair and was also expired (). Please replace pH test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three compartment sink faucet was leaking. Repair or replace sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The freezer in the kitchen was observed to be disorganized, with food debris on the bottom. Conduct thorough cleaning and organize the equipment properly.2. Slime buildup, likely biofilm, was observed on the inner surfaces of the ice machine. Conduct thorough cleaning and sanitization.3. The dishwasher was observed with food buildup on its surfaces. Conduct thorough cleaning of the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen areas, particularly hard-to-reach spots, and sushi bar are not being maintained in a sanitary condition. Conduct a thorough deep cleaning of the kitchen and sushi bar.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food was stored on the walk in cooler floor. Keep all food stored off the floor at all times. At the time, there were some areas on the shelves that were open/free that could have been utilized. Re-train staff to take the time to store food properly.pH test strips legend was illegible as the sticker was no longer in good repair. Please replace pH test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The #8 cooler in the sushi bar was at 9C. The internal temperature of sauce was at 7C. Operator was instructed to monitor the temperature of the cooler. Should it not return to 4C, the unit must be repaired or replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three compartment sink faucet was leaking. Repair or replace sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some plastic containers and lids were chipped/cracked. Also, some customer plates were chipped. Any damaged items must be discarded or removed from the facility.Some prep coolers had buildup on the handles. High touch areas needs be cleaned frequently throughout the day.One metal strainer in the deep fryer was in poor repair. It was replaced during the inspection.The bottom of the mobile cart (the one with the light newly installed) had buildup of food and dried sauce. Please clean.The small stainless steel cooler (beside the prep cooler in the back kitchen) rubber gasket/stripping was in poor repair on one corner of the door. Repair or replace the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of items that were not related to food such as tools, bags, etc. Please re-organize the storage set up throughout the sushi bar and kitchen. Remove any items that are not related to food or does not serve a purpose to the facility anymore.In the sushi bar area, there were food such as tempura observed behind units, in shelves, in between units (hard to reach areas), please clean those areas and all shelves.
  6. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - One damp cloth at the sushi station was sitting on the counter and not in the sanitizer solution. - Sanitizer solution in the kitchen measured 0ppm chlorine.Ensure cloths are placed in a sanitizer solution when not in use and that sanitizer solution is at the correct concentration (ie. 100ppm chlorine)
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff wipe his hands on a sanitizer cloth rather than washing his hands at the hand sink.Ensure all handwashing is done at the hand sink. Hands cannot be wiped on a cleaning cloth, this is not a sanitary practice.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available.Ensure chlorine test strips are available to check dishwasher and surface sanitizer concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING, however, owner informed PHI that a light had been ordered - Food preparation was occurring on a stainless steel shelf/rack by the cookline. There was poor lighting in the area. Should food preparation continue in that area, there must be adequate lighting provided. Still outstanding. Operator should consult with district inspector for more information. Additionally, staff coffee cup was placed on the prep area counter. This was noted during last inspection as well. Refrain from storing personal items near food preparation areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Corrected - The weigh scale noted to have dirt and grime built up on itCorrected- Outside of all containers, including garabges and food containers, appeared to be dirtyCorrected- Walls and ceiling, especially by the ventilation, had dust and debris on itOUTSTANDING- Walk-in cooler shelves were either dirty/ buildup of food gunk on it or were rusting in partsOUTSTANDING - Inside of the dishwasher, especially by the spray nozzles, had black grime buildup on itCorrected - The exhaust canopy was noted to be black with grease/ oilOUTSTANDING - Cloth curtains hanging at the doorways were very dirtyEnsure the above areas are thoroughly cleaned and sanitized. Clean, replace or repair to ensure surfaces are smooth, easily cleanable, and are non absorbent. Replace cloth curtains frequently and ensure they are clean. If they are not maintained and kept clean, then you will not be permitted to use at the doorway.
  7. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available.Ensure sanitizer is always available when in operation. A 100ppm bleach solution was made during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw meat (ie. shrimp, chicken) were stored on various shelves, above or next to other non raw meat foods. Ensure raw meat is properly stored away from other non raw meat foods to protect from contamination. One option is storing all raw meat on the bottom shelf. Staff decided to do this approach and rearranged the raw meat so it was on the bottom shelf. 2. A garbage container for recyclables was being used as a prep surface - large bowl was resting inside of it while the food handler was mixing the sushi rice.Do not use any garbage/ recycle containers as a prep surface. This equipment is considered dirty and is not suitable for food preparation. The staff member immediately transferred the bowl to a prep counter after being notified of the violation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A visibly dirty cardboard box labeled for beef was being reused to hold bags of sugar. 2. Large, real clam shells are being reused to serve food. The ones onsite were noticeable discolored. Real shells cannot be properly washed, rinsed, sanitized and cannot be reused.Ensure cardboard boxes are not being reused for other food products. Remove or discard the real clam shells from the facility. Containers that are being re-used must be smooth, easily cleanable and non-absorbent. Discard original packaging that is not easily cleanable once the item is removed from the package or if the package is dirty or contaminated.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available.Ensure chlorine test strips are available to check dishwasher and surface sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A staff member was washing/ rinsing vegetables at the hand sink in the kitchen, thereby obstructing it.Ensure the hand sink is only used for handwashing. Do not obstruct the hand sink. Staff immediately stopped their activity at the hand sink once they were informed of the violation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not checked at Oct 25, 2023 inspection: Food preparation was occurring on a stainless steel shelf/rack by the cookline. There was poor lighting in the area. Should food preparation continue in that area, there must be adequate lighting provided. Still outstanding. Operator should consult with district inspector for more information. Additionally, staff coffee cup was placed on the prep area counter. This was noted during last inspection as well. Refrain from storing personal items near food preparation areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The weigh scale noted to have dirt and grime built up on it- Outside of all containers, including garabges and food containers, appeared to be dirty- Walls and ceiling, especially by the ventilation, had dust and debris on it- Walk-in cooler shelves were either dirty/ buildup of food gunk on it or were rusting in parts- Inside of the dishwasher, especially by the spray nozzles, had black grime buildup on it- The exhaust canopy was noted to be black with grease/ oil- Cloth curtains hanging at the doorways were very dirtyEnsure the above areas are thoroughly cleaned and sanitized. Clean, replace or repair to ensure surfaces are smooth, easily cleanable, and are non absorbent. Replace cloth curtains frequently and ensure they are clean. If they are not maintained and kept clean, then you will not be permitted to use at the doorway.
  8. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food preparation was occurring on a stainless steel shelf/rack by the cookline. There was poor lighting in the area. Should food preparation continue in that area, there must be adequate lighting provided. Still outstanding. Operator should consult with district inspector for more information. Additionally, staff coffee cup was placed on the prep area counter. This was noted during last inspection as well. Refrain from storing personal items near food preparation areas.