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Tanuki Kyoto Sushi

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

Official record from Alberta →

Inspection summary

Tanuki Kyoto Sushi has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on October 7, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 10 times across 6 separate inspections, most recently on September 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 6, 2026. 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 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 January 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 6 separate inspections, most recently on April 10, 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 6 times across 6 separate inspections, most recently on October 6, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 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?
      • Sushi rice pH testing log sheet was not observed.Test the pH for each batch of Sushi rice prepared daily and keep logs.
    • 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?
      • Pest control records were not observed.Records for pest control measures at the facility must be maintained and available for review during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle for a rice warmer in the kitchen was damaged and held with tapes.Replace/repair the rice warmer handle. Food equipment must be maintained in good repair.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of a bucket of chlorine sanitizer solution was measured to be at 0ppm. Fresh 100ppm solution was prepared by the staff during inspection.Ensure the required 100ppm chlorine sanitizer concentration is maintained. Use chlorine test strips at the facility to measure the concentration.
    • 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?
      • Sushi rice pH testing log sheet was not observed.Test the pH for each batch of Sushi rice prepared daily and keep logs.
    • 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?
      • Pest control records were not observed.Records for pest control measures at the facility must be maintained and available for review during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle for a rice warmer in the kitchen was damaged and held with tapes.Replace/repair the rice warmer handle. Food equipment must be maintained in good repair.
  4. Risk Management Inspection

    0 infractions

  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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