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Tatsu Sushi

10163 109 Street NW Edmonton AB T5J 3P1 · Food - General

Official record from Alberta →

Inspection summary

Tatsu Sushi has been inspected 16 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on August 24, 2026, recorded 2 infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 9 inspections with 19 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 7 times across 6 separate inspections, most recently on August 24, 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 4 times across 3 separate inspections, most recently on March 27, 2026. 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 4 times across 4 separate inspections, most recently on September 11, 2025. 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 8 times across 6 separate inspections, most recently on March 31, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 7 times across 5 separate inspections, most recently on August 24, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

16 inspections

  1. 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)?
      • 1. The dishwasher was turned off and not operational due to lack of drainage. 2. The dishwashing sinks were filled up with grey water and not draining. Proper means of dishwashing is required for the facility to operate. Ensure the required plumbing repairs are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The plumbing system at the facility was in disrepair resulting to no means of proper dishwashing at the facility. Dishwashing and food preparation sinks were not draining, and the dishwasher was turned off due to lack of drainage. Ensure the plumbing system at the facility is repaired.
  2. Risk Management 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)?
      • 1. The dishwasher was turned off and not operational due to lack of drainage. 2. The dishwashing sinks were filled up with grey water and not draining. Proper means of dishwashing is required for the facility to operate. Ensure the required plumbing repairs are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The plumbing system at the facility was in disrepair resulting to no means of proper dishwashing at the facility. Dishwashing and food preparation sinks were not draining, and the dishwasher was turned off due to lack of drainage. Ensure the plumbing system at the facility is repaired.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • April 14: White cutting board on top of veg prep cooler still has marks on it.Previous comments:Response date is set for April 10, 2026 (Cutting boards in sushi area and Korean BBQ prep cooler area have been cleaned. White cutting board on top of veg prep cooler still has marks on it) - The white cutting boards on prep coolers along the entire prep line and sushi area are discolored and have knife marks. Clean and sanitize the cutting boards - if the discoloration does not come out, repair or replace.Response date is set to April 10, 2026 - In the sushi area, there is a cardboard box holding miscellaneous items. The cardboard is stained and in disrepair. Do not use cardboard as it cannot be easily cleaned. Find a suitable container that can be washed, rinsed and sanitized.
  7. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • This still needs to be done, however, response date was set to April 10, 2026 - Food or food items were stored in the splash zone of both hand sinks. There were clean dishes underneath the paper towel dispenser where it could easily could splash/ water drops when drying hands.A splash guard is required at both hand sinks to prevent splashes from reaching food/ food items. Do not store anything underneath the paper towel dispenser or directly beside the hand sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Response date is set for April 10, 2026 (Cutting boards in sushi area and Korean BBQ prep cooler area have been cleaned. White cutting board on top of veg prep cooler still has marks on it) - The white cutting boards on prep coolers along the entire prep line and sushi area are discolored and have knife marks. Clean and sanitize the cutting boards - if the discoloration does not come out, repair or replace.Response date is set to April 10, 2026 - In the sushi area, there is a cardboard box holding miscellaneous items. The cardboard is stained and in disrepair. Do not use cardboard as it cannot be easily cleaned. Find a suitable container that can be washed, rinsed and sanitized.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • This set-up needs to be reviewed with the plan approval specialist, specifically the ceiling requirement. A prep table and large prep table is available now, with access to existing hand sink. However, door would need to be removed - During the inspection, it was observed that salmon was being cut in the back storage area on top of the large white chest freezers. This area was not approved for food handling and is not set-up for food handling (ie appropriate work surfaces, access to a hand sink, etc.). Please notify and provide plans to this department if you would like to make this space into a prep space. Do NOT use this space for open food handling unless approved to do so.
  8. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Used and damp wiping cloths were stored directly on the counter, rather than being put in the dirty laundry or stored in a sanitizer bucket. (Sanitizer spray bottles did measure 100ppm chlorine).Ensure cloths are stored in a sanitizer bucket if not being used. Guidelines for the use of wiping cloths resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - The raw veg prep cooler has some raw meat inside of it. Raw meat was stored above and next in between raw vegetable. Store raw meat separate and away from other foods. If using this prep cooler for raw meat, ensure there is an area for raw meat only on the bottom shelf, for example. - "Dirty" and "clean" grey bins were almost touching and at times were touching int he dish pit area. Ensure dirty and clean items are separated and there is not an opportunity for the bins to touch thereby causing cross contamination.- Staff items, including jackets and food, are stored throughout the kitchen with food/ food items. Staff items must be stored separate and away from any food and food related items. Staff food is not permitted in the kitchen and must be properly labelled (ie. "Staff food").
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food or food items were stored in the splash zone of both hand sinks. There were clean dishes underneath the paper towel dispenser where it could easily could splash/ water drops when drying hands.A splash guard is required at both hand sinks to prevent splashes from reaching food/ food items. Do not store anything underneath the paper towel dispenser or directly beside the hand sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Multiple food items stored improperly at room temperature including: raw steak (thawing, ~3C), cooked chicken teriyaki (internal temp of 18.3C - discarded onsite), raw salmon, curry (cooling - >60C, covered with saran wrap), cooked chicken wings (cooling - ~40C, covered with saran wrap for about 1 hour), raw short ribs (30 min at room temp, ~9.5C), raw seaweed salad (out for an extended period of time, discarded), kimchi (out for an extended period of time, discarded), raw salmon (~8C).- Broth is being made in a very large pot but it is not being cooled quickly as it is left in the very large pot to cool. Do NOT store high risk food at room temperature. If staff are not working on the food, it should be kept at room temperature. Staff should grab the food before starting to prep it. High risk foods must be cold (4C or less) or hot (60C or higher). Ensure foods are cooled quickly from >60C to room temperature (~22C) within 2 hours and from room temp to <4C within 4 hours. Foods are quickly cooled by breaking them into smaller containers, using metal over plastic containers, putting in an ice bath, keeping it uncovered or partially covered, and stirring often. Do not thaw foods at room temperature. Thawing can be done in a cooler at 4C or less; submerged under cold running water; microwaved and then cooked immediately afterwards; cooked from frozen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There is no probe thermometer available.Ensure a probe thermometer is available to verify temperatures. Train staff on how to use the thermometer and on temperatures (ie. cooking, cooling, cold holding, hot holding and reheating temps).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *The dishwasher was not sanitizing at 100ppm Chlorine. A technician came onsite and fixed it at the end of the inspection. The manager said he checks the dishwasher daily and that he checked it this morning. I asked multiple times if he actually checked the dishwasher this morning and he said he did. Staff at front of house was using iodine test strips to check chlorine dishwasherEnsure the dishwasher is sanitizing as per manufacturer's instructions. The dishwasher sanitizer needs to be verified using chlorine test strips as this dishwasher uses chlorine to sanitize. Ensure staff know which test strips to use (ie. using chlorine test strips for chlorine dishwashers and not iodine).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • - There were no pH test strips onsite to verify sushi rice pH. Ensure pH test strips are available. Ensure there are back-up test strips or make sure to order some prior to the pH test strips running out so there is a back-up.- If making kimchi and leaving it at room temperature, a written recipe is required and reviewed by this office. Verification of pH is also required by staff. Please let the district health inspector know what you decide.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet head of the hand sink is covered in tin foil as a repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The white cutting boards on prep coolers along the entire prep line and sushi area are discolored and have knife marks. Clean and sanitize the cutting boards - if the discoloration does not come out, repair or replace.- In the sushi area, there is a cardboard box holding miscellaneous items. The cardboard is stained and in disrepair. Do not use cardboard as it cannot be easily cleaned. Find a suitable container that can be washed, rinsed and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - The entire back dishwashing area is very dirty. Black buildup noted around the sinks, on the walls, under the sinks ,etc. The scrubber attached to wall at the first dish sink has a buildup of grime, looks very dirty, and does not look to be in good repair. The entire dishwasher including inside the dishwasher and the trays used for the dishwasher are dirty. The entire dish pit needs to be properly washed, rinsed and sanitized. Repair and replace items/ materials as needed (ie.caulking). The list above is not exhaustive, the entire area needs to be attended to.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • - During the inspection, it was observed that salmon was being cut in the back storage area on top of the large white chest freezers. This area was not approved for food handling and is not set-up for food handling (ie appropriate work surfaces, access to a hand sink, etc.). Please notify and provide plans to this department if you would like to make this space into a prep space. Do NOT use this space for open food handling unless approved to do so.
  9. Demand Inspection

    0 infractions

  10. Risk Management Inspection

    0 infractions

  11. Demand 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?
      • Staff in the sushi area were hurrying to correct issues when inspection commenced.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the sushi cooler, several dishes of raw sliced beef were stacked on top of each other without proper wrapping in between to protect the dishes.Prepared beef and sashimi fish were observed to be on the same cutting board. Operator was questioned and stated that there was a separate cutting board used for the beef.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time, the hand sink in the sushi area was obstructed. Additionally, the fish was not defrosting under cold running waterThe Aquafina cooler at the back was at 10C. Operator was advised to correct unit and was instructed to remove the contents in the cooler should it not drop to 4C quickly.A large pot of beef stock was observed in the walk-in freezer. Operator indicated that it would cool for 4 hours at room temperature before placing it into the walk in freezerA few packages of imitation crab meat were being defrosted on the counter during the inspectionThe sushi display cooler was missing a thermometer at the time
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent and reached 100ppm of chlorineThe front glasswasher was equipped with detergent, rinse and chlorine, however, there was 0ppm chlorine at the dish level. Operator was informed to bring all used items to the kitchen for cleaning.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time, the hand sink in the sushi area was obstructed, and the basin was used to defrost fish.
    • 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?
      • Mouse droppings were observed by the ladder at the back of the facility
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas in the sushi area had buildup of dried foodThe two compartment sink faucet was loose and water appeared to be leaking onto the floor
  12. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed to be stored above the salmon sashimi again. It was corrected during the inspection. Enforcement actions may be taken should this occur again.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A stained saran wrap was used to tie a spatula on the stainless steel rack. All materials reused must be smooth, imperious to moisture, easy to clean and in good repair.
  13. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the Sashimi cooler, there was raw meat observed to be stored above sashimi fish. Always have raw meats stored belowThe walk in freezer had raw meat wrapped in saran wrap and stored above lower risked items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tempura prep cooler was at 8C, the tofu was measured at 8C. The unit was stocked with many items. Operator was informed about the temperature and to not overfill the unit. Please repair or replace unit to ensure the temperature is at 4C or less. Leftover rice discarded
    • 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 were present by the kitchen dishwasher, however, please check for expiry date as there was no date on it and strips were discolored. QUAT was being dispensed at the three compartment, however, there were no QUAT test strips to verify concentration. Concentration was at 200ppm.There were two vials of chlorine test strips in the glasswasher area. One was expired in March 2025 and the other was still good.
    • 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?
      • Hired pest control company monitors facility. At the beginning, there were no records were available for reviewing. At the end, the reports provided had very little information. Ensure pest control records includes details of whether there were findings/no findings and what actions were taken. A fly vector light (trap) was located above chest freezer. Relocate the unit to an area away from food or food contact surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The back two chest freezers were used as a food prep area for the sashimi. Operator indicated that the hand sink in the kitchen was used. However, the lighting in the area was poor (dim). The area must be bright, please improve lighting.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One metal strainer was in poor repair and was discarded during inspection - corrected during inspection. Handles of hand sinks had buildup of food.Handles of equipment/appliances had buildup of food/grease.
  14. Risk Management Inspection

    1 infraction

    • 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?
      • The exterior double door had a minor gap at the corner, operator was asked to repair/replace door to close off the gap.
  15. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In all coolers, there were some high risk foods placed above or beside low risk or ready to eat foods. It was corrected during inspection. Ensure all high risk foods (ie. raw meat/fish) are stored below low risk/ready to eat foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher in the main kitchen was equipped with detergent, rinse and chlorine. Concentration of chlorine was at 100ppm. Chlorine and QUAT test strips may be expired as the label on the packaging was water damaged. Three compartment sink was equipped with detergent and QUAT. QUAT solution was at 200ppm. Discussed manual dishwashing with operator and it was corrected during inspection. When manual dishwashing, ensure all items are washed in hot soapy water, rinsed with hot water and sanitized using an approved sanitizer for a minimum 2 minutes before air drying. Front dishwasher (for glass/cups) had no detergent, rinse, or sanitizer in the jugs. Operator attempted to replace the empty jugs during inspection. It is important all chemicals are checked before opening to the public.
    • 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?
      • Mouse droppings were present in the back area by the ladder. Please clean area. Any issues with foundation cracks/gaps must be addressed to prevent entry of pests.Fruit flies were found by the empty cans/bottles. Ensure there is a system in place to reduce the number of fruit flies such as emptying the container more frequently, cleaning the container frequently to remove sugar source, etc.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bamboo mats either cleaned or replaced every hour or every two hours. Ensure scoop handle in the flour bin is stored upright without the handle touching the food.
  16. Initial Inspection

    0 infractions

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