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Tenkuu Japanese Cuisine

14226 28 Avenue SW Edmonton AB T6W 3Y9 · Food - General

Official record from Alberta →

Inspection summary

Tenkuu Japanese Cuisine has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 17, 2026. The most recent inspection, on April 30, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 April 20, 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 once on April 20, 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 2 times on April 20, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters/surfaces and no sanitizer solution is readily available in the front food handling area.- Staff prepared sanitizer solutions and will store the cloths in the solution after each use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A used disposable glove was left on the cutting board for future use.- Disposable gloves are single use only and must be discarded upon removal from staff hands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats are being stored above vegetables in the walk-in cooler. Corrected- All raw meats are to be stored below cooked and or ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Squeeze bottles of mayo based sauces left at room temperature are measured at 10C Sauces were relocated to the cooler.- Store high risk foods at less than 4C or greater than 60C.2. A bowl of cooked tempura shrimp left on the counter were measured at 35C. The shrimp was reheated to greater than 74C and then placed into the cooler to properly cool.- High risk foods must be stored at less than 4C or greater than 60C.
  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • March 6/26: The rinse temperature is measured at 64C at the plate, needs to be at minimum 71C.March 2/26: *The dishwasher rinse temperature initially measured at 40C at the plate. The dishwasher was run again at which point the machine would not switch from the wash cycle to the rinse cycle. The operator will call for service.
  5. Initial 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)?
      • *The dishwasher rinse temperature initially measured at 40C at the plate. The dishwasher was run again at which point the machine would not switch from the wash cycle to the rinse cycle. The operator will call for service.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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