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Tenkuu Japanese Restaurant

3 - 5400 50 Street Stony Plain AB T7Z 1B7 · Food - General

Official record from Alberta →

Inspection summary

Tenkuu Japanese Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 25, 2025. The most recent inspection, on May 4, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on June 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 2, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 3 separate inspections, most recently on June 5, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 3 times across 3 separate inspections, most recently on June 5, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. 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 was not being completed. pH test strips were not available. Obtain pH test strips, test sushi rice daily and maintain adequate record keeping regarding results.pH test strips have been ordered.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid and up-to-date food handling permit was not posted in a conspicuous place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty and grime build up was observed around the prep table in the back kitchen and under the compartment sink. Clean the above mentioned areas.
  4. Risk Management Inspection

    4 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 was not being completed. pH test strips were not available. Obtain pH test strips, test sushi rice daily and maintain adequate record keeping regarding results.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • New sanitizer was obtained for the mechanical dishwasher. Upon testing the dishwasher, it was observed that the rinse chemical was replaced with a detergent. Replace the detergent with the appropriate chemcial and ensure all the chemicals are connected to the correct dishwasher line.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid and up-to-date food handling permit was not posted in a conspicuous place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty and grime build up was observed around the prep table in the back kitchen and under the compartment sink. Clean the above mentioned areas.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing pail had no sanitizer in it. Staff was educated on the importance of sanitizing solution and how to properly prepare it.
    • 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 was not being completed. pH test strips were not available. Obtain pH test strips, test sushi rice daily and maintain adequate record keeping regarding results.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed to be stored on the floor. Please ensure that food is stored properly above the floor to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Chemicals in the spray bottle were not labelled. Please ensure that spray bottles are well labelled to prevent mixing of chemicals.2. Chemicals were found stored close to food items by the sink close to the prep coolers. Please ensure food is separated from chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was observed to be thawing at room temperature. PHI Andrew provided education on the proper method of thawing food. please ensure compliance.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwasher is not sanitizing as the concentration was measured at 10ppm. Please repair dishwasher and use the correct manual dishwashing technique in the interim.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty and grime build up was observed around the prep table in the back kitchen and under the compartment sink. Clean the above mentioned areas.
  6. Initial Inspection

    0 infractions

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