100 - 10125 109 Street NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
The Pint Public House - Restaurant is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 588 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 464 (79%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Tatsu Sushi
DOWNTOWN
This restaurant has been inspected 7 times since July 6, 2023, with 1 in compliance, 6 not in compliance, and 0 closures on record.
No violations
7 violations
Pre cooked shredded pork and ground beef were placed in the hot holding unit and not reheated quickly to 74C first. Temperatures measured between approx 25C (surface temperature) to approx 40C (internal temperature). , , Ensure high risk foods are reheated to at least 74C quickly before being hot held to at least 60C.
Hand sink as you enter in the kitchen was not stocked with soap or paper towel., , Ensure all hand sinks are stocked with soap and paper towel. Bathroom hand sinks are not to be used as the accessible hand sink for kitchen staff; they are to be used for when individuals are done using the bathroom.
Apr 24, 2026: Outstanding. Deli cups were observed in bulk foods. Hand of other scoops were observed to be in direct contact with food. Please make necessary changes - scoops with handles are required (do not use deli cups) and ensure the scoop is stored in such a way so the handle does not touch the food product. , Dec 18, 2025: 1. Deli cups were used as makeshift scoops to handle bulk foods. Ensure that appropriate , scoops with handles are provided and used to prevent food contamination., , 2. Scoops used to handle bulk foods were observed stored directly in contact with the food inside , containers. Store scoops in a sanitary manner that prevents food contamination.
Observed staff items stored on food prep counters., , Please store non food related items away from food/ food prep spaces.
- The back door propped open so staff could come in for their shift. , - There is a gap in weatherstripping at north door., - There appears to be mouse droppings behind the wood paneling under multiple booths. The booths have cut out circles in them which makes it easier to access. Uncertain if the mouse droppings are old or new., , Please keep doors closed and ensure there is a tight seal when doors are closed to prevent easy access to pests. Ensure there is a thorough check of any signs of pests in the customer area, especially behind/ inside any hollow areas like under booths. Apply coordinated pest monitoring efforts in the customer area as it is a large area with areas that mice could access and this may be where the activity is although this could not be determined at this inspection. I recommend having a log bog so staff can write down any pest observations (ie. live mice, mouse droppings, flying insects and the location is was observed). No mouse droppings were noted in the kitchen area. Pest control is coming on a weekly basis (reports available) - the last 14 reports have indicated traps have not had any activity/ nothing has been caught.
Very poor lighting in the bar area, specifically by dishwasher and hand sink. It is difficult to check clean glassware, wash hands, and test dishwasher with the current lighting., , Please have better lighting in this area.
Additional cleaning in the following areas due to food buildup and/ or grease: high touch areas including walk-in cooler handle; exterior of dry food bins; ceiling tiles and walls throughout the kitchen; mixer; exhaust filters; in between deep fryers; inside the dishwasher., , Please also develop a cleaning schedule for the kitchen that includes frequency of cleaning for all areas of the kitchen. Include the areas listed above., , Example of cleaning schedule: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-cleaning-schedule-template.pdf, Introduction to a sanitation program:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-intro-sanitation-program.pdf
5 violations
Food buildup was observed on dishwasher. , , Conduct thorough cleaning and sanitization of dish washer
The under-counter cooler in the kitchen was measured at 6°C. Reduce and maintain cooler temperature to 4°C or lower.
1. Deli cups were used as makeshift scoops to handle bulk foods. Ensure that appropriate , scoops with handles are provided and used to prevent food contamination., , 2. Scoops used to handle bulk foods were observed stored directly in contact with the food inside , containers. Store scoops in a sanitary manner that prevents food contamination.
1 violation
A handle was missing for the hand sink closest to the glasswasher. , , The hand sink on the other side of the bar was missing soap and paper towels.
2 violations
A handle was missing for the hand sink closest to the glasswasher. , , The hand sink on the other side of the bar was missing soap and paper towels.
Cleaning noted in affected areas. Continue with regular repairs to the foundation and cleaning., , Recent pest control records were missing. Please submit three most recent reports for review.
4 violations
Kitchen hand sink (closest to the pizza warmers) was obstructed with a water cooler jug, takeout packaging, and the drain was covered with paper towel., , The hand sink closest to the glasswasher, was missing hot water, only cold water was available. A handle was missing as well. Ensure there is hot and cold water available for hand washing. , , The hand sink on the other side of the bar was missing soap and paper towels.
Mouse droppings were observed by the walk in cooler, on some of the bottom shelves of the stainless steel tables. If pest issues worsen, enforcement actions may be taken. , , Pest control traps were present, however, pest control records could not be retrieved at the time. Ensure copies of records are kept onsite for reviewing.
Some shelves had accumulation of dust, Mechanical ventilation hood had buildup of grease. Operator indicated that it was due for professional cleaning on the weekend.
9 violations
Mice droppings and shredded materials were noted on traps and floor along walls in the following areas in the food premise: Floor beneath kitchen dishwasher, DJ play area/station., , An integrated pest management program is required to address the mice problem in the facility. , - Use bleach water solution to clean and dispose all mice droppings observed in the food establishment., - Identify all potential points of entry (holes) on walls / floor /ceiling in the entire food premise and have them sealed to prevent pest entry into the food premise., - Set out more mice traps throughout the food establishment. The garbage bin area also needs mice traps. , - Remove unused materials from the facility that create harborages sites for mice., - All exit doors need proper weather stripping to prevent mice entry. When the weather stripping is properly installed on exit doors, light from outside should not be visible inside the facility., - All foods must be stored in pest proof containers with protective covers to prevent contamination.,
Weather stripping on the kitchen back exit door and the dining room NW exit door are not properly install. Gaps were noted on these exit doors., Repair or replace weather stripping on exit doors to prevent pest entry. Ensure daylight from outside is not visible inside the facility after repairing/replacing the weather stripping on exit doors.
Rodent droppings were observed in the area, next to the walk-in cooler. , , Conduct pest control.
1. The ice scoop was observed stored on a dirty juice box, exposing it to potential contaminants. Ensure all food utensils are stored in a sanitary manner to prevent food contamination., , 2. Black slime buildup (biofilm) was observed on the inner surface of Ice machine. Conduct thorough cleaning and sanitization of equipment.
The flooring by the cookline had buildup of grease and food., Cleaning is required throughout the kitchen as there was accumulation of dust/stains in many areas such as shelves, ceiling, and walls., There was an accumulation of items in the bar area. Please go through the items in the facility and should the item no longer serve a purpose, remove it from the facility.
A hole is observed beside the pipe located on the exterior side of the walk-in cooler. , Ensure that the hole is sealed.
The wood floors in the back storage unit appears not to be sealed. The manager was unsure if it had been sealed. , , Ensure floors are smooth, easily cleanable, and non absorbent. Seal the floors (ie. with a sealant or paint).
There are open ceiling tiles in the staff washroom., Missing ceiling tiles in the kitchen and staff office need to be replaced to help keep the mice under control.
1. Ceiling lights are observed to be burnt in above the back food prep area and in the hallway to the receiving door. , 2. Water-stained ceiling tiles are observed above the ice machine., 1. Ensure that the lights are replaced. , 2. Ensure that the ceiling tiles are replaced.
The line prep cooler gaskets in the middle food prep area are observed to be in disrepair and are no longer smooth and easily cleanable. , Ensure that the gaskets are repaired or replaced.
Clean food particles, soil, dirt and debris noted in the following areas: hard to reach areas (edges between floor & wall) throughout the facility, walk-in cooler, walk-in freezer, staff washroom, room between staff washroom & beer cooler, ice machine storage area, beer cooler, dining room seats, pop fountain station/lines, DJ play section and all bar areas., Remove equipment from walls if possible before cleaning.
1. A buildup of what appears to be red syrup is observed beneath the small bar area in the dining room. , 2. Mice droppings are observed beneath the wooden storage shelf in the hallway and beneath the back food prep counters. , 1-2. Ensure that the indicated areas are cleaned and sanitized.