16408 Ellerslie Road SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
7 juillet 2026
0 ppm sanitizer detected in the premade solutions., - Staff prepared 200 ppm quat sanitizer solutions. Ensure that the concentrations are being tested on a daily basis.
Heavy dust accumulation noted on the ceiling vents and surrounding tiles., - Cleaning is required.
Feng Donburi se trouve dans le quartier AMBLESIDE. AMBLESIDE, Edmonton compte 101 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 84 (83%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Below Hair Studio
AMBLESIDE
Ce restaurant a été inspecté 8 fois depuis le 16 juin 2023, avec 4 conformes, 4 non conformes et 1 fermeture au dossier.
2 infractions
0 ppm sanitizer detected in the premade solutions., - Staff prepared 200 ppm quat sanitizer solutions. Ensure that the concentrations are being tested on a daily basis.
Heavy dust accumulation noted on the ceiling vents and surrounding tiles., - Cleaning is required.
Aucune infraction
9 infractions
Quats sanitizer solution at the kitchen preparation table was measured at 50 ppm. The operator replaced the solution with a freshly prepared one, which measured 200 ppm, meeting the required concentration for effective sanitization.
The operator had not tested the pH of the sushi rice, and no pH test strips were available on-site. The operator was instructed to verify that the pH of the sushi rice is below 4.6 to ensure food safety. Relevant guidance documents were also provided to the operator via email.
No records for sushi rice pH monitoring were available for review during the inspection.
1 infraction
Observed the cook "rinse" their hands at the spray sink instead of properly washing their hands at the designated handwash sink., - Proper handwashing practices were reviewed with the staff.
4 infractions
Observed a cook have a cloth and a pair of tongs stored in the pocket of their apron., - Discontinue this practice as is a cross-contamination concern.
1. The kitchen area handwash sink was covered by a large tray and a pile of empty plastic pails were stored in front of this sink., 2. The sushi prep area handwash sink basin was filled with items and the space surrounding this sink is cluttered with items., - Keep handwash sinks empty and accessible at all times
Staff personal beverage was stored on the shelf above the main food prep table., - All staff personal belongings must be stored away from foods, food contact surfaces and food equipment.
Aucune infraction
4 infractions
Observed a food handler carry out various activities and then proceed to go back to food handling activities wearing the same pair of gloves., - Proper disposable glove use reviewed with the staff.
Mayo based dressings are being stored at room temperature during the rush periods. , - High risk foods must be stored at <4C or >60C. Corrected
Staff personal beverages and cell phone stored on food equipment, above food prep equipment/surfaces. Corrected, - All staff personal belongings are to be stored away from foods, food equipment, food contact surfaces.
1 infraction
Container of cooked shrimp tempura left out at room temperature by the sushi prep stations measured at 23C. Food discarded., , High risk perishable foods must be stored at <4C or >60C.,
Bottles containing sauces requiring refrigeration were observed stored at room temperature. The operator was instructed to store these items at or below 4°C to ensure food safety.
Food preparation sink was observed with chicken measured at 11°C. The operator was instructed to either store the chicken in a cooler or thaw it under cold running water. The operator was educated on the temperature danger zone and appropriate thawing methods to ensure food safety.
The handwashing sink was observed with a container containing food. The operator was instructed that the handwashing sink must be used only for handwashing and not for storing or washing dishes or food items.
A staff coffee mug was observed on the shelf above the food preparation counter. The operator was instructed to avoid storing any personal items in food handling areas. The operator removed the mug during the inspection.
Light was observed entering through a gap at the bottom of the back exterior door, indicating a potential entry point for pests. The operator was instructed to repair or replace the weather stripping to prevent pest intrusion.
The fan in the walk-in cooler was observed with accumulated debris, resulting in debris buildup on the wall in the direction of the airflow. Food residue was also observed on the floor. The operator was instructed to clean the fan, wall, and floor to maintain sanitary conditions.
Food particle accumulation noted in the "clean" utensil storage bin located below the main food prep counter., - Send the storage bin and all utensils in it for washing.
Grease buildup noted on the stove top and on the sides and back of the grill., - Cleaning required.