4 - 11044 82 Avenue NW
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Tansen Izakaya se trouve dans le quartier GARNEAU. GARNEAU, Edmonton compte 121 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 101 (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.
Shell
GARNEAU
Ce restaurant a été inspecté 11 fois depuis le 9 avril 2025, avec 5 conformes, 6 non conformes et 1 fermeture au dossier.
Aucune infraction
4 infractions
Used cleaning cloths were left on the counters in the serving area. A sanitizer bucket was available and tested at 200 ppm. Discussed that cleaning cloths must be submerged in sanitizer solution once used., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
Lobster tail and pork skewers were being held at room temperature with no means of temperature control, measured to be 20C & 19C respectively using an IR thermometer. No staff members were processing these items at the time of inspection. Corrected during inspection: instructed to actively process food or move it to the walk-in cooler., , RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
Vermicelli noodles stored in the hand sink basin. Corrected during inspection: moved without instruction., , ACTION REQUIRED: ensure hand wash sinks are always easily accessible - do not store food or food equipment in the sink.
Build-up of general filth observed in the following areas:, -Around the base of the mechanical dishwasher, -On the exterior of the garbage can, -On the base of the wall by the kitchen entrance (into the dining area), , ACTION REQUIRED: complete further cleaning in the indicated areas.
1 infraction
Three packages of ribs were thawing in stagnant water in the 2-compartment sink. CDI: cold water turned on. Discussed acceptable thawing procedures.
Aucune infraction
1 infraction
Observed poor food handling practices and cross contamination due to lack of required handwashing at critical moments. Discussed with operator to have all staff retrained and to provide documentation confirming that staff have been retrained.
3 infractions
Observed individual who was preparing sushi at the front was touching and handling both printed receipts, preparing sushi and raw salmon sashimi product, and then handling cooked tempura and touching mangos without any handwashing steps and changing gloves. Requested staff to handwash.
Observed cooler boxed dessert product was being stored beside raw meats. Informed operator to segregate and ensure raw products and finished products are stored in separate locations.
Observed poor food handling practices and cross contamination due to lack of required handwashing at critical moments. Discussed with operator to have all staff retrained and to provide documentation confirming that staff have been retrained.
Aucune infraction
9 infractions
No pH record keeping sheet was available onsite for monitoring the pH of the sushi rice. Please ensure a record sheet is created that indicates the date of testing and the result of the tests.
Marinated pork was observed in a stainless steel container sitting at room temperature in the kitchen. Measured temperature was approximately 29C. Informed operator who voluntarily discarded the product. Please ensure all high risk food products are safely stored at an acceptable temperature either less than 4C or above 60C.
The measured final rinse temperature for the high temperature dishwasher after multiple cycles were run was only 65.4C. Informed operator who will call a technician to assess and service and will use the compartment sinks to sanitize. Please ensure a final rinse cycle temperature of 71C or greater is able to be reached at the plate level.
Aucune infraction
1 infraction
1. A buildup of food debris and/or grime was observed on the wooden rice-cooker stand in the front service area. , 2. A buildup of grime was observed on top of the dishwasher. , 3. A buildup of food debris and/or grime was observed on the floor beneath the prep coolers across from the grill line. , 4. A buildup of food debris was observed on the shelving in the walk-in cooler. , 5. The curtains hanging in the doorframe between the front service area and the back kitchen area were observed with a buildup of grime., 1-5. Ensure that the indicated areas are cleaned and sanitized.
4 infractions
A bleach/chlorine sanitizer in a bucket in the front service area was measured at 200ppm bleach/chlorine with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
Two large bags of chicken were observed to be thawing in the two-compartment sink next to the dishwasher without being submerged and with no running water turned on. Approved thawing methods: (1) In a cooler at 4 degrees Celsius or less (2) Under cold running water with food fully submerged (3) Microwave and then cooked immediately afterwards (4) Cooked from frozen. The operator placed the indicated chicken in the cooler during the inspection.
The high temperature dishwasher was measured at a maximum temperature of 68.8 degrees Celsius after running 8 cycles. , Ensure the dishwasher is repaired to maintain a minimum temperature of 71 degrees Celsius at the dish level.
No pH test strips were available to measure the pH of the sushi rice. Please ensure valid pH test strips are available onsite.
The onsite chlorine test strips were expired. Please ensure new valid test strips are ordered and available onsite.
The posted food handling permit was expired. Please ensure a valid food handling permit is posted onsite.
The drawers for the front section sandwich prep cooler where the mangos and sashimi were stored were lined with cardboard. The cardboard was grease and oil stained. Please ensure all drawers are lined with a material that is non porous and easily cleanable.
The top shelves for the middle counter section in the kitchen were dirty with grease, oil, food debris, and dust buildup. Cables and cords around the area were also dirty. Please ensure the top shelfs, cables, and cords are cleaned on a daily basis and included in the daily cleaning log.
1. The handle for the scoop in the bulk dry ingredient bin was dirty, 2. Stainless steel bowls and containers were being used as scoops in other dry ingredient bins. , , Please ensure scoops are stored upright or out of the dry ingredient bin to prevent potential contamination. Please ensure acceptable scoops are available for the other bins.
1. A buildup of food debris and/or grime was observed on the wooden rice-cooker stand in the front service area. , 2. A buildup of grime was observed on top of the dishwasher. , 3. A buildup of food debris and/or grime was observed on the floor beneath the prep coolers across from the grill line. , 4. A buildup of food debris was observed on the shelving in the walk-in cooler. , 5. The curtains hanging in the doorframe between the front service area and the back kitchen area were observed with a buildup of grime., 1-5. Ensure that the indicated areas are cleaned and sanitized.