Ichiban Sushi Express

Inspection summary

Ichiban Sushi Express has been inspected 7 times by Niagara Region Public Health since January 28, 2025. The most recent inspection, on October 8, 2026, recorded 4 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 15 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination 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.

• Handwashing and staff hygieneHigher risk

  Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

  Recorded once on October 8, 2026. For example: Handwashing stations are maintained and kept adequately supplied.

• Protecting food from contaminationHigher risk

  This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

  Recorded once on January 29, 2026. For example: Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).

• 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 January 29, 2026. For example: Equipment used for refrigeration or hot holding contain accurate indicating thermometers.

• 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 8 times across 5 separate inspections, most recently on October 8, 2026. For example: Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded 2 times across 2 separate inspections, most recently on February 6, 2026. For example: Surfaces which come in contact with food are maintained in a clean and sanitary condition.

About this data

These results come from Niagara Region 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.

• View the official Niagara Region Public Health disclosure site
• See all inspected facilities in Niagara Region
• How to read an inspection report