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Ikusa Izakaya & Tokyo Market

903 General Avenue NE Calgary AB T2E 9E1 · Food - General

Official record from Alberta →

Inspection summary

Ikusa Izakaya & Tokyo Market has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on February 13, 2026, recorded 1 infraction.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on November 21, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 October 31, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 31, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 7 times across 5 separate inspections, most recently on February 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on December 19, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

12 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas beneath and behind equipment and fixtures require cleaning. Please schedule this on at least a monthly basis and ensure that moveable equipment is pulled out to access these areas.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mice droppings and chewed paper observed behind the chest freezer by the side exit door. The facility must be kept free of pests. Thoroughly clean and sanitize the indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas: 1. There is grease and food debris accumulation underneath the fryer. 2. Food debris accumulating underneath the hand sink near the bar area. 3. Food debris accumulating underneath the cooler on the right side of the facility near the side exit doorEnsure all areas are regularly cleaned to remove food debris and to prevent the attraction of pests.
  5. Demand Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. Mice droppings and chewed paper observed behind the chest freezer by the side exit door. The facility must be kept free of pests. Thoroughly clean and sanitize the indicated area. 2. The weatherstripping for the side exit door is in disrepair. There is a visible gap on the right side. Repair the weatherstripping. Install a metal plate to seal the gap from the exterior.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas: 1. There is grease and food debris accumulation underneath the fryer. 2. Food debris accumulating underneath the hand sink near the bar area. 3. Food debris accumulating underneath the cooler on the right side of the facility near the side exit doorEnsure all areas are regularly cleaned to remove food debris and to prevent the attraction of pests.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There is a gap along the sides and on the bottom of the back exit door. The facility must be constructed in a way that prevents the entry of pests. Install a weatherstripping.
  9. Demand Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There is a gap along the sides and on the bottom of the back exit door. The facility must be constructed in a way that prevents the entry of pests. Install a weatherstripping.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding - noted August 18, 2025***Hard to reach areas along the deep fryers to the dishwashing area were dirty with debris and grease.Clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of rice debris underneath the metal rack where the rice cooker is stored.All areas must be maintained in a clean and sanitary manner to prevent attraction of pests and food contamination. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is food debris accumulating underneath the dishwasher. All areas must be maintained in a clean and sanitary manner to prevent attraction of pests and food contamination. Please clean.
  10. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The reach in cooler racks for the soy sauces bottles near the dishwasher were rusty and covered with wraps.Remove the plastic wraps. Repair or replace the racks so they are smooth, easily cleanable and water resistant.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas along the deep fryers to the dishwashing area were dirty with debris and grease.Clean.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two front display coolers were between 10 to 12C.Repair to ensure the coolers are 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The interior surfaces of the dishwasher were dirty and grimy.Clean.

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