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Nishiki Japanese Cuisine & Ramen Inc.

200 - 8706 Franklin Avenue Fort McMurray AB T9H 2J6 · Food - General

Official record from Alberta →

Inspection summary

Nishiki Japanese Cuisine & Ramen Inc. has been inspected 12 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on May 21, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

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 2 times across 2 separate inspections, most recently on October 25, 2024. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 18, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on May 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on May 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple food items, stored in plastic tubs and cardboard boxes, were found placed directly on the floors of the walk-in cooler and freezer- Store foods off the floor. Set up another location to store the foods away from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The exterior surfaces and base of the standing Pepsi cooler in the food prep area were found to be insanitary, with accumulated food spills and debris.2. The surfaces of the prep cooler in the cooking area were soiled with food spills.- Thoroughly clean all equipment surfaces to remove organic matter. Follow with a deep sanitize using an approved chemical solution (e.g., chlorine or quaternary ammonium) at the recommended concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floor surfaces beneath the dishwashing station and drying tables were soiled with an accumulation of food debris.2. Floors in the chemical storage space under the dishwasher were not maintained in a clean condition. 3. Shelving units throughout the kitchen, including cooking, food prep, and dishwashing areas, exhibited a buildup of dust and organic debris.Conduct a deep cleaning of all listed areas to remove accumulated soils. Include these areas in your routine cleaning schedule to ensure regular maintenance and prevent future buildup.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Foods in container and boxes were stored on the floor of the walk-in cooler and walk-in freezer. Store foods off the floor. Set up another location to store the foods away from contamination.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Three (3) bins containing different flours were stored on the kitchen floor beside the utility room. Scoops inside the bins containing flours did not have handles. Replaces scoops with ones with handles. Do not store foods directly on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust covered the ceiling above the walk-in cooler, on the vent, and the walls around the kitchen. Ensure ceiling, vents and walls are cleaned/vacuumed to prevent dust falling into stored food. Keep back door closed as much as possible and regularly,
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food spills were observed on the wall surfaces between walk-in cooler/freezer unit.Wall surfaces were cleaned.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. 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?
      • Pest monitoring records was not up to date.Complete the current months' pest monitoring and record findings. Records for pest control and monitoring should be maintained and available on site for review.
  10. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing chlorine sanitizing solution was unlabeled. Bottle was labeled during inspection.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A crate of shelled raw eggs was left on a counter in the cook line at room temperature. Eggs were moved into cooler. Store eggs under refrigeration at 7C or below at all times.
    • 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?
      • Pest monitoring records was not up to date.Complete the current months' pest monitoring and record findings. Records for pest control and monitoring should be maintained and available on site for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment were observed unclean with food stains and debris:- Microwaves in the cook line and sushi preparation areas.- Door handles of the walk-in cooler and freezer. Clean above equipment and surfaces.
  11. Initial Inspection

    0 infractions

  12. Demand Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Install missing ceiling tiles over the grill station in the kitchen.2) Complete washroom repairs including hand sink faucets and cabinets surfaces. 3) Close up wall surfaces around the urinals and other surfaces in the washrooms.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean all surfaces around the kitchen and dining area to remove construction debris and sanitize using an appropriate surface sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organize the equipment around the facility once the construction is completed and contruction materials removed.

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