Skip to content
Loading map…

Shoku Izakaya

304 Caribou Street Banff AB T1L 1A1 · Food - General

Official record from Alberta →

Inspection summary

Shoku Izakaya has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on October 5, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 4 separate inspections, most recently on November 26, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 5, 2026. 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 3 times across 3 separate inspections, most recently on April 4, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on October 5, 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 4 times across 3 separate inspections, most recently on April 4, 2025. 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.

7 inspections

  1. Monitoring 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?
      • No written pest control records could be located onsite. Please ensure records of all pest control measures taken are tracked and kept onsite. Template provided with this email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, facility is clean and in good repair. Some additional cleaning required behind equipment in the basement and on the hood vents in the kitchen. - Please clean these areas.
  2. 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?
      • No written pest control records could be located onsite. Please ensure records of all pest control measures taken are tracked and kept onsite. Template provided with this email.
  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Kitchen dishwasher was not sanitizing properly, measuring 0ppm chlorine.- Service call was placed. Please ensure the dishwasher can sanitize at 50-100ppm chlorine before it is used. In the meantime, all dishes must be manually sanitized by submersion in a sink basin in an approved sanitizer solution such as 100ppm chlorine. 2) Glasswasher at the bar was not getting hot enough. Thermometer was reading a max temperature of 59C, wash temperature dial was reading 120F (Should be 150F according to manufacturers). - Please ensure the glasswasher is serviced.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*No test strips were available for the QUAT surface sanitizer. - Please acquire appropriate QUAT test strips.
    • 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?
      • No written pest control records could be located onsite. Please ensure records of all pest control measures taken are tracked and kept onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the dishracks were dirty and require cleaning. - Please ensure dishracks are cleaned or if they cannot be cleaned properly, they are to be replaced.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry product scoops were stored with their handles submerged in the product. - Please ensure scoops are stored in a sanitary manner with the handles outside of the product.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer and vinegar spray bottles throughout the facility were unlabeled. - Please ensure all chemical spray bottles are labeled to indicate their contents in order to prevent misuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available for the QUAT surface sanitizer. - Please acquire appropriate QUAT test strips.
    • 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?
      • Some mouse droppings were observed in the basement near the pop syrups. - Please clean the mouse droppings, continue to monitor for pest activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils in constant use (tongs, etc.) were stored in water. - Please ensure these utensils are stored in a sanitizer solution or in ice to prevent contamination.
  5. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Rice was stored under the paper towel dispenser on the main cook line. - Rice was moved. Please ensure the rice is not stored under the dispenser or is always covered to prevent water from hands from dripping into the rice.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry product scoops were stored with their handles submerged in the product. - Please ensure scoops are stored in a sanitary manner with the handles outside of the product.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available for the QUAT surface sanitizer. - Please acquire appropriate QUAT test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Overall, the facility is maintained in a clean and sanitary manner. Some food debris was noted on the bulk storage bins in the basement, on the vent panels on the main cook line, and in the dry storage area. - Please thoroughly clean these areas. 2) The curtains hanging at the back and front of the kitchen were both dirty. - Please clean these curtains. Curtains that are being consistently touched by staff should be made from a material that is smooth and cleanable.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry products were being scooped using liter containers instead of scoops. - Please acquire appropriate scoops for dry products.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled sanitizers noted throughout the kitchen. - Please ensure all chemicals have appropriate labels.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available for the surface sanitizer or the dishwasher. - Please acquire appropriate test strips for both these chemicals.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the facility is maintained in a clean and sanitary manner. Some food debris was noted behind and in between equipment. - Please thoroughly clean these areas.
  7. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabeled sanitizers were noted throughout the kitchen. - Ensure all sanitizer bottles are labelled to indicate their contents. Labels were added during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, and grease buildup was noted in the following areas of the kitchen. - The hood vent over the deep fryers. - Bottom shelves of prep counters. - Around the Ice Machine in the basement. Thoroughly clean these areas.

Nearby inspected facilities

Own this business? Add a badge to your website