Skip to content
Loading map…

Sushi Ichiban

4014 MacLeod Trail SE Calgary AB T2G 2R7 · Food - General

Official record from Alberta →

Inspection summary

Sushi Ichiban has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on January 6, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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 4 times across 4 separate inspections, most recently on December 30, 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?

  • 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 3 times across 2 separate inspections, most recently on December 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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?

  • 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 12 times across 8 separate inspections, most recently on January 6, 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 8 times across 5 separate inspections, most recently on December 30, 2025. 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.

8 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required throughout the facility. Develop a written cleaning and sanitation plan.-Behind the cooking line-around deep frying equipment- below the dishwashing.
  2. Demand Inspection

    5 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?
      • "Update: Pest control records received. Mice droppings were observed behind the chest freezer at the back portion, on one of the corners near to dishwashing area. Clean and sanitize the affected areas, continue to work with pest control company and take all corrective actions to reduce/eliminate pest. Significant gap noted under the back delivery door, that could be an entry point for pest. Please repair. Pest control records were not located at the time of inspection; operator would email pest records to PHI.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the counter and shelving surfaces were deteriorated and/or lifting from the substrate. Please repair or replace these surfaces. All counters and shelving must be smooth, durable, and easily cleanable. 'Previous inspection violations"The counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. The counter next to the cook line is also in disrepair. These counters need to be repaired/replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Previous inspection violations"The following equipment had a build-up of food debris, grime, and grease:- The rack n roll located in the kitchen - Cooler handles Please clean and sanitize the indicated areas and add them to a regular cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some strainers stored in the cleaned utensil section had metal pieces coming loose. Discard all damaged metal strainers with pieces coming out.The ice machine had a slimy yellowish layer, which was melting into the ice stored inside. Discard the ice and clean the equipment thoroughly.Meat slicer machine had dried up food/meat debris. Clean in place method discussed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required throughout the facility. Develop a written cleaning and sanitation plan.-Behind the cooking line-around deep frying equipment-nearby shelves, walls and under the handwashing sink in the kitchen.-cooler's door handles- below the dishwashing sinks-back area storage shelves-Knife holder-inside the refrigerators-inside the prep coolers
  3. Risk Management Inspection

    5 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?
      • "Update: Pest control records received. Mice droppings were observed behind the chest freezer at the back portion, on one of the corners near to dishwashing area. Clean and sanitize the affected areas, continue to work with pest control company and take all corrective actions to reduce/eliminate pest. Significant gap noted under the back delivery door, that could be an entry point for pest. Please repair. Pest control records were not located at the time of inspection; operator would email pest records to PHI.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the counter and shelving surfaces were deteriorated and/or lifting from the substrate. Please repair or replace these surfaces. All counters and shelving must be smooth, durable, and easily cleanable. 'Previous inspection violations"The counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. The counter next to the cook line is also in disrepair. These counters need to be repaired/replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Previous inspection violations"The following equipment had a build-up of food debris, grime, and grease:- The rack n roll located in the kitchen - Cooler handles Please clean and sanitize the indicated areas and add them to a regular cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some strainers stored in the cleaned utensil section had metal pieces coming loose. Discard all damaged metal strainers with pieces coming out.The ice machine had a slimy yellowish layer, which was melting into the ice stored inside. Discard the ice and clean the equipment thoroughly.Meat slicer machine had dried up food/meat debris. Clean in place method discussed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required throughout the facility. Develop a written cleaning and sanitation plan.-Behind the cooking line-around deep frying equipment-nearby shelves, walls and under the handwashing sink in the kitchen.-cooler's door handles- below the dishwashing sinks-back area storage shelves-Knife holder-inside the refrigerators-inside the prep coolers
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes stored on the prep. counter.Instructions provided to submerge the cleaning clothes inside the sanitizer solution bucket.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in sushi prep area was blocked with a strainer. Staff was instructed to remove the strainer and ensure that handwashing sink is accessible to use.
    • 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 were observed behind the chest freezer at the back portion, on one of the corners near to dishwashing area. Clean and sanitize the affected areas, continue to work with pest control company and take all corrective actions to reduce/eliminate pest. Significant gap noted under the back delivery door, that could be an entry point for pest. Please repair. Pest control records were not located at the time of inspection; operator would email pest records to PHI.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the counter and shelving surfaces were deteriorated and/or lifting from the substrate. Please repair or replace these surfaces. All counters and shelving must be smooth, durable, and easily cleanable. 'Previous inspection violations"The counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. The counter next to the cook line is also in disrepair. These counters need to be repaired/replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some strainers stored in the cleaned utensil section had metal pieces coming loose. Discard all damaged metal strainers with pieces coming out.The ice machine had a slimy yellowish layer, which was melting into the ice stored inside. Discard the ice and clean the equipment thoroughly.Meat slicer machine had dried up food/meat debris. Clean in place method discussed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Previous inspection violations"The following equipment had a build-up of food debris, grime, and grease:- The rack n roll located in the kitchen - Cooler handles Please clean and sanitize the indicated areas and add them to a regular cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required throughout the facility. Develop a written cleaning and sanitation plan.-Behind the cooking line-around deep frying equipment-nearby shelves, walls and under the handwashing sink in the kitchen.-cooler's door handles- below the dishwashing sinks-back area storage shelves-Knife holder-inside the refrigerators-inside the prep coolers
  5. Risk Management Inspection

    2 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?
      • The counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. The counter next to the cook like is also in disrepair. These counters need to be repaired/replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment had a build-up of food debris, grime, and grease:- The rack n roll located in the kitchen - Cooler handles Please clean and sanitize the indicated areas and add them to a regular cleaning schedule.
  6. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The facility is changing the plastic wrap on the bamboo sushi rolling mats daily. Bamboo mats used for sushi preparation should be wrapped in food grade plastic wrap and replaced every 2 hours and each time there is contact with a different species of raw fish.Please increase the frequency of changing the plastic wrap to every 2 hours at maximum.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two frying pans were stored in the basin of the hand sink located at the end of the cook line. The pans were removed at the time of the inspection. Please do not store anything in the basin of the hand washing sinks to allow for unobstructed access to the hand sink for proper hand washing.
    • 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?
      • A few mouse droppings were observed on the floor in the dry storage room. Please safely clean up the droppings and sanitize all affected areas. Please continue to work with your pest control company to ensure there is not pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. The counter next to the cook like is also in disrepair. These counters need to be repaired/replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment had a build-up of food debris, grime, and grease:- The microwave inside and out- The knife storage system located next to the cook line - The rack n roll located in the kitchen - The wall and shelf next to the cook line - Cooler handles Please clean and sanitize the indicated areas and add them to a regular cleaning schedule.
  7. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3) The counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. -these counters will need to be repaired/replaced in the future.
  8. Initial Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution was much greater than 100ppm.--solution was adjusted to 100ppm. Ensure bleach sanitizer is properly diluted: 1/2 tsp of bleach per 1 Litre of water.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Eggs in the walk-in cooler were stored above produce.-ensure all raw meat, poultry, seafood, etc are stored below produce and ready to eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk-in cooler measured 6-10Celsius.--a technician was called prior to the inspection and fixed the issue during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) Equipment was being washed in the handwash sink in the kitchen.-use the dishwashing area for washing/sanitizing. Remove the extra items in the 2nd sink basin at the handwash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The sink at the servers' station did not have paper towel in a suitable dispenser.-ensure all handwash stations have soap and paper towel in suitable dispensers.
    • 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) Lights in the kitchen were not protected from breakage/shattering.-install covers on the light fixtures OR tube shields OR switch to shatterproof LED lights.2) The washroom opened directly into the food storage area.-install an automatic closer on the washroom3) The counters in the servers' area were deteriorated and damaged; some Arborite was lifting from the substrate. -these counters will need to be repaired/replaced in the future.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walk-in cooler floors, walls, and shelves were dirty with food, sauce, spills, debris, etc.-clean the walk-in cooler and ensure it's completed on a weekly basis. 2) The overhead ventilation duct and ceiling (above containers, near walk-in cooler) was dirty with dust/grease.-clean all ceiling/ducts that are dirty.3) Many shelves and tops of equipment (i.e. fridges) were dirty with a layer of dust.-clean all surfaces that are dirty/dusty

Nearby inspected facilities

Own this business? Add a badge to your website