Yama Onigiri - CGY-1668
306 Marten Street Banff AB T1L 1B8 · Food - Mobile Vendor
Inspection summary
Yama Onigiri - CGY-1668 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 16, 2025. The most recent inspection, on June 25, 2026, found no infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
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.
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 5 times across 3 separate inspections, most recently on June 18, 2026. For example:
Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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 once on May 16, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Potable water tank was changed to one that only holds a 10L volume of water; for a Type B mobile unit, a 20L volume is required. Need to have a potable water tank that holds at least 20L of water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Once potable water tank changed to a minimum of 20L, ensure wastewater tank is at least 10% larger than the volume of the potable water tank.
- 14. Does the mobile food vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring 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?
- Wastewater tank was the same size as the freshwater tank (22L). - Please upgrade the wastewater tank so it is at least 10% bigger than the freshwater tank (24.2L)
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Initial Inspection
0 infractions
- Demand Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not in a dispenser. - Please acquire an appropriate dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wastewater tank is the same size as the freshwater tank. - Please upgrade the wastewater tank so it is at least 10% larger than the fresh.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was some raw/exposed wood on the walls. - Please paint/seal the wood.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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