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Yama Onigiri

P3A - 306 Marten Street Banff AB T1L 1B8 · Food - General

Official record from Alberta →

Inspection summary

Yama Onigiri has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 15, 2025. The most recent inspection, on October 5, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on October 5, 2026. 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 2 times across 2 separate inspections, most recently on September 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 December 3, 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 2 times across 2 separate inspections, most recently on September 21, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Items in the hot holding unit were at 44C when measured with a probe thermometer. - Items were re-heated in the microwave and the hot holding units were turned up. Please ensure all items in the hot holding unit are held above 60C.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of shredded chicken and scallops in the hot holding unit was 57C when measured with a probe thermometer. Items were recently heated in the microwave before being put into the hot holding unit. Units were turned up to around 160F.- Please ensure all food being held hot is held above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not sanitizing properly. Chlorine concentration measured 0 ppm chlorine. - Repair the dishwasher, ensure it can sanitize dishes at 100 ppm chlorine before it is used. In the meantime, ensure dishes are properly washed, rinsed, and sanitized in the 3-compartment sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall facility is clean and in good repair. There was some food debris noted underneath and behind equipment. - Please clean these areas.
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was unlabeled. - Label was added during the inspection. Please ensure all chemicals used are labelled to indicate their contents.
    • 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 could be located onsite, had been removed to bring to events. - Please ensure there are test strips for the QUAT sanitizer and Chlorine dishwasher accessible onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall facility is clean and in good repair. There was some food debris noted underneath and behind equipment. - Please clean these areas.
  4. Initial Inspection

    0 infractions

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