4014 MacLeod Trail SE
Non conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
6 janvier 2026
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.
Sushi Ichiban se trouve dans le quartier MANCHESTER INDUSTRIAL. MANCHESTER INDUSTRIAL, Calgary compte 341 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 244 (72%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ce restaurant a été inspecté 8 fois depuis le 31 octobre 2023, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
1 infraction
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.
5 infractions
"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.
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.
"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.
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.
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 infractions
"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.
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.
7 infractions
Wet cleaning clothes stored on the prep. counter., Instructions provided to submerge the cleaning clothes inside the sanitizer solution bucket.
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.
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.
2 infractions
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.
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.
5 infractions
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.
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.
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.
1 infraction
, 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.
7 infractions
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.,
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.,
The walk-in cooler measured 6-10Celsius., --a technician was called prior to the inspection and fixed the issue during the inspection.,
"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.
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.
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
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.
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.
"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.
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
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.
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.
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.,
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.
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 washroom, , 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.
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,