11005 106 Avenue
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 11, 2026
Wiping cloth was not kept submerged in sanitizer-solution., , Owner/operator prepared an appropriate sanitizer solution of quats tested to be at 200ppm in a solution container and submerged the used wiping cloth in the sanitizer., , Ensure used wiping cloths are kept submerged in sanitizer solution.
The facility was preparing hot-dogs by heating the sausages in boiling water for 10 minutes. The maximum internal temperature reached by this method was 69 Celsius. , , The sausage was heated for five more minutes, and the temperature was noted to be at 85 Celsius. This facility will now onwards boil the sausage for 15 minutes to achieve the highest safe cooking temperature.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Tokyo Ichiban Japanese Restaurant
This restaurant has been inspected 7 times since November 27, 2024, with 3 in compliance, 4 not in compliance, and 0 closures on record.
2 violations
Wiping cloth was not kept submerged in sanitizer-solution., , Owner/operator prepared an appropriate sanitizer solution of quats tested to be at 200ppm in a solution container and submerged the used wiping cloth in the sanitizer., , Ensure used wiping cloths are kept submerged in sanitizer solution.
The facility was preparing hot-dogs by heating the sausages in boiling water for 10 minutes. The maximum internal temperature reached by this method was 69 Celsius. , , The sausage was heated for five more minutes, and the temperature was noted to be at 85 Celsius. This facility will now onwards boil the sausage for 15 minutes to achieve the highest safe cooking temperature.
No violations
4 violations
Paper towel is not placed inside the dispenser. , , Ensure single use paper towel is placed inside the dispenser.
Monthly pest control records are not kept., , Ensure monthly pest control records are kept. Complete AHS checklist that was provided once a month.
Light fixtures in the food storage room do not have shatter proof covers., , Ensure shatter proof covers are installed for the light fixtures.
No violations
1 violation
Sanitizer test papers are not available to verify sanitizer concentration. , , Ensure sanitizer test papers are obtained and kept on site.
3 violations
Probe thermometer was not available on site. , , Ensure a probe thermometer is always available on site to verify food safety temperatures.
Sanitizer test papers are not available to verify sanitizer concentration. , , Ensure sanitizer test papers are obtained and kept on site.
Cleaning schedule and logs are incomplete., , Ensure appropriate schedule are developed and kept for the kitchen & bar.
9 violations
Temperature logs are not available., , Ensure daily temperature logs are kept.
Four refrigeration units are not equipped with a thermometer to monitor temperature. , , Ensure all refrigeration units that store high risk or perishable foods items are equipped with a thermometer to monitor temperature.
Probe thermometer was not available on site. , , Ensure a probe thermometer is always available on site to verify food safety temperatures.
Cleaning logs are not kept., , Ensure daily cleaning logs are kept.
Bar handwashing sink: Liquid soap and single use paper towel is not provided at the sink., , Ensure liquid soap and single use paper towels in a dispenser is provided at all hand washing sinks.
Sanitizer test papers are not available to verify sanitizer concentration. , , Ensure sanitizer test papers are obtained and kept on site.
Monthly pest control monitoring records are not kept. , , Ensure AHS checklist is completed once a month.
Food handling permit is not posted., , Ensure a valid food handling permit is posted in a location that is visible to the public.
Single use spoon was not stored a proper manner. Business end is facing up., , Ensure business end is facing down to prevent contamination when handled.
Cleaning schedule and logs are incomplete., , Ensure appropriate schedule are developed and kept for the kitchen & bar.