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Globefish Ramen

326 14 Street NW Calgary AB T2N 1Z7 · Food - General

Official record from Alberta →

Inspection summary

Globefish Ramen has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on March 20, 2025, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 2 separate inspections, most recently on March 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 March 19, 2025. 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 4 times across 3 separate inspections, most recently on March 20, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 2 separate inspections, most recently on March 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small plastic cups were used as scoops for food containers.-Ensure that the scoops with handles are used and are stored in such a manner that the handle does not come in contact with the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips were available in the facility.-Purchase valid Quat test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food counter beside the prep cooler was duct taped. *When asked to the operator, it was noted that the duct tape was used to cover the sharp edges of the counter.-Refinish/repair the counters.-Ensure that the food counters are smooth and can be easily cleaned and sanitized.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the spray bottle was measured less than 150 ppm.* A new solution was prepared by the operator which was tested at 200 ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was stored uncovered in the stand in fridge.-Ensure that the food/food containers are covered to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food containers were being stored on the floor in different areas of the kitchen.2) Big utensils were stored on the floor under the stove area. -Ensure that the food/food containers and utensils are stored at least 6 inches above the floor.3) Small plastic cups were used as scoops for food containers.-Ensure that the scoops with handles are used and are stored in such a manner that the handle does not come in contact with the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Marinated eggs were stored on the counter at room temperature.The internal temperature was measured at 8 degrees C and the eggs were placed inside a cooler by the operator.2) Whole crate of eggs were stored on the floor at room temperature.*The operator mentioned that they just got the delivery, and he was just putting them away.The internal temperature was measured at 11 degrees C and the eggs were placed inside the walk-in cooler by the operator.3) The fried garlic in oil was measured at 20 degrees C.The garlic in oil was discarded.4) Noodles in two trays were stored on a cart.The noodles were measured between 7-8 degrees C.* The noodles were placed inside a cooler by the operator.-Ensure that the perishable food is kept at temperature less than 4 degrees C or greater than 60 degrees C.-Only take out the amount of food required and keep the rest inside the cooler.-Ensure that the eggs are held at temperature not exceeding 7 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in the kitchen dishwasher was measured at 0 ppm.The operator was not aware of the primer switch and so the owner was called. The owner turned on the primer switch, but no sanitizer was dispensing.-Fix the dishwasher and ensure that the chlorine is measured at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips were available in the facility.-Purchase valid Quat test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food counter beside the prep cooler was duct taped. *When asked to the operator, it was noted that the duct tape was used to cover the sharp edges of the counter.-Refinish/repair the counters.-Ensure that the food counters are smooth and can be easily cleaned and sanitized.
  3. Risk Management Inspection

    0 infractions

  4. Initial 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?
      • Parts of the wall by the back main floor kitchen are damaged.Repair and refinish the damaged areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement was clustered with previous owner's items. Remove any unnecessary items and reorganize.

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