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Jinya Ramen

180 - 1800 4 Street SW Calgary AB T2S 2S4 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not available.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was using their cell phone with gloves on and then proceeded to cut onions. Ensure staff take gloves off before touching personal items and wash hands before resuming food prep.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Pork was stacked in containers in the cooler without covering. Ensure containers are covered when storing to prevent potential cross contamination.2. Dirty dishes stored in mop sink and on top of grease trap. Ensure dishes are stored in a sink away from clean dishes or food prep. Not on dirty/greasy surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ongoing violation:1. Bean sprouts were stored at room temperature measured 39 degrees C. Bean sprouts must be stored on ice or in the cooler. Discarded.New Violation2. Two crate boxes of eggs stored at room temperature for 3 hours. Measured 28C. Ensure eggs are stored at or below 7C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0ppm chlorine. Ensure dishwasher is able to supply 100ppm chlorine. Dishes can be washed in the dishwasher but must be hand sanitized until this is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand washing sink in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several storage containers were cracked. Go through all containers and utensils. Discard broken ones.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Large shelving units are in the kitchen which is limiting space for safe food prep and dishwashing. Reorganize kitchen to allow for a better flow, storage and better access to the dishwashing area.2. Build up of debris in the ice machine. Ensure this area is cleaned. 3. Build up of debris in the hard to reach areas of the floors and walk in cooler floors. Ensure these areas are cleaned.4. Build up debris on and in dishwasher.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member had a damaged apron (apron had a large hole).Staff member changed their apron during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The east food preparation cooler (by the mop sink) had an ambient air temperature of 10 degrees Celsius. Internal temperatures of perishable food in this cooler measured:Cooked pork= 6.6 degrees CelsiusPartially cooked eggs= 6.8 degrees CelsiusPerishable food in this cooler was moved to the walk-in cooler. Have this cooler repaired/serviced or adjusted. Do not use this cooler for any perishable food until it can maintain 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork present in a counter top toaster oven had an internal temperature of 27 degrees Celsius.The food was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold water available at the back hand wash sink, and the hot water does not turn off.Repair the hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold water available at the front hand wash sink.Repair the hand wash sink to restore cold 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?
      • There was duct tape on the front of the front hand wash sink.Remove duct tape from the hand sink. Duct tape is not a cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were missing by the mop sink as well as in the dish pit area.Replace missing baseboards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soiled/damaged cutting board were present in the facility.Damaged/soiled cutting boards were discarded during inspection.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Time is being used as a public health control without approval.Any time when time is being used as a public health control, prior approval must be given from AHS.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • October 10, 2024:Two inserts of marinated eggs being held hot had internal temperature of 47 degrees Celsius. Both inserts of eggs were discarded.September 19, 2024:Cooked marinated eggs were being stored in a hot holding unit had an internal temperature of 53 degrees Celsius.Perishable food being held hot must be maintained at 60 degrees Celsius or higher. Eggs were discarded during inspection.July 30, 2024:Cooked marinated eggs being stored in a hot holding unit had an internal temperature of 43 degrees Celsius.Perishable food being held hot must be maintained at 60 degrees Celsius or higher.
  7. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Time is being used as a public health control without approval.Any time when time is being used as a public health control, prior approval must be given from AHS.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • September 19, 2024:Cooked marinated eggs were being stored in a hot holding unit had an internal temperature of 53 degrees Celsius.Perishable food being held hot must be maintained at 60 degrees Celsius or higher. Eggs were discarded during inspection.July 30, 2024:Cooked marinated eggs being stored in a hot holding unit had an internal temperature of 43 degrees Celsius.Perishable food being held hot must be maintained at 60 degrees Celsius or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser available at the hand wash sink for the main (front) cookline.Install a paper towel dispenser at the hand wash sink for the main (front) cookline.
  8. Monitoring Inspection

    9 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Time is being used as a public health control without approval.Any time when time is being used as a public health control, prior approval must be given from AHS.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked marinated eggs being stored in a hot holding unit had an internal temperature of 43 degrees Celsius.Perishable food being held hot must be maintained at 60 degrees Celsius or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork being stored in a hot holding unit had an internal temperature of 45 degrees Celsius.Perishable food being held hot must be maintained at 60 degrees Celsius or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The west cooler by the ice machine had an ambient air temperature of 14 degrees Celsius. Minced garlic being stored in this cooler had an internal temperature of 13 degrees Celsius.Garlic was discarded. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprouts being stored in a camping cooler on the cookline had an internal temperature of 9 degrees Celsius. Ice and water were added to the cooler. Bean sprouts are a perishable food and must either be stored cold (4 degrees Celsius or less) or hot (60 degrees Celsius or higher).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser available at the hand wash sink for the main (front) cookline.Install a paper towel dispenser at the hand wash sink for the main (front) cookline.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The back hand sink was partially detached from the wall.Secure the hand sink to the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The faucet for the male washroom was working intermittently.Either repair or replace the water faucet in the male washroom.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls adjacent to air vents in the kitchen had dust accumulation. Clean air vents adjacent to air vents in the kitchen.
  9. Risk Management 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?
      • The kitchen (back) hand wash sink was inaccessible to most of the kitchen. It is located in the back east corner of the facility. Shelving and food preparation tables are blocking access to the hand wash sink.Either rearrange the space so that the hand wash sink is accessible to all food handlers in the back, or install additional hand wash sink(s).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser available at the hand wash sink for the main (front) cookline.Install a paper towel dispenser at the hand wash sink for the main (front) cookline.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The back hand sink was partially detached from the wall.Secure the hand sink to the wall.
  10. Risk Management Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen (back) hand wash sink was inaccessible to most of the kitchen. It is located in the back east corner of the facility. Shelving and food preparation tables are blocking access to the hand wash sink.Either rearrange the space so that the hand wash sink is accessible to all food handlers in the back, or install additional hand wash sink(s).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser available at the hand wash sink for the main (front) cookline.Install a paper towel dispenser at the hand wash sink for the main (front) cookline.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The back hand sink was partially detached from the wall.Secure the hand sink to the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the walk-in cooler had food debris and food spillage.Clean the floor of the walk-in cooler and ensure it is cleaned on a regular basis.
  11. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer in wiping cloth buckets in the facility was undetectable. Solution was remade from the sanitizer dispenser and the concentration was still undetectable. The bulk sanitizer container attached to the sanitizer dispenser was empty and no more bulk sanitizer was available. Bleach water was prepared instead. Manager stated that more bulk sanitizer was scheduled to arrive the following day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The hand wash sink on the cookline is located next to open food. Therefore, this food is subject to splashing water from handwashing.Please either install a splash guard for this hand wash sink, or ensure that food is covered.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips available had expired.Obtain test strips within their expiry date so that the dishwasher can be verified.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips could not be located.Obtain quat test strips for verifying the concentration of quat based sanitizer. Ensure that test strips are used at least once a day for verifying sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen (back) hand wash sink was inaccessible to most of the kitchen. It is located in the back east corner of the facility. Shelving and food preparation tables are blocking access to the hand wash sink.Either rearrange the space so that the hand wash sink is accessible to all food handlers in the back, or install additional hand wash sink(s).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The back hand sink was partially detached from the wall.Secure the hand sink to the wall.
    • 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 were missing tiles on the south wall of the front service area.Replace the missing tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the walk-in cooler had food debris and food spillage.Clean the floor of the walk-in cooler and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under equipment on the east side of the cookline had grease, soil, and food debris accumulation.Clean the floor under equipment on the cookline and ensure the area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walls on the west side of the facility (behind the deep fryers) had grease accumulation.Clean the walls on the west side of the facility behind the deep fryers and ensure that this area is cleaned on a regular basis.