Jinya Ramen Bar
10037 109 Street NW Edmonton AB T5J 1M1 · Food - General
9 inspections
- Risk Management 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?
- -Six tiles were missing in the back area near the three-compartment sink. A buildup of dirt and debris was observed on the exposed wood underneath. Please clean the area and cover it with tiles.-Three tiles were cracked/chipped near the three-compartment sink. Please repair or replace the tiles.June 29, 2026: There were still missing and cracked tiles in front of the 3-compartment sink at the back area. Please note that this is an on-going violation and must be corrected.Replace/repair the missing and cracked tiles.
- 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 at the front service area in front of the prep cooler and hot holding unit.Replace the missing tiles.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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?
- Sushi rice pH record was not observed. Test and record the pH of prepared batch of sushi rice daily.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -Six tiles were missing in the back area near the three-compartment sink. A buildup of dirt and debris was observed on the exposed wood underneath. Please clean the area and cover it with tiles.-Three tiles were cracked/chipped near the three-compartment sink. Please repair or replace the tiles.June 29, 2026: There were still missing and cracked tiles in front of the 3-compartment sink at the back area. Please note that this is an on-going violation and must be corrected.Replace/repair the missing and cracked tiles.
- 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 at the front service area in front of the prep cooler and hot holding unit.Replace the missing tiles.
- 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?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Used wet cleaning cloths were not being stored in a sanitizer solution.2. The concentration of buckets of Quat sanitizer solution was measured to be less than 50 ppm.The staff prepared fresh buckets of 200ppm Quat sanitizer during inspection and had cleaning cloths stored in the solution. Ensure the required 200ppm Quat sanitizer concentration is maintained. Cleaning cloths must be stored in the sanitizer solution when not in use.
- 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?
- 1. pH test strips or suitable pH testing meter was not observed. Obtain pH test strips or a suitable pH meter to measure the pH of prepared sushi rice.2. Sushi rice pH record was not observed. Test and record the pH of prepared batch of sushi rice daily.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizer container connected to the dishwasher at the bar was empty. The container was replaced by the during inspection and 100ppm chlorine solution measured from the dishwasher after the sanitizing cycle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The handwashing sink at the bar area had no soap. Please ensure the sink is supplied with a handwashing soap.2. Paper towel roll was in use at a front hand-washing sink without suitable paper towel holder/dispenser. Ensure paper towels are placed in a suitable dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -Six tiles were missing in the back area near the three-compartment sink. A buildup of dirt and debris was observed on the exposed wood underneath. Please clean the area and cover it with tiles.-Three tiles were cracked/chipped near the three-compartment sink. Please repair or replace the tiles.June 29, 2026: There were still missing and cracked tiles in front of the 3-compartment sink at the back area. Please note that this is an on-going violation and must be corrected.Replace/repair the missing and cracked tiles.
- 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 at the front service area in front of the prep cooler and hot holding unit.Replace the missing tiles.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Marinated eggs held below 60C were not labeled with the time to replace them. Ensure the eggs have a label or timer to track when they need to be replaced. Any leftover eggs held below 60C must be discarded after two hours.Please obtain a timer to accurately track when the eggs need to be replaced. A timer was obtained and set.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Minced garlic was measured at 18C. The operator indicated that the garlic had been prepared recently and is used up quickly. Keep high-risk foods at temperatures at or below 4C or at or above 60C at all times. If garlic is kept at room temperature, it must be monitored using timers or written logs to ensure it is discarded after 2 hours. Ice was added to the container during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -Six tiles were missing in the back area near the three-compartment sink. A buildup of dirt and debris was observed on the exposed wood underneath. Please clean the area and cover it with tiles.-Three tiles were cracked/chipped near the three-compartment sink. Please repair or replace the tiles.-Wall tiles near the hand sink at the front were missing, exposing the material underneath. Please repair the area and install new tiles.
- 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?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- All sanitizer concentrations were satisfactory, except for one sanitizer bucket in the front area, which measured 0 ppm QUAT. Please replace sanitizer solutions frequently when heavily used and regularly check the sanitizer concentration to ensure it is at the proper level. Corrected onsite. A new sanitizer solution was prepared. QUAT was detected at 200 ppm.
- 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?
- Marinated eggs held below 60C were not labeled with the time to replace them. Ensure the eggs have a label or timer to track when they need to be replaced. Any leftover eggs held below 60C must be discarded after two hours.After discussion with the operator, the egg container usually has a label indicating the time prepared and the time to replace them. Corrected during the inspection. The eggs were replaced, and a label was placed on the container. Please obtain a timer to accurately track when the eggs need to be replaced.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Minced/sliced garlic and ginger were being held at temperatures above 12 C. Keep high-risk foods at temperatures at or below 4C or at or above 60C at all times. Corrected during the inspection. The operator replaced the toppings and added ice to the container. Toppings were measured below 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -One hand sink at the front was not operational. Ensure all sinks are supplied with hot and cold running water. Please repair the sink.-The soap dispenser at the hand sink in the back was functional; however, the cover was missing, making it difficult to dispense soap properly. Please fit the soap dispenser with a proper cover.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink at the back was obstructed by large cooking pots. Ensure the hand sink remains easily accessible at all times to facilitate effective hand washing. Corrected onsite. The pots were removed from the area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -Six tiles were missing in the back area near the three-compartment sink. A buildup of dirt and debris was observed on the exposed wood underneath. Please clean the area and cover it with tiles.-Three tiles were cracked/chipped near the three-compartment sink. Please repair or replace the tiles.-Wall tiles near the hand sink at the front were missing, exposing the material underneath. Please repair the area and install new tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One metal strainer in the back kitchen was damaged. Corrected onsite. The operator disposed of the strainer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Operator misunderstood and garlic paste was stored in small to-go containers/bulk bin at room temperature. Garlic paste was disposed. The three inserts contained semi cooked marinated eggs in the warmer. The holding time had exceeded 2 hours and the eggs were discarded. It was explained to operators to use a timer or make enough eggs for a meal rush only. Alternatively, the operator can apply for TPHC. Any perishable food stored at room temperature for more than 2 hours must be disposed of. Operator indicated that the Cha Shu was being used up before the 2-hour mark. Good.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Operator explained the ceiling tiles were removed to enhance ventilation in the interim. However, they were working with the technicians to resolve the issue.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some pots of broth were uncovered/unprotected. Ensure all food is covered and protected at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Several large pots of broth were present in the walk in cooler and without covers. Operator indicated that they use plastic bags to portion and to cool however, they ran out. Ensure cooling is conducted properly. Discussed with operators about using both ice bath and ice wand to help cool the large pots of broth. Alternatively, portion smaller volumes into smaller containers to allow for quicker cooling if the plastic bags become unavailable. Keep all food covered at all times. Garlic paste was stored in small to-go containers and in the original container out at room temperature. The label indicated that it needed to be kept refrigerated. Operator was instructed to keep all garlic paste in the cooler at all times. Should it need to be out at room temperature, discard leftovers after 2 hours.Hot holding of the Cha Shu (pork belly) was at 48C on the top and >60C on the bottom. Operator was instructed to have a lid/cover for the unit to retain temperatures. Ensure hot holding is at a minimum of 60C at all times or discard after 2 hours once it is cooked. Three large inserts contained cooked eggs at 50C. Operator was informed to increase the hot holding unit to 60C or apply for Time as a Public Health Control (TPHC). Alternatively, the cooked eggs must be discarded after 2 hours, however, operators will need to demonstrate how this can be accomplished.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was equipped with detergent, rinse, and had a maximum water temperature of 69C. The cycle was ran for 4 cycles. Ensure the unit reaches a minimum temperature of 71C. Please rectify.Two compartment sink had soap and bleach. Discussed 3 step dishwashing method with operator.Glasswasher had detergent and chlorine concentration was 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)?
- Chlorine test strips were missing for the bar washer. Ensure there is chlorine test strips available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser in the back kitchen was obstructed by cannister and a large pot. The paper towel dispenser will need to be relocated as it was inaccessible at the time.Soap dispenser at the front cookline area needs to be mounted as it was placed in the sink basin. The soap needs to be easily accessible at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two ceiling tiles were displaced from its original location. Ensure the ceiling tiles are returned to its proper position so that it is flush with the rest of the tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A couple of scoops had remnants of food on the dry storage rack. They were sent for additional cleaning. Please re-train dishwashing staff to pay extra attention to the scoops when cleaning.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Hired pest control company will be conducting a monthly service. Weatherstripping/door sweeps are required for the door leading to the hallway and main entrance doors. There was a gap observed under the door. A gap was also noted on the side of the front exterior door. Please close off any gaps around doors to prevent entry of pests.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?