Jinya Ramen Bar
110 - 8810 Macleod Trail SE Calgary AB T2H 0M4 · Food - General
Inspection summary
Jinya Ramen Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 3, 2025. The most recent inspection, on January 28, 2026, recorded 5 infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.
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.
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 2 times across 2 separate inspections, most recently on January 28, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on January 28, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on January 28, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 once on January 28, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on January 28, 2026. For example:
Is solid and liquid waste being managed in a suitable manner?
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
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Wet and dirty washcloths were stored on food prep tables in the kitchen. - Make sure to store washcloths in sanitizer solution at all times.2. No surface sanitizer solution was initially prepared for use in the kitchen and the bar area. Operator filled sanitizer buckets with 200 ppm quat sanitizer during inspection. - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A mop bucket was observed stored directly beside bulk food containers in the back area. - Store mop buckets and all sanitation equipment in a designated janitorial area, separate from food storage areas.2. A blue plastic strainer was observed stored inside the basin of the mop sink at the time of inspection. - Store strainers and other utensils in clean, designated storage areas only.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Pork chashu and seasoned eggs stored in the hot‑holding unit were measured at 46.7°C and 49°C respectively (discarded).- Ensure high risk foods are maintained at proper temperatures of 60C or above for hot holding at all times.2. Pork chashu cooked in a small oven was observed stored at 37.4°C (discarded).- Operator instructed to avoid holding cooked foods at room or warm temperatures and to keep foods either hot (≥60 °C) or properly cooled before further processing.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was accumulation of food debris underneath the cookline in the kitchen. - Please clean underneath the cookline and hard-to-reach areas of the kitchen.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Bags containing recyclable bottles were stored besides the dishwashing sinks.- Operator was advised to ensure regular and timely disposal of recycling items.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Both bar coolers measured 6-8Celsius; the built-in thermometer on the thermostat read 6 and 7Celsius. (No food was on-site)-adjust the coolers and ensure they measure no higher than 4Celsius.
- 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 was a gap between the stainless steel flashing at the mop sink.-caulk all gaps in wet areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions