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Kazoku Ramen

16518 100 Avenue NW Edmonton AB T5P 4Y2 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty wiping cloths were observed on counter surfaces in the main kitchen. The operator was instructed to remove them and sanitize the surfaces. Used wiping cloths must be stored in a sanitizer solution between uses, and dirty cloths waiting for cleaning should be kept in a designated storage bin for dirty linens.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen, precooked black fungus was being thawed in standing water. The operator was instructed to thaw it under cold running water. Proper thawing procedures were reviewed, including thawing under refrigeration at 4 °C or lower, or under fully submerged cold running water
    • 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 in the main kitchen was observed to supply only hot water due to a damaged cold-water control. Immediate repair is required to ensure proper handwashing by staff. Handwashing is currently being conducted in one compartment of the three-compartment prep sink.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food handling permit expired in September 2025. Please print and display the current food handling permit in a conspicuous location for customers.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution prepared and ready prior to food preparation.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed a bag of onions stored directly on kitchen floor and a small bag of pasta (dry) stored on the stair way leading up to the second floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please replace chlorine test papers. Majority appeared to have been soak and no longer can be used.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths observed on food contact surfaces. Please store these in a sanitizer bucket when not in immediate use. Corrected onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop stored in room temperature standing water. Please store rice scoop in ice water. Corrected onsite.2. Bowls are used as scoops for rice and flour - please only use scoops with handles and store them upright.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pork belly stored above inserts in prep cooler measured at 18C due to not getting proper air flow from the prep cooler. Pork belly was moved inside the prep cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mesh strainer observed in disrepair - please discard.