Menjiro Ramen
109 - 2920 Calgary Trail NW Edmonton AB T6J 2G8 · Food - General
8 inspections
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- **food containers/food were on the dirty floor in the kitchen and the front waitress station. Staff member was observed storing hot soup on the dirty floor.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ** - Incorrect test strips were available. The facility uses chlorine-based sanitizer, however, QUAT test strips were observed. Ensure chlorine test strips are available.
- 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?
- ** - Live and dead cockroaches were observed, along with cockroach fecal matter in multiple areas. Ensure immediate pest control measures are implemented. -Clean and sanitize all areas with activity.-Seal any gaps,-Remove potential sources of food and water.-Remove excess items not in use.-Use food containers with lids that close tightly
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Ice machine has fingerprints, yellowish residue and dirt on the inside surfaces. Ensure regular cleaning and sanitization of the ice machine to prevent contamination of ice. Staff must wash hands before handling ice or ice contact surfaces.**Cooking equipment in the cookline including a big pot has a buildup of grease and charred material on the exterior sides. Ensure all cooking equipment is cleaned and maintained in a clean and sanitary condition.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Raw pork was observed thawed in room temperature standing water inside the dishwashing sink. The temperature was measured and verified to be 17-18’C (internal/external). The meat was discarded during the inspection. with no continuous water flow. Ensure all food is thawed using safe methods only, including under refrigeration or under continuous cold running water, to maintain safe temperatures and prevent contamination.**Sliced cooked beef was stored at room temperature and not in use on the counter. The temperature was measured and verified at 18’C (internal/external). Discarded during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Incorrect test strips were available. The facility uses chlorine-based sanitizer, however, QUAT test strips were observed. Ensure chlorine test strips are availabel.
- 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?
- Live and dead cockroaches were observed, along with cockroach fecal matter in multiple areas. Ensure immediate pest control measures are implemented. -Clean and sanitize all areas with activity.-Seal any gaps,-Remove potential sources of food and water.-Remove excess items not in use.-Use food containers with lids that close tightly
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Ice machine has fingerprints, yellowish residue and dirt on the inside surfaces. Ensure regular cleaning and sanitization of the ice machine to prevent contamination of ice. Staff must wash hands before handling ice or ice contact surfaces.**Cooking equipment in the cookline including a big pot has a buildup of grease and charred material on the exterior sides. Ensure all cooking equipment is cleaned and maintained in a clean and sanitary condition.**Food residue was observed on the hard to reach area of the meat slicer. Ensure meat slicer is thoroughly cleaned paying attention to hard to reach areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Customer washrooms were in an unsanitary condition with a buildup of dust, dirt and grime at the base of toilets, changing tables, urinary, toilet paper holders and walls. Ensure washrooms are cleaned thoroughly and follow a cleaning schedule consistently. Inspect washrooms to verify cleanliness.**The enclosed mop sink in the customer washroom hallway was observed to have accumulation of dirt and grime, on the floor and walls. Clean the mop sink to remove dirt and grime and prevent harborage of pests.**Boxes off food and containers were stored on the floor in the kitchen and kitchen hallway, leading to the dry storage area. The dry storage area is full of boxes and items, leaving little to no room for cleaning. Remove excess items no longer needed to render cleaning and pest control easy.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ** - 2 comp sink faucet is leaking warm water - please repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ** - food and/or food equipment was stored on the dirty floor. Please ensure all food and/or food items are stored off of the floor and in a sanitary manner.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ** - scoops were stored with the dirty high touch surface in direct contact with the food ingredient. Knife was stored in an unsanitary manner - the knife was jammed into the space between equipment and the wall which cannot be cleaned. Please retrain staff.
- 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?
- ** - Food Handling Permit was expired. Please post a current and valid Food Handling Permit in public view.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ** - 2 comp sink faucet is leaking warm water - please repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - poor sanitation was observed in the following areas that require attention due to a buildup of grime, grease, and food: the cook line knobs and handles, the underside of the shelf over the cooktop (clean to avoid a fire), the "bowl" cupboard opposite of the cook top.** - please remove mold-like substances observed along the top of the 2-compartment dishwashing sinks
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - poor sanitation was observed in the public washrooms - build up of grime, water scale, unidentified fluids, debris, etc. was observed on the toilets/urinals, the toilet bases, the sinks, the faucets, the walls, the doors, etc.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - poor sanitation and a buildup of grime, dirt and food on the floors in the following areas: hard to reach areas under all shelves and food equipment, the back room area floors.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- A gap is observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grime is observed on the floor beneath the dishwashing area. Ensure that the indicated area is cleaned and sanitized.
- 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?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meats such as pork belly and pork shoulder are measured between 15.6 and 19.3 degrees Celsius with a probe thermometer and have been sitting on the counter for more than two hours as informed by the operator. Ensure that potentially hazardous food such as meat is stored at or below 4 degrees Celsius and does not spend any more than two hours in the danger zone from 4 degrees to 60 degrees Celsius. The operator discarded the indicated meat products during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine dishwasher is measured at 0 ppm with chlorine/bleach test strips. Ensure that the dishwasher is repaired.
- 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?
- A gap is observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grime is observed on the floor beneath the dishwashing area. Ensure that the indicated area is cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine dishwasher is measured at 0 ppm with chlorine/bleach test strips. Ensure that the dishwasher is repaired.
- 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?
- A gap is observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grime is observed on the floor beneath the dishwashing area. Ensure that the indicated area is cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?