Menjiro Ramen
109 - 2920 Calgary Trail NW Edmonton AB T6J 2G8 · Food - General
9 inspections
- 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)?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) A food prep cooler was found with tofu, lemons slices and shredded cheese between 8-10 degrees Celsius. The food had been in the unit since the morning and were discarded during the inspection. The operator mentioned that soup had been put into the unit to cool. Ensure that food prep coolers store food at or below 4 degrees Celsius. Ensure that soup is cooled to 20 degrees Celsius within 2 hours before putting them in a cooler unit. Use a different cooler for soups to avoid temperature abuse of foods in the cooler. Monitor the food in the top portion of the food prep cooler every 2 hours to avoid temperature abuse.
- 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?
- 1) Flies were seen at the facility. Ensure that appropriate pest control measures are in place to control for flies. Cleaning and sanitizing areas above and below food prep areas is the first step to effective pest control.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Food debris accumulation was found under food prep counters, cooking line and in cooking line cabinet. Ensure that these areas are cleaned and sanitized regularly to prevent the harbourage of flies. Add these hard to reach areas to the written cleaning schedule so that they are completed regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1) A large pot of soup was found on the floor of the facility with no lid. This is the second time, soup has been found on the floor with no lid. Ensure that food is not stored on the floor to protect from contamination from floor debris. Ensure that foods have lids to protect them from contamination. NOTE if this violation is seen at the facilty in future inspections, the food items from the floor will be discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Shredded cheese was found at temperature of 11 degrees Celsius in a food prep cooler that was opened. The cheese was discarded during the inspection. Ensure that food prep cooler lids are closed when not in use and lids are use on inserts to keep the temperature at or below 4 degrees Celsius. 2) In a food prep cooler unit near the front of the facility, cut onions, pork and eggs were found at a temperature of 10 degrees Celsius but had been put on the unit for close to 2 hours. The food was moved to a cooler. The operator mentioned that the lid for the unit was broken and will find a way to close the unit to maintain the temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) A large pot of soup was found on the floor without a lid. The temperature of the soup was at 53 degrees Celsius. The operator was instructed to remove the soup off the floor and reheat it to 74 degrees Celsius and maintain the hot holding temperature of at least 60 degrees Celsius. The operator was also reminded that soups must not be cooled in the large pot as it will cause temperature abuse and potentially foodbourne illness. There are 4 methods for proper cooling- use small, shallow pans, stirring, on an ice bath or an ice wand. Ensure one of these methods are used to cool soup. Foods can only be reheated once. Unused reheated portions need to be discarded.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Large amounts of dust were found on top of containers and on the ceiling in the back area of the facility. Ensure that all items with dust are cleaned and sanitized to prevent food contamination. Add this task to the cleaning checklist to ensure regular completion.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?