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Nomiya Sushi & Ramen Restaurant

646 - 3803 Calgary Trail NW Edmonton AB T6J 5M8 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • **-The weather stripping at the back door was in disrepair with a hole that would permit pest entry. Replace damaged weather stripping and seal all openings to prevent pests and vermin entry.Status: Outstanding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- The dough cutter still requires cleaning.Status: Outstanding.-The salamander broiler on cookline and rack was cleaned.Status: Corrected.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-Wet dirty cleaning cloths were left on counter. Soiled cleaning cloths must be stored in a sanitizing solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **-Bowl of raw meat was stacked directly on another bowl of raw meat without a protective barrier. Use lids or protective barriers to separate stacked food containers. **-Raw meat was stored in the cooler beside ready to eat lemon fruit. Store raw meat at the base (bottom shelf) on the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-Scoops with high touch surfaces(handle) were stored in contact with bulk food supply (flour, rice). Remove and store scoop outside food containers
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-Staff personal item such as handbag was observed on food prep counter at the back kitchen. Please remove all personal items from food preparation and storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-Cut vegetable was sitting on the counter in the back kitchen with temperature at 15 degrees Celsius. Chef mentioned he was preparing it before the lunch rush. Please ensure cut vegetables stays in cooler until ready for use.
    • 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 washing sink in the back kitchen was inaccessible for handwashing as it was obstructed utensil stored on it and a white pail in front of it. Remove all obstruction and ensure handwashing sink is always accessible for hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **-Handwashing sink at the back kitchen had no supply of soap. Please ensure there is adequate supply of soap at handwashing sink.
    • 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?
      • **-The weather stripping at the back door was in disrepair with a hole that would permit pest entry. Replace damaged weather stripping and seal all openings to prevent pests and vermin entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Manufacturers disposable plastic wrap remained on the food measuring scale. Please remove the plastic cover to allow for proper cleaning and sanitation of equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-Grease, dust and dirt accumulation observed around the underside of the rack on the salamander broiler on cookline. The following equipment also had buildup of grease, dust and /or food debris:Exhaust canopy, utensils storage rack and tiles at the end of the cook line, cooler door handles, dough cutter and cutting board at the back kitchen and on top of mechanical dishwasher. Please clean and sanitize all food contact and non-food contact surfaces.**-Black moldlike substance observed around the dishwashing sink. Please ensure dishwashing sink is in clean and sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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?
      • Gap between floor and the door observed on both the back doors, potential for pest entry. Please ensure the screen is in good repair.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 2024-01-26Below violation not yet corrected.______________2024-01-16The hand sink in the sushi area had a squeeze bottle with soap so staff much grip the entire bottle to dispense soap. ACTION: obtain pump style dispenser for the sushi area hand sink.The hand sink in the bar area was not equipped with paper towel. ACTION: ensure soap & paper towel are available at all times at all hand sinks. The hand sink by the noodle prep area did not have paper towel immediately nearby. ACTION: ensure soap & paper towel are available at the indicated hand sink at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2024-01-26Below violation not yet corrected.______________2024-01-16Utensils (including probe thermometer) & utensil holders next to the cookline (close to dishwashing area) were visibly dirty/greasy. ACTION: conduct deep clean of the equipment stored in the holders & this area.
  8. Monitoring Inspection

    3 infractions

    • 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 sushi area had a squeeze bottle with soap so staff much grip the entire bottle to dispense soap. ACTION: obtain pump style dispenser for the sushi area hand sink.The hand sink in the bar area was not equipped with paper towel. ACTION: ensure soap & paper towel are available at all times at all hand sinks. The hand sink by the noodle prep area did not have paper towel immediately nearby. ACTION: ensure soap & paper towel are available at the indicated hand sink at all times.
    • 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?
      • Expired food handling permit is on display. ACTION REQUIRED: post current food handling permit on public display.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils (including probe thermometer) & utensil holders next to the cookline (close to dishwashing area) were visibly dirty/greasy. ACTION: conduct deep clean of the equipment stored in the holders & this area.