Oishidesu Ramen Shack
510 77 Avenue SE Calgary AB T2H 1C3 · Food - General
Inspection summary
Oishidesu Ramen Shack has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on September 24, 2026, recorded 2 infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.
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.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 3 times across 3 separate inspections, most recently on September 24, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 2 times across 2 separate inspections, most recently on March 27, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on January 16, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 4 times across 4 separate inspections, most recently on September 24, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 16, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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.
5 inspections
- 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?
- **Pending**Few mice droppings were observed in the corner under the fryer station. **Please ensure pest control measures are in place and area is thoroughly cleaned.Note: Was unable to review the recent pest records as pest control is managed by the farmer's market.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Pending violation**Door of the cabinet freezer beside the 2-compartment sink was broken. **Please repair the freezer door.
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Bleach solution was measured too above 100 ppm. - The operator remade the solution, and it was measured at 100 ppm.2. The operator was reusing rags, without storing in sanitizer solution. -The operator removed the used rag and replaced it with a new rag. Ensure that the cleaning rags are used only once or are stored in a sanitizer solution and change the solution and rag every two hours.
- 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?
- Few mice droppings were observed in the corner under the fryer station. **Please ensure pest control measures are in place and area is thoroughly cleaned.Note: Was unable to review the recent pest records as pest control is managed by the farmer's market.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Pending violation**Door of the cabinet freezer beside the 2-compartment sink was broken. **Please repair the freezer door.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**1. Observed food containers on the floor under the oven beside the cabinet coolers. - Operator moved the food off the floor.**Please ensure food is stored at least 6 inches above the ground to prevent contamination.2. Observed 3 packages of rice noodles inside the rice bulk container. - Operator moved the noodles out of container to prevent cross-contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cabinet cooler (containing egg noodles) next to the oven was unable to maintain temperature of 4*C or below. - Operator moved the noodles to the other cooler. *Please repair**Ensure that all high-risk foods stored in the cooler are held at 4*C or below at all times.
- 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?
- Few mice droppings were observed under the oven and table beside the prep cooler. **Please ensure pest control measures are in place and area is thoroughly cleaned.Note: PHI Trainee unable to review the recent pest records as pest control is managed by the farmer's market.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Door of the cabinet freezer beside the 2-compartment sink was broken. **Please repair the freezer door.
- 23. Is the facility maintained in a clean and sanitary condition?
- Fan mounted on the wall above the prep cooler was visibly dirty. **Please clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine surface sanitizer solution concentration was measured too strong (>200ppm).- Ensure chlorine sanitizer solution is prepared and measured at 100ppm (1/2 teaspoon bleach for every litre of water).- Staff remade solution onsite and measured 100ppm.
- 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?
- Valid food permit was not posted or displayed.- Ensure food permit is displayed and visible to the public. - Staff was able to locate the food permit for display onsite.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Sanitizer solution spray bottle broke during the inspection when staff was changing the solution.- Replace the spray nozzle.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?