Oishidesu Ramen Shack
D426 - 12445 Lake Fraser Drive SE Calgary AB T2J 7A4 · Food - General
Inspection summary
Oishidesu Ramen Shack has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 17, 2024. The most recent inspection, on March 12, 2026, recorded 4 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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.
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 12, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 March 12, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on March 12, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 once on March 12, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
2 inspections
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) There were no drain plugs or easily accessible.-drain plugs are required to facilitate proper manual dishwashing and sanitizing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) There was a container in the handwash sink hindering/blocking the access.-do not store items in the handwash sink as it must be accessible at all times.2) The faucet was leaking.-repair/replace the faucet so it doesn't leak/drip.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The small deep fryer was not under the ventilation system, nor was there a fire suppression system. -move the deep fryer so it's under the ventilation system. -contact City Fire and HVAC to discuss requirements for deep fryers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The stove door was broken and repaired with duct tape.-replace the door (or stove as it's likely easier to find a replacement stove)
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator was unclear of the proper dishwashing procedure. **Indicated dishes were washed with soap and water and then air dried - missing sanitize step. **There was no bulk sanitizer onsite for dishwashing (ie. bleach container). - please obtain bleach and fully immerse all dishes in a solution of 100ppm bleach/water after washing
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?