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Ramen Ichinen

349 - 3132 26 Street NE Calgary AB T1Y 6Z1 · Food - General

Official record from Alberta →

Inspection summary

Ramen Ichinen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on June 10, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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.

  • 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 May 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 28, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on June 3, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on June 3, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bags were used to cover cooked meat in the freezer. Please remove. Ensure that food is stored in food grade containers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A rug was noted below the equipment on the cooking line. Please remove.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was noted inside all coolers. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Deep cleaning is needed throughout the kitchen as thick accumulation of grease, grime and food debris was observed, including but not limited to: equipment on the cooking line.2. An effective cleaning schedule is not in place. Develop and implement a cleaning schedule for the kitchen.
  3. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Several containers of food in the walk-in cooler were stacked without a food grade barrier between the food and the bottom of the food container.2. Most containers of food in the walk-in cooler were uncovered. Ensure that all containers of food are covered to protect the food from contamination.3. A container of cooked meat was stored directly on top of a container of raw meat. Reorganize the cooler so that all raw meat is stored separate below not above or beside ready to eat foods and vegetables.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff backpack was stored on top of a food storage container. Ensure that personal items are stored separate from food and food handling equipment.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles containing sanitizer were unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked meat was stored above the fill line in the line cooler (14C to 18C). Discarded. Ensure that high risk foods are stored at 4C or less or at/above 60C.2. Line cooler was maintaining a temperature of 7C. Ensure that the cooler is maintaining 4C or less. Staff directed to move all perishable foods into another cooler maintaining 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips onsite were expired. No quat test strips were available. Please purchase test strips. Ensure that test strips for each type of sanitizer used onsite are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water at the hand wash station in the serving area. Fix the hot water tap. Ensure that all hand wash stations are equipped with hot and cold running water.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. A grease covered rug was noted below the equipment on the cooking line. Please remove as cannot be cleaned.2. Duct tape was noted on the door of the walk-in cooler and on the ice machine. Please remove as duct tape is not cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Handleless food encrusted food scoops were noted in some of the dry food storage containers. Remove the dirty scoops. Use scoops with handles. Ensure that scoops are stored in such a way to prevent the contamination of food.2. Food debris was noted inside all coolers. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Deep cleaning is needed throughout the kitchen as thick accumulation of grease, grime and food debris was observed, including but not limited to: ceilings (dust), floors (behind and around equipment), equipment on the cooking line, below all sinks and shelves.2. Kitchen and storage areas were disorganized and overcrowded making it difficult to clean. Please remove unnecessary equipment and organize the kitchen.3. An effective cleaning schedule is not in place. Develop and implement a cleaning schedule for the kitchen.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The smaller cutting boards also have to be scrubbed to remove the built-up dirt from the grooves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean the area around the back entrance. Also clean behind and under the small chest freezer
  10. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean and maintain clean the top of the white fridge and the microwave on the top of the fridge.

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