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Ramen Ichinen

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

12 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.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Everything in the kitchen is dirty. Clean the walls, ceiling, floor, all the equipment. Remove personal items