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Ramen Misoya

10146 104 Street NW Edmonton AB T5J 1A7 · Food - General

Official record from Alberta →

Inspection summary

Ramen Misoya has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 24, 2025. The most recent inspection, on August 18, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 July 14, 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 once on July 14, 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 July 24, 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 3 times across 3 separate inspections, most recently on August 18, 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 3 times across 3 separate inspections, most recently on July 14, 2026. 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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Iodine glass washer was not working. Glass wares are now washed in the kitchen. Attempts to repair were unsuccessful according to operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of these areas completed.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was measured at 0ppm. Operator was prompted and a new solution was prepared. Ensure sanitizer solution is changed regularly to allow for proper sanitization.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop noted to be stored inside the flour container. Ensure scoops are stored outside of the container to prevent contamination.
    • 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?
      • 7/14/2026Violation still Outstanding. Mice droppings were observed in hard-to-reach areas in the back dry storage room.-Clean and disinfect all the areas contaminated with mouse droppings.-Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.-Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility.- Employ the services of a pest control officer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Iodine glass washer needs immediate repairs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back area kitchen and dishwasher area requires thorough cleaning.
  3. Risk Management Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member was observed coming from outside into the kitchen and touching without handwashing. Ensure handwashing is completed;- Before starting work or handling food.- Immediately after using the washroom.- After handling raw meat, poultry, fish, or eggs.- After coughing, sneezing, using a tissue, or touching your mouth/nose.- After handling garbage or cleaning supplies.- When changing tasks, such as moving from raw to ready-to-eat foods.- Before putting on gloves and after removing them.- After touching your face, hair, or clothes.- After eating, drinking, or smoking.- After touching your phone, money, or other high-contact, non-food surfaces.- Whenever hands become soiled.
    • 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?
      • Mice droppings were observed in hard-to-reach areas in the back dry storage room.-Clean and disinfect all the areas contaminated with mouse droppings.-Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.-Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility.- Employ the services of a pest control officer.
  4. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Food in the red standing cooler was measured internally at 11C, cooler was measured at 12-13C surface temperature. Staff indicated food was moved into the cooler from the walk-in cooler about an hour prior. Food was moved into the prep cooler with satisfactory temperature. Ensure the red cooler is not used unless it can maintain food below 4C/40F.- Reduce the quantity of food(miso paste) in the top inserts of the prep cooler in order to maintain proper temperature of 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser was empty in the hand sink on the cook line was empty. The prep area hand sink was fully equipped. Ensure soap dispenser is filled 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?
      • Mice droppings were observed in hard-to-reach areas in the back dry storage room.-Clean and disinfect all the areas contaminated with mouse droppings.-Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination.-Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility.- Employ the services of a pest control officer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The red cooler was measured between 11-12C. Cooler should not be used until it can maintain food below 4C.

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