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Ramen Misoya

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

2 inspections

  1. 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.
  2. 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.