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Ramen Taka

843 17 Avenue SW Calgary AB T2T 0A1 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 3) Whisk was stored in stagnant water.Store utensils in ice water.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles not labelled. Ensure all spray bottles are labeled so that the contents are identified.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer prepared. Ensure a 100ppm chlorine solution is available at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 3) Whisk was stored in stagnant water.Store utensils in ice water.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles not labelled. Ensure all spray bottles are labeled so that the contents are identified.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate available for review. Provide food safety certificate or take the certified food safety course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING VIOLATIONS:1) Grease and debris build-up underneath the deep fryers and stoves. Grease build-up on the sides of the equipment. 2) Water and debris build-up preparation and dish pit floor. Ensure these areas are cleanedApril 22 2026-Build up of debris on shelving and hard to reach areas under the tables, food prep area.Build up of debris in canopy. Cleaning scheduled for May 11. Operator can clean grills in the meantime.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bottle of plum sauce and bottle of sake were stored directly on the floor in the back. 2) Personal items were stored on and above the preparation table. Provide a separate space for personal items storage.3) Whisk was stored in stagnant water.Store utensils in ice water. 4) Ice scoop was stored on top of ice inside the ice machine. Store scoop on a hook inside ice machine or in a container outside the ice machine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Garlic in oil mixture was stored at room temperature. Garlic was measured at 19.0 degrees C. Discarded the garlic in oil mixture2) Box of ramen noodles was stored at room temperature to thaw. Label stated, "Keep Frozen".Thaw in cooler overnight or cook from frozen.3) Right Prep Cooler:Pork was measured at between 7.4 to 8.6 degrees C and tofu was measured at 7.8 degrees C inside the cooler.4) Middle prep cooler:Noodle was measured at 7.4 degrees C. and eggs were measured at 6.0 degrees C. inside the coolerFix the coolers Store cold perishable foods at 4 degrees C or below.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety certificate available for review. Provide food safety certificate or take the certified food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Used aluminum foil was reused to cover the large pot. Do not reuse single use items2) Plastic string attached to a hex nut was used to cut eggs. String can't be clean properly Use another method to cut eggs.3) The dishwasher was leaking water along the edge. Water pooled underneath the dishwasher. Fix the edge to prevent water leaking onto the floor. 4) Timer was covered in dirty saran wrap.Change saran wrap or wipe it down with sanitize cloth every 2 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris build-up underneath the deep fryers and stoves. Grease build-up on the sides of the equipment. 2) Grease and dust build-up on the paper towel and soap dispensers. 3) Water and debris build-up preparation and dish pit floor. 4) Dried soy sauces were on the walls. 1 to 4) Clean these areas.4) No record for coolers, freezers, dishwasher temperature and food surface sanitizer.Check and record the coolers, freezers, dishwasher and food surface sanitizer daily.
  4. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • May 9, 2024:Some dry ingredient bins had proper scoops. Discussed requirement to have all bulk ingredient bins with proper scoops.April 12, 2024:Improper scoops were being used for dry ingredients. Additionally, the scoops were being stored in the dry ingredient food products.Use proper scoops (with handles) for food. Either store scoops outside of the food or store the scoops so that the handle is not in contact with the food.
  5. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in sanitizer solution between uses.Ensure that wiping cloths are stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pots/pans and utensils were being stored on used egg trays on a shelf on the north side of the front service area.Used egg trays carry the risk of fecal contamination and additionally aren't cleanable. Either store the equipment and utensils directly on the shelf, or use something that is cleanable or clean and dispose of often. Options given included using a cleanable pan that is put into the dishwasher to be cleaned a few times a day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of take out containers and bags were being stored directly on the floor of the basement storage room.Store take out containers and bags at least 15 cm (6 inches) off the floor to aid in proper cleaning of the basement storage room and to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Improper scoops were being used for dry ingredients. Additionally, the scoops were being stored in the dry ingredient food products.Use proper scoops (with handles) for food. Either store scoops outside of the food or store the scoops so that the handle is not in contact with the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw eggs were being stored above ready to eat food in the double glass door cooler located by the dishwasher.Eggs must be stored below and away from ready to eat food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the glass door cooler in the basement measured 11 degrees Celsius.Adjust, service/repair or replace the cooler. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two cooking pans were being stored in the basin of the north hand wash sink. Dirty dishes were present in the basin of the south hand wash sink. Dishes were removed during the inspection. Ensure that hand wash sinks are used for hand washing only and remain clear of obstructions at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The coating was peeling off of a coated pan.Discard the damaged pan.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ice machine had hard water build up and mold on the baffle.Clean and sanitize the inside of the ice machine and ensure the ice machine is cleaned and sanitized on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors under equipment in the front of the facility had grease, food, and soil accumulation.Clean the floors under equipment in the front of the facility and ensure this area is cleaned on a regular basis.
  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two flats of eggs were being stored at room temperature. Internal temperature of the eggs measured between 20-21 degrees Celsius.The eggs were discarded. Raw shell eggs must be stored at 7 degrees Celsius or lower.
  7. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Noodle strainers were being stored in the basin of the hand wash sink located on the south side of the facility. Food must be protected from contamination. Do not strain noodles in hand wash sinks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Water from hand washing splashes onto the adjacent food preparation surface.Install a splash guard on the left side of the north kitchen hand wash sink to help prevent splashing water from hand washing from contaminating food and food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of raw chicken was being stored on the floor underneath the dishwashing sinks. The chicken was moved into the cooler during the inspection.All food must be stored up off the floor (15 cm or 6 inches), additionally, raw chicken must not be stored at room temperature.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food packaging was being stored directly on the floor in the basement storage area.All items must be stored at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw shell eggs were being stored on the countertop. Internal temperature measured 23.5 degrees Celsius. Eggs were discarded.Raw shell eggs must be stored at 7 degrees Celsius or lower to prevent pathogen growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut onions were being soaked in water at room temperature.Cut onions are a perishable food and must be stored with proper temperature control. Onions were moved into the cooler during inspection. Another option is to soak in ice water and ensure that the temperature of the water is maintained at 4 degrees Celsius or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no soap or paper towels available at the north hand wash sink.Install paper towel and soap dispensers at the north hand wash sink. All hand wash sink must be fully stocked with hand washing supplies at all times so that proper hand washing can take place.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is a curtain separating the front service area and the back dishwashing/ food handling area.Access to hand wash sinks must be unobstructed. Remove the curtain separating the front service area and the back dishwashing/ food handling area.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was an inadequate amount of refrigeration to support the operation of the commercial food establishment.Install more coolers in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a cap at the base of the wall on the north and west side of the front food handling area.Finish the wall/ fill the gap so that the wall is smooth, non-absorbent to moisture, and easy to clean.