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Takara Ramen Bar

104 - 6829 Kateri Drive Grande Prairie AB T8W 0H1 · Food - General

Official record from Alberta →

Inspection summary

Takara Ramen Bar has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on May 25, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 February 3, 2025. 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 June 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 5 separate inspections, most recently on June 12, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on June 18, 2025. 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 2 times across 2 separate inspections, most recently on February 21, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit is not keeping foods at or above 60 degrees Celsius.Ensure the hot holding unit is working properly and maintaining food at or above 60 degrees Celsius.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat in sauce and roast is noted between 51.1 and 54 degrees Celsius while in the hot holding unit. Ensure high-risk foods in hot holding units are maintained at or above 60 degrees Celsius. The chef moved to the meat to the oven at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit is not keeping foods at or above 60 degrees Celsius.Ensure the hot holding unit is working properly and maintaining food at or above 60 degrees Celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning: -Handwashing sink area. -Recipe binders.-Bulk storage bins. -Tops of the bins in the walk-in cooler. Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Minor cleaning is required in the following areas:-Garbage cans.-High-touch areas on fridges. -Oven mitts.-Walkin fridge.-Silver fridge.-Side of the deep fryer. -Inside of prep fridge. -Silver fridge in the back. Ensure all areas of the kitchen are maintained in a clean and sanitary condition.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning: -Handwashing sink area. -Recipe binders.-Bulk storage bins. -Spice shelves.-Tops of the bins in the walk-in cooler. Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used sponges are noted in the dishwashing area.1. Ensure to discard sponges, steel wool, and scrub pads after-use, as these items are porous and uncleanable.Staff discarded the sponges during the inspection. 2. Used cleaning cloths are stored on the counter in the kitchen. 2. Ensure used cleaning cloths are stored in a QUAT sanitizer bucket at minimum concentration of 200 ppm. Replace the food safe sanitizer every 4 hours or more frequently as required. Staff placed cleaning cloths in food safe sanitizer buckets and the concentration measured 400 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require some minor cleaning: -Fire regulation door. -Handwashing sink area. -Recipe binders.-Bulk storage bins. -Kikkoman sauce bins.-Inside and out of the freezer. -Spice shelves.-Top of the dishwasher. -Ceiling and wall near dishwashing area. -Tops of the bins in the walk-in cooler. Clean all indicated areas and ensure all areas are maintained in a clean and sanitary condition.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths are stored on the counter.Please ensure used cleaning cloths are placed in a sanitizer bucket, and ensure the sanitizer is exchanged every 4-hours or more often as required. Staff placed the cleaning cloths in sanitizer during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tray of raw eggs is stored over a covered pot of broth. Please ensure all raw eggs are stored below other food products. Staff moved the eggs during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-The fridge and freezer in the back storage area. (just the top and front of the freezer in the back remains). -Wall by the handwashing sinks, and in the back hallway. -Doors in the back hallway. (improved, some more cleaning required). Please clean all indicated areas and ensure all floors, walls, ceilings, doors, surfaces, shelves and equipment are kept in a clean and sanitary condition.
  9. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in fridge:1. Raw eggs are stored over packages of noodles. 2. Buns are stored beside raw ground meat. 1-2. Please ensure all raw meat and eggs are stored below other food products such as buns and packaged noodles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At the time of inspection,1. Unprotected fluorescent lights were discovered above a food handling area in the rear. The owner/operator of this facility is to conduct the following actions, namely:1. Provide a protective covering for the lights.Update on February 6, 2024: Not observed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:-Inside the fridge door.-The fridge and freezer in the back storage area. -Wall by the handwashing sinks, and in the back hallway.-Doors in the back hallway.Please clean all indicated areas and ensure all floors, walls, ceilings, doors, surfaces, shelves and equipment are kept in a clean and sanitary condition.

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