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Wakado Ramen

907 10 Avenue SW Calgary AB T2R 0Z9 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Small containers of wakado powder were noted on the floor in the ramen making area. According to staff the power is made at the managers home. Immediately stop using the powder. Provide proof that the wakado powder is being prepared in an approved food establishment (i.e. food handling permit; purchase reciepts). All food in an approved food establishment must come from an approved food facility.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A bowl of raw chicken was stored beside a container of raw garlic. Reorganize the fridge. Ensure that all raw animal products are stored below, not beside or above, ready to eat or cooked food products.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A staff coat was stored on the dry storage shelves next to canned food items. Staff moved the coat to the staff area. Ensure that personal items are stored separate from food and food handling equipment.2. Cardboard was noted several storage shelves and on the floor in the walk-in cooler. Remove the cardboard. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.3. Boxes of drinks were stored on the floor in the walk-in cooler. Ensure that all food is stored off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips onsite were expired. Purchase new strips. Ensure that test strips for each type of sanitizing solution used onsite area available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand wash station on the far end of the cooking line is non-operational. The water to the taps was turned off, the basin covered with a cutting board and there was no soap in the dispenser. Fix the sink. Ensure that the hand wash station is accessible and stocked with soap and single-use paper towel at all times. 2. The hand wash station in the ramen making room was blocked with a large plastic container. Ensure that all hand wash stations are accessible for hand washing at all times. Staff moved the plastic bin before the end of the inspection.3. The soap dispenser at the hand wash sink nearest the dishwasher was empty. Ensure that all hand wash stations are stocked with soap and single-use paper towel at all times. Staff restocked the soap before the end of the inspection.
  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the noodle preparation room was not stocked with liquid hand soap at the time of the inspection. The soap was re-stocked by management at the time of the inspection, thank you. Please ensure that all hand sinks are always stocked with liquid hand soap, paper towel in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were being stored on the counter in between uses.Wiping cloths must be stored in sanitizer solution in between uses to help prevent pathogen growth on wiping cloths. A wiping cloth bucket with sanitizer solution was prepared during inspection and wiping cloths were placed in the bucket.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was unlabeled.Label all chemical bottles to identify their contents to help prevent accidental misuse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand soap dispenser for the west side hand sink on the cookline was broken. A replacement has been ordered but has not arrived yet.Until a replacement soap dispenser is available, obtain a temporary bottle that can be used (for example, a counter top soap bottle). All hand wash sinks must be stocked with handwashing supplies at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, charcoal, and food debris accumulation on the floor underneath equipment on the west side of the cookline.Clean the floor under equipment on the west side of the cookline. Ensure this area is cleaned on a regular basis.