180 - 1800 4 Street SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Jinya Ramen is in the MISSION neighbourhood. MISSION, Calgary has 74 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 21, 2026, there are 61 (82%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Kinton Ramen
MISSION
This restaurant has been inspected 11 times since November 28, 2023, with 3 in compliance, 8 not in compliance, and 0 closures on record.
No violations
8 violations
Surface sanitizer was not available.
Staff was using their cell phone with gloves on and then proceeded to cut onions. Ensure staff take gloves off before touching personal items and wash hands before resuming food prep.
Ongoing violation:, 1. Bean sprouts were stored at room temperature measured 39 degrees C. Bean sprouts must be stored on ice or in the cooler. Discarded., , New Violation, 2. Two crate boxes of eggs stored at room temperature for 3 hours. Measured 28C. Ensure eggs are stored at or below 7C.
Dishwasher measured 0ppm chlorine. Ensure dishwasher is able to supply 100ppm chlorine. Dishes can be washed in the dishwasher but must be hand sanitized until this is repaired.
There was no paper towel at the hand washing sink in the kitchen.
1. Pork was stacked in containers in the cooler without covering. Ensure containers are covered when storing to prevent potential cross contamination., 2. Dirty dishes stored in mop sink and on top of grease trap. Ensure dishes are stored in a sink away from clean dishes or food prep. Not on dirty/greasy surfaces.
Several storage containers were cracked. Go through all containers and utensils. Discard broken ones.
1. Large shelving units are in the kitchen which is limiting space for safe food prep and dishwashing. Reorganize kitchen to allow for a better flow, storage and better access to the dishwashing area., 2. Build up of debris in the ice machine. Ensure this area is cleaned. , 3. Build up of debris in the hard to reach areas of the floors and walk in cooler floors. Ensure these areas are cleaned., 4. Build up debris on and in dishwasher.
No violations
8 violations
A staff member had a damaged apron (apron had a large hole)., , Staff member changed their apron during inspection.
The east food preparation cooler (by the mop sink) had an ambient air temperature of 10 degrees Celsius. Internal temperatures of perishable food in this cooler measured:, Cooked pork= 6.6 degrees Celsius, Partially cooked eggs= 6.8 degrees Celsius, , Perishable food in this cooler was moved to the walk-in cooler. Have this cooler repaired/serviced or adjusted. Do not use this cooler for any perishable food until it can maintain 4 degrees Celsius or less at all times.
Cooked pork present in a counter top toaster oven had an internal temperature of 27 degrees Celsius., , The food was discarded.
No violations
2 violations
Time is being used as a public health control without approval., , Any time when time is being used as a public health control, prior approval must be given from AHS.
October 10, 2024:, , Two inserts of marinated eggs being held hot had internal temperature of 47 degrees Celsius. Both inserts of eggs were discarded., , September 19, 2024:, , Cooked marinated eggs were being stored in a hot holding unit had an internal temperature of 53 degrees Celsius., , Perishable food being held hot must be maintained at 60 degrees Celsius or higher. Eggs were discarded during inspection., , July 30, 2024:, , Cooked marinated eggs being stored in a hot holding unit had an internal temperature of 43 degrees Celsius., , Perishable food being held hot must be maintained at 60 degrees Celsius or higher.
3 violations
Time is being used as a public health control without approval., , Any time when time is being used as a public health control, prior approval must be given from AHS.
September 19, 2024:, , Cooked marinated eggs were being stored in a hot holding unit had an internal temperature of 53 degrees Celsius., , Perishable food being held hot must be maintained at 60 degrees Celsius or higher. Eggs were discarded during inspection., , July 30, 2024:, , Cooked marinated eggs being stored in a hot holding unit had an internal temperature of 43 degrees Celsius., , Perishable food being held hot must be maintained at 60 degrees Celsius or higher.
, There was no paper towel dispenser available at the hand wash sink for the main (front) cookline., , Install a paper towel dispenser at the hand wash sink for the main (front) cookline.
9 violations
Time is being used as a public health control without approval., , Any time when time is being used as a public health control, prior approval must be given from AHS.
Cooked marinated eggs being stored in a hot holding unit had an internal temperature of 43 degrees Celsius., , Perishable food being held hot must be maintained at 60 degrees Celsius or higher.
Cooked pork being stored in a hot holding unit had an internal temperature of 45 degrees Celsius., , Perishable food being held hot must be maintained at 60 degrees Celsius or higher.
3 violations
, The kitchen (back) hand wash sink was inaccessible to most of the kitchen. It is located in the back east corner of the facility. Shelving and food preparation tables are blocking access to the hand wash sink., , Either rearrange the space so that the hand wash sink is accessible to all food handlers in the back, or install additional hand wash sink(s).
, There was no paper towel dispenser available at the hand wash sink for the main (front) cookline., , Install a paper towel dispenser at the hand wash sink for the main (front) cookline.
, The back hand sink was partially detached from the wall., , Secure the hand sink to the wall.
4 violations
, The kitchen (back) hand wash sink was inaccessible to most of the kitchen. It is located in the back east corner of the facility. Shelving and food preparation tables are blocking access to the hand wash sink., , Either rearrange the space so that the hand wash sink is accessible to all food handlers in the back, or install additional hand wash sink(s).
, There was no paper towel dispenser available at the hand wash sink for the main (front) cookline., , Install a paper towel dispenser at the hand wash sink for the main (front) cookline.
, The back hand sink was partially detached from the wall., , Secure the hand sink to the wall.
10 violations
, The concentration of quat based food contact surface sanitizer in wiping cloth buckets in the facility was undetectable. Solution was remade from the sanitizer dispenser and the concentration was still undetectable. , , The bulk sanitizer container attached to the sanitizer dispenser was empty and no more bulk sanitizer was available. Bleach water was prepared instead. Manager stated that more bulk sanitizer was scheduled to arrive the following day.
, The kitchen (back) hand wash sink was inaccessible to most of the kitchen. It is located in the back east corner of the facility. Shelving and food preparation tables are blocking access to the hand wash sink., , Either rearrange the space so that the hand wash sink is accessible to all food handlers in the back, or install additional hand wash sink(s).
There was no cold water available at the back hand wash sink, and the hot water does not turn off., , Repair the hand wash sink.
There was no cold water available at the front hand wash sink., , Repair the hand wash sink to restore cold water.
There was duct tape on the front of the front hand wash sink., , Remove duct tape from the hand sink. Duct tape is not a cleanable surface.
Baseboards were missing by the mop sink as well as in the dish pit area., , Replace missing baseboards.
Soiled/damaged cutting board were present in the facility., , Damaged/soiled cutting boards were discarded during inspection.
The west cooler by the ice machine had an ambient air temperature of 14 degrees Celsius. Minced garlic being stored in this cooler had an internal temperature of 13 degrees Celsius., , Garlic was discarded. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
Bean sprouts being stored in a camping cooler on the cookline had an internal temperature of 9 degrees Celsius. , , Ice and water were added to the cooler. Bean sprouts are a perishable food and must either be stored cold (4 degrees Celsius or less) or hot (60 degrees Celsius or higher).
, There was no paper towel dispenser available at the hand wash sink for the main (front) cookline., , Install a paper towel dispenser at the hand wash sink for the main (front) cookline.
, The back hand sink was partially detached from the wall., , Secure the hand sink to the wall.
The faucet for the male washroom was working intermittently., , Either repair or replace the water faucet in the male washroom.
Walls adjacent to air vents in the kitchen had dust accumulation. , , Clean air vents adjacent to air vents in the kitchen.
, The floor of the walk-in cooler had food debris and food spillage., , Clean the floor of the walk-in cooler and ensure it is cleaned on a regular basis.
, The hand wash sink on the cookline is located next to open food. Therefore, this food is subject to splashing water from handwashing., , Please either install a splash guard for this hand wash sink, or ensure that food is covered.
, Chlorine test strips available had expired., , Obtain test strips within their expiry date so that the dishwasher can be verified.
, Quat test strips could not be located., , Obtain quat test strips for verifying the concentration of quat based sanitizer. Ensure that test strips are used at least once a day for verifying sanitizer concentration.
, The back hand sink was partially detached from the wall., , Secure the hand sink to the wall.
, There were missing tiles on the south wall of the front service area., , Replace the missing tiles.
, The floor of the walk-in cooler had food debris and food spillage., , Clean the floor of the walk-in cooler and ensure it is cleaned on a regular basis.
, The floor under equipment on the east side of the cookline had grease, soil, and food debris accumulation., , Clean the floor under equipment on the cookline and ensure the area is cleaned on a regular basis.
, The walls on the west side of the facility (behind the deep fryers) had grease accumulation., , Clean the walls on the west side of the facility behind the deep fryers and ensure that this area is cleaned on a regular basis.