349 - 3132 26 Street NE
Conforme
Aucune infraction n'a été relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
Ramen Ichinen se trouve dans le quartier SUNRIDGE. SUNRIDGE, Calgary compte 195 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 10 juin 2026, 127 (65%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Ghana Market
SUNRIDGE
Ce restaurant a été inspecté 7 fois depuis le 29 juillet 2024, avec 5 conformes, 2 non conformes et 1 fermeture au dossier.
Aucune infraction
4 infractions
Black garbage bags were used to cover cooked meat in the freezer. Please remove. Ensure that food is stored in food grade containers.
A rug was noted below the equipment on the cooking line. Please remove.
Food debris was noted inside all coolers. Please clean.
1. Deep cleaning is needed throughout the kitchen as thick accumulation of grease, grime and food debris was observed, including but not limited to: equipment on the cooking line., , 2. An effective cleaning schedule is not in place. Develop and implement a cleaning schedule for the kitchen.
9 infractions
1. Several containers of food in the walk-in cooler were stacked without a food grade barrier between the food and the bottom of the food container., , 2. Most containers of food in the walk-in cooler were uncovered. Ensure that all containers of food are covered to protect the food from contamination., , 3. A container of cooked meat was stored directly on top of a container of raw meat. Reorganize the cooler so that all raw meat is stored separate below not above or beside ready to eat foods and vegetables.
Two spray bottles containing sanitizer were unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
1. Cooked meat was stored above the fill line in the line cooler (14C to 18C). Discarded. Ensure that high risk foods are stored at 4C or less or at/above 60C., , 2. Line cooler was maintaining a temperature of 7C. Ensure that the cooler is maintaining 4C or less. Staff directed to move all perishable foods into another cooler maintaining 4C.
Aucune infraction
Aucune infraction
Aucune infraction
Aucune infraction
There was no hot water at the hand wash station in the serving area. Fix the hot water tap. Ensure that all hand wash stations are equipped with hot and cold running water.
Staff backpack was stored on top of a food storage container. Ensure that personal items are stored separate from food and food handling equipment.
Chlorine test strips onsite were expired. No quat test strips were available. Please purchase test strips. Ensure that test strips for each type of sanitizer used onsite are available.
1. A grease covered rug was noted below the equipment on the cooking line. Please remove as cannot be cleaned., , 2. Duct tape was noted on the door of the walk-in cooler and on the ice machine. Please remove as duct tape is not cleanable.
1. Handleless food encrusted food scoops were noted in some of the dry food storage containers. Remove the dirty scoops. Use scoops with handles. Ensure that scoops are stored in such a way to prevent the contamination of food., , 2. Food debris was noted inside all coolers. Please clean.
1. Deep cleaning is needed throughout the kitchen as thick accumulation of grease, grime and food debris was observed, including but not limited to: ceilings (dust), floors (behind and around equipment), equipment on the cooking line, below all sinks and shelves., , 2. Kitchen and storage areas were disorganized and overcrowded making it difficult to clean. Please remove unnecessary equipment and organize the kitchen., , 3. An effective cleaning schedule is not in place. Develop and implement a cleaning schedule for the kitchen.