843 17 Avenue SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 21, 2026
Not in ComplianceSanitizer bottles not labelled. Ensure all spray bottles are labeled so that the contents are identified.
3) Whisk was stored in stagnant water., , Store utensils in ice water.
Ramen Taka is in the LOWER MOUNT ROYAL neighbourhood. LOWER MOUNT ROYAL, Calgary has 70 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 11, 2026, there are 53 (76%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
This restaurant has been inspected 3 times since April 15, 2025, with 0 in compliance, 3 not in compliance, and 0 closures on record.
2 violations
Sanitizer bottles not labelled. Ensure all spray bottles are labeled so that the contents are identified.
3) Whisk was stored in stagnant water., , Store utensils in ice water.
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.
Subway 18312
LOWER MOUNT ROYAL
5 violations
No sanitizer prepared. Ensure a 100ppm chlorine solution is available at all times.
Sanitizer bottles not labelled. Ensure all spray bottles are labeled so that the contents are identified.
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 cleaned, , April 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) Whisk was stored in stagnant water., , Store utensils in ice water.
No food safety certificate available for review. , , Provide food safety certificate or take the certified food safety course.
5 violations
1) Garlic in oil mixture was stored at room temperature. Garlic was measured at 19.0 degrees C. , , Discarded the garlic in oil mixture, , 2) 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 cooler, , Fix the coolers , Store cold perishable foods at 4 degrees C or below.
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.
No food safety certificate available for review. , , Provide food safety certificate or take the certified food safety course.
1) Used aluminum foil was reused to cover the large pot. , , Do not reuse single use items, , 2) 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.
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.