907 10 Avenue SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Wakado Ramen is in the BELTLINE neighbourhood. BELTLINE, Calgary has 788 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 550 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (0%) Closed.
This restaurant has been inspected 5 times since July 25, 2023, with 3 in compliance, 2 not in compliance, and 0 closures on record.
No violations
5 violations
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.
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.
Chef's Earth
BELTLINE
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.
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.
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.
Quat test strips onsite were expired. Purchase new strips. Ensure that test strips for each type of sanitizing solution used onsite area available.
1 violation
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.
No violations
4 violations
, 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.
, Sanitizer spray bottle was unlabeled., , Label all chemical bottles to identify their contents to help prevent accidental misuse.
, 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.
, 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.