10037 109 Street NW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 24, 2026
Marinated eggs held below 60C were not labeled with the time to replace them. Ensure the eggs have a label or timer to track when they need to be replaced. Any leftover eggs held below 60C must be discarded after two hours., , Please obtain a timer to accurately track when the eggs need to be replaced. A timer was obtained and set.
Minced garlic was measured at 18C. The operator indicated that the garlic had been prepared recently and is used up quickly. Keep high-risk foods at temperatures at or below 4C or at or above 60C at all times. If garlic is kept at room temperature, it must be monitored using timers or written logs to ensure it is discarded after 2 hours. , , Ice was added to the container during the inspection.
-Six tiles were missing in the back area near the three-compartment sink. A buildup of dirt and debris was observed on the exposed wood underneath. Please clean the area and cover it with tiles., , -Three tiles were cracked/chipped near the three-compartment sink. Please repair or replace the tiles., , -Wall tiles near the hand sink at the front were missing, exposing the material underneath. Please repair the area and install new tiles.
Jinya Ramen Bar is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 585 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 399 (68%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) 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.
Earl of Sandwich
DOWNTOWN
This restaurant has been inspected 6 times since September 6, 2024, with 1 in compliance, 5 not in compliance, and 0 closures on record.
3 violations
Marinated eggs held below 60C were not labeled with the time to replace them. Ensure the eggs have a label or timer to track when they need to be replaced. Any leftover eggs held below 60C must be discarded after two hours., , Please obtain a timer to accurately track when the eggs need to be replaced. A timer was obtained and set.
Minced garlic was measured at 18C. The operator indicated that the garlic had been prepared recently and is used up quickly. Keep high-risk foods at temperatures at or below 4C or at or above 60C at all times. If garlic is kept at room temperature, it must be monitored using timers or written logs to ensure it is discarded after 2 hours. , , Ice was added to the container during the inspection.
-Six tiles were missing in the back area near the three-compartment sink. A buildup of dirt and debris was observed on the exposed wood underneath. Please clean the area and cover it with tiles., , -Three tiles were cracked/chipped near the three-compartment sink. Please repair or replace the tiles., , -Wall tiles near the hand sink at the front were missing, exposing the material underneath. Please repair the area and install new tiles.
7 violations
All sanitizer concentrations were satisfactory, except for one sanitizer bucket in the front area, which measured 0 ppm QUAT. Please replace sanitizer solutions frequently when heavily used and regularly check the sanitizer concentration to ensure it is at the proper level. , , Corrected onsite. A new sanitizer solution was prepared. QUAT was detected at 200 ppm.
Marinated eggs held below 60C were not labeled with the time to replace them. Ensure the eggs have a label or timer to track when they need to be replaced. Any leftover eggs held below 60C must be discarded after two hours., , After discussion with the operator, the egg container usually has a label indicating the time prepared and the time to replace them. Corrected during the inspection. The eggs were replaced, and a label was placed on the container. , , Please obtain a timer to accurately track when the eggs need to be replaced.
No violations
2 violations
Operator misunderstood and garlic paste was stored in small to-go containers/bulk bin at room temperature. Garlic paste was disposed. , , The three inserts contained semi cooked marinated eggs in the warmer. The holding time had exceeded 2 hours and the eggs were discarded. It was explained to operators to use a timer or make enough eggs for a meal rush only. Alternatively, the operator can apply for TPHC. , , Any perishable food stored at room temperature for more than 2 hours must be disposed of. , , Operator indicated that the Cha Shu was being used up before the 2-hour mark. Good.
Operator explained the ceiling tiles were removed to enhance ventilation in the interim. However, they were working with the technicians to resolve the issue.
7 violations
Several large pots of broth were present in the walk in cooler and without covers. Operator indicated that they use plastic bags to portion and to cool however, they ran out. Ensure cooling is conducted properly. Discussed with operators about using both ice bath and ice wand to help cool the large pots of broth. Alternatively, portion smaller volumes into smaller containers to allow for quicker cooling if the plastic bags become unavailable. Keep all food covered at all times. , , Garlic paste was stored in small to-go containers and in the original container out at room temperature. The label indicated that it needed to be kept refrigerated. Operator was instructed to keep all garlic paste in the cooler at all times. Should it need to be out at room temperature, discard leftovers after 2 hours., , Hot holding of the Cha Shu (pork belly) was at 48C on the top and >60C on the bottom. Operator was instructed to have a lid/cover for the unit to retain temperatures. Ensure hot holding is at a minimum of 60C at all times or discard after 2 hours once it is cooked. , , Three large inserts contained cooked eggs at 50C. Operator was informed to increase the hot holding unit to 60C or apply for Time as a Public Health Control (TPHC). Alternatively, the cooked eggs must be discarded after 2 hours, however, operators will need to demonstrate how this can be accomplished.
1 violation
Hired pest control company will be conducting a monthly service. , , Weatherstripping/door sweeps are required for the door leading to the hallway and main entrance doors. There was a gap observed under the door. A gap was also noted on the side of the front exterior door. Please close off any gaps around doors to prevent entry of pests.
Minced/sliced garlic and ginger were being held at temperatures above 12 C. Keep high-risk foods at temperatures at or below 4C or at or above 60C at all times. Corrected during the inspection. The operator replaced the toppings and added ice to the container. Toppings were measured below 4C.
-One hand sink at the front was not operational. Ensure all sinks are supplied with hot and cold running water. Please repair the sink., , -The soap dispenser at the hand sink in the back was functional; however, the cover was missing, making it difficult to dispense soap properly. Please fit the soap dispenser with a proper cover.
The hand sink at the back was obstructed by large cooking pots. Ensure the hand sink remains easily accessible at all times to facilitate effective hand washing. Corrected onsite. The pots were removed from the area.
-Six tiles were missing in the back area near the three-compartment sink. A buildup of dirt and debris was observed on the exposed wood underneath. Please clean the area and cover it with tiles., , -Three tiles were cracked/chipped near the three-compartment sink. Please repair or replace the tiles., , -Wall tiles near the hand sink at the front were missing, exposing the material underneath. Please repair the area and install new tiles.
One metal strainer in the back kitchen was damaged. Corrected onsite. The operator disposed of the strainer.
Mechanical dishwasher was equipped with detergent, rinse, and had a maximum water temperature of 69C. The cycle was ran for 4 cycles. Ensure the unit reaches a minimum temperature of 71C. Please rectify., , Two compartment sink had soap and bleach. Discussed 3 step dishwashing method with operator., , Glasswasher had detergent and chlorine concentration was at 100ppm.
Paper towel dispenser in the back kitchen was obstructed by cannister and a large pot. The paper towel dispenser will need to be relocated as it was inaccessible at the time., , Soap dispenser at the front cookline area needs to be mounted as it was placed in the sink basin. The soap needs to be easily accessible at all times.
Some pots of broth were uncovered/unprotected. Ensure all food is covered and protected at all times.
Chlorine test strips were missing for the bar washer. Ensure there is chlorine test strips available.
Two ceiling tiles were displaced from its original location. Ensure the ceiling tiles are returned to its proper position so that it is flush with the rest of the tiles.
A couple of scoops had remnants of food on the dry storage rack. They were sent for additional cleaning. Please re-train dishwashing staff to pay extra attention to the scoops when cleaning.