843 17 Avenue SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
21 mai 2026
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.
Ramen Taka se trouve dans le quartier LOWER MOUNT ROYAL. LOWER MOUNT ROYAL, Calgary compte 71 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 juillet 2026, 59 (83%) 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.
Subway 18312
LOWER MOUNT ROYAL
Ce restaurant a été inspecté 7 fois depuis le 19 juillet 2023, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
2 infractions
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.
5 infractions
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.
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.
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.
5 infractions
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.
1 infraction
, May 9, 2024:, , Some dry ingredient bins had proper scoops. Discussed requirement to have all bulk ingredient bins with proper scoops., , April 12, 2024:, , Improper scoops were being used for dry ingredients. Additionally, the scoops were being stored in the dry ingredient food products., , Use proper scoops (with handles) for food. Either store scoops outside of the food or store the scoops so that the handle is not in contact with the food.
10 infractions
, Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in sanitizer solution between uses., , Ensure that wiping cloths are stored in sanitizer solution between uses.
, The ambient air temperature of the glass door cooler in the basement measured 11 degrees Celsius., , Adjust, service/repair or replace the cooler. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius at all times.
, Two cooking pans were being stored in the basin of the north hand wash sink. Dirty dishes were present in the basin of the south hand wash sink. , , Dishes were removed during the inspection. Ensure that hand wash sinks are used for hand washing only and remain clear of obstructions at all times.
1 infraction
, Two flats of eggs were being stored at room temperature. Internal temperature of the eggs measured between 20-21 degrees Celsius., , The eggs were discarded. Raw shell eggs must be stored at 7 degrees Celsius or lower.
10 infractions
, Noodle strainers were being stored in the basin of the hand wash sink located on the south side of the facility. , , Food must be protected from contamination. Do not strain noodles in hand wash sinks.
, Raw shell eggs were being stored on the countertop. Internal temperature measured 23.5 degrees Celsius. Eggs were discarded., , Raw shell eggs must be stored at 7 degrees Celsius or lower to prevent pathogen growth.
, Cut onions were being soaked in water at room temperature., , Cut onions are a perishable food and must be stored with proper temperature control. Onions were moved into the cooler during inspection. Another option is to soak in ice water and ensure that the temperature of the water is maintained at 4 degrees Celsius or lower.
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.
, Pots/pans and utensils were being stored on used egg trays on a shelf on the north side of the front service area., , Used egg trays carry the risk of fecal contamination and additionally aren't cleanable. Either store the equipment and utensils directly on the shelf, or use something that is cleanable or clean and dispose of often. Options given included using a cleanable pan that is put into the dishwasher to be cleaned a few times a day.
, Boxes of take out containers and bags were being stored directly on the floor of the basement storage room., , Store take out containers and bags at least 15 cm (6 inches) off the floor to aid in proper cleaning of the basement storage room and to protect from contamination.
, Improper scoops were being used for dry ingredients. Additionally, the scoops were being stored in the dry ingredient food products., , Use proper scoops (with handles) for food. Either store scoops outside of the food or store the scoops so that the handle is not in contact with the food.
, Raw eggs were being stored above ready to eat food in the double glass door cooler located by the dishwasher., , Eggs must be stored below and away from ready to eat food.
, The coating was peeling off of a coated pan., , Discard the damaged pan.
, The ice machine had hard water build up and mold on the baffle., , Clean and sanitize the inside of the ice machine and ensure the ice machine is cleaned and sanitized on a regular basis.
, The floors under equipment in the front of the facility had grease, food, and soil accumulation., , Clean the floors under equipment in the front of the facility and ensure this area is cleaned on a regular basis.
, There were no soap or paper towels available at the north hand wash sink., , Install paper towel and soap dispensers at the north hand wash sink. All hand wash sink must be fully stocked with hand washing supplies at all times so that proper hand washing can take place.
, There is a curtain separating the front service area and the back dishwashing/ food handling area., , Access to hand wash sinks must be unobstructed. Remove the curtain separating the front service area and the back dishwashing/ food handling area.,
, There was an inadequate amount of refrigeration to support the operation of the commercial food establishment., , Install more coolers in the facility.
, Water from hand washing splashes onto the adjacent food preparation surface., , Install a splash guard on the left side of the north kitchen hand wash sink to help prevent splashing water from hand washing from contaminating food and food contact surfaces.
, A box of raw chicken was being stored on the floor underneath the dishwashing sinks. The chicken was moved into the cooler during the inspection., , All food must be stored up off the floor (15 cm or 6 inches), additionally, raw chicken must not be stored at room temperature.
, Some food packaging was being stored directly on the floor in the basement storage area., , All items must be stored at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
, There was a cap at the base of the wall on the north and west side of the front food handling area., , Finish the wall/ fill the gap so that the wall is smooth, non-absorbent to moisture, and easy to clean.