109 - 2920 Calgary Trail NW
Non conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
13 juillet 2026
**food containers/food were on the dirty floor in the kitchen and the front waitress station. Staff member was observed storing hot soup on the dirty floor.
** - Incorrect test strips were available. The facility uses chlorine-based sanitizer, however, QUAT test strips were observed. Ensure chlorine test strips are available.
** - Live and dead cockroaches were observed, along with cockroach fecal matter in multiple areas. Ensure immediate pest control measures are implemented. , -Clean and sanitize all areas with activity., -Seal any gaps,, -Remove potential sources of food and water., -Remove excess items not in use., -Use food containers with lids that close tightly
**Ice machine has fingerprints, yellowish residue and dirt on the inside surfaces. Ensure regular cleaning and sanitization of the ice machine to prevent contamination of ice. Staff must wash hands before handling ice or ice contact surfaces., , **Cooking equipment in the cookline including a big pot has a buildup of grease and charred material on the exterior sides. Ensure all cooking equipment is cleaned and maintained in a clean and sanitary condition.
Menjiro Ramen se trouve dans le quartier CALGARY TRAIL SOUTH. CALGARY TRAIL SOUTH, Edmonton compte 89 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 18 juillet 2026, 85 (96%) 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.
Echo Karaoke & Lounge
CALGARY TRAIL SOUTH
Ce restaurant a été inspecté 12 fois depuis le 27 juin 2023, avec 1 conforme, 11 non conformes et 1 fermeture au dossier.
4 infractions
**food containers/food were on the dirty floor in the kitchen and the front waitress station. Staff member was observed storing hot soup on the dirty floor.
** - Incorrect test strips were available. The facility uses chlorine-based sanitizer, however, QUAT test strips were observed. Ensure chlorine test strips are available.
** - Live and dead cockroaches were observed, along with cockroach fecal matter in multiple areas. Ensure immediate pest control measures are implemented. , -Clean and sanitize all areas with activity., -Seal any gaps,, -Remove potential sources of food and water., -Remove excess items not in use., -Use food containers with lids that close tightly
**Ice machine has fingerprints, yellowish residue and dirt on the inside surfaces. Ensure regular cleaning and sanitization of the ice machine to prevent contamination of ice. Staff must wash hands before handling ice or ice contact surfaces., , **Cooking equipment in the cookline including a big pot has a buildup of grease and charred material on the exterior sides. Ensure all cooking equipment is cleaned and maintained in a clean and sanitary condition.
5 infractions
**Raw pork was observed thawed in room temperature standing water inside the dishwashing sink. The temperature was measured and verified to be 17-18’C (internal/external). The meat was discarded during the inspection. with no continuous water flow. Ensure all food is thawed using safe methods only, including under refrigeration or under continuous cold running water, to maintain safe temperatures and prevent contamination., , **Sliced cooked beef was stored at room temperature and not in use on the counter. The temperature was measured and verified at 18’C (internal/external). Discarded during the inspection.
Incorrect test strips were available. The facility uses chlorine-based sanitizer, however, QUAT test strips were observed. Ensure chlorine test strips are availabel.
Live and dead cockroaches were observed, along with cockroach fecal matter in multiple areas. Ensure immediate pest control measures are implemented. , -Clean and sanitize all areas with activity., -Seal any gaps,, -Remove potential sources of food and water., -Remove excess items not in use., -Use food containers with lids that close tightly
1 infraction
** - 2 comp sink faucet is leaking warm water - please repair.
7 infractions
** - food and/or food equipment was stored on the dirty floor. Please ensure all food and/or food items are stored off of the floor and in a sanitary manner.
** - scoops were stored with the dirty high touch surface in direct contact with the food ingredient. Knife was stored in an unsanitary manner - the knife was jammed into the space between equipment and the wall which cannot be cleaned. Please retrain staff.
** - Food Handling Permit was expired. Please post a current and valid Food Handling Permit in public view.
Aucune infraction
2 infractions
A gap is observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.
A buildup of grime is observed on the floor beneath the dishwashing area. , Ensure that the indicated area is cleaned and sanitized.
4 infractions
Meats such as pork belly and pork shoulder are measured between 15.6 and 19.3 degrees Celsius with a probe thermometer and have been sitting on the counter for more than two hours as informed by the operator. Ensure that potentially hazardous food such as meat is stored at or below 4 degrees Celsius and does not spend any more than two hours in the danger zone from 4 degrees to 60 degrees Celsius. The operator discarded the indicated meat products during the inspection.
The chlorine dishwasher is measured at 0 ppm with chlorine/bleach test strips. , Ensure that the dishwasher is repaired.
A gap is observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.
3 infractions
The chlorine dishwasher is measured at 0 ppm with chlorine/bleach test strips. , Ensure that the dishwasher is repaired.
A gap is observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.
A buildup of grime is observed on the floor beneath the dishwashing area. , Ensure that the indicated area is cleaned and sanitized.
3 infractions
1) A food prep cooler was found with tofu, lemons slices and shredded cheese between 8-10 degrees Celsius. The food had been in the unit since the morning and were discarded during the inspection. The operator mentioned that soup had been put into the unit to cool. Ensure that food prep coolers store food at or below 4 degrees Celsius. Ensure that soup is cooled to 20 degrees Celsius within 2 hours before putting them in a cooler unit. Use a different cooler for soups to avoid temperature abuse of foods in the cooler. Monitor the food in the top portion of the food prep cooler every 2 hours to avoid temperature abuse.
1) Flies were seen at the facility. Ensure that appropriate pest control measures are in place to control for flies. Cleaning and sanitizing areas above and below food prep areas is the first step to effective pest control.
4 infractions
1) A large pot of soup was found on the floor of the facility with no lid. This is the second time, soup has been found on the floor with no lid. Ensure that food is not stored on the floor to protect from contamination from floor debris. Ensure that foods have lids to protect them from contamination. , , NOTE if this violation is seen at the facilty in future inspections, the food items from the floor will be discarded.
1) Shredded cheese was found at temperature of 11 degrees Celsius in a food prep cooler that was opened. The cheese was discarded during the inspection. Ensure that food prep cooler lids are closed when not in use and lids are use on inserts to keep the temperature at or below 4 degrees Celsius. , , 2) In a food prep cooler unit near the front of the facility, cut onions, pork and eggs were found at a temperature of 10 degrees Celsius but had been put on the unit for close to 2 hours. The food was moved to a cooler. The operator mentioned that the lid for the unit was broken and will find a way to close the unit to maintain the temperature.
2 infractions
1) Sliced cooked pork was overfilled in the food prep cooler near the front of the kitchen. The temperature of pork was 14 degrees Celsius. Marinated eggs were found at 11 degrees Celsius. The pork and the eggs were discarded during the inspection. Ensure that food in the food prep cooler including pork and eggs are kept at or below 4 degrees Celsius to prevent the growth of microbes in the food that causes foodbourne illness.
REPEATED VIOLATION, Cooler is not maintaining 4C or less throughout. , , Fix the cooler so it is operating at 4C or less if holding high risk foods., , June 27, 2023 cooler not at temperature, , June 30, 2023 cooler not at temperature.
3 infractions
REPEATED VIOLATION, 1) Foods including sliced yam, tofu, and raw shrimp were found at temperatures from 8-9 degrees Celsius. All foods were moved from the cooler to another unit that had a temperature of 4 degrees Celsius during the inspection., Repair the upright cooler so that it will maintain a temperature of 4 degrees Celsius or below. Stop using the unit to store food requiring refrigeration until it is repaired. Ensure that foods that require refrigeration are stored at or below 4 degrees Celsius to prevent microbe growth that will lead to foodbourne illness. , 2) A food prep cooler found near the kitchen entryway had slices of tofu at a temperature of 8 degrees Celsius. The tofu had been in the unit since the day before and was temperature abused. The tofu was discarded. Ensure high risk food that require refrigeration including tofu are kept at a temperature at or below 4 degrees Celsius. Although the bottom compartment of the cooler had a temperature of 5 degrees Celsius, the lid of the unit needs to closed when not in use to ensure that temperatures in the upper section have a temperature of 4 degrees Celsius. The lid was closed during the inspection. , Monitor the temperature of food prep coolers every 2 hours to ensure that foods in the upper section are properly refrigerated. , 3) A prep cooler near the front of the kitchen had an open cooler section on top. Foods including marinated eggs, onions, and sauces were uncovered. A container with cooked beef was very overfilled. The temperatures of the beef and the marinated eggs were between 11-14 degrees Celsius. Since the foods were placed in the unit within 2 hours, the overfilled beef was removed and placed in the lower part of the cooler unit. The containers in the unit were covered and staff were told to monitor the temperatures so that a temperature of 4 degrees Celsius or below is maintained. Foods left in the temperature danger zone (4-60 degrees Celsius) for more than 2 hours need to be discarded. ,
**Ice machine has fingerprints, yellowish residue and dirt on the inside surfaces. Ensure regular cleaning and sanitization of the ice machine to prevent contamination of ice. Staff must wash hands before handling ice or ice contact surfaces., , **Cooking equipment in the cookline including a big pot has a buildup of grease and charred material on the exterior sides. Ensure all cooking equipment is cleaned and maintained in a clean and sanitary condition., , **Food residue was observed on the hard to reach area of the meat slicer. Ensure meat slicer is thoroughly cleaned paying attention to hard to reach areas.
**Customer washrooms were in an unsanitary condition with a buildup of dust, dirt and grime at the base of toilets, changing tables, urinary, toilet paper holders and walls., Ensure washrooms are cleaned thoroughly and follow a cleaning schedule consistently. Inspect washrooms to verify cleanliness., , **The enclosed mop sink in the customer washroom hallway was observed to have accumulation of dirt and grime, on the floor and walls. Clean the mop sink to remove dirt and grime and prevent harborage of pests., , **Boxes off food and containers were stored on the floor in the kitchen and kitchen hallway, leading to the dry storage area. The dry storage area is full of boxes and items, leaving little to no room for cleaning. Remove excess items no longer needed to render cleaning and pest control easy.
** - 2 comp sink faucet is leaking warm water - please repair.
** - poor sanitation was observed in the following areas that require attention due to a buildup of grime, grease, and food: the cook line knobs and handles, the underside of the shelf over the cooktop (clean to avoid a fire), the "bowl" cupboard opposite of the cook top., ** - please remove mold-like substances observed along the top of the 2-compartment dishwashing sinks
** - poor sanitation was observed in the public washrooms - build up of grime, water scale, unidentified fluids, debris, etc. was observed on the toilets/urinals, the toilet bases, the sinks, the faucets, the walls, the doors, etc.
** - poor sanitation and a buildup of grime, dirt and food on the floors in the following areas: hard to reach areas under all shelves and food equipment, the back room area floors.
A buildup of grime is observed on the floor beneath the dishwashing area. , Ensure that the indicated area is cleaned and sanitized.
1) Food debris accumulation was found under food prep counters, cooking line and in cooking line cabinet. Ensure that these areas are cleaned and sanitized regularly to prevent the harbourage of flies. Add these hard to reach areas to the written cleaning schedule so that they are completed regularly.
1) A large pot of soup was found on the floor without a lid. The temperature of the soup was at 53 degrees Celsius. The operator was instructed to remove the soup off the floor and reheat it to 74 degrees Celsius and maintain the hot holding temperature of at least 60 degrees Celsius. , , The operator was also reminded that soups must not be cooled in the large pot as it will cause temperature abuse and potentially foodbourne illness. There are 4 methods for proper cooling- use small, shallow pans, stirring, on an ice bath or an ice wand. Ensure one of these methods are used to cool soup. Foods can only be reheated once. Unused reheated portions need to be discarded.
1) Large amounts of dust were found on top of containers and on the ceiling in the back area of the facility. Ensure that all items with dust are cleaned and sanitized to prevent food contamination. Add this task to the cleaning checklist to ensure regular completion.
1) A container with cooked beef was found in water and left to thaw. The operator was told to thaw the beef with cold running water to prevent improper thawing that leads to temperature abuse and toxin production that causes foodbourne illness. The cold water tap was turned on during the inspection. , Ensure that proper thawing methods are used to prevent microbe growth and toxin production that cause foodbourne illness. Thawing methods include using cold running water, using a cooler, cooking food directly or using a microwave. Ensure that proper thawing methods are used. Educate your staff about the necessity to thaw food properly to prevent foodbourne illness. , , 2) The sink next to the cooked beef was filled with raw beef packages in standing water. The operator was told to remove the beef to a container and thaw it in the cooler. The raw beef was moved to the cooler during the inspection., , 3) A sink near the cooking line was found with raw pork thawing in standing water. The plug was removed and the cold water tap was turned on during the inspection. Ensure that raw pork is thawed properly to prevent microbe growth and toxin production that will cause foodbourne illness. ,
REPEATED VIOLATION, Cooler is not maintaining 4C or less throughout. , , Fix the cooler so it is operating at 4C or less if holding high risk foods., , June 27, 2023 cooler not at temperature