10146 104 Street NW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
4 mars 2026
Non conformeStaff member was observed coming from outside into the kitchen and touching without handwashing. Ensure handwashing is completed;, , - Before starting work or handling food., - Immediately after using the washroom., - After handling raw meat, poultry, fish, or eggs., - After coughing, sneezing, using a tissue, or touching your mouth/nose., - After handling garbage or cleaning supplies., - When changing tasks, such as moving from raw to ready-to-eat foods., - Before putting on gloves and after removing them., - After touching your face, hair, or clothes., - After eating, drinking, or smoking., - After touching your phone, money, or other high-contact, non-food surfaces., - Whenever hands become soiled.
Mice droppings were observed in hard-to-reach areas in the back dry storage room., , -Clean and disinfect all the areas contaminated with mouse droppings., -Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination., -Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility., - Employ the services of a pest control officer.
Ramen Misoya se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 585 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 400 (68%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 2 fois depuis le 24 juillet 2025, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
2 infractions
Staff member was observed coming from outside into the kitchen and touching without handwashing. Ensure handwashing is completed;, , - Before starting work or handling food., - Immediately after using the washroom., - After handling raw meat, poultry, fish, or eggs., - After coughing, sneezing, using a tissue, or touching your mouth/nose., - After handling garbage or cleaning supplies., - When changing tasks, such as moving from raw to ready-to-eat foods., - Before putting on gloves and after removing them., - After touching your face, hair, or clothes., - After eating, drinking, or smoking., - After touching your phone, money, or other high-contact, non-food surfaces., - Whenever hands become soiled.
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.
Black Pearl Seafood Bar
DOWNTOWN
Mice droppings were observed in hard-to-reach areas in the back dry storage room., , -Clean and disinfect all the areas contaminated with mouse droppings., -Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination., -Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility., - Employ the services of a pest control officer.
4 infractions
- Food in the red standing cooler was measured internally at 11C, cooler was measured at 12-13C surface temperature. Staff indicated food was moved into the cooler from the walk-in cooler about an hour prior. Food was moved into the prep cooler with satisfactory temperature. Ensure the red cooler is not used unless it can maintain food below 4C/40F., , - Reduce the quantity of food(miso paste) in the top inserts of the prep cooler in order to maintain proper temperature of 4C or less.
The soap dispenser was empty in the hand sink on the cook line was empty. The prep area hand sink was fully equipped., Ensure soap dispenser is filled at all times.
Mice droppings were observed in hard-to-reach areas in the back dry storage room., , -Clean and disinfect all the areas contaminated with mouse droppings., -Store all food items and utensils in pest proof containers with tightfitting covers to prevent contamination., -Identify mice nesting sites and holes on wall, floor and ceiling and have them closed to prevent pest entry into the facility., - Employ the services of a pest control officer.
The red cooler was measured between 11-12C. Cooler should not be used until it can maintain food below 4C.