11978 104 Avenue NW
Conforme
1 infraction relevée lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
12 mars 2026
ConformeA tray was completely covering the hand sink so the hand sink was not accessible., , Ensure the hand sink is always accessible, even during busy periods.
Tokiwa Ramen se trouve dans le quartier WÎHKWÊNTÔWIN. WÎHKWÊNTÔWIN, Edmonton compte 226 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 179 (79%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 4 fois depuis le 29 décembre 2023, avec 2 conformes, 2 non conformes et 1 fermeture au dossier.
1 infraction
A tray was completely covering the hand sink so the hand sink was not accessible., , Ensure the hand sink is always accessible, even during busy periods.
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.
COBS Bread
WÎHKWÊNTÔWIN
1 infraction
Thermometer was not observed in the assemble line cooler. Provide thermometer in the assemble line cooler.
1 infraction
Hot holding unit had minced meat, however, one insert was not at 60C and was sent for further reheating. Ensure reheating occurs using the stove, microwave or oven. The internal temperature must reach a minimum of 74C before it be placed in the hot holding unit., , Some stock were stored in 18.9L pails in the cooler. Cooling practices were discussed with operator., , Overnight cooking of broth/stock occurs at the facility. Temperatures are monitored and recorded in the morning. , , Cha Shu logs were fully cooked. The sizes of the logs were cut short and the diameter was medium. Cooling practices were discussed with operator.
2 infractions
- The temperature of cooked eggs (measured at 15C), cooked mushrooms (measured at 18C). , -The operator stated that since the food gets served to the people very quickly (within 30 minutes), they do not keep it under temperature control., , Action taken:, -The high-risk food must be kept under temperature control (i.e. below 4 C or above 60 C). If the cooked food is kept at room temperature for maximum of 2 hours, the food must be time labelled and discarded after 2 hours., - Labels were put on the containers, showing the time when the cooked food was taken to the room temperature and also mentioning the time when the food would be discarded (i.e., after 2 hours)., ,
- Operator added some wooden shelves (absorbent, not smooth and easy to clean) at the back kitchen area. , , Action required:, -Operator was advised that the wooden shelves need to be smooth, easily cleanable. Therefore, either paint the wooden shelves or cover with a stainless steel to make the surface smooth, durable, non-absorbent and easy to clean.,