5 Ste. Anne Street
June 14, 2025
PassMama Ramen: samples of noodles with cooked meat on top were found at 13 C. Must be kept hot (60 C+) or cold (4C -)., Taste Buds: hot holding was only 40 C. Must be 60 C+.
Mama Ramen: handwashing water supply is less than 20L and is not insulated., Mama Tong: improper handwashing station set up., Annie and Artie: handwashing water supply is less than 20L and not insulated.
Malaysian Curry Puffs: requires test strips, Pearson's Berry Farm: requires test strips, Annie and Artie: test strips expired
This restaurant has been inspected 3 times since June 15, 2024, with 3 passes and 0 closures on record.
Mama Ramen: samples of noodles with cooked meat on top were found at 13 C. Must be kept hot (60 C+) or cold (4C -)., Taste Buds: hot holding was only 40 C. Must be 60 C+.
Mama Ramen: handwashing water supply is less than 20L and is not insulated., Mama Tong: improper handwashing station set up., Annie and Artie: handwashing water supply is less than 20L and not insulated.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
Malaysian Curry Puffs: requires test strips, Pearson's Berry Farm: requires test strips, Annie and Artie: test strips expired
1. Hand hygiene was not being performed in between tasks. , Importance of hand washing was discussed with the operator during the inspection. Hands must be washed in between tasks. , 2. Food handlers were unaware of glove policy. , Please ensure that gloves must be discarded after each use and in between tasks. Hands must be washed before putting gloves on and after taking them off. Gloves must be changed in between tasks and hands must be washed. ,
Extra utensils for food processing purposes were not observed. Dishwashing provisions were not available. , Please bring extra utensils or have dishwashing provisions.
1. Grocery bags were being used. , Grocery bags are made of nonfood grade material and must not be used for food storage purposes. Please acquire food grade bags to store food items. , 2. Nonfood related items were observed to be stored with food related items., Please organize the area and do not store food items with nonfood related items. ,
1. Hot holdings were noted at 37 degrees C. , All high-risk food items must be stored at or above 60 degrees C. Please increase the hot holding unit temperature. , 2. Cold holdings were noted to be above 4 degrees C. , All cold holding units must be kept at or below 4 degrees C. Please ensure that all coolers have extra ice packs. , 3. High risk food items were stored at room temperature for more than two hours. , Please be advised that all high-risk food items must only be stored at room temperature for two hours and must be discarded afterwards. All high-risk items must be stored either below 4 degrees C or above 60 degrees C.
Hand washing supplies were not observed. , Please ensure that hand washing supplies (hand washing soap and paper towel) are available.,
A surface sanitizer was not observed or were not at appropriate concentration. Test strips were also not available. , Please ensure that one of the approved surface sanitizers is present in vendor booth. Following are the approved sanitizing solutions: a bleach solution at 100 ppm, a quaternary ammonium solution at 200 ppm, an Iodine solution at 12.5 – 25 ppm. ,