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Little Tokyo Ramen

759 Francis Ave Kelowna BC V1Y 5G6 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Little Tokyo Ramen has been inspected 3 times by Interior Health Authority since November 28, 2018. The most recent inspection, on March 19, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 22, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on September 22, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on September 22, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 28, 2018. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 2 separate inspections, most recently on September 22, 2023. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The temperature of the under counter refrigerator exceeded the regulatory cold holding temperature of 4°C or less. The refrigeration units onboard the mobile premises are domestic mini-fridges and not operated during storage or transportation. Operator indicated that all cold products are transported in coolers with ice packs, temperature records were not available for verification at time of inspection. Also unable to asses offsite cold holding equipment/practices at time of inspection. Refrigeration equipment and transportation practices for products requiring cold holding are not adequate to support Type-C Mobile Food Premises operations.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Facility is permitted as a Type-C Mobile Food Premises and offering menu items which fall into the Type-C Mobile Food Premises category. However, the premises is not equipped to meet Type-C Mobile Food Premises facility requirements (potable water/wastewater tank capacities, ware-washing sink compartments). No hot water was available at the sinks at time of inspection. Operators had opened the mobile unit and begun serving customers without setting up the hot water heater.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature records for cold holding and transportation of foods requiring refrigeration unavailable for review at time of inspection. Facility is not equipped with tests trips for measuring food contact surface sanitizer.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Facility was not supplied with an appropriate food contact surface sanitizer at time of inspection. Operator must ensure the facility is supplied with an approved food contact surface sanitizer and test strips, as outlined in the Sanitation Plan. Food contact surface sanitizer and clean wiping cloths must be maintained available within the food handling area at all times of operation. Provide EHO with pictures confirming Sanitizer and test strips have been provided to resolve infractions.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): See F1.4 above. Facility does not meet the criteria for the Type-C classification it is permitted for.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): See F1.4 above. Handwashing station was not supplied with hot water at onset of inspection.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Current Operating permit is for a Type-C Mobile Food Premises, however the facility is not designed to support Type-C Mobile Food Premises operations. Food handling operations must be reviewed by EHO to determine the classification ensure food handling operations comply with the classification requirements. Once proper classification has been determined EHO will have the facility file and operating permit updated to reflect the actual food handling operations.
  3. Monitoring

    11 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Items transported in coolers. Coolers had ice packs. No thermometer in coolers.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The menu items for a Mobile B are restricted. The menu items, and the base of operation require review and approval from an EHO.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Foods prepared outside of mobile, transported in coolers.
    • FMV1.1 Does the base of operations meet the requirements of the Mobile Food Premises Guidelines?
      • Observation(s): Base of operation must be reviewed and approved by EHO.
      • FMV1.1A Base of operations must be approved for the intended use by the health officer.
      • FMV1.1C Written food handling procedures must address changes to the food storage, food processing, and food preparation areas if not the approved base of operations.
    • FMV1.2 Is the mobile food premises unit, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Additional water and waste water tank set up outside of mobile. Using reusable bowls, warewashing to be reviewed.
      • FMV1.2D Potable water tanks and wastewater holding tanks must be adequately sized for the type of mobile.
    • FMV1.3 Is the mobile food premises unit a self-contained movable structure?
      • Observation(s): Identify in the food safety plan what is prepared or processed outside the mobile structure.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Need to keep and record the temperature of the food coolers and refrigeration on a log.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Items served in reusable bowls to customers at time of inspection. This mobile only has two sinks, and a hand basin. Unit is not sized or designed for warewashing of usable dishes for customers Some of the items now being prepared are high risk and require EHO approval.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): A common hand towel hung.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): To provide a food safety plan that reflect current processes and items being prepared.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): No plan at the site. Require a sanitation plan that reflect current practices and processes for bowls. To include process and steps that will be used for warewashing and items used for serving the public.

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