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Ramen Arashi

105 - 1000 7 Avenue Canmore AB T1W 2S9 · Food - General

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat testing strips for checking the concentration of the quat sanitizer that is mixed on site. Obtain quat testing strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Some improvement but still some damage on floor. The floor in the kitchen is damaged and covered with tape. Flooring does not fully cover area under sink and has some large gaps. Floor to be repaired and maintained in a smooth and easily cleanable condition.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Outstanding from previous inspection: some food preparation is done in the back area next to sink. As washroom is located right beside this area, the washroom door is to be equipped with a self-closing device.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small single door fridge in corner of kitchen was slightly warm with food measured at 6C. Ensure refrigerator keeps food at 4C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat testing strips for checking the concentration of the quat sanitizer that is mixed on site. Obtain quat testing strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water tap at hand sink has been leaking and had been turned off at time of inspection. Fix hot water tap so that it does not leak and water is a comfortable temperature for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Small shelf with sauce on top in middle of food preparation area is flaking paint and is built up with debris. Replace shelf or refinish so that it is easily cleanable/smooth.White shelves just outside of main kitchen area have some exposed wood/are no longer easily cleanable. Refinish or replace shelving.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the kitchen is damaged and covered with tape. Flooring does not fully cover area under sink and has some large gaps. Floor to be repaired and maintained in a smooth and easily cleanable condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-floor in dry storage room (dirt build-up)-floor under shelving units in the kitchen (dirt build-up)-floor under fridges in the hallway (dirt build-up)-floor along edges of walls throughout the facility (dirt build-up)
  3. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Was advised some food preparation is done in the back area next to sink. As washroom is located right beside this area, the washroom door is to be equipped with a self-closing device.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat testing strips for checking the concentration of the quat sanitizer that is mixed on site. Obtain quat testing strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the kitchen is damaged and covered with tape. Floor to be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-floor in dry storage room (dirt build-up)-floor under shelving units in the kitchen (dirt build-up)-floor under fridges in the hallway (dirt build-up)-floor along edges of walls throughout the facility (dirt build-up)
  4. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Was advised some food preparation is done in the back area next to sink. As washroom is located right beside this area, the washroom door is to be equipped with a self-closing device.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bean pastes and tofu were again sitting out at room temperature. These items are to be kept in the fridge or a small portion can be left out at room temperature only if it is time-dated and discarded if not used up within 2 hours. Were put into cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small cooler next to the cooking elements was at 7C.Coolers are to be below 4C to maintain foods at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat testing strips for checking the concentration of the quat sanitizer that is mixed on site. Obtain quat testing strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water was shut off under the handsink as the tap was leaking. Hot water is required for handwashing; sink/tap to be repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the kitchen is damaged and covered with tape. Floor to be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-floor in dry storage room (dirt build-up)-floor under shelving units in the kitchen (dirt build-up)-exterior of containers and the shelving above the three compartment sink-floor under fridges in the hallway (dirt build-up)-floor along edges of walls throughout the facility (dirt build-up)
  5. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Handwashing was being done but taps were not being turned off with paper towel afterwards. Taps to be turned off with paper towel to avoid re-contaminating hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items were being stored among food items in the dry storage room (e.g. there was a backpack on a bag of rice). Keep personal items (caps, backpacks, etc) separate from food items/utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several containers of food items were being left out at room temperature between orders (meat, tofu, bean paste). Temperature ranged from about 14-21C. All high risk foods are to be kept in the cooler and put back in the cooler between uses. Were put into cooler during inspection. Recommend prep cooler be installed in the kitchen or these items be kept in ice between uses during busy periods.Soy milk that had been warmed up had been left sitting in a pot on cooking element was at 26C. Need to either put this in the fridge after use or keep hot at 60C or higher. Was discarded during inspection.There was a box of noodles thawing at room temperature. High risk foods are to be thawed in a cooler or under cold running water. Were put into cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small cooler next to the cooking elements was at 6C.The small two door cooler on which the deep fryer sits was at 8C.Coolers are to be below 4C to maintain foods at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no quat testing strips for checking the concentration of the quat sanitizer that is mixed on site. Obtain quat testing strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water was shut off under the handsink as the tap was leaking. Hot water is required for handwashing; sink/tap to be repaired.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There are bottles of chemical being stored in a cardboard box in the back hallway. The cardboard box has gotten wet and is water-damaged/moldy. Discard any water-damaged carboard boxes and either install shelf to keep these items up off the floor or store in a container that is impervious to moisture (e.g. plastic bin).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the kitchen is damaged and covered with tape. Floor to be repaired.The surfacing/paint on the brown shelving unit between the two coolers in the kitchen is coming off. To be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-floor in dry storage room (dirt build-up)-floor under shelving units in the kitchen (dirt build-up)-exterior of container and the shelving above the three compartment sink-floor under fridges in the hallway (dirt build-up)-floor along edges of walls throughout the facility (dirt build-up)