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Ramen Arashi

1884 Dayton St Kelowna BC V1Y 7W6 · Restaurant - Food Service

3 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed partially open food beside the hand sink located at the back of the kitchen. This may result in food contamination during hand washing. CDI - Operator was instructed to not store food close to the hand sink or install a splash guard beside the sink to prevent splashing of water while handwashing.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Observed the hand sink located at the front of the kitchen was used for storing dirty glasses and dish soap was kept at the hand sink. CDI - Operator was instructed to remove dish soap and scrubber from the sink, and ensure hand sinks are accessible at all times and ONLY designated for handwashing.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed condensation dripping from pipes above the cooking area. Condensation can act as a vehicle for microbes transfer to the food contact surfaces or food, potentially leading to contamination and foodborne illness. Operator to fix the leaking pipe. For the meantime, please take interim measures to prevent food contamination until the pipe is fixed such as placing a container underneath the leaking pipe.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed plastic containers used as scoops submerged in some of the bulk bins containing food products. Submerging scoops in food containers could contaminate food by transferring bacteria from scoops to the food especially when scoops are not cleaned well from previous use. Operator must ensure that the scoops are stored outside of the bulk food containers and the scoops used should be of proper design and always have handles.
  3. Monitoring

    0 infractions