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Ramen Arashi

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

Official record from Interior Health →

Inspection summary

Ramen Arashi has been inspected 3 times by Interior Health Authority since November 25, 2024. The most recent inspection, on April 2, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Handwashing and staff hygiene.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 2 separate inspections, most recently on April 2, 2026. For example: 7 Are foods protected from contamination?

  • 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 once on April 2, 2026. For example: 7 Are there handwashing stations available and properly supplied?

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

    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

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