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Ramen Arashi

213 - 215 Banff Avenue Banff AB T1L 1E6 · Food - General

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat violation*There are some gaps in the flooring in the kitchen. Debris is beginning to catch in these gaps. - Repair the flooring, ensure it is smooth and cleanable and that there are no large gaps that can collect food debris.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden rolling shelving in the kitchen is wearing, and paint is chipping exposing raw/porous wood. - Please re-seal/re-paint any raw wood shelving. Ensure all surfaces in the kitchen are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket on the white freezer in the upstairs storage area is broken; door does not close properly. - Please repair the gasket ensure this freezer can close properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a significant amount of food debris/grease build-up noted. Please clean areas including but not limited to: - Shelving under the hot plates- Behind and in between cooking equipment- Wall behind the microwave- Storage shelf under the microwave- Underneath dishwashing area- Dry storage area shelving - Hood Vent- Wall beside the hood vent
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Shrimp in the hot holding unit were at 40C measured with a probe thermometer; hot holding unit was not plugged in. Staff said they were cooked 30 minutes ago around 11:00am. - Shrimp were reheated to 74C on the stove, then re-put in the hot holding unit which was set to 60C. Please ensure all foods held hot are held above 60C. 2) Noodles marked as perishable and requiring refrigeration were out of the fridge at room temperature. - Noodles were moved to the fridge. Please ensure that noodles are held below 4C or held for 2 hours marked with the time they were taken out then discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat violation*There are some gaps in the flooring in the kitchen. Debris is beginning to catch in these gaps. - Repair the flooring, ensure it is smooth and cleanable and that there are no large gaps that can collect food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a significant amount of food debris/grease build-up noted. Please clean areas including but not limited to: - Shelving under the hot plates- Behind and in between cooking equipment- Wall behind the microwave- Storage shelf under the microwave- Underneath dishwashing area
  3. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was unlabeled. - Label was added to the spray bottle during the inspection. Please continue to ensure all chemicals used are properly labelled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat violation*There are some gaps in the flooring in the kitchen. Debris is beginning to catch in these gaps. - Repair the flooring, ensure it is smooth and cleanable and that there are no large gaps that can collect food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the kitchen is maintained in a clean and sanitary manner. However, there was some food debris/grease build-up noted. Please clean areas including but not limited to: - Shelving under the hot plates- Behind and in between cooking equipment- Well behind the microwave
  4. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were wearing watches and bracelets. - They were removed during the inspection. Please ensure that all food handlers are not wearing any hand/wrist jewelry while preparing food.
    • 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 backsplash behind the main hot plate area was damaged and repaired with tape. - Replace the backsplash and ensure that it is a material that is smooth and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some gaps in the flooring in the kitchen. Debris is beginning to catch in these gaps. - Repair the flooring, ensure it is smooth and cleanable and that there are no large gaps that can collect food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, the kitchen is maintained in a clean and sanitary manner. However, there was some food debris/grease build-up noted. Please clean areas including but not limited to: - Shelving under the hot plates- Underneath drying racks- Behind and in between cooking equipment- High touch areas such as fridge handles and sink taps.
  5. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The backsplash behind the main hot plate area was damaged and repaired with tape. - Replace the backsplash and ensure that it is a material that is smooth and cleanable. 2) The shelving in the dry storage area is raw wood which cannot be adequately cleaned. - Finish or seal the raw wood and ensure it is a smooth and cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some gaps in the flooring in the kitchen. Debris is beginning to catch in these gaps. - Repair the flooring, ensure it is smooth and cleanable and that there are no large gaps that can collect food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris in many areas throughout the kitchen. Please clean areas including but not limited to: - Shelving under the hot plates- Walls- Behind and in between equipment- The dishwashing area- High touch areas such as fridge handles and sink taps.
  6. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The sandwich cooler and cooler next to the 3-compartment sink were both warm at the time of inspection (8C). High-risk products were removed from these coolers. - Please repair these coolers and ensure they can hold temperatures below 4C before they are used to store products.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The backsplash behind the main hot plate area was damaged and repaired with tape. - Replace the backsplash and ensure that it is a material that is smooth and cleanable. 2) The shelving in the dry storage area is raw wood which cannot be adequately cleaned. - Finish or seal the raw wood and ensure it is a smooth and cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some gaps in the flooring in the kitchen. Debris is beginning to catch in these gaps. - Repair the flooring, ensure it is smooth and cleanable and that there are no large gaps that can collect food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris in many areas throughout the kitchen. Please clean areas including but not limited to: - Shelving under the hot plates- Walls- Behind and in between equipment- The dishwashing area- High touch areas such as fridge handles and sink taps.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The sandwich cooler and cooler next to the 3-compartment sink were both warm at the time of inspection (8C). High-risk products were removed from these coolers. - Please repair these coolers and ensure they can hold temperatures below 4C before they are used to store products.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front counter is flaking paint and is worn with some areas of unsealed wood. - Repaint/refinish counter so that it is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The backsplash behind the main hot plate area was damaged and repaired with tape. - Replace the backsplash and ensure that it is a material that is smooth and cleanable. 2) The shelving in the dry storage area is raw wood which cannot be adequately cleaned. - Finish or seal the raw wood and ensure it is a smooth and cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are some gaps in the flooring in the kitchen. Debris is beginning to catch in these gaps. - Repair the flooring, ensure it is smooth and cleanable and that there are no large gaps that can collect food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris in many areas throughout the kitchen. Please clean areas including but not limited to: - Shelving under the hot plates- Walls- Behind and in between equipment- The dishwashing area- High touch areas such as fridge handles and sink taps.
  8. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet wiping clothes were left on the counter and then re-used. - Store all wiping clothes in an approved sanitizer solution such as 100ppm chlorine, or use cloths once then wash.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles throughout the kitchen and front were unlabeled. - Ensure all chemicals are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Repeat Violation*Noted 2022-11-30."Noodles out beside 3-compartment sink are required to be maintained at 4C or below. Surface temperature was measured at 10C (frozen noodles taken out in the morning). Thaw in the refrigerator and maintain below 4C prior to cooking."
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Items (spinach and bamboo shoots) in the "hot holding unit" were around 45C. More water was added during the inspection. - Ensure items are completely submerged in the hot water so that they are being held above 60C. 1) Items in containers were stacked on top of other items in the line cooler. These items were warmer than the rest of the unit and were moved into the bottom of the cooler during the inspection. - Do not double stack anything in the line coolers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Front counter is flaking paint and is worn with some areas of unsealed wood. Repaint/refinish counter so that it is smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The backsplash behind the main hot plate area was damaged and repaired with duct tape. - Replace the backsplash and ensure that it is a material that is smooth and cleanable. 2) The shelving in the dry storage area is raw wood which cannot be adequately cleaned. - Finish or seal the raw wood and ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris in many areas throughout the kitchen. Please clean areas including but not limited to: - Shelving under the hot plates- The dishwashing area- High touch areas such as fridge handles and sink taps.