Skip to content
Loading map…

Ramen Arashi Express

1A - 119 Banff Avenue Banff AB T1L 1C1 · Food - General

Official record from Alberta →

Inspection summary

Ramen Arashi Express has been inspected once by Alberta Health Services (Environmental Public Health), on April 27, 2026. The most recent inspection, on April 27, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 April 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 27, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), 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.

1 inspection

  1. Initial Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning sponges noted out by 3-compartment sink. Ensure sponges are sanitized between uses or stored in clean sanitizer solution. 2. Sanitizer solution used to soak wiping cloths did not have measurable chlorine concentration. Corrected- ensure sanitizer solution is at least 100ppm chlorine (if using bleach).3. Sanitizer in spray bottle was slightly weak (50ppm). Additional bleach added and re-tested at 100ppm. *Ensure test strips (on-site) are used to verify sanitizer concentrations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer not available for measuring hot holding and cooking temperatures. Ensure probe thermometer is available at all times during operation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some utensils stored close to hand sink. Ensure clean dishes and containers are stored far enough from hand sink so they will not be contaminated (or create barrier between dishes and hand sink).

Nearby inspected facilities

Own this business? Add a badge to your website