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Ramen House

101 - 46126 Yale Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Ramen House has been inspected 3 times by Fraser Health Authority since December 23, 2025. The most recent inspection, on April 22, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on April 22, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 22, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • 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 once on February 27, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

About this data

These results come from Fraser 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. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Minced garlic for customers observed stored at room temperature
      • Corrective Action(s): All minced garlic from the dining area discarded
      • - Please do not stored minced garlic at room temperature for over 2 hours
      • - only bring out the minced garlic when customers arrived, once the customers finished pelase bring it back to the cooler
      • - please note that all cut/chopped vegetables are considered potentially hazardous foods
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep line hand sink faucet observed loosen
      • Corrective Action(s): please repair (date to be corrected by: April 29, 2026)
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mined garlic paste (for kitchen & customers) observed stored at room temperature
      • Corrective Action(s): Operator was instructed to place the kitchen garlic paste on ice, garlic paste for customers must be discarded after 4 hours, please ensure to label the container with time
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS sanitizer for the front and bar area measured at 0ppm
      • Corrective Action(s): operator replaced the santizer with a new one, measured at 400ppm
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand sink between bar and kitchen had no hot water
      • Corrective Action(s): Operator turned on the hot water valve and hot water available, please always ensure hand sink supplied with hot and cold water, liquid hand soap, and single-use paper towels
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop was stored inside the ice
      • Corrective Action(s): operator placed the ice scoop in a designated container
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

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