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Ranu's Kitchen

108 - 4717 Lakelse Avenue, Terrace, V8G 1R5 · Restaurant

Official record from Northern Health →

Inspection summary

Ranu's Kitchen has been inspected 7 times by Northern Health Authority since May 18, 2023. The most recent inspection, on August 13, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on August 11, 2026. For example: 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 2 times across 2 separate inspections, most recently on November 6, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 November 6, 2025. For example: 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 November 25, 2024. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on August 11, 2026. For example: 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Northern 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.

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The mechanical dishwasher using chlorine sanitizer measured a final rinse sanitizer concentration of 0 ppm at the time of inspection. The sanitizer container was observed not dispensing sanitizer into the dishwasher. (Public Health Significance): Dishware and utensils may not be adequately sanitized when sanitizer is not dispensed during the final rinse cycle. Failure to achieve the required sanitizer concentration may allow harmful microorganisms to remain on food-contact surfaces, increasing the risk of contamination and foodborne illness.
      • Corrective Action: Manual sanitizing was immediately implemented using the compartment sink with a 200 ppm chlorine solution and a minimum contact time of 2 minutes. The operator was instructed to continue using the dishwasher for cleaning and to sanitize dishware and utensils in the sink until the empty sanitizer container is replaced and the dishwasher is capable of consistently dispensing the required sanitizer concentration. Regular monitoring of sanitizer levels was discussed with the operator to ensure ongoing compliance.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The kitchen showed excessive grease, dust, and food debris accumulation, particularly on shelving and storage areas, equipment surfaces and handles, tap faucets, refrigerator door handles, counters, and the floor in the dishwasher area. (Public Health Significance): Food debris, grease, and dirt can promote bacterial growth and increase the risk of food contamination and foodborne illness if surfaces are not properly cleaned and sanitized.
      • Corrective Action: The operator must ensure that all kitchen areas, including shelving, storage areas, equipment surfaces and handles, tap faucets, refrigerator door handles, counters, and floors, are thoroughly cleaned and maintained in a clean and sanitary condition at all times of operation. A regular cleaning schedule must be implemented and followed to prevent the buildup of grease, dust, and food debris.
  3. Routine Inspection

    1 infraction

    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The kitchen showed excessive grease, dust, and food debris accumulation, particularly on shelving and storage areas, equipment surfaces and handles, tap faucets, refrigerator door handles, counters, and the floor in the dishwasher area. (Public Health Significance): Food debris, grease, and dirt can promote bacterial growth and increase the risk of food contamination and foodborne illness if surfaces are not properly cleaned and sanitized.
      • Corrective Action: The operator must ensure that all kitchen areas, including shelving, storage areas, equipment surfaces and handles, tap faucets, refrigerator door handles, counters, and floors, are thoroughly cleaned and maintained in a clean and sanitary condition at all times of operation. A regular cleaning schedule should be implemented and followed to prevent the buildup of grease, dust, and food debris.
  4. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Multiple food items were found uncovered (without lids or protective covering) at the time of inspection, leaving them open to contamination. For example, Tikki was stored uncovered in the walk-in freezer, and two bags of flour were left open in the dry storage area. (Public Health Significance): Contamination of food through contact with objects, people, pests, or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The kitchen showed grease and food/debris buildup on equipment surfaces and handles, the dishwashing area, tap faucets,refrigerator door handles, dry storage shelves and throughout the floors and walls of the entire kitchen. (Public Health Significance): Grease and food debris promote bacterial growth and increase the risk of foodborne illness. Contaminated surfaces can lead to direct and cross-contamination if not properly cleaned and sanitized.
      • Corrective Action: The operator must ensure that the entire kitchen premises, including all equipment, utensils, prep counters, food contact surfaces, kitchen floors, and walls, are consistently maintained in a clean and sanitary condition.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: At the time of inspection, the handwashing station in the kitchen was observed to have chicken in a container thawing under running water in the sink. This may obstruct employees from effectively washing their hands. Additionally, food debris was present in the sink. (Public Health Significance): Proper handwashing is a critical food safety practice. When the handwashing station is blocked or contaminated, employees may be unable to wash their hands effectively, increasing the risk of cross-contamination from previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is properly maintained, kept accessible at all times, and used exclusively as a dedicated hand wash station during all times of operation of the facility.
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler temperature was observed to be between 5 & 6°C. Cooler was being used for the storage of perishable & potentially hazardous foods which must be stored at or below 4.4°C (40°F).
      • Corrective Action: Coolers must be able to hold perishable & potentially hazardous foods at or below 4.4°C at all times. Monitor temperature of cooler and if it's not capable of maintaining this temperature at all times, move perishable & potentially hazardous foods to a cooler that can maintain this temperature and have the prep cooler repaired or replaced. However, prep cooler can still be used for the storage of whole fruits & vegetables, and cut-up fruits & vegetables can be stored for a limited time (e.g., during the day and in small quantities so they're used within a few hours).
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops for foods stored in dry storage bins (e.g., flour, sugar) were being stored in the bins and the handles were in contact with the foods.
      • Corrective Action: Scoops for dry storage bins must be stored outside the bins in a bucket or smaller bin to ensure they are kept clean between uses and so the handles are easily accessible.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Ice machine had a noticeable amount of mould and/or hard water mineral staining on the sides above the level of the ice and on the ice making component itself. Also, there appeared to be a beverage can at the bottom left of the ice bin. 2) Floor mat in front of prep cooler is worn, cracked and is no longer easily cleanable. 3) Dry storage room off of dining area is disorganized and contains items that are not needed for the daily operation of the restaurant (e.g., empty tool boxes, old and/or broken utensils). The condition of the dry storage room makes it difficult to store foods properly and difficult to clean this area.
      • Corrective Action: 1) Clean & sanitize the inside of the ice making machine and establish a schedule for this and document it in your Sanitation Plan. Also, do not store beverage cans/bottles in the ice machine. 2) Floor mat must be removed and if it's to be replaced, it must be made of a material that's smooth, impervious to moisture, easy to clean and non-toxic. 3) Dry storage room must be cleaned, reorganized, and unnecessary and unused items must be removed and stored elsewhere.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: There are bare wood surfaces in the kitchen on which foods are stored and in areas where foods are prepared (e.g., plywood shelves by mixer, corner by butcher block by prep cooler).
      • Corrective Action: Bare wood surfaces must be properly finished (e.g., painted) to provide a durable surface that's smooth, impervious to moisture, easy to clean and non-toxic.
  7. Initial Inspection

    0 infractions

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