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Red Light Ramen

308 Herridge Ln Nelson BC V1L 6G5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Red Light Ramen has been inspected 11 times by Interior Health Authority since July 30, 2018. The most recent inspection, on September 25, 2026, found no infractions.

9 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

The last 8 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times on March 4, 2020. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 March 4, 2020. For example: 4 Are proper freezing and thawing procedures followed?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 20, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 4, 2020. For example: 1 Does the facility have proper monitoring supplies?

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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    4 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Operator was seen touching face and hair during food preparation. This operator was also seen with a cell phone on food contact surfaces nearby. Please wash hands immediately after touching face and hair (or any other contaminated surfaces). Please keep all cellular devices out of the kitchen during business hours to prevent contamination of food and food contact surfaces. This operator does not have a FOODSAFE certification and was strongly recommended to have it.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
      • F1.5B Employees must exhibit cleanliness and good personal hygiene.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat sanitizer was mixed >400 ppm. Test strips were not available for verification. Please note that Quats over 200 ppm has a potential to leave chemical residuals that may be transferred over onto food. Please consult with your chemical supplier to acquire Quat test strips. The desired concentration is 200 ppm. **Please also label sanitizer bottles to prevent confusion**
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): ~15-20 lbs of chicken thighs in packages and ~25-30 lbs of chicken feet in a food grade container had been defrosting for 6 hours at room temperature in back prep area. Meat products were recorded at ~10C and within the danger zone. Due to gross time-temperature abuse, it was strongly recommended to the operator to dispose of food to prevent potential food borne illness. Large tubs of still frozen pork belly were in the same area and being thawed in a similar manner. All potentially hazardous foods must be thawed appropriately via the following ways to prevent potential food borne illness: 1. in a cooler at 4C 2. in a clean sink with running cold water at 4C OR 3. cooked from frozen
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Main front cooking area hand wash station requires paper towels in dispenser to promote proper hand hygiene. Please also have a waste disposal container in vicinity for paper towel disposal.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  10. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food on top at line prep cooler was warmer than 4 degrees Celsius. This food was stored in individual plastic inserts without covers. Confirm either procedural modification (ie. using covers, routine temperature monitoring and considering stainless steel inserts) or keep records that confirm and record a "consume or destroy after 2 hours" Food Safety Plan procedure.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Keep records of occasional temperature/time audits for food cooling procedures and keep records of routine critical control point monitoring (eg. temperatures of cooling units)
  11. Monitoring

    0 infractions

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