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Sugoi Ramen Express

10-1800 Kalamalka Lake Rd Vernon BC V1T 6V3 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sugoi Ramen Express has been inspected once by Interior Health Authority, on April 8, 2026. The most recent inspection, on April 8, 2026, recorded 8 infractions.

In the past 12 months there was 1 inspection with 8 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 on April 8, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 8, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 April 8, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 8, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times on April 8, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

1 inspection

  1. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Minced garlic in oil is stored at room temperature for extended periods. Severe foodborne illness risk. Corrective Action: Discard the current batch. Keep garlic in oil under refrigeration at 4°C or colder for a maximum of 4 days. Discard after 4 days. Do not store at room temperature.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): F1.3A: Cooling processes are not monitored. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Check using a sanitized probe thermometer. The cooling rate can be increased by dividing food into smaller batches, using wide shallow trays, stirring frequently, and placing food containers over an ice-water bath.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer in the undercounter cooler (eggs) is broken. Corrective Action: Provide a new NSF-certified refrigerator thermometer for the unit.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3A: The sanitizing rinse of the mechanical dishwasher was measured at 67°C at the dish surface. Corrective Action: Maintain or repair the dishwasher so the sanitizing cycle consistently achieves a temperature of 71°C (160°F) or hotter at the interior surface. In the meantime, wash and sanitize dishware and equipment manually. Larger items that do not fit through the dishwasher or cannot be fully immersed can be manually washed and rinsed then spray-sanitized or wiped with a sanitizer cloth, provided all surfaces are treated. Do not mix soap and bleach.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): There is a leak at the point of entry reverse osmosis system. Corrective Action: Repair the system to stop the leak. F2.5B(2): There are cardboard liners on the dry storage racks. Corrective Action: Remove the cardboard. F2.5K: A portable cart for clean item storage is in close proximity to the hand sink (splash contamination). A garbage bin is in contact with clean items on the cart. Corrective Action: Move the cart away from the hand sink. Clean and sanitize any contaminated items. Keep the garbage bin away from clean equipment.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: There is a chair in front of the primary hand sink. Cloths are inside the sink basin. This obstructs access and use. Corrective Action: Remove the cloths. Keep the chair elsewhere so the sink remains clear and accessible.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Keep a copy of the Food Safety Plan at the premises. Numerical temperatures should be recorded in log sheets instead of initials or check marks.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is incomplete. Corrective Action: Locate or complete any missing sections. Keep the Plan onsite.

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