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Tokyo Ramen

502 Forest Hill Road, Fredericton NB E3B 4K4 · Food Premises

Official record from New Brunswick →

Inspection summary

Tokyo Ramen has been inspected 4 times by New Brunswick Department of Health (Health Protection Branch) since April 28, 2025. The most recent inspection, on December 10, 2025, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 3 separate inspections, most recently on December 10, 2025. For example: Mechanical Dishwashing

  • 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 4 times across 2 separate inspections, most recently on November 25, 2025. For example: Storage of Potentially Hazardous Foods

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 2 separate inspections, most recently on November 25, 2025. For example: Acceptable Containers and Labeling

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 25, 2025. For example: Detergents and Chemical Use and Storage

  • 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 2 times across 2 separate inspections, most recently on December 10, 2025. For example: Demonstrating Knowledge

About this data

These results come from New Brunswick Department of Health (Health Protection Branch), 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.

4 inspections

  1. Routine Inspection

    3 infractions

    • Demonstrating Knowledge
      • Staff shall be knowledgeable about the food handling procedures used by the licensee for potentially hazardous food.
    • Mechanical Dishwashing
      • If a chemical feed dishwasher is used, a suitable (food grade) sanitizer shall be available and at the recommended concentration.
    • Manual Dishwashing
      • A suitable (food grade) sanitizer shall be available and at the recommended concentration.
  2. Routine Inspection

    15 infractions

    • Acceptable Containers and Labeling
      • Foods must be properly labeled with the item name.
    • Acceptable Containers and Labeling
      • Re-useable containers must be of food grade materials which can be washed, rinsed, and sanitized.
    • Storage of Potentially Hazardous Foods
      • All potentially hazardous foods shall be stored at or below 4°C (40°F) or at or above 60°C (140°F).
    • Frozen Storage
      • Freezers shall be kept in good repair, defrosted regularly, and kept clean.
    • Refrigerated Storage (Methods)
      • Foods shall be stored in a manner to prevent cross contamination (e.g. no raw above cooked, not directly on floor).
    • Dry Storage
      • Shelves/cupboards shall be designed to facilitate effective cleaning and sanitation and be of sound construction and in good repair.
    • Dry Storage
      • Foods shall be stored in a manner to prevent cross contamination (stored in impervious containers once opened, scoops kept out of bins, not directly on floor).
    • Demonstrating Knowledge
      • Staff shall be knowledgeable about the food handling procedures used by the licensee for potentially hazardous food.
    • Food Equipment (Design, Construction, Installation and Maintenance)
      • Non-food contact equipment shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Mechanical Dishwashing
      • If a chemical feed dishwasher is used, a suitable (food grade) sanitizer shall be available and at the recommended concentration.
    • Cleaning and Sanitizing
      • Floors, walls and ceilings shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Wiping cloths used for wiping food spills on food contact surfaces shall not be used for other purposes such as wiping raw foods and shall be routinely cleaned and when not in use kept in separate sanitizing solution which is maintained at an appropriate concentration.
    • Detergents and Chemical Use and Storage
      • Sanitizer solution shall be used in strict accordance with the manufacturer’s instructions on the label (recommended strength and contact time).
    • Floors (Construction and Maintenance)
      • Floors shall be designed to facilitate effective cleaning and sanitation.
    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    5 infractions

    • Acceptable Containers and Labeling
      • Foods must be properly labeled with the item name.
    • Refrigerated Storage (Temperature)
      • Thermometers shall be in all refrigerated areas.
    • Storage of Food for Staff
      • Food for the personal use of management staff and employees shall be kept separate and apart from all other food on the premises.
    • Cleaning and Sanitizing
      • Floors, walls and ceilings shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Shelves shall be kept clean and sanitary.

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