Kinton Ramen (6th St)

1 - 678 6th St, New Westminster · Restaurant

2 inspections

1. Inspection de routine13 oct. 2026

   2 infractions

   • 203 - Aliments non refroidis d'une manière acceptable [art. 12 a)]
     • Observation: Beef broth noted at 14.7 degC in walk-in cooler; pork broth noted at 10.2 degC in walk-in cooler. As per operator, both broths had been in the cooler since yesterday.
     • Corrective Action(s): Both broths were discarded during inspection. Other pails of broth noted at higher temperatures, one at 33 degC. Staff are not cooling the broths properly. They shouldn't be placing them in the cooler when the temperature is still high. Broths must be cooled from 60-20 degC within 2 hours (this part happens outside the walk-in cooler) and from 20-4 degC within 4 hours (this part happens inside the cooler). Purchase at least 6 cooling wands and use them to cool down your broth. Submit a cooling chart using the wand as part of your food safety plan i.e. record the time and temperature of the broth when you remove it from the stove. Place in an ice bath (just cold water isn't enough). Stir frequently. Take and record the time/temperature every 15 minutes. Once the broth is around 60 degC, place the ice wand inside the broth (do not place the ice wand in the broth when it first comes off the stove). Stir frequently. Take and record temperatures every 15 minutes until the broth close to 20 degC. Move the broth into the walk-in cooler, but continue to record time/temperatures every 15 minutes until the broth temperature reaches 4 degC. Submit this chart to me for review. ANOTHER OPTION IS TO PURCHASE A BLAST CHILLER. IF THIS INFRACTION IS ONGOING, ONE WILL BE REQUIRED.
     • Score de violation: 5
     • 205 - Aliments froids potentiellement dangereux entreposés ou exposés à une température supérieure à 4 °C [par. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): 1)Green onions and hydrated mushrooms noted on the counter. There was no ice in the ice bath that they were being stored in.
     • 2) Noodles noted on the counter.
     • Corrective Action(s): 1) These must be stored in the refrigerated inserts. Make space for them in the refrigerated cooler. You cannot store these items on the counter.
     • 2) After lunch/dinner rush, noodles must be moved back into the cooler. Do not store these at room temperature.
     • Score de violation: 5
     • 206 - Aliments chauds potentiellement dangereux entreposés ou exposés à moins de 60 °C. [par. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Marinated eggs and some broth noted on the warmer around 45 degC. These are not being time tracked.
     • Corrective Action(s): You may store these in the danger zone only if you are time tracking them. Use of timers or labels are required. You can store them in the danger zone for a max. of 4 hours after which they must be discarded. Update your food safety plan to include this step.
     • Score de violation: 5
     • 401 - Stations de lavage des mains adéquates non disponibles pour les employés [par. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Access to the handsink by the ice bin was blocked by a garbage can. The paper towel dispenser is empty. A roll was placed close by. There were items stored on and inside the hand sink in the BOH.
     • Corrective Action(s): Relocate the garbage bin. Store paper towels inside the dispenser. Do not store anything inside hand sinks.
     • Score de violation: 5
   • 212 - L'exploitant n'a pas fourni de procédures écrites acceptables pour la manutention des aliments [art. 23]
     • Observation: Food Safety plan requires updating.
     • Corrective Action(s): Incorporate the cooling procedures as discussed and storage of eggs/broth in the danger zone.
     • Score de violation: 1
     • 308 - L'équipement/les ustensiles/les surfaces de contact avec les aliments ne sont pas en bon état de fonctionnement [art. 16 b)]
     • Observation: 1) Leak noted under one of the prep coolers.
     • 2) It appears that theres condensate leaking from the exhaust hood which is constantly dripping on staff when they're preparing foods under the hood.
     • Corrective Action(s): Get both units serviced especially if they're still under warranty. See if the hood supplier has any ideas on how to manage the condensation drip.
     • Score de violation: 3
     • 311 - Locaux non maintenus conformément aux plans approuvés [par. 6(1)b)]
     • Observation: Base of walk-in cooler is peeling.
     • Corrective Action(s): Refinish the floor.
     • Score de violation: 1
2. Inspection de suivi11 juin 2026

   0 infraction