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Horin Tonkotsu Ramen

1685 - 4500 Kingsway, Burnaby · Restaurant

4 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - 1 large box of eggs (15 dozen quantity) was found inside the office, measured at 16C.
      • Corrective Action(s):
      • - Staff stated that this item was not out for longer thatn 2 hours. Staff explained that they put out the eggs on purpose to bring them up to room temp before cooking. This procedure is not ideal. Unless the time is being monitored & recorded for <2 hours room temperature holding, reduce the overall prep time in room temp by submerging them under warm water etc. Eggs were moved back to the cooler at the time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed scooper stored inside the ice machine, with the handle part in direct contact with the ice.
      • Corrective Action(s):
      • - Do not store scooper inside the ice machine. Scooper was moved to a designated container at the time of inspection.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed portioned cooked rice & meat mixture in togo bowls in room temp - measured at 29C. Staff stated that they were taken out from the cooler 30 minutes ago.
      • - Observed 5 extra 20L stainless steel tubs of holding pork broth in room temp - probed at 15.8C. Staff stated that they were taken out from the cooler 30 minutes ago.
      • Corrective Action(s):
      • - Staff stated that the rice was already chilled from the cooler and hot cooked meat was topped on the bowl to prep the togo dishes, resulting in the rise of the food temp. This method is not ideal as the temperature is brought up again from the rice that has already been chilled. Ensure to chill all ingredients first and them combine them to finish prepping.
      • - Do not take out so many extra broth containers at once; take out what can be used within an hour.
      • - All items were moved back to a cooler at the time of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • - No paper towel was available at the server handwash station.
      • Corrective Action(s):
      • - Ensure to have paper towel at all times and facilitate frequent handwashing. New paper towel was replenished at the time of inspection.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • - Observed plastic strainer in use on top of the bain-marie.
      • Corrective Action(s):
      • - Do not use plastic tools or equipment for handling food in boiled/boiling water. Use stainless steel strainer instead.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed gyoza batter/soup stored in ambient temperature.
      • Corrective Action(s):
      • - Staff stated that they are used within 2-3 hours. Store them in ice bath to maintain the cold temperature of 4C or below OR only have the adequate amount out each time that can be used up within 2 hours.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed various frozen items (cooked meat, seaweed salad) thawing in room temperature.
      • Corrective Action(s):
      • - Premises lack a prep sink to store cold water for thawing. Ensure to thaw frozen food using microwave OR by placing them inside the cooler. They can equip a large bucket to thaw any frozen items in cold water; however, this procedure is best to be done in the prep kitchen due to spacing issue. Owner to consider adding a prep sink in the kitchen for convenience. All items were transferred into working coolers at the time of inspection.
      • Violation Score: 5
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Grease, food debris and batter splatters observed underneath the stove unit and on the side surfaces of the stove and the deep fryer.
      • Corrective Action(s):
      • - Staff stated that the premises is scheduled to be deep-cleaned next week. Ensure areas noted above are cleaned thoroughly.
      • Date to be corrected by: Mar 7, 2025
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Observed tan tan ramen soup still warm to touch on the counter. Staff stated that it has been cooling in the room temperature for just over 2 hours.
      • Corrective Action(s):
      • - Ensure proper cooling procedure is followed. Temperature should be brought from 60C to 20C within 2 hours and 20C to 4C or below within 4 hours. Use shallower pans or portion the soup in smaller containers to allow faster cooling.
      • Violation Score: 5