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Jinya Ramen Bar

1629 - 4567 Lougheed Hwy, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Jinya Ramen Bar has been inspected 11 times by Fraser Health Authority since November 28, 2022. The most recent inspection, on May 6, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on May 5, 2026. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 4 separate inspections, most recently on May 5, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on November 27, 2024. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 October 24, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on November 28, 2022. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser 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. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Internal temperature of foods (chasu, marinated cut vegetables) stored in a 2-door prep cooler measured at 7C.
      • Corrective Action(s):
      • - Above-mentioned foods were transferred to another cooler measuring at below 4C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Surface sanitizer in buckets (x4) measured at 0 ppm chlorine.
      • 2. In-use utensils (stirring spoons, rice paddle spoon, blender) stored in murky, lukewarm water.
      • Corrective Action(s):
      • REPEAT VIOLATION
      • 1. Replenished the buckets with 100 ppm chlorine.
      • 2. In-use utensils were placed in ice water after being washed and sanitized during the inspection.
      • - Educated staff on proper methods of storing in-use utensils:
      • a) in ice water,
      • b) in boiling water, or
      • c) in clean, empty container
      • ***Ensure in-use utensils are washed and sanitized at least every 4 hours, or more frequently if necessary.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • - Fruit flies observed at the bar near the beer dispenser.
      • Corrective Action(s):
      • - Continue to monitor for pest activity. If needed, contact a professional pest control company.
      • - Ensure the opening of the beer dispenser and syrup squeeze bottles are covered when not in use.
      • - Ensure the surrounding areas are cleaned and sanitized regularly. No food debris should remain at the end of operation.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Top section of the 2-door prep cooler by the cookline meassured at 7C.
      • Corrective Action(s):
      • - "Do Not Use" sign has been posted at the cooler during the inspection.
      • - Repair/replace the cooler. All parts of the unit must achieve and maintain at 4C or below at all times.
      • - Do not store any perishable foods in the top section of the cooler until it has been repaired.
      • **Date to be corrected by: as soon as possible**
      • 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):
      • - Overstacked pork chasu measured at 7C at the single door prep cooler in cookline.
      • Corrective Action(s):
      • - Staff moved the top layers of the pork chasu to another cooler maintained below 4C.
      • - Ensure foods are not overstacked above the fill line in the inserts, as the upper portions may not be able to maintain a temperature of 4C or below.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • 1. Surface sanitizer in a bucket placed at the cookline measured at 10 ppm chlorine.
      • 2. In use utensils (stirring spoons, rice paddle spoon, blender) were stored in lukewarm water.
      • Corrective Action(s):
      • 1. Staff replaced the sanitizer and measured at 100 ppm chlorine.
      • - Ensure the concentration of the surface sanitizer is checked regularly using chlorine test strips that are within their expiry date.
      • 2. In use utensils have been removed from the lukewarm water.
      • - Educated staff on the proper methods of storing in-use utensils:
      • a) in ice water
      • b) in boiling water
      • c) in clean, empty containers
      • ***Ensure in-use utensils are washed and sanitized at least every 4 hours, or more frequently if necessary.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Water pitcher observed stored in a hand sink by the cookline.
      • 2. Wiping cloth was being washed at the hand sink inside the kitchen.
      • Corrective Action(s):
      • 1.&2. Staff removed the pitcher and the wiping cloth from the hand sinks at the time of inspection.
      • - Ensure hand sinks are easily accessible at all times and are used only for washing hands.
      • - Do not wash any equipment in hand sinks.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - 2x trays of raw shelled eggs were stored in the shelf above the cooked foods (e.g. cooked marinated eggs).
      • Corrective Action(s):
      • - Raw shelled eggs were moved to the bottom of the shelf.
      • - Ensure raw foods are stored below ready to eat foods at all times to prevent potential risk of contamination.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some droppings noted underneath shelving and the 2-door freezer in the storage room.
      • Corrective Action(s): Clean droppings with a bleach solution. The mall has a pest control company with traps in place. Note that the storage area will be moved to the new part of the mall soon.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach spray bottle had over 200 ppm chlorine. This is not a food safe level of sanitizer.
      • Corrective Action(s): The sanitizer spray bottle was refilled to 100 ppm (1 tsp per liter)
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed along the wall in the mall storage room.
      • Corrective Action(s): 1) Clean and sanitize with a bleach solution this week.
      • 2) Ensure that your pest control company sets up traps in the storage room and monitors for activity.
      • 3) Keep storing food in sealed, pest proof containers off the ground.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kitchen prep cooler had a minimum ambient temperature of 9.5 C and foods in this cooler had a range of internal temperatures from 6- 9 C.
      • Corrective Action(s): All foods were moved to another working cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasses run through the bar glasswasher were not sanitized ( see code 308)
      • Corrective Action(s): The kitchen dishwasher will be used until the glass washer is fixed.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: One stock pot lid was observed to be broken.
      • Corrective Action(s): Discard by Tuesday, May 21.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) The bar glass washer had 0 ppm chlorine.
      • 2) Kitchen prep cooler had a minimum ambient temperature of 9.5 C. The ideal temperature range is 1-4 C.
      • Corrective Action(s): 1) Fix as soon as possible.
      • 2) Fix by Tuesday, May 21.
      • Violation Score: 15
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Three sanitizer buckets were tested and none of them had a sanitizer solution present.
      • Corrective Action(s): A 100 ppm chlorine ( 1 tsp per liter) bleach solution was prepared during the inspection.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies noted in the bar area and a small number was observed in the kitchen.
      • Corrective Action(s): Contract the services of a professional pest control company to correct this issue within two weeks.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Droppings found underneath shelving in the upstairs supply room. The mall has a pest control company, traps are in place.
      • Corrective Action(s): a) Clean thoroughly with a 100 ppm bleach solution and
      • b) Purchase pest proof containers with lids for foods kept upstairs within one week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed on the floor throughout the premises underneath equipment on the cook line, underneath equipment and shelving.
      • Corrective Action(s): 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep sink across from the soup burners has been disconnected due to a leak in the wall. A plumber has been called to re-install it.
      • Corrective Action(s): 1 week
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Due to lack of plastic bags facility has changed cooling methods. Cooling methods are normally as follows: broth is bagged in small portions and cooled in ice bath.
      • .
      • Corrective Action(s): Ensure cooked potentially hazardous food items are cooled with ice baths and in small portions as previously. The larger portions are not allowing cooked potentially hazardous food items to cool fast enough.
      • Ice wands are also a good cooling method however as facility has a large ice maker ice baths should be sufficient provided the portions are small enough. Facility may not have enough freezer storage space to accommodate the quantity of ice wands necessary.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of liquid soap in dispensing unit in main cook line hand sink.
      • CORRECTED DURING INSPECTION .
      • .
      • Corrective Action(s): Ensure all hand sinks are adequately supplied.
      • .
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to wash gloved hands
      • Staff observed to touch dirty surfaces with gloves and return to work.
      • .
      • Corrective Action(s): Ensure staff are practicing good glove hygiene.
      • At each point gloves are soiled, the gloves are to be removed, hands are to be washed and new gloves are to be donned.
      • Have a discussion with staff in regards to proper glove use.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required on floor along grill line in hard to reach corners.
      • Only one bucket of sanitizer solution found in food preparation area and one in bar area at concentrations of 272 -700 ppm DDBSA and 704-1875 ppm Lactic Acid solution.
      • Empty canisters of beer found in staff washroom.
      • .
      • Corrective Action(s): Ensure hard to reach areas are cleaned each night.
      • Ensure more buckets of sanitizer solution are available for staff use throughout food preparation areas
      • Remove all empty canisters. Do not continue this practice. Do not encourage staff to store items other than cleaning products in staff washrooms.
      • .
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Ice baths observed to be in use at time of inspection.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): FHA does not permit Ice Baths for the storage of potentially hazardous food items as ice baths can not consistently maintain temperatures of less than or equal to 4 degrees Celsius.
      • .
      • Violation Score: 3

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