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K Ramyun

8915 Cornerstone Mews, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

K Ramyun has been inspected 2 times by Fraser Health Authority since February 6, 2026. The most recent inspection, on July 23, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 July 23, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on February 6, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(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 February 6, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 23, 2026. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

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.

2 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - No chlorine (0 ppm) residual detected from sanitizer spray bottle.
      • Corrective Action(s): - Refill sanitizer spray bottle with 100-200 ppm chlorine bleach solution.
      • - 100-200 ppm chlorine bleach solution = 1 tsp chlorine bleach + 1 L water.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Papertowels not available at both handsinks.
      • Corrective Action(s): - Refill papertowels dispenser.
      • - Handsinks must be accessible and provided with hot and cold water, liquid soap and papertowels at all times.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - Employee on shift does not have valid FOODSAFE Level 1 certificate or equivalent. Operator is not present.
      • Corrective Action(s): - At least once staff on duty must have FOODSAFE Level 1 or equivalent when the operator is not present.
      • - Train and schedule staff accordingly.
      • - Visit www.foodsafe.ca for course availability.
      • [Correction Date: 23-Jul-2026]
      • Violation Score: 1
  2. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Internal temperatures of baked sweet potatoes: 54C to 59C
      • - Hot Holding Unit: 49C (ambient temperature)
      • Corrective Action(s): - Hot potentially hazardous foods must be stored display at or above 60C.
      • - Remove potatoes from menu. Item is not to be offered for sale.
      • **Operator has added potatoes to menu without approval. Food Safety Plan required for potatoes.
      • - Ensure that Critical Control Points, Critical Limits, Monitoring Actions, and Corrective Actions are identified in document.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Bag of rice and box of potatoes stored directly on the ground in the kitchen.
      • Corrective Action(s): - Food must be protected from contamination at all times.
      • - Do not store food directly on the ground. All food must be stored at least 6" (15 cm) off the ground.
      • **Remove potatoes. Item is not to be offered for sale at this time (refer to Violation Code 206).
      • [Correction Date: Immediately]
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: - Hot Holding Units do not have thermometers. *This is outstanding from Inspection Report 255380 (dated 17-Dec-2025).
      • Corrective Action(s): - Provide an accurate thermometer in each hot holding unit to facilitate temperature monitoring.
      • [Correction Date: 13-Feb-2026]
      • Violation Score: 1

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