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Kinton Ramen

103 - 13639 George Jct, Surrey · Restaurant

6 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle for the lobby registered (848 ppm to 1130 ppm DDBSA and 2258 ppm to 3010 ppm Lactic Acid) which is outside the acceptable range.
      • No sanitizer prepared for cooking or prepping area.
      • Corrective Action(s): Sanitizer spray bottles were refilled with a fresh and diluted solution that registered within the acceptable limits (272 ppm to 700 ppm DDBSA and 704 ppm to 1875 ppm Lactic Acid).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Corner hand sink in cooking area obstructed with dishes.
      • Corrective Action(s): Ensure hand sink is always available for use.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dirt/debris observed under and behind the cooking line.
      • Corrective Action(s): Please conduct thorough cleaning of the abovenoted area.
      • TO BE CORRECTED BY - Sep 5, 2025
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 containers of flavour paste 'Kinton Shoyu 2022' were stored at room temperature. Staff stated that the paste is shelf stable and can be stored at room temperature. Instructions on the packaging was verified and it states 'Keep Refrigerated'.
      • After time-temp verification, both containers were moved to the working cooler.
      • Corrective Action(s): Please follow the manufacturer's instructions and store all cold potentially hazardous food at a temperature of 4C or lower.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles were recorded at 0ppm QUATS, chlorine residual and lactic acid based sanitizer. No sanitizer may result in inadequate sanitation of the food contact surfaces including prep tables. 0ppm lactic acid based sanitizer recorded at the dispening unit. Staff manually prepared 200ppm QUATS solution and refilled all the sanitizer spray bottles. Staff mentioned that Ecolab will be called to service the dispensing unit.
      • Corrective Action(s): Please ensure that all food contact surfaces are adequately washed and sanitized.
      • Violation Score: 5
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Low flame stove was used for hot holding a pot of soup. The internal temperature of soup was recorded at 57C. Operator confirmed that soup was made less than 2 hours ago. Staff reheated the soup, the internal temperature recorded at 99C and hot held on the stove.
      • Corrective Action(s): Please note that if low flame stove is used for hot holding potentially hazardous food, please ensure that the temperature of food is maintained at or above 60C. As discussed, please have probe thermometers in place to monitor the temperature of hot food and have a temperature log to record the temperature. Also, please update your Food Safety Plan to include hot holding step and submit the revised Food Safety Plan to your district EHO by September 10, 2023.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): The concentration of lactic acid based sanitizer was found above the acceptable level. Sanitizing the food contact surfaces with extremely high concentration of sanitizer can result in potential chemical food contamination when exposed to the food surfaces. Operator made a fresh solution of sanitizer and concentration was found within the acceptable limits.
      • Corrective Action(s):
      • Violation Score: 3