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Kinton Ramen Gilmore Burnaby

140 - 4112 Lougheed Hwy, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Kinton Ramen Gilmore Burnaby has been inspected 3 times by Fraser Health Authority since February 9, 2026. The most recent inspection, on June 25, 2026, recorded 2 infractions.

1 of 3 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: 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.

  • 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 2 times across 2 separate inspections, most recently on June 25, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °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 June 25, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 9, 2026. For example: 104 - Permit not posted in a conspicuous location [s. 8(7)]

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.

3 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A plate of pork chashu, bamboo shoots, and fungus observed storing at room temperature. Food internal temperatures are measured at 24.7oC (pork chashu); 7.6oC (bamboo shoots); and 12.8oC (fungus).
      • Corrective Action(s): Foods must be stored cold at 4oC at all times, as these items are potentially hazardous. Foods discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food buckets and pots observed storing on ground in walk-in cooler.
      • 2. Scoops are stored in stagnant water in facility.
      • Corrective Action(s): 1. Products must be stored at least 6 inches above ground. See Note #1 below on purchasing an additional cooler.
      • 2. Scoops should be stored in containers with ice, or empty.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Walk-in cooler is going through defrost cycle at 3pm. Air temperature is measured to be 12.3oC. Food internal temperature is measured to be 8.3oC. Temperature log for the cooler this morning at 11:53am was measured at 3oC.
      • 2. Potentially hazardous foods such as fungus, bamboo shoot, and pork slices observed at room temperature. Food internal temperatures are measured at 12.4oC; 15.3oC; and 24.1oC, respectively.
      • Corrective Action(s): 1. Foods must be maintained at 4oC or less at all times. Defrost cycle should be timed to avoid rush hours.
      • 2. Do not store potentially hazrardous foods at room temperature. Keep it hot over 60oC or cold under 4oC. Foods discarded.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station at front cook line has an used scoop inside sink.
      • Corrective Action(s): Hanwashing station is for handwashing only and must not be used for other purposes.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit is not posted.
      • Corrective Action(s): Ensure health permit is posted in a conspiuous location.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bucket of sauces observed storing on ground. In addition, pots are stored on ground in walk-in cooler.
      • Corrective Action(s): Products, food and non-food, must be stored at least 6 inches above ground.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler is measured too warm, at 12.3oC. It is undergoing defrost cycle at time of visit (3pm). Temperature is slowly coming down after cycle, but too slow.
      • Corrective Action(s): Walk-in cooler must be able to maintain temperature at 4oC at all times.
      • Change time for defrost cycles to avoid rush hours.
      • Violation Score: 3

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