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Ren Foods

3901 Hastings St, Burnaby · Restaurant

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Inside of the ice machine requires proper cleaning as explained at this time.
      • Corrective Action(s): Ensure to manually scrub and sanitize the area as agreed at this time. Contact the health inspector to notify when completed. [CORRECT BY: TOMORROW]
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings observed on floors/above bins in the back dry storage area. All food stored in pest proof containers. Professional pest control company contracted. Traps in place.
      • Corrective Action(s): Remove droppings on a daily basis and sanitize the affected areas.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1) Two handwashing stations in the kitchen had food containers and a basket filled with eggs inside. Both were emptied by staff at this time.
      • 2) Handwashing station available in the front servery was missing paper towels. Staff was advised to have the dispenser refilled at this time.
      • Corrective Action(s): Ensure to have all handwashing stations adequately supplied and free of obstruction AT ALL TIMES.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice scoops stored in stagnant water. Staff replaced the scoops with new ones and filled the container with ice water at this time.
      • Corrective Action(s): Do not store scoops in room temperature water, but in ice water at all times.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed from the following areas:
      • - floors of the back storage room by the bulk bins
      • - inside the cabinet (left) where extra dishes/stone bowls are stored
      • Corrective Action(s): Remove all droppings and sanitize the affected areas as discussed at this time.
      • * Empty out the cabinet, have all dishes/bowls rewashed/sanitized, remove droppings and sanitize the surfaces.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Three types of curries were placed directly into the hot-holding unit without a proper reheating step. Staff was advised to have all curries reheated on a stove until the internal temperature reaches 74'C prior to transferring them to the hot-holding unit operating at/above 60'C.
      • Corrective Action(s): Hot potentially hazardous food stored in cooler/freezer must be reheated rapidly on a stove to minimize the time that the food is left in the danger zone. Do not transferred curries directly into the hot-holding unit as discussed at this time.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): It was observed that some of the dirty dishes and cups were manually washed at the handwashing sinks available in the kitchen and at the front servery. Dirty dishes/cups, a squeeze bottle labelled as 'dish soap' and dishwashing sponges were observed in both areas. Staff removed all dirty dishes/cups from the sinks and placed them in the dishwasher.
      • Corrective Action(s): Manual dishwashing is NOT PERMITTED at any of the handwashing sinks in the facility. All dishwashing must occur at the approved dishwashing area- pre-rinsed/soaked/scrubbed at the 2 compartment sink and run through the high-temperature dishwasher.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sinks in kitchen and at front servery had dirty dishes and cups. A dish soap and dishwashing sponge were also observed in these areas. All removed at this time.
      • Corrective Action(s): Ensure to the handashing sinks are used for handwashing purposes ONLY.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Rice scoops stored in stagnant water. Repeat violation.
      • 2) Raw meat placed beside cooked food in the walk-in cooler.
      • 3) Green onions stored in a store bag placed directly above cut vegetables stored in the top inserts of a prep cooler.
      • Corrective Action(s): Store scoops in ice water. Organize the walk-in cooler so that all raw meat/seafood are stored below and away from vegetables and cooked foods. Do not store additional items in the top inserts (ex. bowls of other food, knives, bags, etc.)
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed on floor by the handwashing sink in the dishwasher area and the back storage room. Food stored in pest proof containers. Traps in place.
      • Corrective Action(s): Remove all droppings and sanitize affected areas EVERY MORNING. Provide a copy of the recent pest control inspection to the health inspector by the follow-up inspection.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The back screen door had an opening in the left corner.
      • Corrective Action(s): Ensure to have the screen door repaired. Until then the back door must be kept closed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Accumulation of grease/oil build-up observed from the sides of the cooking equipment and floors underneath.
      • 2) Rodent droppings were not cleaned from floors of the back storage area and dishwashing area as mentioned under CODE 304.
      • 3) Floors throughout the kitchen, dishwashing, and back storage areas require cleaning.
      • Repeat violation.
      • Corrective Action(s): Major cleaning is required.
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Curries in warmer had internal temperatures measured at 54'C and 52'C. All prepared less than 2 hours prior to the inspection. Staff was advised to increase the temperature to above 60'C at this time.
      • Corrective Action(s): Ensure to have all hot potentially hazardous food stored at or above 60'C at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer was not available at the time of the inspection. When asked, staff prepared 200ppm chlorine in a spray bottle. All food prep surfaces were sanitized using the solution at the time of the inspection.
      • Corrective Action(s): Ensure to have 200ppm chlorine solution available at all times. All food prep surfaces must be sanitized prior to initiating any food prep in the morning, every 2 hours and after each possible contamination.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops stored in stagnant water.
      • Corrective Action(s): Ensure to have all scoops stored in ice water or empty/sanitized bucket and rotate every 2 hours to prevent pathogen growth on surface. Do not store scoops in lukewarm water.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed from the following areas:
      • - on floors and storage containers in the back storage room
      • - on floors below cooking equipment
      • - right corner of the kitchen
      • One catch observed on a sticky trap in the back storage room. Staff had removed the trap at this time.
      • Food stored in pest proof containers. Professional pest control company contracted. Traps in place.
      • Corrective Action(s): Ensure to have all droppings removed and affected areas sanitized EVERY MORNING, in addition to the at the end of each shift.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Back storage room requires better and more frequent cleaning. Floors along the wall in the main kitchen requires cleaning.
      • Corrective Action(s): Ensure to have the above areas cleaned as discussed at this time.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soups in warmer had temperatures measured at 52'C~54'C. Staff increased the temperature knob to max above 60'C at this time.
      • Corrective Action(s): Ensure to keep hot potentially hazardous food at or above 60'C at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in the main prep kitchen was missing paper towels. Staff was advised to place paper towels for the station at this time.
      • Corrective Action(s): Ensure to have all handwashing stations supplied with hot/cold running water, liquid soap, and paper towels at all times.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed on floors of the back storage room and kitchen. Food is stored in pest proof containers.
      • Corrective Action(s): Remove droppings and sanitize all prep surfaces prior to initiating any food prep in the morning.
      • Contact a professional pest control company for a full inspection.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Repair work is required for the wall by the dishwasher. Technician has been contacted for the work already. OK.
      • Corrective Action(s): Ensure to have the hole repaired/sealed and notify the health inspector once completed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings were observed on floors of the back storage room. Minor build-up of grease and rodent droppings were observed on floor and bottom shelf under curry oven in kitchen. Areas shown to staff at this time.
      • Corrective Action(s): Ensure to have all droppings removed and affected areas sanitized on a daily basis.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sink faucet at the bar requires a repair. Hot/cold running water still available.
      • Corrective Action(s): Ensure to have the faucet repaired.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed the following foods stored in coolers after improper cooling:
      • 1) 5 bowls of cooked rice with meat stored in the 3 door cooler with internal temperatures of 5.4C. Bowls were cooked the previous day.
      • 2) An uncovered pot of soup was stored in the prep cooler next to the handsink with an internal temperature of 30C. This was leftover soup that was not served from a cancelled order the previous day.
      • 3) A container of soup stored in the 3 door cooler had an internal temperature of 28.3C.
      • Corrective Action(s): All food items mentioned above are to be discarded. Cooked foods MUST be properly cooled before storing in the cooler so that it can properly cool down to 4C.
      • Ensure all staff members are familiar with the proper cooling procedure:
      • > 60C down to 20C within 2 hours. CHECK WITH PROBE THERMOMETER BEFORE PUTTING INTO COOLER.
      • > 20C to 4C within 4 hours.
      • If not properly cooled down to 20C, food will NOT reach 4C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Significant amount of food debris was noted between the 2 prep coolers at the cook line. Also observed 2 knives stuck in between the coolers as knife storage.
      • Corrective Action(s): Remove the knives - this is not a safe or sanitary practice.
      • Remove food debris between the coolers.
      • Date to be corrected by: 1 week - August 15, 2024
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution at the cook line had not enough bleach, concentration measured 50ppm. Bar section did not have a sanitizer prepared.
      • Corrective Action(s): There must be a sanitizer solution readily available for each section of the facility - one for the bar, the cook line, and the food prep/dishwashing area.
      • Obtain chlorine test strips to verify the concentration of these solutions every 4 HOURS - the concentration must be 100-200ppm.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensils (tongs) are being cleaned at the end of the day.
      • Corrective Action(s): Discussed with staff, in-use utensils must be cleaned and sanitized every 4 HOURS.
      • Violation Score: 3
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The menu has expanded since last routine inspection - facility has added Thai style foods. Revised menu or food safety plan have not been submitted.
      • Corrective Action(s): New menu items must be reviewed and approved along with a food safety plan. Submit the current menu and a food safety plan for review. Changes to the menu may be required upon review.
      • Date to be corrected by: 3 weeks - August 29, 2024
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Vent hood filters - grease accumulation
      • > Under the cook line, especially towards the deep fryer
      • > Dry storage area - rice grains spilled around the rice and sugar bins, flour/dry foods/chopsticks spilled next to the cabinets
      • > Droppings - noted in the bottom shelf of the cabinets and the storage rack next to the rice and sugar bins
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan.
      • > General cleaning under the cook line and the vent hood filters must be cleaned and sanitized once a week.
      • > Remove droppings and spilled dry goods.
      • Date to be corrected by: 1 week - August 15, 2024
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 3 door cooler has air temperature of 6.1C - temperature did not drop down after 1.5 hours even after adjustments were made on site.
      • Corrective Action(s): Service this cooler ASAP. All potentially hazardous foods must be moved to the walk-in cooler until the 3 door cooler is serviced. Do not store any potentially hazardous foods in here until a follow-up inspection has taken place and written approval is granted.
      • Only remaining items in this 3 door cooler are unopened canned goods, pickled vegetables, whole fruits and canned/bottled beverages.
      • Date to be corrected by: 1 DAY - August 9, 2024
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Still missing an updated floor plans as requested from last routine in March 2024. Steam table that was on the approved floor plan was removed to make more room for dine-in seating.
      • Corrective Action(s): Submit an updated floor plan for filing.
      • Date to be corrected by: 3 weeks - August 29, 2024.
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Missing sanitation plan for the coffee robot. Coffee robot serves plain coffee only, no specialty drinks such as lattes.
      • Corrective Action(s): Submit a sanitation plan for this machine within 3 weeks.
      • Date to be corrected by: August 29, 2024
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in the chemical storage space. Identifed to operator - along the floor/wall junction to the right of the door, and under the storage shelf below the meat slicer.
      • Corrective Action(s): Remove droppings, clean and sanitize the area with a strong bleach solution to remove any rodent scents. Call pest control for a visit ASAP to identify any potential entry points.
      • Date to be corrected by: 1 week - pest control report must be forwarded to EHO for review.
      • Violation Score: 3