Fraser Health Authority



INSPECTION REPORT
Health Protection
KLIU-D3HUV2
PREMISES NAME
Ren Foods		Tel: (778) 882-8689
Fax: (778) 882-8689
PREMISES ADDRESS
3901 Hastings St
Burnaby, BC V5C 2H8		INSPECTION DATE
March 19, 2024		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Weiqiang Ren		NEXT INSPECTION DATE
3 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Routine

Restaurant is open today for delivery only - kitchen is in operation. Front of the house is still renovating for dine-in and take-out.
> Previously discussed removing the steam table from the buffet area to create more seating space. Steam table has been removed, and updated floor plans have not been received.
> Email updated floor plans from engineers to EHO for review and filing.

Temperature controls
> Walk-in cooler: 3C
> Walk-in freezer: -22C
> 3 door standup cooler: 2C
> 2 door standup cooler: 1C
> Prep cooler (by side door): 2C
> Line prep cooler (far left side): 3C
> Line prep cooler (right side): 3C
> Hot holding table: all 60C or hotter.
> One chest freezer: -21C - operator has plans to remove this from the kitchen at a later date.
> Bar cooler: 3C (empty at time of inspection)

General
> Running hot and cold water is available.
> All handwash stations are fully supplied with liquid soap and paper towels. Ensure the bar sink is fully supplied when open to the public.
> High temperature dishwasher had final rinse temperature of 73.7C *
> 200ppm QUATS solution available in spray bottles. Product used is: SAVALL (DIN: 02240870)
> Staff use the same solution to sanitize cutting boards and larger equipment in the 2 compartment sink.
> Ensure to follow dilution instructions for the correct concentration.
> Obtain QUATS test strips to verify the concentration daily.
> Discussed reheating procedures for hot held foods - food is taken from the cooler, reheated on the stove top before placing into the hot holding unit. Upon order, food is also warmed up in an oven-like machine before serving.
> General sanitation throughout the kitchen is satisfactory.
> Pest control contract is in place with Prone Q Pest Control.
> FoodSafe Level 1 requirements met.
> Ensure health permit is posted where customers can see.

Note:
* This temperature was only achieved after 3 runs of the dishwasher. General practice - run the dishwasher empty 2-3 times before starting warewashing for the day to allow the unit to come up to temperature.