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Chung-gi-wa - Korean Cuisines

103 - 5568 206th St, Langley · Restaurant

Official record from Fraser Health →

Inspection summary

Chung-gi-wa - Korean Cuisines has been inspected 9 times by Fraser Health Authority since February 27, 2024. The most recent inspection, on December 12, 2025, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 November 20, 2025. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on May 5, 2025. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 June 5, 2024. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • 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 5, 2024. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on November 18, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

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.

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher has ERR coding during rinsing cycle.
      • Corrective Action(s): Fix dishwasher or use dishwasher to wash and 2 compartment sink to sanitize dishes. Sanitize with 100ppm chlorine (1 tbsp bleach to 1 gallon water).
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed in the following areas:
      • - Corner beside unused ice machine
      • - Underneath shelves by back door
      • Food debris and grease accumulation observed in the following areas:
      • - Beside grease trap
      • - Front of stove
      • - Exhaust hood canopy
      • Corrective Action(s): Clean rodent droppings and sanitize the area. To be completed: 1 week.
      • Remove food debris and grease accumulation to avoid attraction of rodents/pest. To be completed: 1 week.
      • Violation Score: 15
  4. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel at the handsink in front kitchen area
      • Corrective Action(s): Replace paper towel and ensure that all handsinks are fully stocked and available for handwashing
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rice on countertop sitting at room temperature. (internal temperature 20.3C). Operator states it was made the night before and cooled at room temperature overnight.
      • Corrective Action(s): Operator discarded the rice. Ensure rice is held below 4C or above 60C to prevent growth of germs. If made beforehand, food should be cooler from 60C to 20C within 2 hours and then 20C to 4C within the next 4 hours (in a cooler)
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The following sinks require corrections:
      • 1. Hand sink in server area are obstructed and used for other purposes (dishwashing, boiling water)
      • 2. Paper towel dispenser by kitchen entrance hand sink is broken
      • 3. Paper towel dispenser in men's washroom was empty.
      • Corrective Action(s): 1. Ensure 1 sink in the server area is free of obstructions and is easily accessible for hand washing. Remove all obstructions. Hand sinks must only be used for hand washing. Date to be corrected by: 2 days
      • 2. Repair the dispenser. Date to be corrected by: 2024/06/10
      • 3. Supply with paper towels - corrected during inspection
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Cook does not change gloves between tasks and was observed to wash gloved hands
      • Corrective Action(s): Ensure to change gloves between tasks (eg cooking, cleaning) and after touching different items (eg. raw meat, vegetables, dirty dishes). Wash hands before putting on gloves. Date to be corrected by: Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Ice scoop observed sitting in the ice in icemaker
      • 2. Rice scoop in server area and in the kitchen were sitting in water at room temperature (water is 18C)
      • Corrective Action(s): 1. Keep ice scoops in a separate container when not in use. Operator places scoop in a clean cup. Corrected at time of inspection.
      • 2. Place scoops and equipment for food in either cold water baths (below 4C), hot water baths (above 60C), or sanitize regularly and let air dry (every 2-4 hours). Date to be corrected by: Next Routine
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest droppings observed throughout the premises in the following areas:
      • 1. On the floor below kitchen rice cooker
      • 2. On the floor by mop sink
      • 3. On the floor by dishpit
      • 4. In the deep fryer unit cabinet.
      • Corrective Action(s): Wet, clean and sanitize. Date to be corrected by: Next Routine
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Vent hood is heavily soiled
      • 2. Accumulation of black debris behind cook line.
      • Corrective Action(s): 1. Take down, clean and sanitize
      • 2. Clean and sanitize.
      • Date to be corrected by: Next Routine
      • Violation Score: 3
  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

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