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Duru Korean Cuisine

4816 Bridge St, Niagara Falls ON L2E 2R9 · Restaurant

Official record from Niagara Region →

Inspection summary

Duru Korean Cuisine has been inspected 14 times by Niagara Region Public Health since December 12, 2024. The most recent inspection, on June 8, 2026, recorded 3 infractions.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 19 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 8 times across 7 separate inspections, most recently on June 8, 2026. For example: Cold holding is adequate and maintained at 4°C (40°F) or lower.

  • 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 7 times across 4 separate inspections, most recently on June 8, 2026. For example: Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.

  • 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 3 times across 3 separate inspections, most recently on February 19, 2026. For example: Manual dishwashing is satisfactory.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on February 9, 2026. For example: Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 6 separate inspections, most recently on June 8, 2026. For example: Utensils are maintained in a clean and sanitary condition.

About this data

These results come from Niagara Region Public Health, 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.

14 inspections

  1. Routine Inspection

    3 infractions

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Utensils are maintained in a clean and sanitary condition.
  2. Re-inspection

    3 infractions

    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Manual dishwashing is satisfactory.
  3. Routine Inspection

    4 infractions

    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Certified food handler is onsite.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
    • Food premise is kept clean and maintained in a sanitary condition.
  4. Re-inspection

    0 infractions

  5. Routine Inspection

    6 infractions

    • Single-service articles are kept in such a manner and place to prevent their contamination.
    • Manual dishwashing is satisfactory.
    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  6. Re-inspection

    0 infractions

  7. On Demand

    3 infractions

    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Inspection Results Signage posted and clearly visible in a conspicuous location.
    • Premise is protected against the entrance of pests and kept free from conditions that lead to harbouring or breeding of pests.
  8. Re-inspection

    0 infractions

  9. Re-inspection

    3 infractions

    • Utensils are maintained in a clean and sanitary condition.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
  10. Routine Inspection

    10 infractions

    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
    • Washrooms are provided, properly equipped, in good repair and maintained in a sanitary manner.
    • Food premise is kept clean and maintained in a sanitary condition.
    • Mechanical ventilation is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat.
    • Utensils are maintained in a clean and sanitary condition.
    • Surfaces which come in contact with food are maintained in a clean and sanitary condition.
    • Cold holding is adequate and maintained at 4°C (40°F) or lower.
  11. Re-inspection

    1 infraction

    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
  12. Re-inspection

    2 infractions

    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Floors, walls and ceiling are well maintained and in good repair.
  13. Routine Inspection

    2 infractions

    • Floors, walls and ceiling are well maintained and in good repair.
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
  14. Routine Inspection

    3 infractions

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
    • Equipment used for refrigeration or hot holding contain accurate indicating thermometers.
    • Manual dishwashing is satisfactory.

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