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H Kitchen

200 590 Robson St, Vancouver BC V6B 2B7 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
2.7 / 5 (8)

Opening hours

  • Friday11:30 AM–7 PM
  • Monday11:30 AM–7 PM
  • Saturday11:30 AM–7 PM
  • Sunday11:30 AM–7 PM
  • Thursday11:30 AM–7 PM
  • Tuesday11:30 AM–7 PM
  • Wednesday11:30 AM–7 PM

Contact details, hours and reviews from Google Maps

Inspection summary

H Kitchen has been inspected 7 times by Vancouver Coastal Health since October 4, 2024. The most recent inspection, on September 22, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on September 22, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 3 times across 2 separate inspections, most recently on February 10, 2025. For example: Potentially hazardous food is cooled in a manner that makes it safe to eat.

  • 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 2 separate inspections, most recently on February 10, 2025. For example: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.

  • 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 February 10, 2025. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 9, 2024. For example: Chemicals, cleansers and similar agents are kept separate from food.

About this data

These results come from Vancouver Coastal 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.

7 inspections

  1. Routine

    2 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
  2. Routine

    3 infractions

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Premises does not have a valid Permit to Operate.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
  3. Routine

    1 infraction

    • The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
      • Permit to Operate is not posted in a conspicuous location.
  4. Routine Follow-up

    0 infractions

  5. Routine

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled using appropriate equipment and/or approved methods.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • The premises is not maintained in a sanitary condition.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Food safety plan is not developed.
  6. Routine Follow-up

    2 infractions

    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Food safety plan is not maintained to reflect the current menu.
    • Chemicals, cleansers and similar agents are kept separate from food.
      • Non-food containers are not clearly labelled to identify contents.
  7. Routine

    7 infractions

    • Potentially hazardous food is cooled in a manner that makes it safe to eat.
      • Potentially hazardous food is not cooled from 60°C to 21°C within two hours, and then from 21°C to 4°C within four hours.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
      • Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
    • The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
      • Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Sanitizing solution concentration is too low.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing stations are not properly supplied and maintained.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Procedures in the food safety plan are not being followed.
    • A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • Procedures in the sanitation plan are not being followed.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Pawa Blog

    $15 for jajangmyeon and three pieces of fried gyoza served hot. On the second floor of H Mart in downtown Vancouver 🍜🥟 This is H-Kitchen, a Korean food spot tucked on the second floor of H Mart at 590 Robson Street. Most people head straight to the grocery floor and miss this completely. But go upstairs and you will find one of the most affordable and convenient Korean meals in downtown Vancouver. Here is what I ordered 👇 🍜 Jajangmyeon with 3 Fried Gyoza Dumplings $15 Jajangmyeon is a beloved Korean-Chinese dish, thick noodles coated in a rich savoury black bean sauce. Deeply satisfying comfort food. Paired with three perfectly fried gyoza, crispy on the outside and juicy inside. Served hot. For $15, genuinely one of the best value meals in downtown Vancouver. The soup menu is also worth trying. Korean soups like ramen and kimchi soup served bubbling hot in traditional Korean stone hotpots. Hearty, warming and completely authentic. 💡 Good to know: Order at the self-serve kiosk machine, quick and easy Card only, no cash accepted Variety of Korean dishes available Nice view overlooking Robson Street from the second floor ✅ Perfect for a quick and affordable Korean lunch in downtown Vancouver, H Mart shoppers, students, office workers on Robson Street, Korean food lovers and anyone looking for great value comfort food in the city

  • Alan C

    Barely any meat in this spicy pork dish. Quite disappointing. This place used to be good but has gone downhill. Seems to align with other reviewers. What's sad is this kitchen is part of "H-mart" and not an independent food stall. Not worth coming anymore.

  • TS OS

    This is a self serve food court kitchen inside the H mart and food were very underwhelming. Price point is ok but you could do better elsewhere. I think the biggest issue is lackluster effort by the chef to make decent dish. Food are by no means terrible but taste and quality just isn’t there. When you eat outside, you expect restaurant like taste or at least expect good effort but too many missed points here.

  • Emilene Tabud

    Quality has gone downhill. The prices do not justify the bland dishes. Almost every dish is underwhelming. I've been going here for years and it's the last resort before fast food. You would think that the Korean food would taste better since it's inside the Korean market.

  • JL

    UPDATE: this place still sucks. The bibimbab used to come in a hot stone bowl. Now more plastic. Too much plastic. Be better, Koreans are better than this. I used to eat here twice a week. This is my first visit back since new management took over, and I gotta be honest, they have successfully ruined what used to be top notch traditional Korean food in the downtown core. Removal of 70% of the dishes, everything is served in plastic, it’s an absurd amount of waste for a single serving meal (see photo below). And you took away the tip option for your hard working staff? Anyways, it’s no very good, I spend around $1500 annually in this location, I will be looking elsewhere for good Korean food. Sad. The staff was very nice as usual.

  • Pawa Blog

    $15 for jajangmyeon and three pieces of fried gyoza served hot. On the second floor of H Mart in downtown Vancouver 🍜🥟 …

  • Alan C

    Barely any meat in this spicy pork dish. Quite disappointing. This place used to be good but has gone downhill. Seems to align with other reviewers. What's sad is this kitchen is part of "H-mart" and not an independent food stall. Not worth coming anymore.

  • TS OS

    This is a self serve food court kitchen inside the H mart and food were very underwhelming. Price point is ok but you could do better elsewhere. I think the biggest issue is lackluster effort by the chef to make decent dish. Food are by no …

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