Skip to content
Loading map…

Han Korea

103 - 5885 Vedder Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Han Korea has been inspected 5 times by Fraser Health Authority since November 1, 2024. The most recent inspection, on February 12, 2026, recorded 2 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 times across 2 separate inspections, most recently on February 12, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 February 12, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 July 7, 2025. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

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.

5 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front of the house did not have a food grade sanitizer. Mr. Clean detergent in use in spray bottles and that is not a food grade sanitizer and does not disinfect pathogens/diseases. Ensure to use a food grade sanitizer for food contact surfaces.
      • Corrective Action(s): Ensure a food grade sanitizer such as 100 to 200 ppm Chlorine sanitizer is in use for all food contact surfaces. Fraser Health 3 compartment sanitizing method and solutions reviewed with operator on site.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bulk herbs being stored in black garbage bag in walk in cooler. Garbage bags are contaminated and may cause chemical contamination and allergies. Do not use garbage bags for food storage.
      • 2. Bag of rice stored next to garbage can.
      • 3. Old cardboard used for storing pots and pans.
      • Corrective Action(s): Ensure all food and food equipment are stored on/in clean, durable food grade containers or food grade covers. Operator moved all food contents into clean, food grade containers and designated areas at the time of inspection.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed the following in the room temperature:
      • -A box of soft tofu stored on the kitchen floor. Operator stated the shipment just arrived and measured at 10°C.
      • -A container of garlic (diced, fresh) was measured at 14.1°C.
      • Corrective Action(s): All potentially hazordous foods must not be stored in the danger zone between 5 - 59°C. Store foods at 4°C or below always.
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed utensils being used for all dry foods:
      • -Rice, flour, frying powder etc., were found to be caked with food debris.
      • Corrective Action(s): Clean & Sanitize.
      • Do not use bowls as scoops as they lack handles to prevent touching of foods.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The handwashing station sink was occupied with 2 containers of water.
      • Corrective Action(s): Do not store any things inside the sink. The handsink must always be available to wash hands. If the leaking is a problem, fix the issue.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed 2 staff in the kitchen continuously using the same gloves to execute different tasks such as cooling, washing dishes, etc.
      • Corrective Action(s):
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Walk-in cooler contained various foods that were not being protected from contamination from potentially hazardous foods and dusts from the unclean fan:
      • -Raw pork belly on top of ready to eat foods
      • -Boxes of foods on the floor
      • -Open containers of foods without lids or covers.
      • Corrective Action(s): -Re-organize to ensure prevention of contaminiation
      • -Clean the fan and cover all foods
      • -Store all foods above the ground. To be corrected within 1 week (14-Jul-25).
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Observed a container of cabbage halves being salted at room temperature.
      • Operator stated that kimchi is being made at the premise from time to time.
      • Corrective Action(s): No food safety plan was provided. Do not dispens this kimchi until the process has been submitted and approved.To be corrected within 2 weeks (21-Jul-25).
      • ***Submit the written Food Safety Plan to [email protected]***
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website