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Horang Korean Restaurant

6367 Hammond Bay Road, Nanaimo, BC, V9T 5Y1 · Food Premises

Official record from Island Health →

Inspection summary

Horang Korean Restaurant has been inspected 2 times by Island Health (Vancouver Island Health Authority) since July 21, 2026. The most recent inspection, on July 28, 2026, found no infractions.

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

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 3 times on July 21, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 July 21, 2026. For example: Critical Improper Cleaning, Sanitizing of Equipment and Utensils

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on July 21, 2026. For example: Critical Food Handler Illness/Hygiene

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times on July 21, 2026. For example: Critical Other (Specify)

About this data

These results come from Island Health (Vancouver Island 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.

2 inspections

  1. Follow-Up

    0 infractions

  2. Routine

    9 infractions

    • Critical Food Handler Illness/Hygiene
      • Only one of 4 hand wash sinks was stocked with both soap and paper towels. Staff are not washing hands as required. Gloves are not a substitute for hand washing.
      • Provide soap and paper towels at all 4 hand wash stations and remind staff to wash hands when beginning work.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Unrefrigerated sauces in squeeze bottles on service line. Cooked onions and tofu in containers set on a thin layer of ice. This does not keep these products cold. Ice on the bottom of a container will only keep the bottom of the container cold.
      • Set sauce squeeze bottles and other potentially hazardous foods (cooked onions, tofu) in an ice-water bath to the depth of the product in the containers.
    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Cooling wands in use - which is good. However, wands are not being used correctly. Do not insert cooling wands into hot liquids that are over 60C. This will result in the wand's cooling capacity being rapidly diminished and not enough cooling capacity will remain to cool the liquid through the temperature danger zone of 60C to 20C.
      • Monitor the cooling process of hot liquids. When the liquid reaches the internal temp of 60C, insert wands and monitor to ensure the temperature drops from 60C to 20C in 2 hours. Continue active cooling, with new wands if necessary, so the temperature drops from 20C to 4C in 4 hours.
    • Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)
      • Cooked rice wrapped in plastic film at 38C held in hot holding area.
      • Hot held items must be held at a minimum of 60C.
    • Critical Improper Cleaning, Sanitizing of Equipment and Utensils
      • No sanitizer detectable in unlabeled quat sanitizer spray bottles.
      • Use test strips and ensure the quat sanitizer is at the correct concentration.
    • Critical Other (Specify)
      • Containers of spray insecticide in kitchen. This is a repeat violation noted on previous inspection report.
      • DO NOT use or keep insecticide in the kitchen. Remove spray containers immediately.
    • Critical Other (Specify)
      • Unlabeled chemical spray containers.
      • As per the Food Premises Regulation, section 27(b), all non-food spray containers must be labeled with contents.
    • Operations and Maintenance/Other
      • Raw oyster record keeping is inadequate.
      • Keep shellfish tags in chronological order for 90 days. Keep tags with product until sold. Comply with records keeping and ALL requirements noted in the BCCDC Guide for Restaurant Operators Serving Raw Oysters and Bivalve Shellfish. ***A public health warning must be displayed either on the menu or at the table.
    • Operations and Maintenance/Other
      • Water and food debris behind cooking line. This can be the source of the fly issue in the kitchen.
      • Clean area and keep dry. Comments Cooling methods have improved for some cooked items - thank you. Temperature records are being kept.

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