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Insadong Korean Restaurant

301 - 403 North Rd, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Insadong Korean Restaurant has been inspected 23 times by Fraser Health Authority since October 24, 2012. The most recent inspection, on November 6, 2025, found no infractions.

16 of 23 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Protecting food from contamination.

The last 11 inspections in a row found no infractions. 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.

  • 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 4 times across 4 separate inspections, most recently on January 28, 2020. For example: 304 - Premises not free of pests [s. 26(a)]

  • 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 3 separate inspections, most recently on January 21, 2020. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 3 times across 3 separate inspections, most recently on January 21, 2020. 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 2 times across 2 separate inspections, most recently on September 16, 2019. For example: 301 - Equipment/utensils/food contact surfaces not maintained in 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.

23 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Found mice droppings in both dry storage areas: by the walk in freezer and by the washrooms. No new sticky traps have been placed to replaced those discarded with mice. Found tin mice traps to have opened lids and placement of traps needs to be adjusted.
      • Corrective Action(s): - All areas where droppings are located (i.e. on the floor and on shelving units) must be thoroughly cleaned to remove all droppings and then sanitized with chlorine bleach. This will help to monitor for new mice activity when droppings reappear.
      • - If a sticky trap is found to have been successful in catching a mouse, discard and replace with new sticky trap to continue to monitor and trap until problem is resolved.
      • - Consult with pest control company regarding placement of tin traps, as they should be place in areas of activity and should be placed in a manner will be the most effective in catching mice (i.e. the holes should run parallel not perpendicular to walls). As well the lids of the traps need to be secured so mice cannot not escape through the top.
      • CORRECT: Feb 4
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found old food and mice droppings through out kitchen and dry storage areas.
      • Corrective Action(s): Must clean all floors and shelves through out the premises. Floors must be cleaned from wall to wall, not just slightly under shelving. All shelves must be cleared of items and then washed to remove grim and mice droppings.
      • CORRECT: Feb 4
      • Violation Score: 15
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found bean sprouts sitting out at room temperature.
      • Corrective Action(s): Must keep bean sprouts in cooler or on ice so they stay below 4 C.
      • CORRECTION: Completed
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Found sanitizer to be in excess of 200 ppm chlorine in all of the spray bottles.
      • Corrective Action(s): Must use 100 to 200 ppm chlorine sanitizer on food contact surface. 1/2 tsp per liter water.
      • NOTE: purchase sanitizer test strips for chlorine sanitizer.
      • CORRECTED
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink at the entrance of the kitchen is blocked by the ice scoop.
      • Corrective Action(s): Must keep hand sink clear and easily accessible, move ice scoop to a more suitable location.
      • CORRECTION: completed
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Found boxes of raw meat siting on top of containers of sauce and onions.
      • 2. Found bowl of vegetables sitting on top of other cut vegetables that were not properly covered.
      • 3.
      • Corrective Action(s): 1. All raw meat needs to be stored below other food items.
      • 2. Do not double stack food items in the top part of prep coolers. only stack items in coolers and freezers as all food needs to be covered with lids or plastic / metal wrap.
      • 3.
      • CORRECT: today
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Found large pot of beef thawing on the floor with running water which is overflowing onto floor.
      • Corrective Action(s): Must thaw foods in the food preparation sink so water can flow down drain. Thawing may also be done in the cooler.
      • CORRECT: today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Found mice droppings in hard to reach areas under shelves and equipment, on shelving in dry storage areas, and in furnace/mop sink room. Also found 1 mouse on trap in dry storage area.
      • Corrective Action(s): Pest control is on contract, however, increase cleaning is required to remove all old droppings so it is easier to monitor. Follow direction of pest control company and work on filling any and all access points into kitchen and into the inter wall spaces. Find latest pest control report and submit for review to the health department.
      • CORRECT: 1 week
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found old food, grease, pooling water, and mice droppings in hard to reach areas throughout the kitchen, including but not limited to under and on all shelving units; under, behind and between all equipment, inside coolers and freezers and walls throughout the kitchen.
      • Corrective Action(s): Heavy and thorough cleaning is required throughout the kitchen including but not limited to all of the above listed locations.
      • CORRECT: 1 week
      • Violation Score: 15
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1. An old, unsanitary crock pot noted.
      • 2. Observed food spills & build up of ice on the interior of small coolers.
      • Corrective Action(s): 1. Remove old & unused equipment from the kitchen.
      • 2. Clean & sanitize the inside of all coolers, including the condenser unit in the walk-in cooler.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meats stored right next to produce in walk-in cooler
      • Corrective Action(s): Ensure to store raw meats on the bottom shelf, below all ready-to-eat foods/produce
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1. Observed a live mouse caught in a glue trap at the time of inspection.
      • 2. Observed flies in a bin of water where rice scoops were stored.
      • 3. Fly traps set up right above food prep tables.
      • 4. The latest pest control inspection report indicated medium rodent activity within the kitchen.
      • Corrective Action(s): Correction order was issued. Refer to the order for corrective action.
      • Violation Score: 15
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Pesticide was stored on food prep table.
      • Corrective Action(s): Do not leave the pesticide within the food preparation area.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Inspection reports from pest control services show presence of rodents in the kitchen in the past few months. 2-3 mice are constantly caught every month.
      • Corrective Action(s): 1. Walk through the kitchen and seal any gaps/holes on the walls/floors/ceiling to prevent entry. Backdoor sweep must be repaired.
      • 2. Ensure that any part of the floor that has cracks and accumulates water is filled.
      • 3. Sanitize all food contact surfaces at the beginning and end of each of day.
      • 4. Monitor for signs of pest damage on dry foods and discard if damage is noticed.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Structural deficiencies (ie. missing ceilings, gaps on the walls/floors) noted throughout the kitchen. The backdoor sweep is torn, allowing entrance to pests.
      • Corrective Action(s): Provide a written document to the health inspector regrarding your plans to repair structural deficiencies.
      • Violation Score: 9
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ingredients (tofu, eggs etc.) were stored in ice bath. Ice was almost all melted and temperature was >4C.
      • Corrective Action(s): Store foods in coolers when it is not busy. During rush hours, ingredients may be stored in ice bath, but ensure that ice is changed frequently to maintained 4C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Trays of raw meats are stored on top of food containers in the walk-in cooler and prep line cooler.
      • 2. Interior of the ice machine door is broken, exposing plastic parts to the ice. This may cause physical contamination.
      • 3. Foods are stored in open cans. This may allow metals from cans to leach into foods and cause chemical contamination.
      • Corrective Action(s): 1. All raw meats must be stored on the bottom shelf to ensure that no other food products are stored beneath it.
      • 2. Replace the ice machine door.
      • 3. Transfer foods to food-grade container once can is open.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard boxes and cooking foils used to line shelves.
      • Corrective Action(s): Remove these from the shevles and line the shelves with durable, non-absorbent and easily cleanable material.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Temperature gauge at the dishwasher is broken.
      • Corrective Action(s): Repair the temperature guage to monitor for risne cycle temperautre, which should reach >80C.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Ambinent temperature of one of the table coolers measured 11C at the time of inspection
      • - Sprouts left out at room temperature
      • Corrective Action(s):
      • - Move all potentially hazardous foods to working coolers
      • - Repair cooler
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Soups were being hot-held at approximately 52C.
      • Corrective Action(s): Re-heat soups to 74C before hot-holding at 60C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer measured 0ppm chlorine in spray bottle in the back area. Staff re-made solution at the time of inspection.
      • Corrective Action(s): Bottle near cookline measured 200ppm chlorine. Ensure that all bottles are filled with a fresh solution daily. Have containers of this sanitizing solution for storing wiping cloths when not in use.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small amount of droppings observed on shelf with chemical cleaners. According to a pest report, rodents have been caught in interior and exterior traps.
      • Corrective Action(s):
      • 1) Clean droppings up as they are discovered using a 1 cup bleach to 10 cup water solution. HealthLink BC information on rodents provided in Korean.
      • 2) Follow all suggestions from pest control; install new weatherstrip at the back door.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • General sanitation requires attention:
      • - behind/between/beneath equipment
      • - vent hood
      • - shelves and fan covers in the walk-in cooler
      • Corrective Action(s): Clean and sanitize the areas noted.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • - Some surfaces were covered in tape and cardboard
      • - Interior plastic of ice machine is cracked
      • Corrective Action(s):
      • - Do not use tape or cardboard as this material is not smooth, easy to sanitize or impervious to water
      • - Repair the ice machine door so that water does not leak into the insulating foam and cause mould growth.
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Meat slicer was not cleaned and sanitized after use.
      • 2. Knives and scissors in a rack were not cleaned properly.
      • 3. Raw meat was immersed in water in a big container with a hose inside.
      • Corrective Action(s): 1. Ensure that the meat slicer is cleaned and sanitized after use and every 4 hours during operation.
      • 2. The kinve holding rack shall be replaced. The current wooden rack is not able to maintain knives and scissors in a sanitary manner. All knives and scissors are to be washed and sanitized before use.
      • 3. Ensure that the hose and the container which have come into contact with raw meat are washed with soap and sanitized after use. DATE TO BE CORRECTED BY: immediately
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed severe deterioration of the wall behind the dishwasher. Cracks and holes on the wall were observed in the back area leading to the staff washroom.
      • Corrective Action(s): The hoels on the walls in the noted area are to be sealed to protect from pest entry. DATE TO BE CORRECTED BY: November 1, 2017
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of dust on the shelves and on the walls.
      • Corrective Action(s): Ensure that hard-to-reach areas are cleaned as noted during inspection. Foils lining the shelves shall be replaced more frequently. DATE TO BE CORRECTED BY: immediately
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

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