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JJ Korean BBQ

215 St Paul St W, St. Catharines ON L2S 2E1 · Restaurant

Inspection summary

JJ Korean BBQ has been inspected 7 times by Niagara Region Public Health since October 17, 2024. The most recent inspection, on October 5, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on June 11, 2026. For example: Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).

  • 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 June 11, 2026. For example: Hot holding is adequate and maintained at 60°C (140°F) or higher.

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.

7 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • Hot holding is adequate and maintained at 60°C (140°F) or higher.
    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
  5. Routine Inspection

    1 infraction

    • Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
  6. Routine Inspection

    1 infraction

    • Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
  7. Routine Inspection

    0 infractions

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