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JoongWon Korean Chinese Restaurant

1329 Robson St, Vancouver BC V6E 2B1 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
3.6 / 5 (8)

Opening hours

  • Friday11 AM–11 PM
  • Monday11 AM–11 PM
  • Saturday11 AM–11 PM
  • Sunday11 AM–11 PM
  • Thursday11 AM–11 PM
  • Tuesday11 AM–11 PM
  • Wednesday11 AM–11 PM

Contact details, hours and reviews from Google Maps

Inspection summary

JoongWon Korean Chinese Restaurant has been inspected 5 times by Vancouver Coastal Health since July 10, 2025. The most recent inspection, on June 15, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 6 times across 3 separate inspections, most recently on June 4, 2026. For example: Potentially hazardous food is thawed 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 5 times across 3 separate inspections, most recently on June 4, 2026. 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 3 times across 3 separate inspections, most recently on June 4, 2026. For example: Food is handled in a sanitary manner and is not subject to contamination.

  • 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 June 4, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • 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 3 times across 3 separate inspections, most recently on June 4, 2026. For example: The premises is free of pests.

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.

5 inspections

  1. Routine Follow-up

    1 infraction

    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Temperature records are not being used to monitor critical limits.
  2. Routine

    13 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair.
    • 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.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
      • Food is not properly covered and protected from contamination.
    • Food is cooked/processed in a manner that makes it safe to eat
      • Potentially hazardous food is not reheated rapidly to 74°C.
    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • 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.
    • 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.
      • The premises is not maintained in a sanitary condition.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Hand washing station is obstructed or being used for other purposes.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Temperature records are not being used to monitor critical limits.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
    • The premises is free of pests.
      • Premises has signs of insect activity.
    • Chemicals, cleansers and similar agents are kept separate from food.
      • Chemicals, cleansers and similar agents are not stored separately from food.
      • Non-food containers are not clearly labelled to identify contents.
  3. Routine Follow-up

    2 infractions

    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
  4. Routine Follow-up

    10 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
      • Equipment or materials not required for the operation are stored on the premises.
    • 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 thawed in a manner that makes it safe to eat.
      • Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
    • 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.
      • The premises is not maintained in a sanitary condition.
      • 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 is not present or at an improper concentration.
      • Manual dishwashing procedure is improper to remove contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Employees are eating, drinking or using tobacco in food preparation, dishwashing and/or food storage areas.
      • Hand washing stations are not properly supplied and maintained.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Temperature records are not being used to monitor critical limits.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  5. Routine

    9 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
      • Premises is not in adequate repair or in sanitary condition.
    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is not properly covered and protected from contamination.
    • 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 is not present or at an improper concentration.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
      • Employees are eating, drinking or using tobacco in food preparation, dishwashing and/or food storage areas.
      • Hand washing stations are not properly supplied and maintained.
    • Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
      • Temperature records are not being used to monitor critical limits.
      • An accurate thermometer is not provided for temperature monitoring.
    • Operator of a food service establishment has approved written procedures to ensure the safe and sanitary operation of the establishment.
      • Sanitizer levels are not being monitored and recorded.
    • The premises is free of pests.
      • Premises has signs of rodent activity.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • 임희진

    I ordered gan-jjajang and seafood jjampong on Uber, and not only did it take forever to arrive, but the seafood jjampong didn’t even come. As for the gan-jjajang, it tasted like someone dumped a pile of salt into it — the sauce was completely inedible. Dinner tonight was absolutely horrible. If foreigners are going to make Korean food, they should either learn how to do it properly or at least get the seasoning right. Just because the color looks similar doesn’t mean it’s jjajang or jjampong. The taste was truly awful. You should seriously change your business. If a Canadian or someone from another country ordered this as their first time trying Korean food, they would think Korean food is supposed to taste like this and say it’s terrible. This is honestly embarrassing. This is an insult to Korean cuisine and to Korea itself.

  • Jonathan Latham

    Ordered via uber eats. Specifically asked for no onions in both my dishes. Both came with what felt extra onions. The amount of onions in each dish was way too much for what would be a regular dish which made me feel they were trying to prove a point with a simple request. Noodles are bland and chicken is questionable. Overall this was an awful food experience. Spent around $50 minutes to just throw it away with how slimy and gross the food was. I would highly suggest to avoid ever ordering from this place. I wish I could give it 0, zero stars. I had three mouthfuls with my partner removing and onion she sees and this how much we found I. Three mouthful. Even though it was listed that this was an allergy.

  • Nikki

    This is a decent restaurant to grab some quick food. We were a party of four and enjoyed the pork mainly. The noodles, unfortunately, were mainly overdone and jiggly liek a pudding. I'd appreciate al dente more. I would recomment to eat here at least once, just be aware of what you truly want to eat.

  • Jalapeño Ranch

    Ordered the beef bone soup and it was absolutely amazing. Large portions of tender meat falling off the bones. Very flavourful broth that tasted just like home cooking. The dish was only $15. For the large portions and the high quality deliciousness, I will definitely be back!

  • wednesday

    Will you pay 20$ for a spicy noodle with only white onion? I had a bad experience to order from this restaurant, i got a Assorted jjambbong noodle on uber and by the description it shows “ pork and seafood noodle , if u don’t like pork let us know “. that’s why i chose seafood only . But what i got is noodle with white onion and only 1 mussel , 1 very small shrimp and 2 pieces of squid . that was totally not worth it . Can’t believe i waited 2 hours just to eat something like this . Never had a review before but this is going to be my first one

  • 임희진

    I ordered gan-jjajang and seafood jjampong on Uber, and not only did it take forever to arrive, but the seafood jjampong didn’t even come. As for the gan-jjajang, it tasted like someone dumped a pile of salt into it — …

  • Jonathan Latham

    Ordered via uber eats. Specifically asked for no onions in both my dishes. Both came with what felt extra onions. The amount of onions in each dish was way too much for what would be a regular dish which made me feel they were trying to …

  • Nikki

    This is a decent restaurant to grab some quick food. We were a party of four and enjoyed the pork mainly. The noodles, unfortunately, were mainly overdone and jiggly liek a pudding. I'd appreciate al dente more. …

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