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K-DDUK Restaurants

Box1058- 1460 5th Avenue, Valemount, V0E 2Z0 · Restaurant

Official record from Northern Health →

Inspection summary

K-DDUK Restaurants has been inspected 4 times by Northern Health Authority since April 11, 2024. The most recent inspection, on July 8, 2025, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 separate inspections, most recently on July 10, 2024. For example: 201 - Critical Food contaminated or unfit for human consumption [s. 13]

  • 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 3 times across 2 separate inspections, most recently on July 8, 2025. For example: 302 - Critical 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 2 times across 2 separate inspections, most recently on July 8, 2025. For example: 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • 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 once on July 10, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on April 11, 2024. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

About this data

These results come from Northern 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.

4 inspections

  1. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Suaces that are labeled "keep refrigerated" are stored in a prep cooler that was not able to maintain 4°C. Temperature was measured at 7.2 °C. All potentially hazardous food must be stored at 4°C or below to limit pathogen growth.
      • Corrective Action: Operator to move sauces to a working refrigerator. Do not store any potentially hazardous food in cooler until it has been repair or replace. Maintain an up to date tempeature log.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing solution (QUAT) detected in spray bottle use to clean food contact surfaces. Quat sanitizer concentration was measured at 50ppm. Sanitizer (QUAT) must provide a minimum concentration of 200 ppm as required to effectively sanitize food contact surfaces.
      • Corrective Action: Operator discarded the existing sanitizer solution and mix a new bottle using chlorine. The concentration of the chlorine sanitizer was able to meet the minimum requirement of 100 ppm. Quat based sanitizer must be able to reach 200 ppm and chlorine based sanitizer must reach 100 ppm to be use for sanitizing food contact surfaces.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. Cloths once used can harbour and grow pathogen if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 100 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
  2. Routine Inspection

    3 infractions

    • 201 - Critical Food contaminated or unfit for human consumption [s. 13]
      • Observation: Observed a carton of milk past the best before date in the walk-in cooler. Public health significance - Best before dates indicate the potential shelf life of the food products. If food products not stored under appropriate conditions, there is a potential for the growth of spoilage organisms past the best before date.
      • Corrective Action: Operator immediately discarded the food product past the best before date. Operator to follow First in First out method while storing food items and discard the food products past the best before date.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) sanitization bottles and sanitization cloths were not set-up during the time of inspection. Restaurant was not open to the public and food preparation was just started. Unsanitary food contact surfaces may contaminate the other food being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized routinely and in between preparing different food items to reduce the risk of cross contamination.
      • Corrective Action: Operator was told to maintain appropriate sanitization buckets with clean wiping cloths before the start of the food preperation. Operator was educated on the cleaning and sanitizing procedures
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings were observed on the shelves and floor of the dry food storage room. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Reorganize the food products in the area and remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
  3. Follow-Up Inspection

    0 infractions

  4. Initial Inspection

    8 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Flooring near the prep kitchen (chopping) area has several gaps. (Public Health Siginificance)- Uneven flooring wih gaps can cause accumulation of food debris and water thereby attracting pests that may carry disease causing organisms which may contaminate the food leading to food-borne illness
      • Corrective Action: Ensure that all gaps in the kitchen area are sealed and flooring is made even.
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Flooring (sheets) for refrigeration unit and dry storage area has several gaps, openings and is uneven. (Public Health Significance)-flooring with gaps and openings can lead to accumulation of food debris and water which can attract pests.Moreover, uneven floors also make cleaning difficult.
      • Corrective Action: -Ensure that the flooring for refrigeration units is replaced/fixed and made smooth and even.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Chopped onion and green onion were observed to be stored in the room temperature, operator reported they are drying the food items for using them in broth. All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator voluntiarly discarded the temperature abused foods. Operator to ensure foods are stored away from the temperature danger zone.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Eggs in the refrigerator were stored on the higher shelf. (Public Health Significance)-Potentially hazardous foods such as eggs if stored on the higher shelf may sometimes crack open during storage and handling and can contaminate food products kept below them.
      • Corrective Action: -Ensure that eggs are stored on the lower shelves of refrigeration units at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Several food products in the dry storage area and refrigerator were placed on the floor and in contact with the walls. (Public Health Significance) - All food products in the facility must be stored 15 cms (6 inches) off the floor and 5 cms (2 inches) off the walls. Placing food above the ground reduces the risk contamination by pests that carrying disease pathogens as they find it hard to access it. Moreover, it also allows food handlers to easily clean and sanitize the floor without affecting the food.
      • Corrective Action: -Ensure that all food products in the facility are stored 15 cms (6 inches) off the floor and 5 cms (2 inches) off the walls.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Glass lights in the food storage (refrigeration and dry storage) areas were missing protective covers. (Public Health Significance) - Exposed uncovered glass bulb can cause physical contamination of food by shattering of glass by accidental contact with the bulb during food handling.
      • Corrective Action: -Ensure that the glass bulbs in the food storage areas (dry storage and refrigeration) are enclosed in a protective covering OR are replaced with plastic bulbs.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan missing few methods of thawing food safely. (Public Health Significance) - Mentioning all the proper methods of thawing in the food safety plan allows food handlers to practice them when required.
      • Corrective Action: Ensure that all methods of thawing food safely are mentioned in the food safety plan.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation plan missing list of all chemicals/cleaning agents used in the facility for cleaning as well as for sanitation of food contact surfaces. Public Health Signifiance:List all of chemicals and sanitizers used for general cleaning and for sanitizing food contact surfaces is important for employee reference and education.
      • Corrective Action: -Include list of all chemicals for cleaning and sanitizing agents for food contact surfaces.

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