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K One Chicken - Kingsway

2271 Kingsway, Vancouver BC V5N 2T6 · Food Service Establishment 1

Official record from Vancouver Coastal →View on Google Maps →

Details

Google rating
3.8 / 5 (8)

Opening hours

  • Friday11 AM–10 PM
  • Monday11 AM–10 PM
  • Saturday11 AM–10 PM
  • Sunday11 AM–10 PM
  • Thursday11 AM–10 PM
  • Tuesday11 AM–10 PM
  • Wednesday11 AM–10 PM

Contact details, hours and reviews from Google Maps

Inspection summary

K One Chicken - Kingsway has been inspected 11 times by Vancouver Coastal Health since February 24, 2022. The most recent inspection, on October 22, 2025, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

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.

  • 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 4 times across 4 separate inspections, most recently on October 22, 2025. For example: All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.

  • 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 2 separate inspections, most recently on November 27, 2024. For example: The premises is free of pests.

  • 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 May 24, 2024. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 27, 2024. For example: Chemicals, cleansers and similar agents are kept separate from food.

  • 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 July 12, 2023. For example: Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.

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.

11 inspections

  1. Routine

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  2. Routine Follow-up

    0 infractions

  3. Routine

    5 infractions

    • 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.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
    • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
    • Chemicals, cleansers and similar agents are kept separate from food.
  4. Routine

    2 infractions

    • 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.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
  5. Routine

    1 infraction

    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
      • Manual dishwashing procedure is improper to remove contamination.
  6. Routine Follow-up

    0 infractions

  7. Routine

    3 infractions

    • 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.
    • 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.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
  8. Routine

    0 infractions

  9. Routine

    4 infractions

    • 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 stations are not properly supplied and maintained.
    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
    • The premises is free of pests.
      • Premises has signs of rodent activity.
  10. Routine

    1 infraction

    • An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • Temperature records are not being used to monitor critical limits.
  11. Routine

    1 infraction

    • Food is handled in a sanitary manner and is not subject to contamination.
      • Food is stored in a manner that promotes cross contamination.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Charunda K

    I am beyond disappointed with my experience at K One Chicken. I found a hair in my shrimp fried rice that was embedded in the rice. I tried to remove it because I didn’t want to ruin my dinner or waste food. I had already thrown away nearly half of the portion and decided to continue eating. Then I found another hair, also stuck inside a clump of rice. At that point, I completely lost my appetite and couldn’t continue eating either the fried rice or the fried chicken. I returned to the restaurant and politely asked and showed pictures for a refund for the fried rice only. Instead of apologizing or showing any concern, the older gentleman (who I believe is the owner) immediately refused and accused me of putting the hair in the food myself. His attitude was rude, dismissive, and completely unprofessional. That was honestly the most insulting part of the entire experience. Being blamed for something that was clearly a food quality issue was shocking and completely unacceptable. He told me he has been in the restaurant business for 25 years. After 25 years in the restaurant business, I would expect someone to know how to handle a customer complaint with professionalism, respect, and basic courtesy. Instead, I was treated with hostility and accused of lying. I will never come back to this restaurant. I regret spending my money here, and this experience has left me seriously questioning the cleanliness and hygiene standards of the kitchen. I cannot recommend this restaurant to anyone. If this is how they respond when customers find hair in their food, I would rather take my business elsewhere.

  • Chejay Dema

    Amazing Korean fried chicken.. The chicken was perfectly crispy, tender, and full of flavor. I like chicken Yangye Flavor and shake fries… Every bite was delicious. The staff were very welcoming. I’ll definitely be back with friends and family. If your walking, picking up or dine in there is FREE drinks or radish on every chicken box.

  • 다이어트내일부터

    Chicken tastes burnt. Korean chicken doesn’t taste burnt. I assume they are not changing oil or use clean oil to fry chicken. I wouldn’t recommend. Taste of sauces were bad as of they are using sauces pre made long time ago.

  • Julie Deng

    The dough on the chicken was not fully cooked. There is also some oil smell in the taste.

  • Jordana

    Came across this place recently and thought I'd try, and I'd have to say its pretty good. We went during lunch hour so it was quiet. They had tables so we were able to eat in. The Chicken was cooked perfectly, crisp on the outside and juicy in the inside. Their fries were fab. Its one of those seasoned thick crispy style fries which I like. I also like that the food was not too salty like in other places. We got a half order of boneless chicken and half order of bone-in chicken, and fries, and it was too much for 2 people. We ended up bringing leftovers home so I'd say its a good value for the price and for what you get. It takes about 10 mins or so to cook the chicken but you can call in to preorder if you prefer not to wait. The guy behind the counter was nice and polite and the place was kept clean. Good place to go when you crave fried chicken.

  • Charunda K

    I am beyond disappointed with my experience at K One Chicken. I found a hair in my shrimp fried rice that was embedded in the rice. I tried to …

  • Chejay Dema

    Amazing Korean fried chicken.. The chicken was perfectly crispy, tender, and full of flavor. I like chicken Yangye Flavor and shake fries… Every bite was delicious. The staff were very welcoming. I’ll definitely be back with friends and …

  • 다이어트내일부터

    Chicken tastes burnt. Korean chicken doesn’t taste burnt. I assume they are not changing oil or use clean oil to fry chicken. I wouldn’t recommend. Taste of sauces were bad as of they are using sauces pre made long time ago.

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