Kimchi Restaurant

A - 821 6th Ave, Hope · Restaurant

5 inspections

1. Routine InspectionMar 9, 2026

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): At the time of the inspection there was no sanitizer for food contact surfaces prepared. The operator had a bottle and the chlorine chemical onsite.
     • Operator must ensure that there is food contact surface sanitizer prepared and ready during operations and food handling. Sanitizer ensures that food contact surfaces are sanitized (pathogens killed). This is to reduce the risk of cross contamination and pathogen growth.
     • Corrective Action(s): CDI: Staff had reformulated the solution and this measure at 200 ppm chlorine. Testing strips onsite. Operator must always have this ready to be used during food operations.
     • Violation Score: 5
   • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Raw chicken in packaging and in steel bowl were observed to be thawing at room temperature at the time of the inspection. Thawing at room temperature is no one of the approved methods of thawing. Ensure you are thawing in packaging under food running water or in the walk in cooler. This ensure that pathogen growth is limited in the product, improper thawing increase the risk of pathogen growth in the food item
     • Corrective Action(s): Corrected During Inspection (*CDI): Operator was instructed and had immediately moved this still frozen and thawing chicken in the walk in cooler. It was placed at the lowest shelve away from other items and inside a bowl to prevent cross contamination risk. Operator was noted to be practices thawing in the cooler with the beef products already.
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Deep cleaning of the facility is required underneath the cooking line equipment. If not cleaned this can create an environment that allows attraction of pests. Pests can cross contaminate surfaces with pathogens and contaminate food items.
     • Corrective Action(s): Deep cleaning to be completed by staff underneath equipment, the grates for the deep fryers, and the freezers shelving.
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Multiple areas need to be cleaned as there was build up of debris.
     • - Under equipment
     • - Inside shelving and bottom of the freezer units
     • - Shelves and inside of the prep coolers (sushi prep area)
     • A clean and sanitary condition reduces the risk of cross contamination and reduces pathogen growth.
     • Corrective Action(s): Cleaning of the above noted area. This well be followed up and assessed
     • Violation Score: 3
     • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation (CORRECTED DURING INSPECTION): Bottle with the food contact surface sanitizer was observed without a label. A labelled product reduces the risk of chemical cross contamination, improper use and mixing of chemicals. If chemicals are incorrectly mixed this can expose persons to chemical gases.
     • Corrective Action(s): CDI: The operator immediately re-labelled the bottle as sanitizer.
     • Violation Score: 3
     • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
     • Observation: Walk in cooler and freezer units were observed without thermometers inside the units, these are required to ensure that the temperatures are in the required ranges to ensure food safety.
     • Corrective Action(s): Ensure all temperature control units have working thermometers
     • Violation Score: 1
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: Onsite the chef could not confirm he had valid foodsafe training or equivalent at the time of inspection.
     • Corrective Action(s): Provide a copy for verification to the EHO. Email photo or digital copy.
     • Violation Score: 1
2. Follow-Up InspectionAug 3, 2023

   0 infractions

3. Routine InspectionJul 13, 2023

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Front of house Pepsi fridge holding cut veggies was probed at above 4°C (6.2°C)
     • Corrective Action(s): Remove and store cut veggies in a coller that can maintain a temperature below 4°C.
     • Adjust/repair pepsi fridge to maintain a temperature below 4°C.
     • Violation Score: 5
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Operator was using 99% isopropyl to sanitize food contact surfaces.
     • Corrective Action(s): Ensure to use an approved food-grade sanitizer for food contact surfaces (bleach/Quats).
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Staff bathroom did not have any paper towels during inspection.
     • Corrective Action(s): Replace the empty roll of paper towels, and ensure that handwashing stations are equipped with hot/cold water, paper towe, liquid soap during operation.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Ice machine was observed to have a grime build-up during inspection
     • Corrective Action(s): Empty, clean, and sanitize the ice machine, as per your sanitation plan. To be corrected by 27-Jul-2023.
     • Violation Score: 3
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation: Food premises was using cardboard on shelving units.
     • Corrective Action(s): Remove the cardboard to ensure surfaces are smooth, non-absorbent, and cleanable/sanitizable. To be corrected by 27-Jul-2023.
     • Violation Score: 9
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Tea area handsink tap was observed to be broken during inspection.
     • Corrective Action(s): Repair/replace the fixture (handsink tap). To be corrected by 27-Jul-2023.
     • Violation Score: 3
4. Follow-Up InspectionFeb 2, 2023

   0 infractions

5. Routine InspectionJan 26, 2023

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Several observations of food stored in room temperature without time tracking:
     • > Cooked tempura: 20C
     • > Imitation crab and sliced cucumbers: 22C
     • > Frozen dumplings: 22C
     • Corrective Action(s): Food that is in room temperature for immediate service MUST be time tracked for a maximum of 2 hours. Discussed with staff: do not bring out more food than can be used within 2 hours. Any leftovers after the 2 hours must be discarded.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Equipment, utensils and dishes have not been properly sanitized in the dishwasher.
     • Corrective Action(s): Until the dishwasher is serviced, facility must manually sanitize using the 2 compartment sink.
     • > Prepare a 100ppm chlorine solution in order to fully submerge all equipment, utensils and dishes for at least 2 MINUTES - then air dry.
     • > Test strips are available on site to verify the concentration.
     • Note: manually sanitizing is a TEMPORARY solution only.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation: Front handsink in sushi prep area was missing soap, and strainer basket used to rinse wiping clothes was stored in the basin.
     • Corrective Action(s): All handwashing stations must be fully supplied at all times. This includes having running hot and cold water, liquid soap and paper towels, and no obstructions. Handsinks are for handwashing ONLY.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: Observed in walk-in cooler: metal container of raw chicken stored on the same shelf next to produce, plastic tub of raw chicken stored on another shelf next to radishes.
     • Corrective Action(s): Food must be stored in a way that prevents cross-contamination. Raw meats and seafood must be stored BELOW cooked and ready-to-eat foods and separate from produce.
     • Date to be corrected by: immediately
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Low temperature dishwasher not dispensing chlorine residual for sanitizing. Operator replaced a new sanitizer solution at time of inspection, however did not resolve the issue.
     • Corrective Action(s): Service the dishwasher immediately so that there is adequate sanitizer.
     • Date to be corrected by: 1 week.
     • Violation Score: 9
     • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Ice machine is placed in front of the handsink by the dishwashing area, blocking access to the handsink.
     • Corrective Action(s): Relocate the ice machine so that there is clear access to the handsink.
     • Date to be corrected by: 1 week.
     • Violation Score: 1