Shilla Korean Restaurant

1031 Kingsway, Vancouver BC V5V 3C7 · Food Service Establishment 1

19 inspections

1. Routine Follow-upFeb 25, 2026

   1 infraction

   • 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.
2. RoutineFeb 3, 2026

   6 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.
   • 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.
   • 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.
     • Procedures in the sanitation plan are not being followed.
3. Routine Follow-upJan 24, 2025

   0 infractions

4. Routine Follow-upJan 17, 2025

   1 infraction

   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
5. RoutineJan 9, 2025

   5 infractions

   • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
   • 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.
   • The premises is free of conditions that lead to harbouring, breeding and entry of pests.
6. Routine Follow-upAug 22, 2024

   0 infractions

7. RoutineAug 7, 2024

   4 infractions

   • Potentially hazardous food is thawed in a manner that makes it safe to eat.
   • 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.
   • 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.
8. Routine Follow-upJan 16, 2024

   0 infractions

9. RoutineJan 4, 2024

   6 infractions

   • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
   • Contaminated food is not stored, displayed or offered for sale.
   • 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.
   • 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.
     • Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
   • 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.
   • The premises is free of pests.
10. Routine Follow-upOct 6, 2023

    0 infractions

11. RoutineSep 22, 2023

    2 infractions

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
12. Routine Follow-upMar 15, 2023

    1 infraction

    • The premises is free of pests.
13. RoutineFeb 28, 2023

    4 infractions

    • Food is handled in a sanitary manner and is not subject to contamination.
    • 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.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • The premises is free of pests.
14. Routine Follow-upNov 23, 2022

    0 infractions

15. RoutineNov 18, 2022

    5 infractions

    • Potentially hazardous food is thawed in a manner that makes it safe to eat.
    • Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
    • All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
    • 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.
16. Routine Follow-upApr 6, 2022

    0 infractions

17. Routine Follow-upApr 1, 2022

    0 infractions

18. RoutineMar 15, 2022

    6 infractions

    • Operation and maintenance of premises is in accordance with approved floor plans and specifications.
    • A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
    • Food is handled in a sanitary manner and is not subject to contamination.
    • Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
    • 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.
19. RoutineNov 5, 2019

    6 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 stored in a manner that promotes cross contamination.
      • Food is not protected from contamination during transportation, display, storage or preparation.
    • 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.
    • 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.