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Tangmaru Korean Restaurant

1 - 2810 St Johns St, Port Moody · Restaurant

Official record from Fraser Health →

Inspection summary

Tangmaru Korean Restaurant has been inspected 14 times by Fraser Health Authority since September 21, 2017. The most recent inspection, on October 15, 2026, found no infractions.

10 of 14 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 2 times across 2 separate inspections, most recently on April 28, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 2 times across 2 separate inspections, most recently on March 15, 2018. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 once on November 4, 2019. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Fraser 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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): observed double stacked meats and eggs
      • Corrective Action(s): Do not double stack foods; cover first
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed need for more detailed cleaning throughout kitchen
      • Corrective Action(s): General sanitation needs attention throughout kitchen area and maintained
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Equipment and utensils were stored in the hand washing stations in the front area and kitchen.
      • Corrective Action(s): Remove these equipment and utensils. Ensure hand washing stations are kept clear at all times to allow staff to wash their hands properly.
      • Violation Score: 5
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temp dishwasher did not reach proper temp after 3 runs.
      • Corrective Action(s): Repair the dishwasher to achieve at least 71oC on plate or 81 oC manhole, in the meantime sanitize all dishware by soaking in bleach solution ( 1 oz in 1 gallon) for 2 minutes and let it air dry
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted chef using rubber gloves to handle hot meat?? also draining meat stock by pouring the pot directly into the food prep sink?
      • Corrective Action(s): Do not use rubber gloves for food handling- disposable gloves only and do not put foods directly in food perp sink use clean pot/strainer etc
      • Violation Score: 3
  14. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Some surfaces have been repaired with duct tape.
      • Corrective Action(s): Remove duct tape and repair with a surface that is impervious to water, smooth and easily cleaned.
      • Violation Score: 3

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