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Tongdak

1-107 Yew St Kamloops BC V2B 4A1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tongdak has been inspected 2 times by Interior Health Authority since May 5, 2025. The most recent inspection, on May 15, 2026, recorded 7 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

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.

  • 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 2 separate inspections, most recently on May 15, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 May 15, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 May 15, 2026. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 2 separate inspections, most recently on May 15, 2026. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 5, 2025. For example: 5 Are the FOODSAFE training requirements being met?

About this data

These results come from Interior 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.

2 inspections

  1. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Cooked chicken kept for up to 2 hours at ambient temperature, then undergoes a second cook step. When using time as a public health control, procedures must be in place. • Food items including miso soup base, ramen soup base, and mayonnaise stored at room temperature contrary to manufacturer instructions. Mayonnaise discarded. Corrective Action: • Put a system in place to monitor the time at ambient temperature to ensure the two hour window is not exceeded. After two hours, food will be discarded. • Read labels and ensure that all items are stored according to manufacturer instructions. Items that say refrigerate after opening must be stored in the fridge immediately after opening. Read all labels.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
      • F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): REPEAT INFRACTION: Operator observed washing and reusing single use gloves. Gloves must be used only once, and discarded once removed. Operator must follow this guidance or not use gloves. Corrective Actions: Gloves are single use only and once removed, must be discarded immediately. Do not wash or reuse gloves under any circumstances. Change and discard gloves between tasks. Operator must follow this guidance or not use gloves.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Freezer in upright unit does not have a thermometer for monitoring temperature. Corrective Action: Ensure all coolers and freezers have a thermometer for monitoring temperature. Firmness of products within is not a replacement for monitoring temperature.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Inside and outside of coolers, as well as grates in hood vent have a build up of grease and food debris. This can risk contamination of food products. • REPEAT INFRACTION: Wiping cloths stored on counter and sink, not in sanitizing solution. All wiping cloths must be stored in a bucket containing a sanitizing solution of adequate concentration. Alternatively, surfaces can be sprayed with sanitizing solution and wiped with single use disposable paper towels. Corrective Actions: • Deep clean all areas of the stall, including inside and outside of equipment as needed. Increase frequency of cleaning these areas to prevent this build up from occurring. • Prepare a bucket of sanitizing solution and store wiping cloths in the solution at all times when not in use. Monitor the concentration of the sanitizing solution and replace as needed to maintain adequate concentration.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash sink obstructed by large oil jug on the floor. Ensure the sink is easily accessible at all times. Corrective Action: Remove items from in front of the handwash sink, and ensure it is accessible at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): REPEAT INFRACTIONS: • Operator could not produce a Food Safety Plan, and was unsure where to find a copy. • Temperature logs are not maintained Corrective Actions: • Have a copy of the Food Safety Plan available on site at all times. • Monitor and record the temperature of all hot an cold holding units at least once daily. Email the next month records to the EHO.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): REPEAT INFRACTION: Operator could not produce a Sanitation Plan and was unsure where to find a copy. Corrective Action: Have a copy of the Sanitation Plan available on site at all times.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  2. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): • Operator observed washing and reusing single use gloves. Gloves must be used only once, and discarded once removed. Operator must follow this guidance or not use gloves. • Hands should be washed prior to putting gloves on, and after taking gloves off. • After handwashing, hands must be dried using single use disposable paper towels and not cloth towels.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Wiping cloths stored on counter and sink, not in sanitizing solution. All wiping cloths must be stored in a bucket containing a sanitizing solution of adequate concentration. Alternatively, surfaces can be sprayed with sanitizing solution and wiped with single use disposable paper towels. • Storage shelf under burners used to store utensils has a build up of food debris. All food contact surfaces must be cleaned and sanitized frequently enough to prevent contamination. • Cleaning frequency of non food contact surfaces is not frequent enough to prevent the build up of grease and debris. Floors and sides of equipment have a build of of grease and debris, which can attract pest. Deep clean the facility to remove this build up.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Operator could not produce a Food Safety Plan, and was unsure where to find a copy. • Temperature logs are not in use. Templates will be provided to the operator. Temperatures of all hot and cold holding equipment must be monitored and recorded daily.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator could not produce a Sanitation Plan and was unsure where to find a copy.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.

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