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Tongdak Korean Chicken

104-340 Victoria St Kamloops BC V2C 2A5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Tongdak Korean Chicken has been inspected 5 times by Interior Health Authority since May 18, 2021. The most recent inspection, on November 25, 2025, recorded 1 infraction.

1 of 5 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 2 separate inspections, most recently on June 8, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 June 8, 2023. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on May 18, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 once on May 18, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times on May 18, 2021. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

5 inspections

  1. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • Update Food safety training certification
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • Cooler at front of restaurant had internal temperature of jar of pickles at 10.6°C. Internal temperature of sauce taken in bottom drawer observed to be 7.8°C. Thermometers placed in cooler and on top all correlated with the elevated temperatures as well. Operator to have technician come in to service cooler. All coolers must hold food at an internal temperature of 4°C or colder. Weather striping was missing from the side of the cooler door. • Walk in cooler in back of restaurant also reading elevated temperatures. Internal thermometer of sauce read to be 6.1°C. Operator to have technician come in to service cooler. • Fried chicken observed sitting/cooling on counter. Chicken was observed to be 20.8°C using a probe thermometer. Chicken must be put into a working cooler to ensure safe temperature holding. Chicken is not to sit on counter as a storage method.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): • Chicken observed cooling on try in kitchen and at front of restaurant. Internal probe thermometer read 20.8°C for chicken. Fried chicken that is cooling must not be done at room temperature for long periods of time.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Hand wash sink in the front of restaurant had hose attached to ice machine. Hand wash sink in the front of the store is to be used for handwashing only and available at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Probe thermometer suitable for checking small cuts of chicken to be acquired for monitoring cooking temperature
  5. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cooked food products measured at 8C using probe thermometer in prep cooler located in front of house. Observed overfilled compartments in prep cooler. CORRECTIVE ACTION: Do not overfill compartments in prep cooler and keep top of prep cooler closed as much as possible to ensure 4C is maintained.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution in spray bottle used for food contact surfaces measured at 0ppm chlorine. CORRECTIVE ACTION: Make sanitizing solution containing at least 100ppm chlorine every morning to sanitize food contact surfaces. Verify concentration with test strips.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed scoops inside containers of flour CORRECTIVE ACTION: Store scoops outside of flour containers and keep lids closed as much as possible.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • 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?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

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