Inspection vch:258cf26c-76c9-4e56-8154-093c6da50543

Source: vch_food_inspections | Business: Seoul House Korean Restaurant

#100 1215 W Broadway Vancouver - City Centre BC V6H 1G7

Facility type: Restaurant (raw: Food Service Establishment 1)

Date: 2016-01-13 | Rating: unsatisfactory

Status: ready | Ingested: 2026-04-12 07:06:48.436143+00:00 | Enriched: 2026-04-12 17:14:49.814090+00:00

Inspection type: Routine | Raw: Routine

Inspection outcome: Other | Raw: Not in Compliance

Obs: 7, Critical: 3, Non-critical: 4

Violations

Code Description Critical Severity Origin ID

The Permit to Operate a food service establishment is valid and is posted in a conspicuous location. (Result: Not in Compliance)

 critical vch:258cf26c-76c9-4e56-8154-093c6da50543:e47750ad98315c66

Operation of premises is in accordance with approved floor plans and specifications. (Result: Not in Compliance)

 critical vch:258cf26c-76c9-4e56-8154-093c6da50543:8c53b804c0cf0184

The premises is free of pests. (Result: Not in Compliance)

 critical vch:258cf26c-76c9-4e56-8154-093c6da50543:b32239ffdac1714a

A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment. (Result: Not in Compliance)

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A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment. (Result: Not in Compliance)
 non-critical vch:258cf26c-76c9-4e56-8154-093c6da50543:343124fb0c4d88bb

Potentially hazardous food is cooled in a manner that makes it safe to eat. (Result: Corrected During Inspection)

 non-critical vch:258cf26c-76c9-4e56-8154-093c6da50543:f2e85ce08241f696

Food is handled in a sanitary manner and is not subject to contamination. (Result: Corrected During Inspection)

 non-critical vch:258cf26c-76c9-4e56-8154-093c6da50543:9a317cfc32c6ed95

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. (Result: Not in Compliance)

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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. (Result: Not in Compliance)
 non-critical vch:258cf26c-76c9-4e56-8154-093c6da50543:fca348fd5b2b4ee4