Inspection vch:81d7492f-04d0-4b8a-8f31-27aff2b9f493

Source: vch_food_inspections | Business: Tabom Korean Cuisine

1536 Robson St Vancouver - City Centre BC V6G 1C2

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

Date: 2019-12-16 | Rating: unsatisfactory

Status: ready | Ingested: 2026-04-12 05:59:59.243794+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: 9, Critical: 8, Non-critical: 1

Violations

Code Description Critical Severity Origin ID

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

 critical vch:81d7492f-04d0-4b8a-8f31-27aff2b9f493:b32239ffdac1714a

Potentially hazardous food is thawed in a manner that makes it safe to eat. (Result: Not in Compliance)

 critical vch:81d7492f-04d0-4b8a-8f31-27aff2b9f493:1474729b7c128776

Potentially hazardous food is cooled in a manner that makes it safe to eat. (Result: Not in Compliance)

 critical vch:81d7492f-04d0-4b8a-8f31-27aff2b9f493:1d18d018c82b68fb

Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat. (Result: Not in Compliance)

 critical vch:81d7492f-04d0-4b8a-8f31-27aff2b9f493:a0a21a65e1a8a6ee

Potentially hazardous food is at a hot holding temperature that keeps it safe to eat. (Result: Not in Compliance)

 critical vch:81d7492f-04d0-4b8a-8f31-27aff2b9f493:38a6bad839707249

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. (Result: Not in Compliance)

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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. (Result: Not in Compliance)
 critical vch:81d7492f-04d0-4b8a-8f31-27aff2b9f493:b87decb903f166ba

All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination. (Result: Not in Compliance)

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All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination. (Result: Not in Compliance)
 critical vch:81d7492f-04d0-4b8a-8f31-27aff2b9f493:bdbf301b3a6f9249

Food is handled in a sanitary manner and is not subject to contamination. (Result: Not in Compliance)

 critical vch:81d7492f-04d0-4b8a-8f31-27aff2b9f493:6dfa687ff690dfa6

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:81d7492f-04d0-4b8a-8f31-27aff2b9f493:fca348fd5b2b4ee4