Inspection vch:5a37e9ba-2fb0-4f3a-bb79-b9f897649c28

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: 2024-05-01 | Rating: unsatisfactory

Status: ready | Ingested: 2026-04-12 05:59:59.115632+00:00 | Enriched: 2026-04-12 17:14:49.814090+00:00

Inspection type: Follow-up | Raw: Routine Follow-up

Inspection outcome: Other | Raw: Not in Compliance

Obs: 8, Critical: 5, Non-critical: 3

Violations

Code Description Critical Severity Origin ID

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

 critical vch:5a37e9ba-2fb0-4f3a-bb79-b9f897649c28:b32239ffdac1714a

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

 critical vch:5a37e9ba-2fb0-4f3a-bb79-b9f897649c28:a0a21a65e1a8a6ee

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

 critical vch:5a37e9ba-2fb0-4f3a-bb79-b9f897649c28:38a6bad839707249

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:5a37e9ba-2fb0-4f3a-bb79-b9f897649c28:b87decb903f166ba

Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food. (Result: Not in Compliance)

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Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food. (Result: Not in Compliance)
 critical vch:5a37e9ba-2fb0-4f3a-bb79-b9f897649c28:607134ae5fd76de5

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:5a37e9ba-2fb0-4f3a-bb79-b9f897649c28:fca348fd5b2b4ee4

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:5a37e9ba-2fb0-4f3a-bb79-b9f897649c28:343124fb0c4d88bb

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

 non-critical vch:5a37e9ba-2fb0-4f3a-bb79-b9f897649c28:eba33fe7b554c20a