Zoomak Korean Tavern
52 Alexander St, Vancouver BC V6A 1B4, Vancouver - Downtown Eastside , V6A1B4
Vancouver Coastal Health
Inspection History
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
5
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
Operator of a food service establishment has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
Non-Critical · Food Handling
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
5
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Food is handled in a sanitary manner and is not subject to contamination.
Critical · Sanitation
Food is cooked/processed in a manner that makes it safe to eat
Critical · Food Handling
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is cooled in a manner that makes it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
Operator does not permit any person suspected to suffer from a disease communicable through food to come into contact with food or food contact surfaces.
Critical · Sanitation
Operator immediately notifies a health officer of any circumstance that exists in the food premises that may cause a health hazard.
Critical · Other
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
1
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
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.
Critical · Sanitation
3
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
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.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
3
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
4
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Critical · Temperature Control
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
Non-Critical · Food Handling
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
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.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
2
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
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.
Critical · Sanitation
The premises is free of pests.
Critical · Pest Control
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
Non-Critical · Food Handling
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
No violations recorded for this inspection.
5
Critical
0
Non-Critical
Conditional Pass
Result
Violations Found
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
Critical · Temperature Control
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.
Critical · Sanitation
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Critical · Sanitation
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Critical · Employee Hygiene
The premises is free of pests.
Critical · Pest Control
A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Non-Critical · Sanitation
0
Critical
0
Non-Critical
Pass
Result
Violations Found
COVID-19 Safety Plan developed and in use
Critical · Other
COVID-19 Safety Plan contains the maximum number of patron count
Critical · Other
Maximum number of patrons that can be accommodated on the premises has been determined
Critical · Other
Maximum number of patrons allows for 2m separation between patrons of different parties at all times
Critical · Other
2m separation maintained between patrons of different parties, except when partition in place
Critical · Other
Maximum number of patrons and staff on premises is monitored at all times
Critical · Other
Maximum of 6 patrons per table
Critical · Other
Licensed premises only provide liquor service between 9am and 10pm
Critical · Other
Patrons in licensed premises are assigned to a table and shown their seats by a staff member
Critical · Other
Patrons remain seated while at a licensed establishment, except to use the washroom or leave (Exception: licensed premises with manufacturing license)
Critical · Sanitation
Where partitions are in use, they are positioned such that droplet transmission is blocked
Critical · Other
Operator assessed their premises and taken steps to prevent congregation of patrons near or outside their premises
Critical · Other
Self-service areas equipped with hand washing or alcohol-based sanitizer in easy reach
Critical · Employee Hygiene
Self-service areas equipped with appropriate signage
Critical · Equipment
Self-serve station surfaces and utensils are frequently cleaned and sanitized
Critical · Sanitation
Dance floors are closed and blocked. No Karaoke, dancing, or singing on the premises
Critical · Facility Maintenance
Background music is no louder than the volume of normal conversation
Critical · Other
Reservation contact information is kept for 30 days: First name, last name, and phone number or email of at least one member of every party
Critical · Other
Full meal service is provided at premises open after 11pm
Critical · Other
Violation Tickets
No violation tickets on record.
Enforcement Actions
No enforcement actions on record.
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Data Source: Information is sourced from Vancouver Coastal Health's public inspection database. View original record. Last updated: Aug 24, 2026.
EatClean summarizes public inspection data from health authority sources. EatClean is independent and is not affiliated with any health authority. Inspection results can change, and some issues may have been corrected after inspection. Always review the official report before relying on the information.
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