1638 Robson St, Vancouver BC · West End
Book Kyung Ban Jeoun Restaurant is in the West End neighbourhood. West End, Vancouver has 435 restaurants tracked on Pass or Fail, inspected by Vancouver Coastal Health (VCH). As of June 5, 2026, 170 (39%) had no infractions on their most recent inspection, with 237 (54%) showing infractions.
This restaurant has been inspected 5 times since July 17, 2024, with 1 visit with no infractions and 4 with infractions on record.
Food is handled in a sanitary manner and is not subject to contamination.
Potentially hazardous food is thawed in a manner that makes it safe to eat.
This record comes from Vancouver Coastal Health (VCH) for Vancouver. Inspectors note any infractions of applicable health regulations on each visit. The result above is the most recent inspection on file.
No Infractions means none were recorded on that visit. Has Infractions means one or more were found; they are listed below.
Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
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.
All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Food is handled in a sanitary manner and is not subject to contamination.
The premises is free of pests.
The premises is free of conditions that lead to harbouring, breeding and entry of pests.
Potentially hazardous food is thawed in a manner that makes it safe to eat.
Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
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.
The premises is free of pests.
Operation and maintenance of premises is in accordance with approved floor plans and specifications.
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.
The premises is free of conditions that lead to harbouring, breeding and entry of pests.