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A.BOONSIK

46 - 1324 10 Avenue SW Calgary AB T3C 0J2 · Food - General

Official record from Alberta →

Inspection summary

A.BOONSIK has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on February 12, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on March 20, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 3 separate inspections, most recently on March 20, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 12, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 20, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An ice bath was set up and cooling a pot of broth in the back area hand wash sink.Hand wash sinks must be kept free of obstructions at all times for handwashing. Use the two compartment sink for ice baths and other food preparation activities.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was out of service. Employees were manually washing dishes. Employees stated that a 10-50 ppm concentration of chlorine was being used to sanitize dishes.When manually washing dishes, a 100 ppm chlorine concentration solution must be used to sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the salad spinner had black accumulation on the red rubber piece on the inside at the bottom.Disassemble, clean and sanitize the salad spinner. If easy disassembly and cleaning is not possible, an alternate salad spinner will have to be used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the deep fryers, especially close to the wall had grease, soil and/or food debris accumulation.Clean the floor under the deep fryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The front counters, in the space between the plexiglass sneeze guard and the back of the equipment (hot holding, coolers) had soil and/or food debris accumulaiton.Clean the front counters, in the space between the plexiglass sneeze guard and the equipment.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water temperature at all sinks in the facility was fluctuating between 7 degrees Celsius to 45 degrees Celsius.Hot water temperature must measure at least 45 degrees Celsius at all times. Have the hot water system serviced/ repaired, or adjusted so that the hot water measures 45 degrees Celsius minimum.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were two holes in the ceiling in the front service area.Cover the holes or install access panels. Ensure that the ceiling is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath the right side deep fryer.Clean the floor under the deep fryer and ensure this area is cleaned on a regular basis.
  6. Monitoring Inspection

    4 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water temperature at all sinks in the facility was fluctuating between 7 degrees Celsius to 45 degrees Celsius.Hot water temperature must measure at least 45 degrees Celsius at all times. Have the hot water system serviced/ repaired, or adjusted so that the hot water measures 45 degrees Celsius minimum.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were two holes in the ceiling in the front service area.Cover the holes or install access panels. Ensure that the ceiling is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a grease trap/ sewer gas odour by the dishwashing sinks/ grease trap.Have the source of the odour investigated and properly remediated to eliminate the odour from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath the right side deep fryer.Clean the floor under the deep fryer and ensure this area is cleaned on a regular basis.

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