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Arirang Oriental Foods

B - 919 48 Avenue SE Calgary AB T2G 2A7 · Food - General

Official record from Alberta →

Inspection summary

Arirang Oriental Foods has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on June 25, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on April 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on August 2, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 11, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on August 2, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 2 times across 2 separate inspections, most recently on June 25, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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. Risk Management Inspection

    1 infraction

    • 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 is a significant hole in the wall adjacent to the dishwashing sinks in the butcher area. Repair this wall.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface sanitizer available in the butcher area.Ensure that an approved sanitizer is readily available to sanitize equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items, including shoes and coats, were stored on shelves in the center of the kitchen.Remove all staff personal items from the kitchen and store them in a designated area away from food preparation and storage areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink located adjacent to the large two-compartment sinks in front of the walk-in cooler was not operational.Repair the handwashing sink.2. There was no paper towel for the employee washroom next to the kitchen.Ensure that the hand sink is always adequately supplied with soap and paper towel.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. An accumulation of dust was observed on the ceiling fans in the large walk-in prep cooler. Uncovered produce items were stored beneath these fans.Clean the ceiling fans on a regular basis to prevent contamination of exposed food items.2. There was an accumulation of food debris along the floors in the kitchen and butcher area.Thoroughly clean these areas.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff are not familiar with the cleaning in place method.- Ensure sanitizer is applied after cleaning. Bleach sanitizer in the spray bottles were measured over 200ppm or below 10ppm- Ensure bleach concentration is 100ppm.Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pallets of eggs and other perishable food items were siting at room temperature waiting to be picked up and shipped 3 hours later.- Ensure perishable foods that required temperature control are kept out of temperature danger zone as long as much.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted permit do not match with this file. please post the correct permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A raw wooden cover was used to cover the slicer in the kitchen,- Paint the cover or obtain a cover that is cleanable
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff are not familiar with the cleaning in place method.- Ensure sanitizer is applied after cleaning. Bleach sanitizer in the spray bottles were measured over 200ppm or below 10ppm- Ensure bleach concentration is 100ppm.Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pallets of eggs and other perishable food items were siting at room temperature waiting to be picked up and shipped 3 hours later.- Ensure perishable foods that required temperature control are kept out of temperature danger zone as long as much.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Blue bins and brown around bins were too big for the 3 comp sinks in the kitchen.- Install bigger sinks to fully submerge the bins OR buy smaller bins that fit the current sinks.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps were found under and the side of the loading door C.- Seal the gapsMutiple flies were found in the kitchen.- Control the activities, and close the doors.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted permit do not match with this file. please post the correct permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A raw wooden cover was used to cover the slicer in the kitchen,- Paint the cover or obtain a cover that is cleanable
  6. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food premises does not have an active Food Permit.-pay your annual permit fee immediately.

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