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Asadal Korean Cuisine

101 - 735 12 Avenue SW Calgary AB T2R 1J7 · Food - General

Official record from Alberta →

Inspection summary

Asadal Korean Cuisine has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 17, 2024. The most recent inspection, on May 12, 2026, recorded 3 infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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 2 times across 2 separate inspections, most recently on May 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 11, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 11, 2025. 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?

  • 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 5 times across 4 separate inspections, most recently on May 12, 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?

  • 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 2 times across 2 separate inspections, most recently on May 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

10 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared initially.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops in some bulk food storage containers.Ensure that scoops with handles are used for bulk food storage containers. Either store scoops outside of the food in a sanitary manner, or in the food container with the handle out of contact with the food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the walk-in cooler was rusted.Either resurface or replace rusted shelving.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The food establishment was operating without running water.Cease all open food handling until running water is restored at all plumbing fixtures at adequate pressure and flushing of taps is completed. Discard all foods that were prepared during the water disruption
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon bleach had been used to make bleach water for sanitizing food contact surfaces.Lemon bleach is not safe for food contact surfaces. Plain bleach was available in the facility. Lemon bleach solution was discarded and bleach water with plain bleach was prepared.
    • 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?
      • Mouse droppings were observed on floors throughout the facility, and on shelving on the west side of the facility. Safely clean up mouse droppings. Monitor for further activity. Ensure that adequate pest control is taking place in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Protective shipping wrapping was present on surfaces of the ice machine and the dishwasher.Remove wrapping from the ice machine and dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the ice machine had hard water buildup and mold accumulation.Empty the ice machine of ice, discard the ice, clean and sanitize interior of the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas had grease, soil, and food debris accumulation.Clean floors in hard to reach areas. Ensure these areas are cleaned on a regular basis.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in stagnate room temperature water that is only being changed daily. Please store the rice paddle in an ice bath that is frequently replenished to reduce the risk of pathogen growth and cross-contamination.
  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes for the food contact surfaces were not stored in sanitizer solution between uses. Inspector showed the operator how to make 100ppm chlorine sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are dirty.Clean.

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