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Azalea Korean Cuisine

1017 - 9650 Harvest Hills Boulevard NE Calgary AB T3K 0B3 · Food - General

Official record from Alberta →

Inspection summary

Azalea Korean Cuisine has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on May 27, 2026, found no infractions.

2 of 7 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: Food temperature control and 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.

  • 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 3 times across 3 separate inspections, most recently on June 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 24, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 8 times across 5 separate inspections, most recently on March 24, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 24, 2026. 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?

  • 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 24, 2026. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers in the line coolers were being stacked, with the base of the top containers coming in direct contact with the food in the bottom containers.**Ensure foods are stored in a manner that protects them from contamination at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing observed was inadeqaute, the staff was not sanitizing dishes.**Ensure dishes are washed, rinsed and fully immersed in sanitizer for at least 2 minutes the set out to air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was obstructed by utensils.**Ensure the hand sinks are kept clear and accessible for use at all times and used for hand washing purposes only.,
    • 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?
      • An expired permit was posted on site in an area not visible to clients.**Please have a valid permit posted in an area visible to your clients.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing freezer requires cleaning.**Have the freezer cleaned and sanitized.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 15 dozen raw whole eggs were observed to be stored at room temperature. The temperature of the eggs were tested using a probe thermometer and read 19C - 21C. The operator informed the inspector that the eggs were purchased the day before. Perishable foods, such as raw whole eggs, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins that cooking cannot destroy. Foods should not be left in this temperature range for more than 2 hours.15 dozen eggs were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A slab of frozen beef was observed thawing in the handwash sink, obstructing access and compromising proper hand hygiene practices. Handwashing stations must be clearly designated and physically separated from food preparation sinks to prevent cross-contamination.The operator was instructed to remove the frozen beef from the handwash sink and to thaw it in the prep sink. Ingredients must be thawed by placing them in the cooler overnight, running them under cold water, using a microwave if they are cooked immediately afterward, or as part of the cooking process.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooked chickens in containers were stacked without covers or wraps in the front display cooler. Foods were directly touching the bottom of containers. Ensure all foods are stored in a covered container or wrapped with food grade wrap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was obstructed with items inside the sink.Keep the hand sink free from obstruction and are used for handwashing only.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Open and exposed food products in the dry storage area. All food products must be covered and protected from contamination. 2. Raw meat stored above fresh produce and ready to eat food. Ensure raw meat are stored below ready to eat food products to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop is stored inside the container of a bulk supply. Ensure scoops are stored in a separate and clean area to prevent cross contamination of the bulk supply.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front display cooler is overfilled with food products. Chicken stored in the cooler had a temperature of 11C. Refrain from overfilling the cooler to ensure adequate air flow. Frequently monitor the temperature of the cooler, including high-risk food products, such as chicken.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violations:1. Rice scoops were stored in water measured at 20°C.2. Scoops with no handle was stored in the bulk food.3. Scoop with handle was in direct contacts with the bulk food.Rice scoops were promptly washed and stored in ice.Scoops were promptly removed. Ensure scoop with a handle is being used.Previous violation:1. Dry ingredient bin (rice) did not have a proper scoop. A bowl was used for scooping. Ensure a utensil for scooping has a handle for hand-use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bone soup was kept in the stainless pot to cool at 61C.Foods were promptly served in plastic plates.Ensure foods are cooled rapidly in ice bath or served in small portions.
    • 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 handling permit was not displayed.Ensure permit is displayed where the person served can easily view it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.

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