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Azalea Korean Cuisine

110 - 25 Heritage Meadows Way SE Calgary AB T2H 0A7 · Food - General

Official record from Alberta →

Inspection summary

Azalea Korean Cuisine has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on January 29, 2026, recorded 5 infractions.

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

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 3 times across 3 separate inspections, most recently on January 29, 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 once on January 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 3 separate inspections, most recently on January 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 January 29, 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.

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for use in the kitchen. No bulk supply of bleach available at the facility.- Operator was able to obtain bulk supply of bleach. 100 ppm chlorine sanitizer was prepared during inspection. - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A single‑use plastic container was being used as a scoop inside the prep‑line cooler and was stored directly on top of raw meat.- Discontinue the use of single‑use containers as scooping utensils and use scoops with handles.- Store scoops in a clean, designated location that prevents contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened tin can of mango pulp stored in the walk-in cooler. Can was discarded during inspection.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two trays of white shell eggs were stored at room temperature, and the temperature was measured at 8.9°C. The operator moved the eggs into the cooler during the inspection.- Ensure eggs are kept under refrigeration at or below 7°C.2. A full container of kimchi was stored at room temperature beside the prep‑line cooler. The temperature of the product was measured at 18.8°C (discarded).- Ensure food items are stored at appropriate temperature and out of the danger zone of 4-60 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards were balanced on top of tap fixtures at the 3-comp sink. Operator placed utensils for dishwashing during inspection.- This is not a sanitary area - please conduct air dry and storage in a sanitary area.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure food safe surface sanitizer is being prepared and readily available for staff to use throughout the food prep space. - Prepare a surface sanitizer solution of chlorine/water mix (1/2 teaspoon of bleach + 1 litre of water).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Frozen from raw meat packages are placed on top of other frozen products that are not meat or raw. - Rearrange both the upright and chest freezer in the back room and have a clear separation of meat products and other frozen products ensuring the meat products are always at the bottom.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser is broken. Operator is aware of this and had already ordered a new dispenser and awaiting delivery. - Ensure new dispenser is installed and the hand sink is fully stocked with soap and paper towel at all times.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure food safe surface sanitizer is being prepared and readily available for staff to use throughout the food prep space. - Prepare a surface sanitizer solution of chlorine/water mix (1/2 teaspoon of bleach + 1 litre of water).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Frozen from raw meat packages are placed on top of other frozen products that are not meat or raw. - Rearrange both the upright and chest freezer in the back room and have a clear separation of meat products and other frozen products ensuring the meat products are always at the bottom.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser is broken. Operator is aware of this and had already ordered a new dispenser and awaiting delivery. - Ensure new dispenser is installed and the hand sink is fully stocked with soap and paper towel at all times.

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