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Baekjeong Korean BBQ House

E100 - 11660 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

Official record from Alberta →

Inspection summary

Baekjeong Korean BBQ House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on September 4, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 4 separate inspections, most recently on September 4, 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 3 times across 3 separate inspections, most recently on September 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 13, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 4 separate inspections, most recently on May 15, 2025. 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 3 times across 2 separate inspections, most recently on September 4, 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?

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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A significant number of wiping cloths were left on the counters.Wiping cloths were stored in the sanitizer buckets.Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Four containers of marinated beef were stored on the cart at 9°C.The marinated beef was stored in cooler.Ensure food is maintained at 4°C or less or at 60°C or above at all times.2. Rice cake kept in the hot holding unit measured 42°C.The rice cake was reheated on the stove to 80°C.3. Beef bone soup on the stove measured 56°C.The beef soup was reheated on the stove to 78.1°C.4. The hot holding unit use to hold the rice at the set up bar measured 52.4°CThe hot holding unit was adjusted to above 60°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A stainless-steel cooking ware was left inside the handwashing sink adjacent to the ice machine.The cooking ware was promptly removed.Ensure handwashing sink is accessible at all times.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were stored on the prep cooler counter.2. No sanitizer solution bucket was prepared at the back kitchen and front service area.Quat sanitizer bucket was prepared at each prep station and new cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The dishwasher staff was using the same gloves to handle both dirty dishes and clean dishes after running a dishwashing cycle.The dishes were promptly rewashed.Ensure gloves are changed after each task.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Used serving tongs were stored on the handle of the stove grill.2. Used rice scoops were stored in stagnant water.3. Ice cream scoops were stored in stagnant water at 19.8°C.The utensils were washed in the dishwasher. Serving utensils were stored in an ice bath.Ice cream scoops were stored in the ice cream freezer.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The sewer drain had a foul smell.Chlorine sanitizer was poured in the drain.The owner indicated the sewer drain is scheduled to be evacuated in two weeks time.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was noted on the wall underneath the sink at the dishwasher area.Fix the wall.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in the spray bottle was measured at 1000ppm.Use 200ppm quat sanitizer and verify with test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large containers (5 gal) of sauces and soups were not cooled down rapidly.Use an ice bath or ice wand to aid in rapid cooling of large volume sauces and soups.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were discolored. Provide new quat sanitizer test strips and test daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Mop sink area was dirty.2) Plastic saran wrap was used to wrap the stainless-steel counter. Do not wrap any surface with material. Clean these areas.
  4. 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?
      • 1) Broken tile on the baseboard by the mop sink. Fix the baseboard.2) Unfinished wooden shelving in the walk-in cooler.Finish the shelving for easy cleaning.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No quat sanitizer was detected in the sanitizer spray bottles and red buckets. Dispenser was not working properly. Use 200ppm quat sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large 5-gal soups were not cooled down rapidly. Use a method such as ice bath or ice wands to cool down soups rapidly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the sanitizing cycle of the low temperature dishwasher. Fix dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Broken tile on the baseboard by the mop sink. Fix the baseboard.2) Unfinished wooden shelving in the walk-in cooler.Finish the shelving for easy cleaning.
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