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Baekjeong West Calgary

100 - 5255 Richmond Road SW Calgary AB T3E 7C4 · Food - General

Official record from Alberta →

Inspection summary

Baekjeong West Calgary has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 5, 2024. The most recent inspection, on January 9, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 2 times on January 16, 2025. 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 16, 2025. 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 3 times on January 16, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet used cleaning cloths were stored on the counter.The cleaning cloths were laundered.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was touching his phone while wearing a pair of gloves and the food handler did not wash hands between tasks.Food handlers are to thoroughly wash their hands before commencing work. Specifically, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A coffee cup was stored on the preparation counter.The counter was cleaned and sanitized, and the coffee cup was stored in a separate area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit measured 56.4°C.The hot holding unit temperature control was adjusted.Ensure the temperature of the hot holing unit measured 60°C or above 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)?
      • The low temperature dishwasher did not detect any sanitizer with the test strip after completing a dishwashing cycle.It was noted that the sanitizer container was empty.Additional sanitizer containers were available and restocked.The dishwasher was primed and measured 100 ppm after completing a cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Soap dispenser in the staff washroom was empty.Additional soaps were avaialble and the soap dispenser was promptly restocked.2) The handwashing sink at the ice cream preparation station was obstructed with two big pots.The pots were stored in the dish pit area.3) Handwashing sink at the servery area was obstructed with a black cart.The cart was promptly stored in a different area.Ensure handwashing sinks are accessible at all times to allow for convenient access for food handlers to wash their hands.
  4. Initial Inspection

    0 infractions

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