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Bo Ri Korean Restaurant

35 - 3616 52 Avenue NW Calgary AB T2L 1V9 · Food - General

Official record from Alberta →

Inspection summary

Bo Ri Korean Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 7, 2024. The most recent inspection, on March 27, 2026, recorded 7 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 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 8 times across 4 separate inspections, most recently on March 27, 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 3, 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 across 2 separate inspections, most recently on March 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on March 27, 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?

  • 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 27, 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.

4 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared at the time of inspection. - Ensure a food safe surface sanitizing solution is available for the frequent sanitization of the food contact surfaces throughout the day. Mix 1/2 of a teaspoon of unscented household bleach per liter of water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice portioning spoon observed to be stored in a container at room temperature beside the rice cookers.- Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) as food debris in water at room temperature provides an ideal environment for bacteria to grow.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing of glassware and some utensils occurring in the 2-compartment sink in the bar area in the front.- All re-usable utensils, glassware, dishware etc. must be washed, rinsed and sanitized in the 3-compartment dishwashing sink in the back. Cease all manual dishwashing in the front immediately. Ensure at least one compartment is dedicated to handwashing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **** Outstanding dishwasher ****1) The Mechanical dishwasher is in disrepair and not be used.- Please fix or replace or remove the dishwasher. - A 3-compartment sink for manual dishwashing is available.March 5, 2025: Dishwasher still in disrepair. Operator is looking to purchase a new one.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water at the handwashing sink on the main cooking line was turned off and there was no soap available. - Ensure handwashing sinks are supplied with hot and cold water, liquid soap and paper towels in suitable dispenser at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard was being used in several different areas including in storage, coolers, and shelving. - Remove all cardboard. All surfaces must be smooth, easy to clean and non-absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Double door cooler glass is broken and fixed with glue. There is also an exposed foam material to the side panel of this unit. - Fix in a manner where the surfaces are finished in a smooth, easy to clean and nonabsorbent manner or replace.2) The door handle at the double door cooler in the front cooking area was fixed with tape.- Remove the tape and fix properly or replace. All surfaces including high-touched surfaces must be smooth, easy to clean and sanitize.
  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The Mechanical dishwasher is in disrepair and not be used.- Please fix or replace the dishwasher. - A 3-compartment sink for manual dishwashing is available.March 5, 2025: Dishwasher still in disrepair. Operator is looking to purchase a new one.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer used for food contact surfaces was made way too strong.- Chlorine sanitizers must be used at 100 ppm. Please mix 1/2 teaspoon of unscented household bleachper liter of water. Use chlorine test strips to verify the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Raw shell eggs were left out in room temperature. Internal temperature was measured at 20 C. - Discarded. - Ensure raw shell eggs are store at a temperature of 7C or less.2) Beef stock was stored in room temperature. - Do not store perishable foods in room temperature. Store at 4C or less or higher than 60C at all times.3) Raw frozen pork was thawing in room temperature. - Do not thaw foods at room temperature. Food must be thawed by one of the following approved methods: thaw in the cooler ahead of time, thaw under running cold water, thaw during the cooking process, or thaw in the microwave if the food being cooked immediately.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The Mechanical dishwasher is in disrepair and not be used.- Please fix or replace the dishwasher. - A 3-compartment sink for manual dishwashing is available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2) Improper manual dishwashing was observed. Staff were observed sanitizing utensils first then washing equipment with detergent and water only. No sanitizing step was completed again afterwards.- For manual washing, ensure all dishes, equipment and utensils are washed, rinsed and sanitized by full submersion in an approved sanitizing solution such as chlorine at 100 ppm or Quats at 200 ppm for at least 2 minutes prior to airdrying.- A sanitizer solution was prepared by PHI and operator at the time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **** RECURRENT VIOLATION ****Cardboard, and newspaper used on many surfaces throughout the kitchen. - Discard and do not use. All surfaces must be smooth, easy to clean and impervious to moisture.
  4. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Cups and utensil are being washed in the 2-compartment sink in the bar without sanitizing. - All cups and utensils must be washed, rinsed and sanitized. Take all of these items to the dishwashing area and use the dishwasher on-site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No handwashing soap available at the cooking line kitchen hand washing sink.Ensure all handwashing sinks are stocked with soap and paper towels in suitable dispensers at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard, and newspaper used on many surfaces throughout the kitchen. - Discard and do not use. All surfaces must be smooth, easy to clean and impervious to moisture.

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