Bow Bulgogi House

A - 3515 17 Avenue SW Calgary AB T3E 0B6 · Food - General

3 inspections

1. Initial InspectionSep 22, 2026

   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?
     • 4. The flooring throughout the kitchen is cracked or in disrepair. Repair or replace by February 18 2027
2. Risk Management InspectionSep 21, 2026

   5 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 2. The prep cooler by the cooking line measured 14C. Ensure this is repaired such that the cooler can maintain 4C or lower.
   • 15. Is the facility free of a pest infestation?
     • Mouse droppings still remain in hard to reach areas of the kitchen and washroom storage.Clean and sanitize all mouse droppings. Contract pest control to help abate issue. Seal all entrance points. Provide reports to health inspector.
   • 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?
     • Ownership change took place previously, but facility continued to operate. Facility is operating without a valid food permit.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 4. The flooring throughout the kitchen is cracked or in disrepair. Repair or replace by February 18 2027
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. Some black grease build up remains behind equipment.- Ensure these areas are cleaned. -Create a cleaning plan for daily, weekly and monthly cleaning.2. It is unknown when the ventilation canopy was last serviced. Sticker on canopy indicates the last cleaning was in 2025. Operator indicated the had it cleaned recently. Provide receipt for cleaning or reclean.
3. Demand InspectionSep 18, 2026

   13 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Wet cloths stored on counter. Ensure these are stored in sanitizing solution when not in use.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • 1. Mouse droppings found in a box of dry noodles and a box storing bags of sugar, with evidence of mice chewing through the box.2. Mouse droppings found in a box beside the food prep cooler that contained utensils in it. Discard any food that has been contaminated with mouse droppings. Discard food storage boxes that contain mouse droppings. Clean and sanitize all utensils and equipment that have come into contact with mouse droppings.3. There was a build up of grease on the lids of the food storage bin in the coolers. Ensure these are thoroughly cleaned.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Sauce stored in a bucket previously used to store golf balls. Ensure only food grade containers are used.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Beef and chicken were left at room temperature overnight to thaw. Meat discarded. Ensure all meat products are thawed in the cooler or under cold running water. 2. The prep cooler by the cooking line measured 14C. Ensure this is repaired such that the cooler can maintain 4C or lower.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • 1. Facility only had 2 of 3 drain plugs. 2. The 2 drain plugs had a build up of mould/staining. Purchase 3 new drain plugs for sinks.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • There was no soap in the dispenser at the hand sink. Ensure all hand sinks are equipped with supplies.
   • 15. Is the facility free of a pest infestation?
     • There were significant mouse droppings throughout the facility including but not limited to in the dry storage area, behind the freezers, behind the coolers, in food storage boxes, behind equipment, in the storage closets in the washrooms. Clean and sanitize all mouse droppings. Contract pest control to help abate issue. Seal all entrance points. Provide reports to health inspector.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • 1. There were holes in the drywall in the washroom storage where mice have chewed through the drywall. Ensure all access points are sealed and drywall is repaired.2. The metal mouse trap near the back door did not have a sticky pad in it. Ensure adequate mouse traps are used.3. There are gaps at the back door. Ensure this is sealed to prevent access of mice.
   • 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?
     • Ownership change took place previously, but facility continued to operate. Facility is operating without a valid food permit.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Chef lacked adequate food safety knowledge. Chef will need to complete the basic food safety training course.
   • 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. There was tape on the shut off valve and the hot water tank. Ensure this is repaired.2. There were holes in the wall in the storage room in the washroom. Ensure this is repaired.3. The ceiling tiles were made of acoustic tiling. Ensure smooth and easily cleanable kitchen tiles are installed. These items must be corrected for the closure to be lifted.4. The flooring throughout the kitchen is cracked or in disrepair. Repair or replace by February 18 2027
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Several utensils were broken. Ensure these are discarded.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1. There was grease and debris build up throughout the facility including but not limited to on storage shelving, on cooler handles, in cooler doors/gaskets, freezer shelving, cooking equipment, lights in the ventilation canopy, grills in the ventilation canopy, equipment storage on the cook line, in the hard to reach areas of the floors, on the floors behind coolers/freezers, upper walls and ceilings.- Ensure these areas are cleaned. -Create a cleaning plan for daily, weekly and monthly cleaning.2. It is unknown when the ventilation canopy was last serviced. Sticker on canopy indicates the last cleaning was in 2025. Operator indicated the had it cleaned recently. Provide receipt for cleaning or reclean.