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Bowls Korean BBQ

1301 - 9650 Harvest Hills Boulevard NE Calgary AB T3K 0B3 · Food - General

Official record from Alberta →

Inspection summary

Bowls Korean BBQ has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on January 6, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on November 10, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 November 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 2, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 9 times across 5 separate inspections, most recently on November 10, 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 6 times across 3 separate inspections, most recently on November 10, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food preparation utensils such as pots and baking trays were observed on a shelf in the washroom.**Ensure all food items and utensils are stored in compatible areas and protected from contamination at all times.
    • 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?
      • Pest control records were not up to date.**Ensure adequate records for all pest monitoring activities are maintained, up-to-date and available for review 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?
      • The wall above the dish racks opposite the dishwasher in the kitchen was observed to be in disrepair.**Please have the walls repaired to ensure it is smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tables at the back of the front service area were observed to be in disrepair, exposing areas of raw wood.**Have the tables repaired to ensure they are smooth, non-absorbent to moisture and cleanable.
  3. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tray of raw meat was observed directly on top of an open pot of sauce/soup.**Ensure raw meats are stored in a manner that distinctly separates them from cooked foods, fresh produce and other food items, and in a manner that prevents potential contamination of other food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food preparation utensils such as pots and baking trays were observed on a shelf in the washroom.**Ensure all food items and utensils are stored in compatible areas and protected from contamination at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food containers were left uncovered in the walk-in cooler.**Ensure food items under storage are adequately protected from contamination 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 mechanical dishwasher in the front service area was not supplying sanitizer during the inspection.**Please have the dishwasher repaired to ensure it supplies sanitizer at adequate concentrations at all times. -Discontinue the use of the equipment pending its repair.
    • 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?
      • Pest control records were not up to date.**Ensure adequate records for all pest monitoring activities are maintained, up-to-date and available for review 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?
      • The wall above the dish racks opposite the dishwasher in the kitchen was observed to be in disrepair.**Please have the walls repaired to ensure it is smooth, impervious to moisture and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tables at the back of the front service area were observed to be in disrepair, exposing areas of raw wood.**Have the tables repaired to ensure they are smooth, non-absorbent to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. The floors below the cookline and prep coolers.2. The walls and floors around the dishwashing area.3. The shelves throughout the kitchen.4. The ceiling tiles and air vents in the kitchen.
  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)The wall/corner post directly next to water heater is in very poor condition and missing paint and drywall. Wall cannot not be properly cleaned. ACTION REQUIRED1)Please ensure wall is repaired and constructed in a finish that is washable, impervious to moisture and smooth.
  5. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher at the kitchen had a concentration of 0ppmEnsure that this dishwasher is serviced. The chlorine concentration must be maintained at 100ppm.
    • 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)The wall/corner post directly next to water heater is in very poor condition and missing paint and drywall. Wall cannot not be properly cleaned. ACTION REQUIRED1)Please ensure wall is repaired and constructed in a finish that is washable, impervious to moisture and smooth.
  6. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handler was washing their gloves.Disposable gloves must be used once and discarded.Hands must be washed frequently with soap and water, and gloves must be changed when they become contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cell phone was placed on the prep cooler top.Items not associated with food should be stored separately from food preparation/handling area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Meats were kept on the floor in large quantities and measured between 0°C to 8°C.2. Beef ribs were submerged in the sink 2-compartment sink measured at 10°C.3. Wet sprout was kept on the counter to drain at 6°C.Food were promptly kept in the walk-in cooler. Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher at the front retail area was measured at 0 ppm.Contact your dishwasher technician to service the dishwasher.
    • 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. Pest control record was unavailable.2. Gap was observed at the bottom screen door,Install weatherstripping to cover the gap and keep pests out.
    • 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)The wall/corner post directly next to water heater is in very poor condition and missing paint and drywall. Wall cannot not be properly cleaned. ACTION REQUIRED1)Please ensure wall is repaired and constructed in a finish that is washable, impervious to moisture and smooth.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Scoops without handles were stored inside the bulk food container. 2. Scoop handles were in direct contact with the bulk food.Scoops were promptly removed.Obtain scoops that have handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were dirty and insanitary:1. Top of the dishwasher2. ceiling and walls across the walk-in cooler, staff office3. Shelves around the dry storage area4. Under the 2-compartment sink and dishwasher area5. Behind and under the ventilation canopy and ventilation canopy filtersEnsure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.

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