Skip to content
Loading map…

Busan

33B - 4604 37 Street SW Calgary AB T3E 3C9 · Food - General

Official record from Alberta →

Inspection summary

Busan has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on October 2, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 7 times across 4 separate inspections, most recently on July 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on December 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 2, 2026. 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?

  • 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 December 8, 2025. 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 once on December 8, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

7 inspections

  1. Demand Inspection

    1 infraction

    • 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. Mouse droppings noted under dishwashing sinks and in the back storage area2. Back door was propped open. Corrected during inspection
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **July 23, 2026 - One cooler has been repaired. The issue with the below cooler remains**1) Prep cooler across from cook line has an ambient temperature of 8C. Gauge on inside shows 9-10C.The setting at the back is for 33F and displayed at 34F. There may be an issue with the thermostat.REQUIREMENT: Call a service man to repair the prep cooler to ensure they keep foods cold at 4C.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Prep cooler across from cook line has an ambient temperature of 8C. Gauge on inside shows 9-10C.The setting at the back is for 33F and displayed at 34F. There may be an issue with the thermostat.2) The prep cooler across from the dish pit area had an ambient temperature of 12C. Display at the back read 48F. There may be an issue with the condenser.Foods inside this prep cooler were assessed for perishability. Most foods were acidic, with exception to kongnamul muchim (Soybean Sprout Side Dish) which was ordered to be discarded.REQUIREMENT: Call a service man to repair both prep coolers to ensure they keep foods cold at 4C. Ensure perishable food items are kept in working coolers in the meantime.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths on counters. Ensure cloths are placed in a sanitizing solution when not in use to prevent potential bacteria growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two pots uncovered in prep cooler. Ensure all food products are covered when stored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the walk in cooler floor and around the outside on the floor. Ensure these areas are cleaned.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Three packs of frozen chicken measured 0°C were kept on the grease trap underneath the 3-compartment sink to thaw.2) Two packs of frozen pork measured 0°C were kept on the grease trap underneath the 3-compartment sink.The three packs of frozen chicken were submerged under cold running water at the 3-compartment sink.The two packs of frozen pork were kept i the cooler.Thawing of potentially hazardous foods must be done under refrigeration at 4°C, completely submerged in cold running water or by microwaving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items were filled above the inserts fill line.Do not fill food above the fill line.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were kept on the counter.New cleaning cloths was kept in a bleach sanitizer solution at 100 ppm.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was not available.Fresh sanitizer solution was prepared at 100 ppm at each prep station.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food items were store on the floor adjacent the back exit door.2) Take out containers were stored on the floor in the kitchen.3. Food items were stored on the floor in the walk-in cooler.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods were improperly cooled on the counter at 35°C.Ice bath was promptly prepared and the foods were kept in the ice bath to rapidly cool.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen foods were kept on the counter to thaw at -5°C.Frozen foods were submerged under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprout was measured at 10°C at the prep top cooler.Food items were filled above the inserts fill line.Do not fill food above the fill line.
    • 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 hot water at the back sink handwashing sink.Hot water faucet was adjusted.Fix the handwashing sink faucet.

Nearby inspected facilities

Own this business? Add a badge to your website