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Dosirak Korean Food

425 - 9737 Macleod Trail SW Calgary AB T2J 0P6 · Food - General

Official record from Alberta →

Inspection summary

Dosirak Korean Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on July 31, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on March 25, 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 2 times across 2 separate inspections, most recently on November 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times on January 23, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 25, 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?

  • 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 7 times across 4 separate inspections, most recently on November 13, 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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were stored inside storage containers and used to scoop dried food items. The operator was instructed to use scoops with handles and ensure that the handles do not touch the food items to prevent contamination of the bulk supply.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken soup was observed in the hot holding unit with an internal temperature of 42°C. Instructions were provided to the operator to regularly monitor the temperatures of all equipment and ensure that hot holding units are set to 60°C or above. The chicken soup was discarded on-site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and organization of the kitchen are required. Deeply clean the kitchen- behind the freezers, shelves, behind cooking line, under the dishwashing area, dry storage area etc.Please maintain the written cleaning schedule of the kitchen (template will be attached with the report as a reference).
  4. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Soy sauce and sugar containers were observed on floor of storage room.**Ensure all food items are stored a minimum of 6 inches above the floor to prevent cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**Soap and scrub bucket observed in the basin of the hand sink in the back kitchen. - operator removed the soap and scrub.**Ensure hand sinks remain unobstructed and accessible 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 grease trap lid was rusted and deteriorated along the front left edge. **Please replace the grease trap lid. **No equipment should be rusty.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counter after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was stored on the upper shelf above ready to eat food like potato salad, veggie and other foods in upright cooler.Requirement: Ensure that raw meat is stored in the bottom shelf apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Sauce pails were stored directly on floor in front of washroom door, water bottles were stored directly on floor in back area.b) Jackets were stored in food storage area touching food cans.c) Brooms and mop bucket was stored in food storage area.Requirement:a) Store food at least 15 cm off the floor.Do not store any food in front of washroom door.b) Store personal and miscellaneous items separately from food and food areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of rice stored in the rice warmer was 54C.b) Internal temperature of chicken stored in the warmer was 38.9C, Beef was at 43.3C.Requirement:Ensure that perishable foods under hot holding are stored at 60C and higher.Temperature of rice warmer was raised during inspection.Chicken and beef were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to hand washing sink in back prep area was blocked with garbage bin and one cardboard box kept in front of the sink.Requirement:Ensure that access to hand washing sink is not blocked at any time.
    • 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?
      • Self-managed pest control inspection report available on site was for Aug, 2024.Requirement:Maintain pest control records on monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on both chest freezer lids located in back area.b) Cardboard lined on the inner side of chest freezer was dirty having spills.c) Several items were stored here and there directly on floor making place clutter and difficult to clean.d) Area under hand washing sink in front prep area was cluttered.Requirement:a) Clean the chest freezer lids and remove the dirty cardboard.b) Organize the facility and store items off the floor for easy and effective cleaning.c) De-clutter the area under hand washing sink.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine surface sanitizer solution was tested onsite at 200ppm for both spray bottles (front of house and back of house).- Please ensure chlorine surface sanitizer solution concentration is at 100ppm (1/2 teaspoon + 1 litre of water). Operators immediately remade the solutions and was tested at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw frozen meat products were stored next to ready-to-eat/other frozen food products in the chest freezer.- Please rearrange the freezers and move the RTE/other frozen food products to the secondary chest freezer to prevent potential risk of cross-contamination during storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Accumulation of grease and debris behind and around the cooking equipment at front of house.2) Accumulation of dust around the ceiling vents at front of house.- Please clean these areas and ensure regular cleaning is done.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One bottle of sanitizer had a concentration of 0 ppm. Chlorine sanitizer is to have a concentration of 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labeled as to its contents
    • 09. Are chemicals stored and handled in a safe manner?
      • One bottle of chlorine sanitizer was too strong (bleaching out test strips). Chlorine sanitizer is to have a concentration of 100 ppm

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