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Gangnam Street Food

15 - 9261 34 Avenue NW Edmonton AB T6E 5T5 · Food - General

Official record from Alberta →

Inspection summary

Gangnam Street Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 23, 2024. The most recent inspection, on December 15, 2025, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 3 times on December 23, 2024. 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 2 times across 2 separate inspections, most recently on February 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on December 23, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 on December 23, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times on December 23, 2024. 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?

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.

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring 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)?
      • Low temperature dishwasher is not showing sanitizer concentration with test paper. This require repair. Please sanitize dishes manually in 100-ppm chlorine solution until repair of dishwasher. The operator called for service during inspection.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    12 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - Improper glove use observed: staff were seen repeatedly touching their face with the gloves on. PHI would ask them to change their gloves and wash hands. Staff would change their gloves but without handwashing first. Staff were also seen handling their phones and non food contact activities with their gloves on and were seen to return to food handling, no change of gloves or handwashing.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - PHI had to ask a staff member to wash her hands after nasal contamination occurred. The staff member went to the handsink and rinsed their hands with water, no soap. When PHI asked the staff member to wash their hands properly with soap, the staff member flicked her hands and the dirty water over nearby food equipment, then walked to the dishwashing sink to wash her hands using dish soap. PHI provided her the paper towel so that she would not flick the water all over food equipment again. Please RETRAIN staff.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - bowls were used as food scoops (not best practice) and were stored in direct contact with the food ingredient. Scoops with handles were also stored with the dirty high touch surface of the handles in direct contact with the food. Potential for food contamination from dirty high touch surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - bottles of chemical were not labeled to disclose the contents to prevent chemical mixing
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - staff were pre-portioning a very large amount of cooked chicken but leaving out the packaged chicken that was completed. Chicken temperatures ranged from 18-23’C. Ensure that as soon as a bin is full of the portioned meat it is refrigerated promptly** - staff left a bucket of sauce on the counter at room temperature while preparing other foods, staff hurried to but the bucket away without prompting from the PHI, measured 16’C external** - bulgogi beef was stored on the counter at room temperature while the staff were preparing other foods, measured 12-13’C external.** - boba/tapioca balls/pearls for bubble tea was stored at room temperature, measured 18-19’C external.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - bin of beef was improperly thawing in the dishwashing area at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - ALL sauce storage in the preparation and service areas were improperly stored at room temperature. The front customer sauce dispensers were just stored in bamboo boxes, no temperature control. Another set of sauces in small customer take-out containers were stored on top of ice packs (not a proper ice bath) back counter of the service area (the stack of sauces too high, only the bottom layer would be cold, measured 18.4’C). The cooks had a collection of sauces that were not even in contact with ice or stored in a proper ice bath.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ** - dishwasher was not sanitizing dishes, measured 0 ppm at the plate. Corrected during 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?
      • ** - while any cooking with grease is being conducted – the canopy system must be “on”. The canopy system was off during the inspection, the kitchen began to fill with smoke. Staff turned it on when the PHI looked for air flow.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - aluminum foil was covering all of the shelving, preventing proper and thorough cleaning. The foil was falling apart and may enter the food chain** - remove plastic from all of the scales. The plastic was in poor condition and was not maintained in a clean and sanitary condition.** - duct tape, clear tape, etc. was found on many surfaces and containers. Do not use tape to repair any equipment at any time. Tape is not cleanable, non-absorbent, or durable. ** - broken food equipment noted throughout – broken containers and lids. Do not use broken containers or lids - the broken pieces may enter the food chain. All food storage equipment must be in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - sanitation was poor and build up of grime, grease, food debris on the following that includes but is not limited to: pots, all shelves, walk-in cooler and freezer doors and edges, shelf edges, utensils, small food equipment, rice cookers on sides/lids, both the upright cooler and counter coolers, the scales, the ingredient binder, ice machine lid and interior of the ice machine, black knife holder** - the dishwasher requires descaling and/or deliming. Scale build up within was thick.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the washroom sinks and doors were dirty and had a build up of grime. The customer tables and chairs had a build up of grime on the surfaces – require thorough cleaning/scrubbing.

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