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Gogi Korean Barbeque

4608 MacLeod Trail SW Calgary AB T2G 5E8 · Food - General

Official record from Alberta →

Inspection summary

Gogi Korean Barbeque has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on November 18, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on November 18, 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 2 separate inspections, most recently on May 14, 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 May 14, 2025. 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 2 times across 2 separate inspections, most recently on November 18, 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 once on March 26, 2024. 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.

4 inspections

  1. Demand Inspection

    2 infractions

    • 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?
      • "outstanding"A small gap was found at the bottom of the back door. - Ensure the gap is sealed
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two tile pieces were missing on the floor of the dishwashing area.Please repair.
  2. Risk Management 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?
      • outstandingA gap was found at the bottom of the back door. - Ensure the gap is sealed
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was prepared inside the kitchen.- Ensure surface sanitizer is prepared.Reviewed clean-in-place method.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mutiple trays of fried chicken and wings were stored at room temperature for extended period of time, measured between 20-23C.- Discarded.Facility must submit written procedures for review if high risk foods are stored at room temperature for 2 hours, ie time tracking system, waste foods log sheet.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat test strips were discolorized.- Obtain valid quat test strips.
    • 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?
      • outstandingA gap was found at the bottom of the back door. - Ensure the gap is sealed
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A can opener holder by the rice cooker table was rusted and with old dry food debris.- Fully clean and sanitizer the area, or remove the holder if no longer in use.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoops at bulk food containers were not protected. - Ensure the handles are placed up to avoid touching the foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various trays of fried chicken were stored at room temperature, probe measured at 12C.- Ensure high risk foods are stored out of temperature danger zone of 4-60CRice scoops were found stored in room temperature in between use.- Ensure the rice scoop is stored in ice water, wash and sanitize freqenlty.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips to the dishwasher and surface sanitizer were not available.- Ensure chlorine test strips are available and confirm the sanitizer level daily.
    • 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 reports were not available for inspection.A gap was found at the bottom of the back door. - Ensure the gap is sealed
    • 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?
      • A valid food handling permit was not posted.

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