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Hallyu Kitchen

10431 100 avenue Grande Prairie AB T8V 2Z6 · Food - General

Official record from Alberta →

Inspection summary

Hallyu Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on March 17, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on March 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 9 times across 6 separate inspections, most recently on March 11, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 5 times across 4 separate inspections, most recently on March 17, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member touched a garbage can and then handled cabbage without washing their hands.Ensure hands are washed before, after, and in between tasks and food preparation, especially when switching from non‑food contact surfaces to food products.Staff were reminded of proper handwashing procedures, including washing hands after touching the garbage can and before handling any food items. The staff member immediately washed their hands, removed the portion of cabbage that had been touched, and then continued cutting.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the walk-in fridge: a large bowl of raw chicken was stored on a cutting board above cabbage, creating a potential risk of cross-contamination from raw poultry juices.Ensure all raw meat, including poultry, is stored below vegetables and other ready-to-eat foods.Staff moved the chicken.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizer concentration is 10 ppm, and the sanitizer bucket solution appears to be low.Ensure the bleach sanitizer solution is a minimum of 100 ppm.Staff replaced the sanitizer solution; the current concentration is 50 ppm. In the meantime, for dishwashing:-Use the dishwasher for the wash and rinse cycle.-After the cycle is complete, spray the dishes with a food-safe sanitizer.-Allow dishes to air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink at the till is obstructed by eating utensils, creating a risk of items falling into the sink. The soap dispenser is also blocked by a water jug, preventing proper access.2. The designated handwashing sink at the two-compartment sink contains a strainer, preventing proper use of the sink for handwashing.1-2. Ensure all handwashing sinks are kept clear and accessible for proper hand hygiene.Staff removed the utensils and water jug. The health inspector moved the strainer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment is in disrepair:-Red cutting board. -Hamilton beach mixer. Ensure all equipment is smooth, durable, easily cleanable, and maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The following areas require cleaning: -Floors (including the walk-in).-Patches of the walls -Shelf with clean dishes.-Fridges-Curtains in the walk-in. -Shelves in walk-in cooler.-White cutting board. -Garbage bin-Coca-Cola trayEnsure all areas are clean and sanitary at all times.2. The silver stand-up fridge is disorganized, making it difficult to clean and increasing the risk of spills, cross-contamination, and improper food rotation.2. Ensure foods are stored in a manner that keeps the fridge easy to clean.
  3. 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?
      • The tiles are broken in the utility room. Please ensure the floors are smooth, durable, and easily cleanable. The operator indicated the floors will be repaired in the summer.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the walk-in cooler: 1. Prepackage foods are stored on the floor.1. Please ensure all food products are stored 6 inches or above.2. An unsanitary foam box is being re-used to hold containers of food product. 2. Please discard the foam box and ensure food storage containers are smooth, durable, easily cleanable and food safe.
    • 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 tiles are broken in the utility room. Please ensure the floors are smooth, durable, and easily cleanable. The operator indicated the floors will be repaired in the summer.
  5. Risk Management Inspection

    2 infractions

    • 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. Exposed wood is noted in the following areas, making the following areas difficult to clean:-The side of the shelves.-Door frames (has improved, however some touch-ups are required).-The wall in the walk-in (has improved, however some touch-ups are required). -Shelf above prep-cooler (has improved, however some touch-ups are required).1. Please ensure all doors, walls and shelves are smooth, durable and easily 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 tiles are broken in the utility room. Please ensure the floors are smooth, durable, and easily cleanable. The operator indicated the floors will be repaired in the summer.
  6. Risk Management Inspection

    2 infractions

    • 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. Exposed wood is noted in the following areas, making the following areas difficult to clean:-The side of the shelves.-Door frames (has improved, however some touch-ups are required on the door to the walk-in).1. Please ensure all doors, walls and shelves are smooth, durable and easily 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 tiles are broken in the utility room. Please ensure the floors are smooth, durable, and easily cleanable. The operator indicated the floors will be repaired in the summer.
  7. Initial Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer in the dishwasher is noted at 0 ppm (verified more than 6 times).Please ensure the bleach sanitizer is at a concentration of 100 ppm and is verified with a test strip.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A paper towel dispenser is missing by the 2- compartment sink. Please install a paper towel dispenser and ensure the paper towel dispenser is maintained in good repair. **Please place handwashing signage at all the designated handwashing sinks. ***
    • 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. Exposed wood is noted in the following areas, making the following areas difficult to clean:-The side of the shelves.-Door frames. -The wall in the walk-in. -Shelf above prep-cooler. 1. Please ensure all doors, walls and shelves are smooth, durable and easily cleanable. 2. In the mop-sink area, square patterned exposed concrete is noted to be difficult to clean. 2. Please ensure the mop-sink area is smooth, durable, impervious to moisture and easy to clean. 3. The back door has chips and exposed wood.3. Please repair the back door to be smooth, durable and easily 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 tiles are broken in the utility room. Please ensure the floors are smooth, durable, and easily cleanable. The operator indicated the floors will be repaired in the summer.

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