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Han Corea

118 - 6008 Macleod Trail SW Calgary AB T2H 0K1 · Food - General

Official record from Alberta →

Inspection summary

Han Corea has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 22, 2023. The most recent inspection, on January 6, 2026, found no infractions.

8 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 once on December 11, 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 once on December 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 21, 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 4 times across 3 separate inspections, most recently on December 11, 2025. 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 3 times across 3 separate inspections, most recently on December 11, 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?

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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were stored on the counters. Instructed staff to submerge the cleaning cloths in a sanitizer bucket between uses.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used gloved observed on one of the food counters. Instructed to discard the used gloves immediately after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items not associated with food preparation (e.g., coffee cups and a drilling machine) were stored on one of the preparation counters. Items were removed, and staff were instructed to clean and sanitize the area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Frozen prepackaged beef and other frozen meats were stored on shelves. A staff member stated that they had just received the delivery and no one was storing the meats in the freezer because staff were busy. Instructed staff to immediately store all frozen food in the freezer. Proper defrosting methods were also discussed2. Cooked mayo sauce observed at room temperature, measured at 50C "cooling off". Proper cooling off methods discussed.3. Eggs stored at room temperature measured at 12C. Staff instructed to immediately stored it in the under cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape was observed on one of the overhead counters/shelves and on the corner of one of the preparation coolers.Instructed staff to remove the duct tape and repair any damaged surfaces. Ensure all surfaces are smooth, durable, and easily cleanable.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags used for wrapping the inside of the syrofoam take out soup containers have no indication whether they are food grade. The box they are supplied in has no information.**Please obtain confirmation from the supplier/manufacturer that these are food grade plastic bags and stop use until this information is provided.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets of pickles and spicy sauces were stored on the floor directly. - Ensure all foods are stored minimum 6 inches off the floor.
    • 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?
      • 3 mice droppings were noted under the dishwashing area.- Clean the areaNo active pest control plan was in place.- Ensure pest control plan is in place, implement and record the plan minimum once monthly.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry food spill and food debris were noted under the shelves in the semi basement storage room.Dust and grease accumulated on the ceiling and the canopy. - Clean the kitchen.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water available at any plumbing fixture.
  11. Initial Inspection

    0 infractions

  12. Demand Inspection

    0 infractions

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