Hankki Korean Street Food
391 Heritage Drive SE Calgary AB T2H 1M8 · Food - General
Inspection summary
Hankki Korean Street Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 11, 2024. The most recent inspection, on May 26, 2026, recorded 1 infraction.
1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 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 5 times across 4 separate inspections, most recently on November 20, 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 18, 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 May 26, 2026. 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?
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 2 times across 2 separate inspections, most recently on January 31, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times on January 29, 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.
6 inspections
- Demand 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?
- Pest control records were maintained. However, a hole was observed in the delivery door. Please seal.
- 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?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution in the bucket was tested 0 ppm. Operator refilled quat sanitizer and concentration measured at 200 ppm during inspection.- As discussed, ensure that sanitizer solution is prepared, tested, and maintained at adequate concentration (200 ppm).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution in the bucket was tested 0 ppm. Operator refilled quat sanitizer and concentration measured at 200 ppm during inspection.- As discussed, ensure that sanitizer solution is prepared, tested, and maintained at adequate concentration (200 ppm).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Mozzarella cheese requiring refrigeration (1°C–4°C) was found at room temperature. Two unopened packets measured 18.5°C, and one container of sliced cheese measured 18.9°C during inspection.- Operator discarded the product and was instructed to keep all dairy products under refrigeration at ≤4°C at all times to prevent bacterial growth.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was not reaching the correct temperature. Max temp reached was 63C after multiple cycles. - Repair dishwasher/booster and ensure that the final rinse is reaching a minimum of 71C at the dish level.- Operator advised to sanitize dishes using the 2-comp sinks available adjacent to the dishwasher.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS test strips were expired. **Please acquire new QUATS test strips with valid expiry date.**Please ensure QUATS test strips are present at all times to measure sanitizer concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler in the front of the house is not working. - Staff has unplugged the cooler and will not be storing any food inside until the repairs are done.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**1. Salt container on the prep table in the back kitchen was not covered. - Operator covered the salt container to prevent contamination. 2. Scoop handle was in direct contact with flour. - Operator removed the scoop to prevent contamination. **Please store scoops with their handle upright and/or store in a separate clean food grade container.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers stored on the floor in the back kitchen area. **Please ensure food is stored 6 inches above the ground at all times to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Corrected**1. Fried chicken in container in the back kitchen measured 24.1*C. - Operator discarded the chicken during inspection. 2. Chicken and Pork in the prep cooler in back kitchen beside exit door measured 17*C and 11*C/9*C respectively. - Operator discarded the chicken and pork. **Please ensure high risk foods are held at 60*C or above (in hot holding if cooked) or 4*C or below (in cooler) at all times to prevent bacterial growth.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS test strips were expired. **Please acquire new QUATS test strips with valid expiry date.**Please ensure QUATS test strips are present at all times to measure sanitizer concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Saran (plastic) wrap was observed on the wall below the ventilation canopy. **Please remove the wrap. **Ensure all the surfaces in the food facility are durable and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler in the back kitchen area near the exit door was unable to maintain internal temperature of 4*C or below. **Please repair.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions