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Kimchi House

407 Patricia Street Jasper AB T0E 1E0 · Food - General

Official record from Alberta →

Inspection summary

Kimchi House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on July 17, 2026, recorded 5 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on July 17, 2026. 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 2 times across 2 separate inspections, most recently on July 17, 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?

  • 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 July 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 7 times across 3 separate inspections, most recently on July 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on July 8, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

  1. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two containers of dry food were observed with their lids left open, which may expose the contents to contamination.Correction Required: Ensure that all food containers are kept covered with tight-fitting lids when not in active use to protect food from contamination and maintain food safety. Continued compliance is required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit was not turned on at the time of inspection, despite cooked rice being stored inside. The temperature of rice bowls located in the lower section of the unit was measured at approximately 45°C, which is below the required hot holding temperature of 60°C or higher.- Ensure all hot holding equipment is turned on and capable of maintaining food at 60°C or above before food is placed into the unit. Staff turned on the hot holding unit during the inspection and were permitted to continue holding the rice after corrective action was taken.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was observed to be obstructed by a prep cooler, and food utensils were being stored in the sink basin. Handwashing sinks must remain accessible and be used exclusively for handwashing purposes at all times.
    • 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?
      • The rear exterior door of the facility was observed to be left open, which may allow the entry of pests into the premises.Correction Required: Keep the exterior door closed when not in use or install a tight-fitting screen door to prevent pest entry. All openings to the facility must be maintained in a manner that protects against the ingress of insects, rodents, and other pests.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training among staff was deemed inadequate. During the inspection, six staff members were present; however, there was no evidence that a designated Person-in-Charge with appropriate food safety training was on duty. A trained Person-in-Charge is required to be present during all hours of operation to ensure safe food handling practices are followed and food safety concerns are addressed promptly.
  2. Monitoring Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No food safety records were available for review at the time of the inspection. Records related to food safety monitoring (e.g., temperature logs, sanitation records, cleaning schedules, sanitizer concentration in the final rinse of the low temperature dishwasher are to be maintained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers containing vegetables were stacked on the prep table with the bottoms of the upper containers in direct contact with the exposed food in the containers below, creating a risk of contamination. - Discontinue stacking food containers in a manner that allows the bottoms of containers to come into contact with exposed food. Store vegetables in covered containers or use appropriate barriers/lids when stacking is necessary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bin of raw eggs and a bowl of cooked rice were observed being held at room temperature. These potentially hazardous foods were not maintained at a temperature that prevents the growth of harmful bacteria. - Ensure all potentially hazardous foods are maintained outside of the temperature danger zone (4°C–60°C). Staff immediately relocated raw eggs and cooked rice to appropriate temperature-controlled storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of sanitizer in the final rinse cycle of the low-temperature dishwasher was not being monitored or recorded. - Test and record the sanitizer concentration in the final rinse cycle of the low-temperature dishwasher to verify proper operation on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen was not accessible because a prep table cooler is located in front of the sink blocking the access to the sink.
    • 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?
      • The back exterior door was wide open. No screen door has been installed to prevent pest entry. - Staff closed it immediately upon notification of inspector.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training among staff was deemed inadequate. During the inspection, six staff members were present; however, there was no evidence that a designated Person-in-Charge with appropriate food safety training was on duty. A trained Person-in-Charge is required to be present during all hours of operation to ensure safe food handling practices are followed and food safety concerns are addressed promptly.
  3. Monitoring 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?
      • Several ceiling light fixture covers above the kitchen are damaged. This has prevented proper cleaning of the ceiling surface. - Replace the damaged light fixture covers.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to the only hand washing sink in the kitchen was blocked by a preparation cooler. - Keep the hand sink accessible all the time during operation.

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