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Kimchi House Korean Restaurant

571 Gregg Avenue Hinton AB T7V 1N1 · Food - General

Official record from Alberta →

Inspection summary

Kimchi House Korean Restaurant has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on August 10, 2026, recorded 2 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 5 separate inspections, most recently on November 24, 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 March 24, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on November 27, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on April 1, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

11 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed two cardboard boxes of meat products stored on the floor in the walk-in freezer. - Food products should be stored at least 6 inches off the floor. Corrected during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front-of-house hand sink was not supplied with hand soap - the dispenser was empty.- Corrected during inspection.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed visible dirt buildup on the handle base of the handwashing sink tap in the women’s washroom.- Corrected during inspection.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a cleaning cloth left in a bucket without a sanitizer solution. - Facility staff stored the cloth in a 200 ppm quats sanitizer solution at the time of inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels for the hand sink in the cooking area were not stored in a dispenser and were not accessible. - Corrected during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No paper towel was available at the staff washroom hand sink.Corrected at the time of inspection.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Less than 50 ppm quats was detected in a sanitizer solution spray bottle. - A new sanitizer solution with 200 ppm quats was provided at the time of inspection. - Please ensure sanitizer solution containers (spray bottles) are properly labeled.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 50 ppm quat was detected in a surface sanitizing solution spray bottle. - Corrected at the time of inspection - the bottle was refilled with a 200 ppm quat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Observed a container of onsite-made sweet and sour sauce in the kitchen without temperature control (temperature of the sauce was 14C). Ingredients of the sauce: soy sauce, sugar, vinegar, garlic, black paper, and cooking wine. - The pH of the sauce was determined to be 3.5, using the PHI's pH test strip. - Kitchen staff stored the sauce in a cooler at the time of inspection, upon the PHI's instruction. 2. Observed a container of onsite-made ginger sauce in the kitchen without temperature control (temperature of the sauce was 12C). Ingredients of the sauce: ginger, soy sauce, sugar, and vinegar. The pH of the sauce was determined to be 3.0, using the PHI's pH test strip. - Kitchen staff stored the sauce in a cooler at the time of inspection, upon the PHI's instruction.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The staff washroom hand sink was not supplied with paper towels.- Few minutes after the PHI left the facility, the operator forwarded a photo confirming the correction of the concern.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0 ppm quat was measured in a sanitizer bucket used to store cleaning cloths. Noted that the dispenser was not dispensing sanitizer. Facility staff troubleshooted the dispenser at the time of inspection - 200 ppm quat was measured. The need to check concentration of sanitizer with test strips was discussed.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • No soap was available at the staff washroom hand sink. Corrected at the time of inspection.- No paper towels were available at the at the staff washroom hand sink. Corrected at the time of inspection.
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Noted that the walk-in freezer was not in operation. Operator advised that the walk-in freezer stopped working on Nov 23 at 8 pm and that all foods (beef and noodles) stored in the freezer were transferred to other small freezers right away. No food was stored in the freezer at the time of inspection.
  11. Monitoring 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)?
      • 0 ppm chlorine was detected in the dishwasher. Ran it 4 times. Observed that sanitizer and detergent were not flowing into the dishwasher. Only the rinse aid was flowing into the dishwasher. * Operator called the service provider at the time of inspection. * Advised operator to wash and sanitize (using bleach) dishes manually in the 2-comparment sink until the dishwasher is serviced. * Advised operator to wash and sanitize dishes again that were washed previously by the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Observed that the bar area hand sink was supplied with a hand soap in a container that is not suitable for handwashing. Please ensure hand soap is provided in a suitable dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a broken bowl being used to scoop bulk rice. Operator discarded the bowl at the time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Noted that the walk-in freezer was not in operation. Operator advised that the walk-in freezer stopped working on Nov 23 at 8 pm and that all foods (beef and noodles) stored in the freezer were transferred to other small freezers right away. No food was stored in the freezer at the time of inspection.

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