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Kiwa Korean Restaurant

6626 4 Street NE Calgary AB T2K 6C5 · Food - General

Official record from Alberta →

Inspection summary

Kiwa Korean Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 11, 2025. The most recent inspection, on June 5, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 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 June 5, 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 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 on May 27, 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 once on June 11, 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?

  • 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 2 times across 2 separate inspections, most recently on May 27, 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 2 times across 2 separate inspections, most recently on June 16, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test papers available for monitoring sanitizer concentrations.**Ensure to obtain the required test papers.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizers for use were being mixed with soap.Ensure chlorine sanitizers are mixed with water only to a concentration of 100-200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing cooler with sliding doors in the kitchen measured at 9 degrees C.**Have the cooler repaired or adjusted to ensure it can maintain adequate temperatures of 4 degrees C or below.Discontinue the use of the cooler pending when it is repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Broth bases made in house were being stored at room temperature.**Ensure high risk food items are stored at temperatures of 4 degrees C and below or 60 degrees C and above.The food items were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test papers available for monitoring sanitizer concentrations.**Ensure to obtain the required test papers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of food debris/grease/dirt was observed with regards to the following areas:1. The floor below the shelves in the kitchen.2. The floor below the cookline.3. the floor below the dish sink, around the grease trap and other hard to reach areas.4. The floor below the prep coolers.**Have these areas cleaned.
  3. Demand Inspection

    0 infractions

  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature mechanical dishwasher was inoperable.Please repair the mechanical dishwasher to ensure it is effectively sanitizing dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sinks located at the bar and in the kitchen were missing the appropriate barriers to prevent splashing, contamination of the sink, and areas around it.Please install barriers around the hand sinks that are smooth, easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The caulking between the two-compartment sinks and the shelving unit beside it was observed to be cracked and susceptible to moisture.Please remove the old caulking and replace it with a new bead of silicone.
  6. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature mechanical dishwasher was inoperable.Please repair the mechanical dishwasher to ensure it is effectively sanitizing dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sinks located at the bar and in the kitchen were missing the appropriate barriers to prevent splashing, contamination of the sink, and areas around it.Please install barriers around the hand sinks that are smooth, easily cleanable and impervious to moisture.
    • 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?
      • 1) Pest activity (droppings) was observed along the wall beside the handwash sink located in the front and along the baseboards in the kitchen shelving beside the two-compartment sink.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Please fill any holes or gaps throughout the facility with steel wool and monitor the pest activity. Adjust the frequency of treatment accordingly.2) A gap was observed along the bottom of the screen door located at the back of the facility.Please repair the indicated area to prevent the entry of pests when the exterior door is opened.
    • 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) The faucet from the prep sink located at the bar was observed to be leaking from the head.Please repair the indicated area to ensure it is no longer leaking.2) Acoustic tiles were observed to be installed in the kitchen where food is being processed. Acoustic tiles are not smooth, easily cleanable or impervious to contaminants.Please replace the tiles with tiles that are smooth, easily cleanable and impervious to contaminants.3) The surfaces of the shelving unit located beside the two-compartment sink and other shelving units throughout the facility were observed to be worn out with exposed raw woodPlease seal the indicated areas to ensure the surface is impervious to moisture and contaminants.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The caulking between the two-compartment sinks and the shelving unit beside it was observed to be cracked and susceptible to moisture.Please remove the old caulking and replace it with a new bead of silicone.2) Cardboard and foam were observed used as a surface liner throughout the facility.Cardboard and foam are not a smooth, cleanable, non-porous material. Please remove the soiled cardboard from the indicated area.

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