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Kogiya Korean BBQ

205K - 401 9 Avenue SW Calgary AB T2P 3C5 · Food - General

Official record from Alberta →

Inspection summary

Kogiya Korean BBQ has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on June 17, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on August 5, 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 March 26, 2024. 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 5 times across 3 separate inspections, most recently on June 17, 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 3 separate inspections, most recently on August 5, 2025. 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 2 times across 2 separate inspections, most recently on June 17, 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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items in the upright cooler were observed to be uncovered. Uncovered food may become contaminated from environmental exposure, increasing the risk of foodborne illness.**Keep food items covered in the cooler
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel not available at the back hand wash station. Please refill disposable paper towel in the dispenser for hand drying.***Refill paper towel dispenser
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation Hood was observed with accumulation of dust/dirt during the inspection. Ensure the canopy is cleaned frequently to prevent this accumulation what can cause fire hazard and potential contamination of food below.**Please clean
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer solution was not prepared at the time of the inspection. A 100ppm bleach solution was mixed and tested at the time of the inspection. Please ensure that an approved surface sanitizer solution is always available when food handling is occurring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirty bowls were being used as bulk scoops. Please ensure that all bulk scoops are equipped with a handle and are regularly cleaned to limit cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was being stored in dirty stagnant room temperature water. Staff explained they change out the water and clean the paddle every 2 hours. However, there was no timer or documentation supporting the 2-hour rule. Please either store the paddle in an ice bath or employ the use of a timer for the 2-hour system.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a chlorine surface sanitizer solution but only had quat based test strips on-site. Please obtain chlorine test strips if you wish to continue using a chlorine-based surface sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic spice container had duct tape on the outside of the container. Duct tape is not a cleanable surface and can harbour dirt and bacteria.The container was discarded, and the spices were transferred to a new container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease, grime, and food debris was observed under and behind equipment throughout the facility. Please pull-out equipment and clean under and behind.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dirty bowls were being used as bulk scoops. Please ensure that all bulk scoops are equipped with a handle and are regularly cleaned to limit cross-contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic spoons were being used to scoop seasonings. The spoons were dirty and encrusted in species. Please either discard the single-use spoons frequently or switch to a reusable scoop which can be washed and sanitized frequently.
  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer was mixed too strong (bleached test strips). The sanitizer was diluted to 100ppm at the time of the inspection. please ensure the sanitizers are tested when mixed to ensure they are mixed to 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of whole shell raw eggs was sitting on a cart with no temperature control. The eggs were placed in a cooler at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic spoons were being used to scoop seasonings. The spoons were dirty and encrusted in species. Please either discard the single-use spoons frequently or switch to a reusable scoop which can be washed and sanitized frequently.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Whole shell eggs were sitting on a preparation cart with no temperature control. The eggs were placed in a cooler at the time of the inspection. Please ensure whole raw shell eggs are kept at a temperature of 7C or below to reduce the risk of salmonella growth and foodborne illness.

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