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Korean BBQ House

298A - 402 Collegiate Boulevard NW Calgary AB T2N 1N4 · Food - General

Official record from Alberta →

Inspection summary

Korean BBQ House has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 9, 2024. The most recent inspection, on July 16, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on September 22, 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 May 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was concentrated bleach. When testing the solution, it was over 200 ppm. - Have sanitizer solutions available at 100 ppm for chlorine solution. Use test strip to test the concentration of the sanitizer solution.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inspection conducted after a planned 13-hour power outage. Facility was without power at the time of inspection. Power was projected to be restored at 8:00 PM which would result in a 26-hour power outage. Lots of foods left out in coolers and freezer – Coolers must be discarded. Some items freezers showed signs of thawing. Some items were still fully frozen. Temperature could not be verified by the time power would be restored and these items should be discarded as well. Facility manager to follow-up with the facility as access to the building was restricted at the time of inspection due to the ongoing work.
  8. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution in bucket was measured at 0 ppm. Chlorine sanitizers must be used at 100 ppm. Mix 1/2 teaspoon of household unscented bleach per liter of water. Verify the concentration using chlorine test strips.- Corrected during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. - Please purchase chlorine test strips and use to verify the concentrations. Chlorine sanitizers must be used at 100 ppm.

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