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Korean Village

7727 85 Street NW Edmonton AB T6C 3B4 · Food - General

Official record from Alberta →

Inspection summary

Korean Village has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on February 26, 2026, recorded 1 infraction.

2 of 7 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: 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.

  • 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 February 24, 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 February 20, 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 5 times across 5 separate inspections, most recently on February 26, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on February 20, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 February 20, 2025. 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.

7 inspections

  1. Risk Management 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?
      • No - some of the shelving units in main kitchen (under the microwave) and in the waiter's station area (adjacent to the dishwashing area) are to be repaired (so as to be smooth, washable, and non-absorbent). Discontinue use of any cardboard as liners on shelving.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No (update) - the two refrigeration units at the front buffet area were repaired by a licensed technician (with a refrigerant re-boost), with cold-holding temperature now at 4 degrees Celsius, or lower. Also, however, the walk-in cooler was at ambient air temperature range of 10 to 12 degrees Celsius during the inspection, as the operator had recently adjusted the walk-in cooler thermostat (to prevent stored vegetables from 'freezing'). After re-adjusting the thermostat to a colder setting, the operator was directed to monitor the walk-in cooler for the next hour and remove any perishable food products (meat products) into the other functional refrigeration units in the food premises, or to discard the foods entirely.The operator stated that a licensed technician would conduct regular maintenance of the walk-in cooler shortly as well.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - some of the shelving units in main kitchen (under the microwave) and in the waiter's station area (adjacent to the dishwashing area) are to be washed and repaired as necessary (so as to be smooth, washable, and non-absorbent). Discontinue use of any cardboard as liners on shelving.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No - the two refrigeration units at the front buffet area were in disrepair and non-functional, with ambient air temperature range of 10 to 13 degrees Celsius (as the operator mentioned it had recently 'broken down' and was planning to use ice-packs under the metal inserts for cold-holding during the buffet service - one refrigeration unit used for whole food vegetable storage and the second refrigeration unit used for perishable meat products, including beef, pork, pork belly, chicken, spicy chicken, and lamb). All meat products were immediately removed and placed into the walk-in cooler storage.At this time, the operator was directed to use the walk-in cooler and serve customers based on their orders, and to avoid using the buffet service until the two refrigeration units were repaired or replaced.The operator is to contact a licensed technician to repair or replace the refrigeration units in question (and to conduct regular maintenance of all the other refrigeration and freezer units in the food premises).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - there were sanitation issues with some food equipment requiring more cleaning in main kitchen area, including the microwave and adjacent shelving units. Also, the two refrigeration units used at the front buffet service must be repaired or replaced (and must be functional with cold-holding at 4 degrees Celsius, or lower).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - there were sanitation issues in the main kitchen and dishwashing areas, with more regular washing of floors under sinks and around the commercial dishwasher and above-ground grease interceptor required (to remove accumulation of food spillage, dirt/dust, grime, etc.).
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 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 - as was discussed, staff are to conduct daily monitoring of food safety temperatures, with use of checklists/logs (with AHS 'daily food safety checklist' provided to the operator by email).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No - the cold water tap of the kitchen hand-wash sink was non-functional (with repair of tap, screw, or washer required, so that hot and cold running water under pressure is available, alongside a supply of liquid soap and paper towels).
    • 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?
      • No - pest control records were not available for review. The operator is to ensure there is regular monthly pest control service, whether by contract with a licensed pest control company or staff use and completion of the AHS 'monthly pest control checklist' (with digital file or paper copy records kept on-site for a period of one year).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - more regular cleaning and organization of items and equipment is required in the main kitchen, pantry, and adjacent food storage areas (as there was accumulation of bits of food spillage, dust, dirt, etc).
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back line area equipment to be cleaned of soils/food splashes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back line area to be cleaned of soils/food splashes. Back kitchen areas has accumulated clutter and was generally untidy/unorganized.

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