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Korilla Korean BBQ

1410 17 Avenue SW Calgary AB T2T 0C3 · Food - General

Official record from Alberta →

Inspection summary

Korilla Korean BBQ has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on August 10, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 23 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 5 times across 3 separate inspections, most recently on March 20, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on June 11, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 12 times across 5 separate inspections, most recently on July 31, 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?

  • 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 7 times across 3 separate inspections, most recently on March 13, 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 5 times across 5 separate inspections, most recently on August 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

9 inspections

  1. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken glass observed for one cooler in the main level kitchen. No food was stored near the affected area of the cooler door and moved to the other side of the cooler.- Repair the glass and ensure no food is stored in the area near the broken glass until it is fixed.
  2. Demand Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At the basement landing, the ceiling has water damage. Some material has been cut out. Some water damaged drywall remains.Remove water damaged building materials. Replace with new building materials. As discussed, an access panel may be used to cover this area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The basement storage room for drinks (near staff room) shelving is constructed of bare wood. This bare wood had some syrup/beverage splatter. Seal/paint the unsealed wood so that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken glass observed for one cooler in the main level kitchen. No food was stored near the affected area of the cooler door and moved to the other side of the cooler.- Repair the glass and ensure no food is stored in the area near the broken glass until it is fixed.
  3. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At the basement landing, the ceiling has water damage. Some material has been cut out. Some water damaged drywall remains.Remove water damaged building materials. Replace with new building materials. As discussed, an access panel may be used to cover this area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The basement storage room for drinks (near staff room) shelving is constructed of bare wood. This bare wood had some syrup/beverage splatter. Seal/paint the unsealed wood so that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken glass observed for one cooler in the main level kitchen. No food was stored near the affected area of the cooler door and moved to the other side of the cooler.- Repair the glass and ensure no food is stored in the area near the broken glass until it is fixed.
  4. Risk Management Inspection

    7 infractions

    • 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?
      • Evidence of mouse droppings throughout the basement level. Discussed with operator onsite regarding the areas to focus on.- Ensure cleaning of all mouse droppings is done and area is sanitized after cleaning. - Discuss with pest management to ensure they are checking these affected areas for you.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Oily drywall behind storage rack near the prep area. Some splatter on the ceiling. As discussed, staff should not dispense liquid bulk ingredients in the storage room as spills are hard to clean with the unfinished ceiling and walls.Wall surfaces in food handling areas must be smooth, non-absorbent to moisture, easy to clean and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At the basement landing, the ceiling has water damage. Some material has been cut out. Some water damaged drywall remains.Remove water damaged building materials. Replace with new building materials. As discussed, an access panel may be used to cover this area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The basement storage room for drinks (near staff room) shelving is constructed of bare wood. This bare wood had some syrup/beverage splatter. Seal/paint the unsealed wood so that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken glass observed for one cooler in the main level kitchen. No food was stored near the affected area of the cooler door and moved to the other side of the cooler.- Repair the glass and ensure no food is stored in the area near the broken glass until it is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grease and debris under main cook line.- Clean this area and ensure regular cleaning is done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In the basement preparation room, there was grease, soil, and/or food debris accumulation on wheels and floor level gaps between equipment.Clean these areas and ensure they are cleaned on a regular basis.
  5. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Unopened flour bags were stored on the floor in basement storage room.- Ensure all food products are stored off the floor at least 6 inches to prevent potential contamination or pest attraction.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Brittle plastic without handles used as scoops for bulk dry ingredients in the basement dry storage room.- Replace with food grade scoops with handles and ensure scoops are stored with handle not contacting the food contents to prevent potential contamination.2. Open cans of drinks left on food prep counters and on top of paper towel dispensers in both main and basement level.- Provide separate store for staff drinks or refrain from leaving drinks in food prep areas.3. Kitchen gloves were hung inside out to dry over sink basin of washed vegetables.- Refrain from drying gloves over produce prep space to prevent potential contamination.4. Electric fly swatter and chemical pest aerosol stored on food prep counter in main level kitchen.- Store chemicals and fly swatter in separate space away from food prep areas to prevent potential contamination.5. Fly strip hanging from ceiling above walk-in cooler entrance.- Remove and refrain from hanging fly strips in the kitchen to prevent possible contamination from falling flies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Basement prep areas hand wash sink was obstructed with a push cart blocking access to the sink.2. One hand wash sink was obstructed with items being left in basin at main level kitchen.- Ensure all hand wash sinks are not obstructed and limiting access.
    • 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 dispenser above 2-compartment sink and hand wash sink by the dishwasher are empty.- Ensure paper towel dispenser are stocked up.
    • 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. Evidence of mouse droppings throughout the basement level. Discussed with operator onsite regarding the areas to focus on.- Ensure cleaning of all mouse droppings is done and area is sanitized after cleaning. - Discuss with pest management to ensure they are checking these affected areas for you.2. Weather stripping for the back exit door by the stairs to the karaoke is in disrepair with a noticeable gap.- Replace the weather stripping.3. Ensure pest records are readily available onsite for review.- Keep a copy of the most recent pest records available either digital or physical copy so inspectors can review the report during inspections.
    • 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?
      • The weatherstripping for the back exit door is in disrepair. A large gap is visible from the bottom of the door. No signs of pest activity was observed during the inspection.Repair/replace the weatherstripping and ensure no gap is visible between the door and the floor to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cook line hand wash sink leaking.- Repair the hand wash sink and ensure leak is fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Broken glass observed for one cooler in the main level kitchen. No food was stored near the affected area of the cooler door and moved to the other side of the cooler.- Repair the glass and ensure no food is stored in the area near the broken glass until it is fixed.2. Mold observed along the baffle of the ice machine.- Clean the mould and sanitize the baffle. Ensure baffle is routinely checked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of grease and debris under main cook line.- Clean this area and ensure regular cleaning is done.2. Accumulation of dust on ceiling panels in main kitchen.- Clean this area and ensure regular cleaning is done.3. Decluttering and reorganizing of the basement level needed to better facilitate cleaning in hard to reach areas and to ensure better pest management.- Please declutter and reorganize the basement ensure all hard to reach areas are accessible for cleaning.
  6. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk flour bag was left open on lower shelf in basement storage room.- Ensure ingredients are sealed after use to prevent potential contamination. 2. Bulk ingredient container lid was left open after use.- Ensure lid is sealed after use to prevent potential contamination.3. Unopened flour bags were stored on the floor in basement storage room.- Ensure all food products are stored off the floor at least 6 inches to prevent potential contamination or pest attraction.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips had expired in 2017. Please obtain new Quat test strips to be able to accurately test and verify the sanitizer concentrations.
    • 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?
      • The weatherstripping for the back exit door is in disrepair. A large gap is visible from the bottom of the door. No signs of pest activity was observed during the inspection.Repair/replace the weatherstripping and ensure no gap is visible between the door and the floor to prevent the entry of pests.
    • 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?
      • Several flies observed throughout dishwashing area. The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Loose flour on floor in food storage area in basement.- Please clean this are and ensure regular cleaning is done after use to prevent possible pest attraction.
  7. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice bin scoops were stored inside the ice bin in contact with the ice. Please do not store the ice scoops inside the ice bin to limit contamination of the bulk ice. The scoops were removed at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips had expired in 2017. Please obtain new Quat test strips to be able to accurately test and verify the sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Multiple bottles of Sprite were stored in front of the hand washing sink located in the basement preparation room. Please move the bottles of Sprite and ensure nothing is stored in front of the hand sink or in the basin of the hand sink to allow for unobstructed access for food handlers to wash their hands.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

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