Koryo Korean BBQ
FC29 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General
Inspection summary
Koryo Korean BBQ has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on January 16, 2026, recorded 2 infractions.
3 of 8 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: Food temperature control 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.
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 7 times across 4 separate inspections, most recently on January 14, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 January 16, 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)?
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 2 separate inspections, most recently on January 16, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 3 times across 3 separate inspections, most recently on January 14, 2026. For example:
Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
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 3 times across 2 separate inspections, most recently on March 19, 2025. 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?
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
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats sanitizer test strips were observed to have expired Jan 2025. DO THE FOLLOWING:1. Obtain new test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Hood ventilation had grease and dust built up and was past its servicing date. DO THE FOLLOWING:1. Clean and service the hood ventilation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler did not wash hands in between cleaning and handling food, and proceeded to handle food while wearing the same pair of gloves. This was corrected during the inspection. DO THE FOLLOWING: 1. Wash hands prior to donning gloves2. Wash hands in between tasks and change gloves to a new pair3. Gloves are not a replacement for handwashing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Standing cooler at the front had a temperature measuring 9-10 degrees Celsius. Operator removed the high risk items to the walk-in cooler.DO THE FOLLOWING:1. Monitor the temperature of the cooler and ensure it is 4 degrees Celsius or lower. 2. High risk items can be moved back once the temperature is back to 4 degrees or lower. 3. Obtain new thermometers as the ones currently are in disrepair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Standing cooler at the front had a temperature of 9-10 degrees Celsius. DO THE FOLLOWING:1. Ensure the cooler is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Hood ventilation had grease and dust built up and was past its servicing date. DO THE FOLLOWING:1. Clean and service the hood ventilation.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. A box of cabbage was stored on the floor in the walk-in cooler. Cabbage was moved off the floor during the inspection.2. Rice scoops were stored in room temperature water. Ice was added to the water during the inspection.3. Staff were using the mop sink hose to fill sanitizer buckets with water. Discussed that the mop sink should only be used for filling the mop bucket and discarding the water, and not for any items used for handling food and on food contact surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Chicken and meat in the hot holding units measured 47*C. The temperature setting of the unit was not turned on. Food discarded by The Operator during the inspection. COMPLETE THE FOLLOWING:1. Ensure the hot holding units are turned on first thing, so there is enough time for them to heat up and keep food hot above 60*C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. The test strips for the QUATS sanitizer expired January 2023. COMPLETE THE FOLLOWING:1. Please purchase new test strips.
- 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 shelving above the back handwash station is made of unfinished wood.COMPLETE THE FOLLOWING:1. Replace or refinish the shelves so that they are smooth, non-absorbent and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was a buildup of debris in the space between the top of the prep cooler and below the grill in the front cooking area.2. Debris noted on the underside of the wire shelves in the walk-in cooler. COMPLETE THE FOLLOWING:1. Clean the areas noted above. They should be cleaned as often as necessary to maintain them in a visibly clean condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bags of cooked chicken were sitting out at ambient temperature. Staff moved the chicken to the cooler during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Salmon is not being reheated to the required internal temperature.Staff members were asked to prepare a piece of salmon. Salmon is precooked and stored in the cooler, when a customer orders the salmon, staff remove the salmon from the cooler and place it on the grill to reheat. When the salmon was finished reheating, the internal temperature was measured at 58C. Staff were instructed to increase cook and reheat times and ensure that internal temperature reaches a minimum of 70C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Repeated violation: Cooling and hot holding inserts were overfilled, preventing the top layer from maintaining proper temperatures at or below 4C, or at or above 60C. Please refrain from overfilling inserts to ensure that temperatures can be maintained. Additionally, frequent stirring is recommended.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Back handwash sink was completely blocked by a mop bucket and various other items. Unblock the handwash sink and ensure that the sink is always accessible to staff members.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chopped, boiled potatoes were found sitting in buckets in the back area near the dishwashing sink. The operator corrected this during the inspection and moved the potatoes to the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooling and hot holding inserts were overfilled, preventing the top layer from maintaining proper temperatures at or below 4C, or at or above 60C. Please refrain from overfilling inserts to ensure that temperatures can be maintained. Additionally, frequent stirring is recommended.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking along the wall at the front hand sink was in disrepair. Please clean area and repair caulking.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions