Skip to content
Loading map…

Namsan Korean Cuisine

507 10 Street SW Calgary AB T2P 2B8 · Food - General

Official record from Alberta →

Inspection summary

Namsan Korean Cuisine has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on January 11, 2025, recorded 10 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 February 7, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on February 7, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 11, 2025. 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 10 times across 3 separate inspections, most recently on January 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 8 times across 4 separate inspections, most recently on January 11, 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.

4 inspections

  1. Demand Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Black garbage bags are being used to store food in the basement preparation space coolers/freezers. Garbage bags are not a food safe packaging and must be discarded. Please only store food in food safe containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A rice cooker is being stored on the floor by the back stairs under the aprons. Please move the rice cooker such that it is stored elevated off of the floor and protected from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was being stored in room temperature stagnant water. Please store the rice paddle in an ice bath to reduce the risk of pathogen growth and cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items in the ice bath are not being submerged in the ice bath. Please add more water and ice to the ice bath such that all food items are being properly submerged to maintain a temperature of 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basement preparation hand sink was not stocked with paper towels at the time of the inspection. Please ensure that all hand sinks are always stocked with paper towels, liquid hand soap, and hot/cold running water to facilitate proper hand washing by food handlers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit is not posted in the facility. Please print and post a copy of your valid food handling permit in a location that is visible to the public.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities Food Handling Permit was overdue, and payment was required immediately to avoid a closure order. Payment was completed on the online portal by the operator at the time of the inspection. Please check junk email inbox and keep up on emails from AHS permitting team to ensure payments are made on time.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed coming from the ceiling in the basement preparation area. Please repair the leak immediately, and replace any damaged building materials to reduce the risk of mold growth.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple tiles were broken and missing pieces in the main floor kitchen. Please repair/replace the tiles such that the floor is smooth, cleanable, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean. Please clean the hard-to-reach areas such as under and behind equipment.
  2. 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?
      • Multiple tiles were broken and missing pieces in the main floor kitchen. Please repair/replace the tiles such that the floor is smooth, cleanable, and impervious to moisture.
  3. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a bulk scoop for the bulk rice. Please remove the bowl and replace with a bulk scoop that is equipped with a handle to protect from contamination when scooping.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food was observed stored on the floor on the stairs leading to the upstairs. 2) A rice cooker with rice in it was stored on the floor in the back area of the kitchen under a coat rack. 3) Food was stored on the floor of the walk-in cooler upstairs. Please ensure all food is stored elevated off of the floor and in a manner that prevents contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were not labeled. Please ensure all chemical bottles are labeled to be able to identify the contents and safely use the product.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was run three times, and the rinse cycle did not exceed a temperature of 63C at the time of the inspection. The dishwasher must be able to sanitize at a minimum temperature of 71C. Please have the dishwasher serviced to ensure it is capable of sanitizing at a temperature of at least 71C. Please manually sanitize all dishes and equipment until the dishwasher is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple tiles were broken and missing pieces in the main floor kitchen. Please repair/replace the tiles such that the floor is smooth, cleanable, and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water has been restored to the hand sink but the hot water tap is leaking. Please repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the handles of the cooler located on the main floor kitchen next to the stove. Please remove the duct tape as duct tape is not a cleanable surface and can harbor dirt and bacteria.
  4. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer was not prepared or available for the main floor kitchen. Please ensure a sanitizer is always available when food handling is occurring. A sanitizer was provided for the main floor kitchen at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a bulk scoop for the bulk rice. Please remove the bowl and replace with a bulk scoop that is equipped with a handle to protect from contamination when scooping.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food was observed stored on the floor on the stairs leading to the upstairs. 2) A rice cooker with rice in it was stored on the floor in the back area of the kitchen under a coat rack. 3) Food was stored on the floor of the walk-in cooler upstairs. Please ensure all food is stored elevated off of the floor and in a manner that prevents contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were not labeled. Please ensure all chemical bottles are labeled to be able to identify the contents and safely use the product.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was run three times, and the rinse cycle did not exceed a temperature of 63C at the time of the inspection. The dishwasher must be able to sanitize at a minimum temperature of 71C. Please have the dishwasher serviced to ensure it is capable of sanitizing at a temperature of at least 71C. Please manually sanitize all dishes and equipment until the dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink located in the main floor kitchen was not functional at the time of the inspection. When staff were asked where they wash their hand they stated they wash them in the dishwashing sink. Hand washing must only be done in the hand sink. The hand sink MUST be repaired such that both hot and cold water are available at the sink. Additionally, the hand sink must be stocked with paper towel and liquid hand sink. Repair the hand sink immediately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The basement is equipped with a three-compartment sink where one of the compartments is to be used for hand washing. However, no hand soap was available at the sink. Please stock this hand sink with liquid hand soap. As well please label/indicate which basin is to be only used for hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple tiles were broken and missing pieces in the main floor kitchen. Please repair/replace the tiles such that the floor is smooth, cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the handles of the cooler located on the main floor kitchen next to the stove. Please remove the duct tape as duct tape is not a cleanable surface and can harbor dirt and bacteria.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical ventilation canopy had a build-up of grease and debris. Please clean the ventilation canopy and filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease, dirt, and food debris was observed behind and under equipment throughout the facility. Please clean and sanitize the indicated areas.

Nearby inspected facilities

Own this business? Add a badge to your website