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Onion Korean Noodle & Kitchen

2136 - 10 Aspen Stone Boulevard SW Calgary AB T3H 0K3 · Food - General

Official record from Alberta →

Inspection summary

Onion Korean Noodle & Kitchen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on September 25, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. 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 October 23, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 25, 2026. 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 2 times across 2 separate inspections, most recently on October 23, 2024. 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 November 21, 2023. 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?

  • 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 4 times across 2 separate inspections, most recently on October 23, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle was not labeled as to its contents. Corrected during inspectionEnsure all chemical bottles/ containers are properly labeled
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required at the back storage area.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were observed sitting on counter outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria.2) No sanitizer bucket at each food prep stationOperator set up sanitizer buckets with chlorine sanitizer solution measured at 100 ppm and submerged the cleaning cloths in the solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Rice paddle was observed to be stored on top of the rice cooker.The operator made an ice bath to store the rice paddle when it is not in use2) A single use container with no handle was observed to be used as a scoop in a bulk container. Scoops with handles prevent cross-contamination between the operator's hands and the food product.Please remove the single use container and replace it with a handled scoop. Operator replaced the single use scoop with a handled food grade scoop.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food was observed on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests.Please elevate the food off the floor by 6 inches or more.2) Eggs were stored in the walk-in cooler above ready-to eat foods. Eggs could potentially break and contaminate food stored below with harmful pathogens.Please relocate the tray of eggs to a bottom shelf below ready-to-eat food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle located at the front used for sanitizing table surfaces was unlabeled.Operator labelled the sanitizer spray bottle during the time of the inspection.Ensure chemical spray bottles are adequately labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Battered egg was observed sitting at room temperature on the sandwich table located in the kitchen. Temperature of the battered egg was measured at 25.6C. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment.The battered egg was discarded.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were kept on the counter.2. Sanitizer bucket at the front retail area was too strong. Chlorine test strip was bleaching off.3. Spray bottle containing bleach solution was too strong - chlorine test strip was bleaching off.Fresh sanitizer solution was prepared at 100 ppm and new cleaning cloths were kept in a sanitizer bucket.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Opened canned oyster sauce was stored in the prep cooler.Opened canned food was promptly discarded.Store leftovers open canned food into a clean food grade container.2. Scoops without a handle were stored in the bulk food container.Scoops were promptly removed.Obtain scoop with a handle.3. Winter jackets, toque and bags were stored on the chest freezer.Items were promptly removed and kept in a separate area.All articles and materials in a commercial food establishment that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas and in a manner that contaminates neither.4. Bulk foods were stored in non-food grade containers.Food grade stainless steel containers were being used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs were kept on the counter at 11°C.Eggs were promptly kept in the cooler.2. Cooked pork was kept on the counter to cool at 36°C.Food was kept in ice bath to rapidly cool.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 0 ppm after completing a cycle. Sanitizer bucket was empty.In the meantime, 100 ppm sanitizer solution was prepared at the 2-comp sink until the dishwasher is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No handwashing soap at the kitchen handwashing sink.2. Paper towel dispenser at the kitchen handwashing sink was empty.Handwashing supplies were promptly restocked.
    • 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. No pest control record was available.2. Gap was noted at the bottom of the back exit door weatherstripping.1. Operator promptly contacted a pest control services provider. Recent pest control record was sent to the health inspector's email.2. Back exit door weatherstripping was fixed and appeared to be in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were insanitary:1. Underneath the dishwasher area.2. Underneath the counters and had to reach areas were accumulated with food debris.Operator sent pictures of the indicated areas and the areas appeared to be cleaned and in a sanitary condition.

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