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Pocha Seoul Restaurant

13 - 9261 34 Avenue NW Edmonton AB T6E 5T5 · Food - General

Official record from Alberta →

Inspection summary

Pocha Seoul Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 10, 2025. The most recent inspection, on December 19, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on December 15, 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 3 times across 3 separate inspections, most recently on December 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 December 15, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on December 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - foods were stored on the floor - please store all foods/food equipment off of the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high risk foods were stored above the fill line in the counter cooler. Please retrain staff that foods cannot be stored above the fill line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a build up of grime and food was observed and thorough detailed cleaning required on: ice machine (inside and out), all shelving including the lower shelving, the burners, the cook station, the underside of the shelf at the cook station, containers and lids, food bins and lids,
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - the manufacturer's plastic protection film was still installed on many types of food equipment observed throughout: please remove the plastic wrap from food equipment (prevents cleaning, may fall apart and enter foods).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grime and debris was observed and thorough detailed cleaning required on: light switches, and the wood stool in the kitchen.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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 is not in good repair. Please ensure it is working properly to encourage hand washing.
  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items were not stored properly. • Make sure food items in freezers and coolers are organized in such a way that:1) Ready to eat foods on top 2) Cooked hazardous food in the middle 3) Raw hazardous food in the bottom; to prevent cross contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves are used to store items that come in contact with food. Please ensure such shelves are smooth and easy to clean and sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The facility observed to use loosely woven stainless-steel scrubbers at wok cooking stations and used for cleaning woks in between cooking food items. The practice of using metal scrubbers is not a good practice as it creates risks of food contamination.Discontinue the use of metal scrubbers at cooking stations due to the risk of physical contamination of food items. Metal scrubbers may be used for cleaning utensils at the dishwashing area.

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