Skip to content
Loading map…

Roy's Korean Kitchen

170N - 8500 Macleod Trail SE Calgary AB T2H 2N1 · Food - General

Official record from Alberta →

Inspection summary

Roy's Korean Kitchen has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 24, 2025. The most recent inspection, on June 18, 2026, found no infractions.

2 of 6 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 and Cleaning and sanitizing.

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 4 times across 4 separate inspections, most recently on March 19, 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 on March 19, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 19, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on March 19, 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes were observed stored on the counters. Staff was instructed to submerge the cleaning clothes inside the sanitizer solution between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The preparation cooler present at far end from the front was measured with the help of infra-red and probe thermometers.Infra-red readings-11.5CProbe thermometer reading for food stored inside-10C and food stored on above prep surface-13C. 2. Temperature of the cooler present outside the kitchen (external display cooler) was measured at 8.5C 3. Soup in the pot stored over the cooking line (burner was not on), was measured with the infra-red thermometer at 30C. Soup was discarded. Ensure the high-risk food temperature is maintained above 60C or below 4C. Actions taken/required:Staff was instructed to use the alternate coolers for the storage.Do not use the cooler until it gets repair. Ensure the coolers are maintained at 4C or below. Urgent action required.Cited on 2025-05-08: 2 coolers measured 7 and 11Celsius.-ensure all coolers measure no greater than 4Celsius.-do not use these coolers until 4Celsius can be maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers were not present. Action required:Please purchase test papers. Test papers are required to monitor the sanitizer strength.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. ​The handwashing sink was blocked by a trolley, and a can was stored inside the sink. Staff were instructed to unblock access to the handwashing sink, and the can was removed and disposed of in the garbage.2. The paper towel dispenser was not functioning, and the paper towel roll was stored on the nearby counter next to the rice warmer. Please replace the batteries if required and ensure the dispenser is repaired. In the meantime, store the paper towel roll in an accessible location that is protected from moisture and potential 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?
      • One floor tile at the dishwashing area was loose, coming out.Please repair. Area shown to the chef onsite.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 coolers measured 7 and 11Celsius.-ensure all coolers measure no greater than 4Celsius.-do not use these coolers until 4Celsius can be maintained.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 coolers measured 8 and 11Celsius.-ensure all coolers measure no greater than 4Celsius.-do not use these coolers until 4Celsius can be maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the handwash sink in the front service area.-install a dispenser for the paper towel (a simple, standing/spindle dispenser is acceptable).
  5. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 coolers measured 8 and 11Celsius.-ensure all coolers measure no greater than 4Celsius.-do not use these coolers until 4Celsius can be maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the handwash sink in the front service area.-install a dispenser for the paper towel (a simple, standing/spindle dispenser is acceptable).
  6. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website