Skip to content
Loading map…

Seoul Bites

B - 5110 50 Avenue Leduc AB T9E 6V4 · Food - General

Official record from Alberta →

Inspection summary

Seoul Bites has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 23, 2024. The most recent inspection, on September 25, 2026, recorded 5 infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection 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 3 times across 3 separate inspections, most recently on September 25, 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 September 25, 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 6 times across 4 separate inspections, most recently on September 25, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 16, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution prepared. This was corrected on site. Please ensure that the bleach sanitizer concentrations are maintained at 100ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed donning and doffing gloves without performing hand hygiene. Staff were advised to ensure proper handwashing is completed between tasks and whenever gloves are changed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A blending station was observed to be set up in the back room for food preparation activities; however, the area did not have a dedicated handwashing station. The operator was instructed to discontinue use of this space for food preparation until a handwashing station is provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit temperature was 56°C-58°C. This was corrected during the inspection. Please ensure that the holding unit temperature is maintained at a minimum of 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)?
      • Sanitizer test strips were not available to test the chlorine sanitizer.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some materials are stored on kitchen floor. Operator is advised to store all materials on shelves at least 8 inches above floor and ensure floor under shelves can be monitored for cleaning and insect/ pest infestation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water faucet of hand washing sink is not working. Operator is advised to repair it and ensure hot water is always provided to hand wash sink.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Employees observed using gloves and not changing them as needed. Operator is advised to educated employees about proper glove use and hand washing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered cooked chicken is stored in the public area. Temperature of the chicken is recorded 17 degrees Celsius. Operator is advised not to store food in public area. Operator is advised to always keep cooked food in cooler and covered. The chicken in question is discarded at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Uncovered cooked chicken is stored in the public area. Temperature of the chicken is recorded 17 degrees Celsius. Operator is advised not to store food in public area. Operator is advised to always keep cooked food in cooler and covered. The chicken in question is discarded at the time of inspection.
  6. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw uncooked chicken is stored above ready to eat food. Operator is advised to store ready to eat food on upper shelves and uncooked raw chicken on the lower shelves. Operator moved the raw chicken to lower shelves and ready to eat food to upper shelves at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken is stored at room temperature. Operator indicated that it was cooked 3 hours ago. Operator is advised to move it to the cooler. Operator transferred cooked chicken to cooler at the time of inspection.
  7. Demand Inspection

    0 infractions

  8. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website