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Seoul Fried Chicken

10145 104 Street NW Edmonton AB T5J 0Z9 · Food - General

Official record from Alberta →

Inspection summary

Seoul Fried Chicken has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on April 6, 2026, recorded 6 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 separate inspections, most recently on April 6, 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 across 2 separate inspections, most recently on April 6, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 6, 2026. 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 3 separate inspections, most recently on April 6, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 4 times across 3 separate inspections, most recently on April 6, 2026. 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.

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat based sanitizer in the bucket was at inadequate concentration. Quat test strip was not available.Fresh sanitizer was dispensed and measured at 200ppm. Ensure sanitizer is tested after dispensing. Quat test strips should be obtained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls with no handles were observed in the bulk food. Bowls were taken out of the bulk food. Ensure scoops with handles are obtained and keep handles out of the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in the hot holding unit was measured at 51C using a food probe. Gravy was reheated and hot holding unit was plugged. Ensure hot holding is measured above 60C before storing food in it.
    • 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?
      • Pest control records were not observed onsite. Ensure monthly records are available onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hand sink in the back prep kitchen is in disrepair and not well equipped. Another hand sink is available on the cook line in the front. Ensure hand sink is repaired and fully equipped with running water, soap and paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Build of food dirt and debris were observed behind the chicken hit unit and the cook line.- The ventilation hood buffers have a build-up of dirt and debris.Ensure the indicated areas are cleaned and maintained in a sanitary manner.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in the bucket and at the dispenser was at 0ppm of quat. The sanitizer at each station was replaced with 100ppm of bleach solution.Wet cleaning clothes were on the counter . Cleaning clothes were moved to the sanitizer solution during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed washing hands with either no soap , just water or washing hands with gloves on.Ensure handwashing is completed with soap, running water and paper towel. Discard glove before handwashing and replace with a new glove as needed.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of gravy on a steam unit was measured at 48C. The gravy was immediately reheated to at least 74C and hot held on the steam unit.Ensure hot holding temperatures of food are maintained at 60C or more.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deep fried crumb chicken was left out at room temperature.The chicken was immediately move into a line cooler.Always store perishable foods at less than 4C or greater than 60C.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 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 food handling permit is not being display to the public.Have the food permit display for public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen canopies and filters are overdue for cleaning.Contact a service professional to have the equipment clean.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Black garbage bag was used to cover carrots in a container inside a walk-in cooler.The garbage bag was removed from the food container during inspection. Staff was instructed to use food grade packaging material to cover food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cake stored in cardboards were stored below raw meat on a shelf inside a walk-in cooler. Raw chicken was also stored on a shelf right next to canned foods inside a walk-in cooler.Manager was told to rearrange the walk-in cooler shelves and have all raw meat and raw chicken stored below ready to eat foods.Always store raw meat at the bottom shelves inside coolers and separate away from ready to eat foods to prevent potential cross contamination.
    • 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 food handling permit is not being display to the public.Have the food permit display for public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen canopies and filters are overdue for cleaning.Contact a service professional to have the equipment clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor drains in the kitchen and meat processing area were clogged with debris and food particles.Grease and food particles are present on the floor behind the deep fryers.Clean the floor drains and the floor /wall behind deep fryers in the facility.

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