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Seoul Fried Chicken

9314 137 Avenue NW Edmonton AB T5E 6C2 · Food - General

Official record from Alberta →

Inspection summary

Seoul Fried Chicken has been inspected 11 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on September 21, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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.

  • 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 June 17, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 17, 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?

  • 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 once on December 2, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 23, 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 2 times across 2 separate inspections, most recently on September 4, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust buildup noted on ceiling in main prep area. Please clean and maintain.
  3. 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?
      • The soap dispenser by the hand sink closest to the potato peeler station, was non-operational. No soap was detected. Please obtain soap.
  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?
      • The soap dispenser by the hand sink closest to the potato peeler station, was non-operational. No soap was detected. Please obtain soap.
  5. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was placed directly inside the flour container, with the handles in contact with the flour. Single use cups were stored in dry ingredients. Store scoops in a manner that prevents contamination of the bulk food. It was corrected during the inspection.Bin of raw chicken was stored on the floor in the walk in cooler. Keep food stored off the floor (approx 6 inches clearance).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Reusable items such as dishes are not being sanitized after washing and rinsing. All items must be properly washed and sanitized when cleaning. Always follow the three step dishwashing procedures. -Staff were provided education on the proper procedures for dishwashing in a 3-comp sink.-Chlorine test strips were provided for temporary use until the facility obtains its own supply.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Both chlorine and QUAT test strips were missing. Both test strips are required for verification purposes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A kitchen utility cart was observed in front of the handwashing sink obstructing access. Additionally, a bottle of Easy Off Oven Cleaner was inside the hand sink.Handwashing sink must remain accessible at all times, no items must be stored inside the handwashing sink.2.The handwashing sink next to the potato cutting table is not being stocked with soap and as a result is not being used and was blocked with buckets of cut potatoes.Ensure the handwashing sink is properly supplied with soap and paper towel at all times and is fully operational for staff use.
    • 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?
      • The backdoor leaves a gap at the bottom. Repair or replace door to close off open gap.Hired pest control company comes on a regular basis. Please keep records onsite for reviewing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff onsite did not possess the approved food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Takeout boxes were observed stored in torn plastic packaging, with an accumulation of sauces, dust, and flour and food debris.-Ensure all takeout containers are stored in clean, intact packaging and protected from contamination at all times.Mechanical ventilation hood was due for professional cleaning as the sticker on the unit showed no recent cleaning in the last 6 months.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Ceiling vents were observed to have an accumulation of dust. Ensure ceiling vents are cleaned and written cleaning schedules are followed consistently.2.The area designated for storing cleaning equipment was not properly organized. Shoes were observed scattered at the back, along with a kitchen utility cart containing dirty trays, indicating a lack of organization.-Ensure that cleaning equipment and related items are stored in a clean and organized manner at all times to maintain sanitary conditions.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 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 posted Food Handling Permit was expired. Operator indicated the new permit has not been received. Please ensure the updated permit is swapped out once received.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles of unlabeled chemicals are observed. Ensure all chemicals are labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No QUAT test strips are observed. Ensure QUAT test strips are acquired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink beside the grill line is observed to be blocked with cleaning equipment. Ensure that the handwashing sink remains clear of obstructions to maintain easy access for food handlers to wash hands. The operator cleared the indicated handwashing sink during the inspection.
    • 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?
      • A gap is observed at the bottom of the receiving door which may permit the entry of pests into the facility. Ensure that the indicated gap is sealed.
  10. Risk Management Inspection

    0 infractions

  11. Initial Inspection

    0 infractions

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