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Seoul Korean and Japanese Cuisine

4912 50 Street Wetaskiwin AB T9A 1J8 · Food - General

Official record from Alberta →

Inspection summary

Seoul Korean and Japanese Cuisine has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on August 19, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 5 separate inspections, most recently on July 15, 2025. 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 2 times across 2 separate inspections, most recently on May 10, 2024. 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 August 19, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 28, 2024. 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 2 separate inspections, most recently on March 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical containers were observed stored in close proximity to bags of flour. The operator was instructed to store chemicals separately from food and food ingredients at all times to prevent contamination.The violation was corrected during the inspection.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were left out on surfaces.Wiping cloths for cleaning food contact surfaces should be routinely cleaned and when not in use kept in sanitizing solution.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths are being utilized and left out on surfaces.Please keep the cleaning cloth in designated sanitizer buckets when not in use.Rectified during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pepsi cans were placed directly on the floor in boxes. Keep all food products at a minimum of 6 inches above the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles were immersed in containers of dry food. Please make sure that scoops are stored correctly in dry storage containers to prevent contamination from bare hands. Correct scooping techniques were reviewed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, and/or food particles was observed on the following surfaces:- beneath the prep cooler.- beneath the deep fryer.Please ensure these areas are thoroughly cleaned and sanitized.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed cleaning cloth on the counter. Chlorine based sanitizer in pails also measured at 200ppm. Educated operator on having cleaning cloth dispersed in solution when not in use. Staff also remade chlorine solution and achieved 100ppm. Test strips were available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Nov 28, 2024No free-standing thermometer present in the refrigerator in the back by the receiving area.**Nov 30, 2024Free-standing thermometer purchased for refrigerator.Violation corrected.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Nov 28, 2024Cutting boards that were stored in the shelving rack in the back of the kitchen as well as the ones used in the prep area had deep grooves and were improperly finished.**Nov 30, 2024New blue cutting boards purchased. Violation corrected.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Contaminated cleaning cloths are being used and left out on counters.Please store cleaning cloth in approved sanitizer between uses.2. Surface sanitizer was not prepared at the start of the inspection. Upon request, the staff prepared sanitizer solutions which were measured at 100 ppm (bleach and water solution)Please ensure multiple sanitizer solutions for food contact surfaces are available at all times. Sanitizer solutions should be readily available for use.Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, and food particles was observed on the following surfaces:1. hard to reach areas such as below the cooking grill2. below all equipment and prep tablesPlease ensure these areas are thoroughly cleaned and sanitized and maintained in a clean and sanitary manner.
  8. Risk Management Inspection

    2 infractions

    • 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?
      • REPEAT VIOLATION The facility was not maintaining pest control reports. An AHS pest control checklist was supplied during the PREVIOUS monitoring inspection. Please assess the facility for pests or conditions which could result in pests and fill out the checklist once per month. The checklists must also be stored at the facility so they are available for review. No evidence of pest activity was observed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • REPEAT VIOLATION The pH meter used for assessing acidity of the sushi rice was malfunctioning during the inspection, showing pH ranges from 2-14 depending on where it was placed in the rice. Please either calibrate the pH meter so it consistently reads <4.6 in the rice, or purchase pH test strips to prove the rice has been sufficiently acidified to prevent the growth of pathogenic bacteria.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The kitchen did not have any sanitizer prepared. Upon request, a staff member retrieved a bottle of sanitizer from the dining area. Please note that it is strongly recommended to prepare sanitizer in a bucket with cloths submerged in it rather than using a spray bottle. When sanitizing surfaces with a spray bottle, a new cloth must be used every time. Also note that if using bleach as a sanitizer, it is required to be unscented.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Upon entering the kitchen, it was observed that the handwashing sink was filled with equipment and thus made inaccessible. A staff member quickly removed the equipment from the sink at the start of the inspection. Hand washing sinks must be accessible at all times and should be used frequently, before and after changing tasks in the kitchen.
    • 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 facility was not maintaining pest control reports. An AHS pest control checklist was supplied during the inspection. Please assess the facility for pests or conditions which could result in pests and fill out the checklist once per month. The checklists must also be stored at the facility so they are available for review. No evidence of pest activity was observed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pH meter used for assessing acidity of the sushi rice was malfunctioning during the inspection, showing pH ranges from 2-14 depending on where it was placed in the rice. Please either calibrate the pH meter so it consistently reads <4.6 in the rice, or purchase pH test strips to prove the rice has been sufficiently acidified to prevent the growth of pathogenic bacteria.

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