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Seoul Korean BBQ Restaurant

4336 Macleod Trail SW Calgary AB T2G 0A4 · Food - General

Official record from Alberta →

Inspection summary

Seoul Korean BBQ Restaurant has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on June 25, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 June 22, 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 3 times across 2 separate inspections, most recently on February 25, 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 June 25, 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?

  • 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 11 times across 6 separate inspections, most recently on June 25, 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?

  • 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 7 times across 2 separate inspections, most recently on February 25, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

    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?
      • Fruit flies were observed in the bar line and rear food prep area.Install pest control methods to eliminate the fruit flies.
    • 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 dishwashing floor was worn out.- Ensure the floor is re-finished.
  2. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the buffet area:1. Bean sprout salad measured at 17C.2. Macaroni salad measured at 24C.3. Spicy lettuce salad and house salad measured at 21C.4. Dak-galbi was measured at 37C. These food items were discarded.Ensure that food is maintained at below 4C and above 60C at all times. Utilize a probe thermometer to monitor temperatures and maintain a log.
    • 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?
      • Fruit flies were observed in the bar line and rear food prep area.Install pest control methods to eliminate the fruit flies.
    • 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 dishwashing floor was worn out.- Ensure the floor is re-finished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The buffet salad cooler was found to be not in proper working order and was measured at 14°C. Repair or replace the cooler immediately. Food items must not be stored in this unit until it has been repaired and is capable of maintaining safe temperatures of 4C and below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was food debris accumulated in the prep colors and standing freezers.Thoroughly clean this equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The was raw meat observed on the meat slicer.Ensure that the meat slicer is adequately disassembled, washed, and sanitized after use. Visually inspect the equipment for cleanliness after reprocessing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The walls along the walk-in cooler were covered in spillage.2. The floors of the walk-in cooler had significant spillage and food debris.3. The ceiling tiles above the cook line had an accumulation of dust.Thoroughly clean the indicated areas. Develop a cleaning procedure for the facility.
  3. Demand Inspection

    1 infraction

    • 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 dishwashing floor was worn out.- Ensure the floor is re-finished.
  4. Risk Management Inspection

    1 infraction

    • 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 dishwashing floor was worn out.- Ensure the floor is re-finished.
  5. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottle was measured less than 100ppm.Use 200ppm quat sanitizer and verify with test strips.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves were being reused. Used single use gloves were found on top of oil container in the large storage room, and one was still attached to the cloth gloves.Discard single use gloves after one use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Container of raw marinated chicken was stored next to ready to eat bean sprouts in the kitchen prep cooler inserts. 2) Containers of raw meat were stored about bottles of sauces in the front stand up cooler.1 to 2) Store all raw meats in a safe manner to prevent contamination.3) Mold and water damaged on the bar preparation counter. Replace or remove the counter.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A bottle of Advil, a screwdriver and package of cigarettes were stored by the prep cooler ledge. Provide a separate space for storage of personal items and tools.2) Several bags of flour were stored directly on the floor in the large storage room.3) A tray pan of food was stored directly on the walk-in cooler floor. 2 to 3) Store all food and food item at least 6 inches off the floor.4) Frozen sliced meat in the freezer was not covered and tongs were directly in the meat in the large storage room. No handwash sink need by for handwashing. Cover all frozen food in the freezer and do not handle food in the large storage room.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of chicken was placed on top of the prep cooler insert. Chicken was measured at 16 degrees C. Discarded the chicken. 2) Six 500mL of soft tofu was just delivered to the restaurant. Staff left the tofu out at the counter. Tofu was measured between 9.7 to 10.0 degrees C. Discarded the tofu,
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher and food surface sanitizer were not checked daily. Check and record dishwasher and food surface sanitizer daily.
    • 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 container was stored in the kitchen handwash sink. Ensure handwash sink is available for handwashing at all times. 2) No paper towels at the kitchen handwash sink. 3) No paper towels and soap at the dishwashing area handwash sink. Grease and stains build-up on the paper towel dispenser.2 to 3) Ensure both handwash sinks are supplied with soap and paper towels. Clean the paper towel dispenser.4) Food was being handled in the large storage room in the dining area, there was no handwash sink for handwashing in this area. Stop handling food in the large storage area or provide a handwash sink
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks food safety knowledge. Additional training required. Have all staff take the free basic online food safety course.
    • 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 dishwashing floor was worn out.- Ensure the floor is re-finished.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There were holes and missing baseboards on the kitchen walls.Fix the wall,2) Evidence of sewer noted by the grease trap and underneath spray nozzle sink. Two toilet plungers and heavy grease and debris build-up by the sink and grease trap. Fix the plumbing issue.3) Acoustic tiles were used to replace the smooth washable kitchen ceiling tiles and one of the tiles was displaced.Fix the ceiling.Mold and water damaged noted on the bar preparation counter. Fix the preparation counter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dried raw meat juice and debris build-up on the prep coolers shelves and handles. Clean the prep coolers.2) Paint was peeling off the Walk-in freezer door and food stains build-up on the door and handle area.Refinish the door and clean the walk-in freezer. 3) Paint was peeling off the walk-in cooler door and food stains build-up on the door and handle area. Dust build-up on the walk-in cooler condenser unit and food debris build-up on the floor and shelves. Refinish the door and clean the walk-in cooler. 4) Calcium and food stains build-up on the prep sink next to the handwash sink. Clean the sink.5) Dirty clear tape was on the stand-up freezer door in the small dirty storage room. Clean the stand-up freezer. 6) Dirty sign on the deep freezer lid and one of the deep freezer lid was broken and repaired tape and clear plastic. Clean and repair the freezer lid.7) Mold was noted on the tip end of the clear hose at the two-compartment sink. Clean or remove hose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat violationThe floor and wall behind the grill were dirty with grease. The floor at the walk-in cooler was dirty with sauce. - Ensure the indicated areas are cleaned and sanitized. The wall behind the cooking line was dirty with grease/sauce, etc.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy grease and debris build up by the large grease trap and sink.2) Dust build-up on the kitchen air vents, walls, fire extinguisher and shelves. 3) Grease and debris build-up behind, underneath and on the kitchen equipment. 4) Grime build-up on the garbage can exteriors. 5) Grime build-up on the kitchen and bar floor's hard to reach areas and baseboards. 6) Grease build-up on the electrical outlets. 7) Food stains and grease build-up on all chemical bottles underneath the sink. 8) Dirty string was tied in front the deep fryer.9) Food stains and grease on kitchen walls10) Mold on the clear hose at the two-compartment sink.1 to 10) Clean the entire kitchen and bar.11) A cleaning schedule was not available. Temperature records were not being kept for the coolers and freezers. Sanitizer concentration records were not being kept for the dishwasher and food contact surface sanitizer. Sanitizer concentrations were not being monitored.Check and record the temperatures of the coolers and freezer, the concentration of the dishwasher, and food surface sanitizing solutions daily.Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. Ensure to include daily weekly and monthly cleaning duties. Provide the sanitation schedule to an Alberta Health Services, Public Health Inspector for review.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning rags were left on the cold prep cooler arcoss from the grill.- Ensure cleaning rags are store in food safe sanitizer in between use.A bucket of 100ppm bleach was made and rags stored in.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The covers used in the buffet areas were uncleanable - Ensure the covers are smooth, non-porous, and easily cleanable. Scoops handles in bulk food containers, including condiments and frozen meat rolls, were found touching the foods.- Ensure the handles are stored up/away from the foods. CDI
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient and food temperature of a refrigerator by the dishwasher was measured around 7-9C. - Ensure temperature is checked regularly to make sure temperature is at or below 4C.Moved all high risk foods to the walk-in cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the bar handwashing sink is too far away.- Ensure the dispenser is installed nearby the sink.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The ventilation hood is overdue for service. - Ensure the hood is serviced regularly. Service appointment booked for next week, please send the receipt to inspector.
    • 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 dishwashing floor was worn out.- Ensure the floor is re-finished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat violationThe floor and wall behind the grill were dirty with grease. The floor at the walk-in cooler was dirty with sauce. - Ensure the indicated areas are cleaned and sanitized. The wall behind the cooking line was dirty with grease/sauce, etc.

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