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Seoul Streets Food Hall

200 - 450 1 Street SW Calgary AB T2P 5H1 · Food - General

Official record from Alberta →

Inspection summary

Seoul Streets Food Hall has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 16, 2024. The most recent inspection, on April 15, 2026, recorded 3 infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 5 times across 3 separate inspections, most recently on April 15, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 3 separate inspections, most recently on April 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on April 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Monga - 1) the scoops being used for dry bulk rice were not equipped with a handle. Please ensure that all scoops are equipped with a handle to protect from contamination. 2) The ice bin scoop was stored directly in the ice bin in direct contact with the ice. Store the ice bin scoop outside of the ice bin in a clean container to protect from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • KOR - The facility is offering reusable customer utensils but is only equipped with a two-compartment sink for dishwashing. The minimum requirement to offer reusable customer utensils is a) a three-compartment sink or b) a two-compartment sink and a commercial dishwasher. Discussed adding a one-compartment sink directly next to the existing two-compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • KOR - The mechanical ventilation baffles and canopy had a build-up of grease and debris. Please clean and add to a regular cleaning schedule.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Monga - 1) the scoops being used for dry bulk rice were not equipped with a handle. Please ensure that all scoops are equipped with a handle to protect from contamination. 2) The ice bin scoop was stored directly in the ice bin in direct contact with the ice. Store the ice bin scoop outside of the ice bin in a clean container to protect from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • KOR - The facility is offering reusable customer utensils but is only equipped with a two-compartment sink for dishwashing. The minimum requirement to offer reusable customer utensils is a) a three-compartment sink or b) a two-compartment sink and a commercial dishwasher. Discussed adding a one-compartment sink directly next to the existing two-compartment sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • KOR - The mechanical ventilation baffles and canopy had a build-up of grease and debris. Please clean and add to a regular cleaning schedule.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • KOR - An approved food safe surface sanitizer was not available at the time of the inspection. When a sanitizer solution was requested, staff pulled out a bottle of water and vinegar. Vinegar is not an approved surface sanitizer. Staff then mixed and 100ppm chlorine solution at the time of the inspection. Please ensure that a 100ppm chlorine solution of 200ppm Quat solution is always mixed and ready for use when food handling is occuring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Monga - 1) the scoops being used for dry bulk rice were not equipped with a handle. Please ensure that all scoops are equipped with a handle to protect from contamination. 2) The ice bin scoop was stored directly in the ice bin in direct contact with the ice. Store the ice bin scoop outside of the ice bin in a clean container to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • KOR - Knives were being stored between the walls and the two-compartment sink and prep tables. This is not a clean and sanitary way to store knives as the space between the wall and equipment cannot be cleaned. Please store all knives in a clean and sanitary manner.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Monga - drain plugs were not available at the time of the inspection. The stall had closed for the day but staff were unable to locate two drain plugs for the two-compartment sink. Two drain plugs are needed to allow for proper manual ware-washing (only offer single-use customer utensils). Please located two drain plugs prior to opening the next day.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • KOR - The facility is offering reusable customer utensils but is only equipped with a two-compartment sink for dishwashing. The minimum requirement to offer reusable customer utensils is a) a three-compartment sink or b) a two-compartment sink and a commercial dishwasher. Discussed adding a one-compartment sink directly next to the existing two-compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Monga - The front hand-washing sink was not stocked with liquid hand soap at the time of the inspection. A bottle of hand soap was brought over to the hand sink during the inspection. Please ensure that all hand-washing sinks are always stocked with liquid hand soap, single-use paper towels, and running hot/cold water to facilitate proper hand washing by staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • KOR - The mechanical ventilation baffles and canopy had a build-up of grease and debris. Please clean and add to a regular cleaning schedule.
  4. Demand Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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