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Soju Korean Restaurant And Karaoke Bar

9110 51 Avenue NW Edmonton AB T6E 5L8 · Food - General

Official record from Alberta →

Inspection summary

Soju Korean Restaurant And Karaoke Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 13, 2025. The most recent inspection, on March 5, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 February 14, 2025. 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 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 February 23, 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 once on February 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 8 times across 4 separate inspections, most recently on February 23, 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 once on February 13, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer missing from the line cooler. Ensure all coolers/refrigerators/freezers have available thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was run a few times. 0 ppm chlorine detected. Ensure dish machine is used once sanitizing concentration has been achieved. Facility will move to manual dishwashing until dishwasher is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding from previous inspection: Two light fixtures in the kitchen are missing light covers - please install light covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some wall areas noted to be covered with grey electrical tape. Two areas noted where previous shelving was in place and one area next to the paper towel dispenser. Ensure walls are easily cleanable, smooth and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning noted to be needed. Areas discussed onsite. Cleaning records not observed. Ensure records are kept as work/cleaning is being done.
  3. 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?
      • Two light fixtures in the kitchen are missing light covers - please install light covers.
  4. Risk Management Inspection

    3 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?
      • Blue mouse droppings are observed in the dry food storage room, indicating that mouse poison is being used. Facility is self-monitoring for pests. Please clean up mouse droppings and ensure that mouse poison isn't being used as this can only be applied by a licensed pest control technician. Recommend putting a few physical mouse traps out (such as one by the back entrance door where the recycling is, in the dry storage room, kitchen).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures in the kitchen are missing light covers - please install light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few ceiling tiles in the kitchen have a build-up of dust that needs to be cleaned.
  5. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the bar area is missing liquid soap.
    • 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?
      • Blue mouse droppings are observed in the dry food storage room, indicating that mouse poison is being used. Facility is self-monitoring for pests. Please clean up mouse droppings and ensure that mouse poison isn't being used as this can only be applied by a licensed pest control technician. Recommend putting a few physical mouse traps out (such as one by the back entrance door where the recycling is, in the dry storage room, kitchen).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures in the kitchen are missing light covers - please install light covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few ceiling tiles in the kitchen have a build-up of dust that needs to be cleaned.

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