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Sopoong Korean Restaurant

53 Sioux Road Sherwood Park AB T8A 4C7 · Food - General

Official record from Alberta →

Inspection summary

Sopoong Korean Restaurant has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 27, 2025. The most recent inspection, on June 2, 2026, recorded 3 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on June 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on June 2, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator was observed using very high concentration for quats >>500 ppm. The operator was advised to dilute the sanitizer to 200 ppm. The solution was adjusted during the inspection, and the concentration was verified to be within acceptable limits.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No records were available for review for temperature monitoring, sanitizer concentration, or sushi pH testing at the time of inspection. The operator was provided with an AHS template and instructed to complete and maintain all required records. Documentation must be kept up to date and readily available for review at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauces requiring refrigeration, such as mayonnaise, were observed at 15°C. The operator was advised to keep all refrigerated sauces at ≤4°C by storing them in a cooler or in an ice bath to maintain proper temperature control. The operator relocated the products to a cooler during the inspection.
  2. Initial Inspection

    0 infractions

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