Spoon Korea
140 - 7920 42 Street SE Calgary AB T2C 2T5 · Food - General
Inspection summary
Spoon Korea has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 16, 2025. The most recent inspection, on February 27, 2026, recorded 2 infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: 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.
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 27, 2026. 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 once on February 27, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.
2 inspections
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Near the walk-in freezer, personal jacket was hanging above open bulk food items.- Remove all personal belongings or relocate food and food related items away from this area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Cooked beef (45.5 °C), cooked vegetables (67.5 °C), and soup (78.1 °C) were placed directly into the freezer for cooling. - Operator was advised to begin proper cooling using shallow containers, ice baths, or other approved rapid‑cooling methods to ensure food reaches 20 °C within 2 hours and 4 °C within 4 additional hours.2. No probe thermometer for checking internal temperature of food. - Acquire a probe thermometer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions