1017 - 9650 Harvest Hills Boulevard NE · AURORA BUSINESS PARK
March 24, 2026
PassManual dishwashing observed was inadeqaute, the staff was not sanitizing dishes., , **Ensure dishes are washed, rinsed and fully immersed in sanitizer for at least 2 minutes the set out to air dry.
The hand sink was obstructed by utensils., , **Ensure the hand sinks are kept clear and accessible for use at all times and used for hand washing purposes only.,
Food containers in the line coolers were being stacked, with the base of the top containers coming in direct contact with the food in the bottom containers., , **Ensure foods are stored in a manner that protects them from contamination at all times.
An expired permit was posted on site in an area not visible to clients., , **Please have a valid permit posted in an area visible to your clients.
The standing freezer requires cleaning., , **Have the freezer cleaned and sanitized.
Azalea Korean Cuisine is in the AURORA BUSINESS PARK neighbourhood. AURORA BUSINESS PARK, Calgary has 20 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 24, 2026, there are 17 (85%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since October 16, 2024, with 4 passes and 0 closures on record.
Manual dishwashing observed was inadeqaute, the staff was not sanitizing dishes., , **Ensure dishes are washed, rinsed and fully immersed in sanitizer for at least 2 minutes the set out to air dry.
The hand sink was obstructed by utensils., , **Ensure the hand sinks are kept clear and accessible for use at all times and used for hand washing purposes only.,
Food containers in the line coolers were being stacked, with the base of the top containers coming in direct contact with the food in the bottom containers., , **Ensure foods are stored in a manner that protects them from contamination at all times.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
An expired permit was posted on site in an area not visible to clients., , **Please have a valid permit posted in an area visible to your clients.
The standing freezer requires cleaning., , **Have the freezer cleaned and sanitized.
15 dozen raw whole eggs were observed to be stored at room temperature. The temperature of the eggs were tested using a probe thermometer and read 19C - 21C. The operator informed the inspector that the eggs were purchased the day before. Perishable foods, such as raw whole eggs, must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins that cooking cannot destroy. Foods should not be left in this temperature range for more than 2 hours., , 15 dozen eggs were discarded.
A slab of frozen beef was observed thawing in the handwash sink, obstructing access and compromising proper hand hygiene practices. Handwashing stations must be clearly designated and physically separated from food preparation sinks to prevent cross-contamination., , The operator was instructed to remove the frozen beef from the handwash sink and to thaw it in the prep sink. Ingredients must be thawed by placing them in the cooler overnight, running them under cold water, using a microwave if they are cooked immediately afterward, or as part of the cooking process.
Kitchen hand sink was obstructed with items inside the sink., , Keep the hand sink free from obstruction and are used for handwashing only.
Cooked chickens in containers were stacked without covers or wraps in the front display cooler. Foods were directly touching the bottom of containers. , , Ensure all foods are stored in a covered container or wrapped with food grade wrap.
1. Open and exposed food products in the dry storage area. All food products must be covered and protected from contamination. , , 2. Raw meat stored above fresh produce and ready to eat food. Ensure raw meat are stored below ready to eat food products to prevent cross contamination.
Front display cooler is overfilled with food products. Chicken stored in the cooler had a temperature of 11C. Refrain from overfilling the cooler to ensure adequate air flow. Frequently monitor the temperature of the cooler, including high-risk food products, such as chicken.
Scoop is stored inside the container of a bulk supply. Ensure scoops are stored in a separate and clean area to prevent cross contamination of the bulk supply.