110 - 25 Heritage Meadows Way SE · EAST FAIRVIEW INDUSTRIAL
January 29, 2026
PassNo sanitizer solution was initially prepared for use in the kitchen. No bulk supply of bleach available at the facility., - Operator was able to obtain bulk supply of bleach. 100 ppm chlorine sanitizer was prepared during inspection. , - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
A single‑use plastic container was being used as a scoop inside the prep‑line cooler and was stored directly on top of raw meat., - Discontinue the use of single‑use containers as scooping utensils and use scoops with handles., - Store scoops in a clean, designated location that prevents contamination.
1. Two trays of white shell eggs were stored at room temperature, and the temperature was measured at 8.9°C. The operator moved the eggs into the cooler during the inspection., - Ensure eggs are kept under refrigeration at or below 7°C., , 2. A full container of kimchi was stored at room temperature beside the prep‑line cooler. The temperature of the product was measured at 18.8°C (discarded)., - Ensure food items are stored at appropriate temperature and out of the danger zone of 4-60 degrees Celsius.
Opened tin can of mango pulp stored in the walk-in cooler. Can was discarded during inspection., - Make sure once canned food item is opened, food should then be transferred to a food-grade container.
Cutting boards were balanced on top of tap fixtures at the 3-comp sink. Operator placed utensils for dishwashing during inspection., - This is not a sanitary area - please conduct air dry and storage in a sanitary area.
Azalea Korean Cuisine is in the EAST FAIRVIEW INDUSTRIAL neighbourhood. EAST FAIRVIEW INDUSTRIAL, Calgary has 78 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 13, 2026, there are 52 (67%) that have passed their most recent inspection, with 1 (1%) closed.
This restaurant has been inspected 6 times since August 20, 2024, with 6 passes and 0 closures on record.
No sanitizer solution was initially prepared for use in the kitchen. No bulk supply of bleach available at the facility., - Operator was able to obtain bulk supply of bleach. 100 ppm chlorine sanitizer was prepared during inspection. , - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
A single‑use plastic container was being used as a scoop inside the prep‑line cooler and was stored directly on top of raw meat., - Discontinue the use of single‑use containers as scooping utensils and use scoops with handles., - Store scoops in a clean, designated location that prevents contamination.
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.
EAST FAIRVIEW INDUSTRIAL
1. Two trays of white shell eggs were stored at room temperature, and the temperature was measured at 8.9°C. The operator moved the eggs into the cooler during the inspection., - Ensure eggs are kept under refrigeration at or below 7°C., , 2. A full container of kimchi was stored at room temperature beside the prep‑line cooler. The temperature of the product was measured at 18.8°C (discarded)., - Ensure food items are stored at appropriate temperature and out of the danger zone of 4-60 degrees Celsius.
Opened tin can of mango pulp stored in the walk-in cooler. Can was discarded during inspection., - Make sure once canned food item is opened, food should then be transferred to a food-grade container.
Cutting boards were balanced on top of tap fixtures at the 3-comp sink. Operator placed utensils for dishwashing during inspection., - This is not a sanitary area - please conduct air dry and storage in a sanitary area.
Ensure food safe surface sanitizer is being prepared and readily available for staff to use throughout the food prep space. , - Prepare a surface sanitizer solution of chlorine/water mix (1/2 teaspoon of bleach + 1 litre of water).
Frozen from raw meat packages are placed on top of other frozen products that are not meat or raw. , - Rearrange both the upright and chest freezer in the back room and have a clear separation of meat products and other frozen products ensuring the meat products are always at the bottom.
Paper towel dispenser is broken. Operator is aware of this and had already ordered a new dispenser and awaiting delivery. , - Ensure new dispenser is installed and the hand sink is fully stocked with soap and paper towel at all times.
Ensure food safe surface sanitizer is being prepared and readily available for staff to use throughout the food prep space. , - Prepare a surface sanitizer solution of chlorine/water mix (1/2 teaspoon of bleach + 1 litre of water).
Frozen from raw meat packages are placed on top of other frozen products that are not meat or raw. , - Rearrange both the upright and chest freezer in the back room and have a clear separation of meat products and other frozen products ensuring the meat products are always at the bottom.
Paper towel dispenser is broken. Operator is aware of this and had already ordered a new dispenser and awaiting delivery. , - Ensure new dispenser is installed and the hand sink is fully stocked with soap and paper towel at all times.