33B - 4604 37 Street SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 23, 2026
**July 23, 2026 - One cooler has been repaired. The issue with the below cooler remains**, , 1) Prep cooler across from cook line has an ambient temperature of 8C. Gauge on inside shows 9-10C., , The setting at the back is for 33F and displayed at 34F. There may be an issue with the thermostat., , REQUIREMENT: Call a service man to repair the prep cooler to ensure they keep foods cold at 4C.
Busan is in the RUTLAND PARK neighbourhood. RUTLAND PARK, Calgary has 27 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 19 (70%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
This restaurant has been inspected 8 times since July 11, 2023, with 2 in compliance, 6 not in compliance, and 0 closures on record.
1 violation
**July 23, 2026 - One cooler has been repaired. The issue with the below cooler remains**, , 1) Prep cooler across from cook line has an ambient temperature of 8C. Gauge on inside shows 9-10C., , The setting at the back is for 33F and displayed at 34F. There may be an issue with the thermostat., , REQUIREMENT: Call a service man to repair the prep cooler to ensure they keep foods cold at 4C.
1 violation
1) Prep cooler across from cook line has an ambient temperature of 8C. Gauge on inside shows 9-10C., , The setting at the back is for 33F and displayed at 34F. There may be an issue with the thermostat., , 2) The prep cooler across from the dish pit area had an ambient temperature of 12C. Display at the back read 48F. There may be an issue with the condenser., , Foods inside this prep cooler were assessed for perishability. Most foods were acidic, with exception to kongnamul muchim (Soybean Sprout Side Dish) which was ordered to be discarded., , REQUIREMENT: Call a service man to repair both prep coolers to ensure they keep foods cold at 4C. Ensure perishable food items are kept in working coolers in the meantime.
No violations
3 violations
Wet cloths on counters. Ensure cloths are placed in a sanitizing solution when not in use to prevent potential bacteria growth.
Two pots uncovered in prep cooler. Ensure all food products are covered when stored.
Build up of debris in the hard to reach areas of the walk in cooler floor and around the outside on the floor. Ensure these areas are cleaned.
2 violations
1) Three packs of frozen chicken measured 0°C were kept on the grease trap underneath the 3-compartment sink to thaw., 2) Two packs of frozen pork measured 0°C were kept on the grease trap underneath the 3-compartment sink., , The three packs of frozen chicken were submerged under cold running water at the 3-compartment sink., The two packs of frozen pork were kept i the cooler., , Thawing of potentially hazardous foods must be done under refrigeration at 4°C, completely submerged in cold running water or by microwaving.
Food items were filled above the inserts fill line., , Do not fill food above the fill line.
7 violations
Wet cleaning cloths were kept on the counter., , New cleaning cloths was kept in a bleach sanitizer solution at 100 ppm., , Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
Sanitizer bucket was not available., , Fresh sanitizer solution was prepared at 100 ppm at each prep station., ,
Foods were improperly cooled on the counter at 35°C., , Ice bath was promptly prepared and the foods were kept in the ice bath to rapidly cool.
No violations
9 violations
, Walk-in cooler and the two standing freezers must be reorganized. Raw meat was observed above or beside other food products., - Ensure raw meat products are stored at the lowest shelves/compartments to prevent potential cross-contamination during storage.
, Porcelain bowls were used as scoops in bulk rice bin., - Replace these bowls with sturdy food safe scoops with handles to prevent potential physical contamination from chipped porcelain.
, Food products in walk-in cooler were stored on the floor and blocking full access to all areas of the walk-in cooler. , - Store all food products in a safe and sanitary manner at least 6 inches off the ground and reorganize to facilitate better sanitation and pest management procedures.
Frozen foods were kept on the counter to thaw at -5°C., , Frozen foods were submerged under cold running water.
Bean sprout was measured at 10°C at the prep top cooler., , Food items were filled above the inserts fill line., , Do not fill food above the fill line.
There was no hot water at the back sink handwashing sink., , Hot water faucet was adjusted., , Fix the handwashing sink faucet.
1) Food items were store on the floor adjacent the back exit door., , 2) Take out containers were stored on the floor in the kitchen., , 3. Food items were stored on the floor in the walk-in cooler., , All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
, Expired chlorine test strip., - Acquire valid test strips and ensure routine monitoring of solution concentration is performed.
, Back exit door insect screen is not sealed and a gap is noted on the bottom edge., - Fix the screen to prevent potential pest entry.
, Several mandoline slicers were stored under the sink under to exposed plumbing across left of the 3-compartment sink in the back prep area., - Do not store anything under the sink and keep in a clean and sanitary location to prevent risk of contamination from potential leaks from the plumbing pipes.
, Rice paddles at both rice cookers were stored in warm water., - Ensure rice paddles a kept either cold (<4C) or hot (>60C) to prevent growth of bacteria at room temperature., - Staff replaced the paddles and added ice to the containers. Ensure frequent monitoring and top up the ice when needed.
, Heavy accumulation of dust along the ceiling tiles, vents, and upper walls throughout the kitchen., - Please clean the dust and ensure regular cleaning is done.
, Accumulation of debris on top of the mechanical dishwasher., - Clean this area and ensure regular cleaning is done.