5130 - 4 Royal Vista Way NW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Cheongdam Korean BBQ Restaurant is in the ROYAL VISTA neighbourhood. ROYAL VISTA, Calgary has 80 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 10, 2026, there are 70 (88%) 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.
Domino's Pizza 39018
ROYAL VISTA
This restaurant has been inspected 6 times since November 28, 2023, with 3 in compliance, 3 not in compliance, and 0 closures on record.
No violations
5 violations
1) Used cleaning cloths were left of the counter. Spray bottles were being used., , 2) No sanitizer buckets was available., , Used cleaning cloths were laundered and new cleaning cloths were stored in quat sanitizer solution buckets at 200ppm.
1) Octopus and fish cake were stored in a container to thaw with an internal temperature of 20°C and 15°C, respectively., , Food products were discarded., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 2) Cooked white rice in the hot holding unit measured between 46.9°C to 50.5°C. The hot holding unit was adjusted and measured 57°C., , Food discarded., , Fix the hot holding unit to measure 60°C or above., , 3) Leftover soup on the stove grill measured 34.1°C. , , Food discarded.
A mobile phone was stored on a plate. The mobile phone was removed and the plate was washed in the dishwasher., , Items not related to food must be stored in a different area.
The dishwasher staff was using the same gloves to handle both dirty dishes and clean dishes after running a dishwashing cycle., , Staff was seen washing their hands and changing gloves between tasks., , Ensure gloves are changed between tasks.
1) Grease buildup was noted on the ventilation canopy filters., , A section of the filters were being cleaned on a weekly basis., , Ensure the filters are cleaned at least twice a week or when there are grease build up on the filters., , 2) Deep grooves were noted on the green cutting boards., , Resurface or replace as needed., , 3) Food and dirt build up were noted between the splash guard separating the standing fridge and prep sink.
No violations
3 violations
Bottles containing surface sanitizer were not labelled indicating their contents., , Ensure that all chemical containing bottles are adequately labelled.
There was a gap at the bottom of the back exit door., , Install a weatherstripping to seal the gap., , March 6, 2025: Violation Ongoing.
The back of the kitchen around the kimchi freezer was cluttered., , Organize and clean this area.
11 violations
Wet/used cleaning cloths were kept on the counter., Cleaning cloths were kept in the sanitizer buckets., , 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.
No sanitizer bucket available., Sanitizer buckets were prepared and placed at teach prep station.
Sanitizer spray bottles were not labelled., , Sanitizer spray bottles were adequately labelled to identify their contents.
No violations
The internal temperatures of food products held on the hot holding unit, including ddukbbokki, yaki udon, and dumplings, were 54.2°C, 58.8°C, and 58.4°C, respectively., , The hot holding unit was adjusted, and the internal temperature of the food items exceeded 60°C.
The rice temperature in the hot holding unit measured 54.1°C., , The hot holding unit was adjusted and the temperature of the rice exceeded 60°C.
The dishwashing staff used the same pink rubber gloves to handle clean dishes as handling dirty dishes., , The dishwasher staff rewashed the dishes and wore new pairs of gloves to handle clean dishes.
1)Single-use containers and scoop without a handle were placed in the bulk food bins., Single-use containers were discarded., Replace broken scoops., , Use scoops that have handles and are made of a sturdy food safe material that can be easily cleaned and will not break and/or chip. , , 2) Used utensils/tongs were kept in a bucket., Utensils/tongs were washed in the dishwasher and kept in an ice bath at -0°C., , Ensure serving utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
1) Food products were stored on the floor in the walk-in cooler., 2) A bag of onions was kept on the floor in the kitchen., Foods were kept off the floor., , All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
There was no quat test strip to measure the sanitizer concentration., , Obtain quat test strips to measure the sanitizer concentration.
There was a gap at the bottom of the back exit door., , Install a weatherstripping to seal the gp.
There was smoke in the dining area when customers were cooking their meals. The ventilation canopies were insufficient to exhaust the smoke.