450 Brentwood Way NW · BRENTWOOD
March 13, 2026
Not in ComplianceImproper glove use/handwashing. Handwashing was done in between changing gloves. , , Gloves must be changed any time they become contaminated. Single-use gloves are for a single use and handwashing must before donning new gloves.
Manual dishwashing of glassware and some utensils occurring in a single compartment in the bar area in the front. , , - All re-usable utensils, glassware, dishware etc. must be washed, rinsed and sanitized in the mechanical dishwasher or in the 2-compartment dishwashing sink in the back. Cease all manual dishwashing in the front immediately.
Access to the handwashing sink in the main cooking area was blocked by a large garbage can. , - Ensure the handwashing sink is accessible at all times to facilitate handwashing.
Several bulk food containers were stored on the floor in the back preparation area. , , - Do not store foods on the floor. Store all foods at least 6 inches off of the floor at all times.
No chlorine test strips available. Quat sanitizer test strips were being used to test the chlorine in the mechanical dishwasher. , , - Purchase chlorine test strips for a daily verification of chlorine concentration in the dishwasher.
1) Wall below the handwashing sink in the front is not finished properly. No long smooth, easy to clean. , , - Please finish. , , 2) Several ceiling tiles were missing in the main cooking and storage areas. , , - Please install ceiling tiles.
Gogi Korean Barbeque is in the BRENTWOOD neighbourhood. BRENTWOOD, Calgary has 106 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 85 (80%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 6 times since July 11, 2024, with 1 in compliance, 5 not in compliance, and 0 closures on record.
Improper glove use/handwashing. Handwashing was done in between changing gloves. , , Gloves must be changed any time they become contaminated. Single-use gloves are for a single use and handwashing must before donning new gloves.
Manual dishwashing of glassware and some utensils occurring in a single compartment in the bar area in the front. , , - All re-usable utensils, glassware, dishware etc. must be washed, rinsed and sanitized in the mechanical dishwasher or in the 2-compartment dishwashing sink in the back. Cease all manual dishwashing in the front immediately.
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.
BRENTWOOD
Access to the handwashing sink in the main cooking area was blocked by a large garbage can. , - Ensure the handwashing sink is accessible at all times to facilitate handwashing.
Several bulk food containers were stored on the floor in the back preparation area. , , - Do not store foods on the floor. Store all foods at least 6 inches off of the floor at all times.
No chlorine test strips available. Quat sanitizer test strips were being used to test the chlorine in the mechanical dishwasher. , , - Purchase chlorine test strips for a daily verification of chlorine concentration in the dishwasher.
1) Wall below the handwashing sink in the front is not finished properly. No long smooth, easy to clean. , , - Please finish. , , 2) Several ceiling tiles were missing in the main cooking and storage areas. , , - Please install ceiling tiles.
Several paper towel rolls left on various surfaces in the food handling areas. , , - Store paper towels in paper towel dispensers only to prevent contamination.
***Re-current violation***, , Improper glove use was observed. Staff in the back food preparation area were not handwashing. Single-use gloves were being used without handwashing. This was evident by the dry handwashing basin in the front. , , - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Single-use gloves do not replace the requirement for handwashing. Wash hands prior to donning gloves and discard single-use gloves when taken off, torn or contaminated. Single-use gloves cannot be adequately washed or sanitized.
*** Recurrent Violation ***, December 12, 2024: , , The internal temperature of perishable foods such as dumplings, deep fried chicken stored in the top section of the new preparation cooler at the deep fryer station were measured at 6.5- 7.5 C., , July 19, 2024:, , A new preparation cooler has been purchased for the high-risk food items used in the deep-fryer station. The internal temperature of foods stored in the bottom were below 4C. The internal temperature of food items stored on the top such as dumplings and seaweed rolls were measured at approximately 11C. , - Discarded. , , **** Requirements: **** , , High-risk foods under refrigeration must be stored at a temperature of 4C or less. Ensure the cooler can maintain a temperature 4C.
**** Recurrent Violation ***, , 1) Internal temperature of rice cakes in sauce stored on the grill were measured at 32 degrees Celsius. , , - Discarded. , - High-risk foods under hot holding must be maintained at a temperature of 60 degrees Celsius or higher., , 2) Several bags of frozen raw chicken were left out in room temperature for at least more than 12 hours (since the day before according to food handlers). The internal temperature of chicken in some bags were measured between 13-15 degrees Celsius while others were measured below 4 degrees Celsius. , , - Discarded some chicken bags., - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:, . in the cooler ahead of time, . under running cold water , . during the cooking process, . in the microwave if foods are being cooked or consumed immediately after
**** Recurrent Violation ****, December 12, 2024 at approximately 4:00 PM:, While chlorine was detected at the required concentration at the dishwasher, the dishwasher must be serviced and permanently repaired by a professional. , , , December 12, 2024 at approximately 2:00 PM: No chlorine detected on several tries in the mechanical low temperature dishwasher. This dishwasher has had the same issue several times since the approval. , , - Permanently fix the dishwasher issue or replace. , - A chlorine concentration of 100 ppm is required during the sanitation cycle of the dishwasher in order to achieve adequate sanitation.
There were two new pieces of equipment installed and in use along a cookline without Alberta Health Services or City of Calgary Safety Codes approvals. Equipment certification was unknown., , Ensure new cooking equipment is approved by City of Calgary Safety Codes and AHS before use.
Chlorine concentration at the dishwasher is not being verified., , - The concentration of chlorine must be verified daily using chlorine test strips.
December 12, 2024: , , Manager and all foods handlers on-site at the time of inspection lacked very basic food safety knowledge. , , March 26, 2024:, , The operator exhibited a lack of food safety knowledge., , An on-site manager/owner must register and successfully complete an approved food safety certificate course: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2Epdf, All other staff members are required to take the Alberta Food Safety Basics course: https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.
***Re-current violation***, , Improper glove use was observed. Staff in the back food preparation area were not handwashing. Single-use gloves were being used without handwashing. This was evident by the dry handwashing basin in the front. , , - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Single-use gloves do not replace the requirement for handwashing. Wash hands prior to donning gloves and discard single-use gloves when taken off, torn or contaminated. Single-use gloves cannot be adequately washed or sanitized.
*** Recurrent Violation ***, December 12, 2024: , , The internal temperature of perishable foods such as dumplings, deep fried chicken stored in the top section of the new preparation cooler at the deep fryer station were measured at 6.5- 7.5 C., , July 19, 2024:, , A new preparation cooler has been purchased for the high-risk food items used in the deep-fryer station. The internal temperature of foods stored in the bottom were below 4C. The internal temperature of food items stored on the top such as dumplings and seaweed rolls were measured at approximately 11C. , - Discarded. , , **** Requirements: **** , , High-risk foods under refrigeration must be stored at a temperature of 4C or less. Ensure the cooler can maintain a temperature 4C.
**** Recurrent Violation ***, , 1) Internal temperature of rice cakes in sauce stored on the grill were measured at 32 degrees Celsius. , , - Discarded. , - High-risk foods under hot holding must be maintained at a temperature of 60 degrees Celsius or higher., , 2) Several bags of frozen raw chicken were left out in room temperature for at least more than 12 hours (since the day before according to food handlers). The internal temperature of chicken in some bags were measured between 13-15 degrees Celsius while others were measured below 4 degrees Celsius. , , - Discarded some chicken bags., - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:, . in the cooler ahead of time, . under running cold water , . during the cooking process, . in the microwave if foods are being cooked or consumed immediately after
**** Recurrent Violation ****, , No chlorine detected on several tries in the mechanical low temperature dishwasher. This dishwasher has had the same issue several times since the approval. , , - Permanently fix the dishwasher issue or replace. , - A chlorine concentration of 100 ppm is required during the sanitation cycle of the dishwasher in order to achieve adequate sanitation.
There were two new pieces of equipment installed and in use along a cookline without Alberta Health Services or City of Calgary Safety Codes approvals. Equipment certification was unknown., , Ensure new cooking equipment is approved by City of Calgary Safety Codes and AHS before use.
Chlorine concentration at the dishwasher is not being verified., , - The concentration of chlorine must be verified daily using chlorine test strips.
December 12, 2024: , , Manager and all foods handlers on-site at the time of inspection lacked very basic food safety knowledge. , , March 26, 2024:, , The operator exhibited a lack of food safety knowledge., , An on-site manager/owner must register and successfully complete an approved food safety certificate course: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2Epdf, All other staff members are required to take the Alberta Food Safety Basics course: https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.
***Re-current violation***, , Improper glove use was observed. Staff in the back food preparation area were not handwashing. Single-use gloves were being used without handwashing. This was evident by the dry handwashing basin in the front. , , - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Single-use gloves do not replace the requirement for handwashing. Wash hands prior to donning gloves and discard single-use gloves when taken off, torn or contaminated. Single-use gloves cannot be adequately washed or sanitized.
July 19, 2024:, , A new preparation cooler has been purchased for the high-risk food items used in the deep-fryer station. The internal temperature of foods stored in the bottom were below 4C. The internal temperature of food items stored on the top such as dumplings and seaweed rolls were measured at approximately 11C. , - Discarded. , , Requirements: , , a. High-risk foods under refrigeration must be stored at a temperature of 4C or less. Ensure the cooler can maintain a temperature 4C.
There were two new pieces of equipment installed and in use along a cookline without Alberta Health Services or City of Calgary Safety Codes approvals. Equipment certification was unknown., , Ensure new cooking equipment is approved by City of Calgary Safety Codes and AHS before use.
The operator exhibited a lack of food safety knowledge., , An on-site manager/owner must register and successfully complete an approved food safety certificate course: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2Epdf, All other staff members are required to take the Alberta Food Safety Basics course: https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.
Rice portioning spoon stored in water at room temperature. , , - Store rice spoon in an ice bath or change every 2 hours.
***Re-current violation***, , Improper glove use was observed. Staff in the back food preparation area were not handwashing. Single-use gloves were being used without handwashing. This was evident by the dry handwashing basin in the front. , , - Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Single-use gloves do not replace the requirement for handwashing. Wash hands prior to donning gloves and discard single-use gloves when taken off, torn or contaminated. Single-use gloves cannot be adequately washed or sanitized.
***Recurrent Violation***, , 1) Several packages of perishable foods such as seaweed roll, dumplings and breaded chicken and pork were stored at room temperature. Internal temperature was measured between 16-19 degrees Celsius. , , , Requirements: , , a. Do not store perishable foods at room temperature. Perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times.
0 ppm chlorine detected in the low temperature mechanical dishwasher. The machine was also not dispensing any detergent. , , - Do not use the machine until fully serviced or replace machine as this has been a reoccurring issue., - Instructed staff to manually wash, rinse and sanitize dishes in the interim and provided step-by-step instructions.
There were two new pieces of equipment installed and in use along a cookline without Alberta Health Services or City of Calgary Safety Codes approvals. Equipment certification was unknown., , Ensure new cooking equipment is approved by City of Calgary Safety Codes and AHS before use.
Concentration of chlorine in the dishwasher is not being verified., - Chlorine concentrations must be verified on a daily basis. , - Train all staff on how verify chemical concentrations using the appropriate test strips.
The operator exhibited a lack of food safety knowledge., , An on-site manager/owner must register and successfully complete an approved food safety certificate course: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2Epdf, All other staff members are required to take the Alberta Food Safety Basics course: https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.