1204 17 Avenue SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 22, 2026
Not in ComplianceSome floor tiles in the kitchen were cracked., , Replace cracked floor tiles.
Jeong Korean Restaurant is in the BELTLINE neighbourhood. BELTLINE, Calgary has 778 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 514 (66%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 3 times since May 6, 2025, with 0 in compliance, 3 not in compliance, and 0 closures on record.
1 violation
Some floor tiles in the kitchen were cracked., , Replace cracked floor tiles.
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.
Bira 17 Bar + Kitchen
LOWER MOUNT ROYAL
9 violations
Soiled wiping cloths were being stored on the counter top., , Wiping cloths must be stored in food contact surface sanitizer solution between uses.
Reusable wiping cloths were being hand washed in the facility., , Either wash reusable wiping cloths in a mechanical washing machine, followed by machine drying, or use disposable wiping cloths.
Kimchi is made in the facility. No written procedures were available for review, no records were available for review, and no testing of pH is taking place., , Kimchi must have written procedures available on site, records must be kept, and pH testing must take place.
Ice cream scoop was being stored in water in an insert container in the basin of the front hand wash sink. , , Storing the ice cream scoop in the basin of the handwash sink subjects it to contamination from hand washing. As discussed, either store the scoop cold (in cold water in the cooler for example), use a clean scoop each time, or install a dipper well.
Some floor tiles in the kitchen were cracked., , Replace cracked floor tiles.
Plumbing access point in the customer washroom was covered with a paper single use take out container., , Install a proper access panel over the plumbing access point.
, There were two holes in the dishwashing sink basins behind the faucets., , Seal the holes in the dishwashing sink basins.
Foam insulation wrapped with plastic wrap was being used to insulate the top of the food preparation coolers at the end of the day., , Plastic wrapped foam insulation is not a cleanable surface. Switch to something that is cleanable.
A garbage bag was covering an old heating unit mounted on the ceiling of the kitchen. The bag was dusty., , Remove and discard dusty bag.
16 violations
Soiled wiping cloths were being stored on the counter top., , Wiping cloths must be stored in food contact surface sanitizer solution between uses.
Reusable wiping cloths were being hand washed in the facility., , Either wash reusable wiping cloths in a mechanical washing machine, followed by machine drying, or use disposable wiping cloths.
Kimchi is made in the facility. No written procedures were available for review, no records were available for review, and no testing of pH is taking place., , Kimchi must have written procedures available on site, records must be kept, and pH testing must take place.
Yam noodles soaking at room temperature had an internal temperature of 25 degrees Celsius., , Either soak noodles in the cooler at 4 degrees Celsius or lower or time soaking so that it does not extend longer than 2 hours.
Bean sprouts were being stored at room temperature. Internal temperature of the sprouts measured 11.5 degrees Celsius., , Sprouts were discarded. Bean sprouts must either be stored in the cooler at 4 degrees Celsius or less, or in ice water at 4 degrees Celsius or less.
Residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature dishwasher initially measured 10 ppm., , Operator adjusted dishwasher and then residual chlorine concentration measured 100 ppm. Ensure dishwasher chlorine concentration is verified daily and maintained at 100 ppm.
Rice was being rinsed/soaked in the kitchen hand wash sink., , Hand wash sinks must remain free of obstructions at all times to accommodate proper hand washing.
There was no hand soap initially available at the kitchen hand wash sink., , A counter top bottle of soap was placed at the sink during inspection. Ensure that hand soap is available at all hand wash sinks at all times.
The paper towel dispenser for the kitchen hand wash sink was empty of paper towels., , Dispenser was refilled during inspection. Ensure that all hand wash sinks are stocked with hand washing supplies at all times.
There was no paper towel dispenser at the front service area hand wash sink., , Install a paper towel dispenser at the front service area hand wash sink.
Food in containers was stacked on top of food in inserts in the preparation cooler in the kitchen. The bottom of the food container was in contact with the food in the insert below., , Do not stack food in the top of the food preparation cooler. Food above the cooling line will not be adequately cooled, and the bottom of the container in contact with food below it subjects the food below to contamination.
Protective wrap was present on surfaces of the rice cooking equipment., , Remove protective wrapping.
, There were two holes in the dishwashing sink basins behind the faucets., , Seal the holes in the dishwashing sink basins.
Foam insulation wrapped with plastic wrap was being used to insulate the top of the food preparation coolers at the end of the day., , Plastic wrapped foam insulation is not a cleanable surface. Switch to something that is cleanable.
, There was grease, soil, and food debris accumulation on the wall and floor behind and underneath the dishwashing sinks and dishwasher., , Clean the wall and floor behind and underneath the dishwasher and dishwashing sinks.
The side storage room and the back storage area were cluttered and disorganized., , Declutter and reorganize the side storage room and the back storage room.