CalgaryDOWNTOWN COMMERCIAL CORE
205K - 401 9 Avenue SW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 17, 2026
Paper towel not available at the back hand wash station. Please refill disposable paper towel in the dispenser for hand drying., , ***Refill paper towel dispenser
Food items in the upright cooler were observed to be uncovered. Uncovered food may become contaminated from environmental exposure, increasing the risk of foodborne illness., , **Keep food items covered in the cooler
Ventilation Hood was observed with accumulation of dust/dirt during the inspection. Ensure the canopy is cleaned frequently to prevent this accumulation what can cause fire hazard and potential contamination of food below., , **Please clean
Kogiya Korean BBQ is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 683 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 475 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) 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.
Gateway Market 673
DOWNTOWN COMMERCIAL CORE
This restaurant has been inspected 6 times since January 30, 2024, with 2 in compliance, 4 not in compliance, and 0 closures on record.
3 violations
Paper towel not available at the back hand wash station. Please refill disposable paper towel in the dispenser for hand drying., , ***Refill paper towel dispenser
Food items in the upright cooler were observed to be uncovered. Uncovered food may become contaminated from environmental exposure, increasing the risk of foodborne illness., , **Keep food items covered in the cooler
Ventilation Hood was observed with accumulation of dust/dirt during the inspection. Ensure the canopy is cleaned frequently to prevent this accumulation what can cause fire hazard and potential contamination of food below., , **Please clean
No violations
6 violations
A surface sanitizer solution was not prepared at the time of the inspection. , , A 100ppm bleach solution was mixed and tested at the time of the inspection. , , Please ensure that an approved surface sanitizer solution is always available when food handling is occurring.
Dirty bowls were being used as bulk scoops. , , Please ensure that all bulk scoops are equipped with a handle and are regularly cleaned to limit cross-contamination.
The rice paddle was being stored in dirty stagnant room temperature water. Staff explained they change out the water and clean the paddle every 2 hours. However, there was no timer or documentation supporting the 2-hour rule. , , Please either store the paddle in an ice bath or employ the use of a timer for the 2-hour system.
2 violations
Dirty bowls were being used as bulk scoops. , , Please ensure that all bulk scoops are equipped with a handle and are regularly cleaned to limit cross-contamination.
Plastic spoons were being used to scoop seasonings. The spoons were dirty and encrusted in species. , , Please either discard the single-use spoons frequently or switch to a reusable scoop which can be washed and sanitized frequently.
3 violations
The chlorine sanitizer was mixed too strong (bleached test strips). , , The sanitizer was diluted to 100ppm at the time of the inspection. , , please ensure the sanitizers are tested when mixed to ensure they are mixed to 100ppm.
A bowl of whole shell raw eggs was sitting on a cart with no temperature control. , , The eggs were placed in a cooler at the time of the inspection.
Plastic spoons were being used to scoop seasonings. The spoons were dirty and encrusted in species. , , Please either discard the single-use spoons frequently or switch to a reusable scoop which can be washed and sanitized frequently.
1 violation
Whole shell eggs were sitting on a preparation cart with no temperature control. , , The eggs were placed in a cooler at the time of the inspection. , , Please ensure whole raw shell eggs are kept at a temperature of 7C or below to reduce the risk of salmonella growth and foodborne illness.
The facility is using a chlorine surface sanitizer solution but only had quat based test strips on-site. , , Please obtain chlorine test strips if you wish to continue using a chlorine-based surface sanitizer.
A plastic spice container had duct tape on the outside of the container. , , Duct tape is not a cleanable surface and can harbour dirt and bacteria., , The container was discarded, and the spices were transferred to a new container.
A build-up of grease, grime, and food debris was observed under and behind equipment throughout the facility. , , Please pull-out equipment and clean under and behind.