104 - 3400 14 Street NW · ROSEMONT
January 15, 2026
PassMeat slicer observed with accumulated food debris at the time of inspection., , - Clean and sanitize all parts of the slicer regularly and thoroughly to prevent potential cross-contamination., , - Develop and implement a written clean-in-place procedure for the slicer.
Cleaning cloths were observed on the food prep surface opposite cookline with no sanitizer residue detected in them/in sanitizing solution. , , - Operator was instructed to replace cleaning cloths and use along with sanitizing solution., , Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.
1. Operator observed to not wash hands after handling raw meat., , - Operator instructed to wash and dry hands., , Ensure to always wash hands thoroughly after handling high risk foods such as raw meat so as to prevent cross-contamination of food., , 2. During food portioning, operator was observed wearing disposable hand gloves to handle food and non-food contact surfaces without removing between tasks., , - If gloves are used, ensure to discard between tasks, wash hands and replace in a manner that would not contaminate food.
In the prep coolers opposite the cookline:, 1. Several ready-to-eat foods were observed in close proximity to raw meat products., , - Do not store raw meats with cooked/boiled or other ready to eat food items. Ensure to seperate and store raw meats away and below ready to eat foods., , 2. Meat products were observed to be overfilled in the containers and had significant accumulation of meat juices in them., , - Do not overfill containers in the coolers, store smaller portions and regularly monitor amount of juice to prevent spillage and possible cross-contamination. , , 3. Foods stored in aluminum containers are stacked without lids/covers. , , - Ensure all food containers are covered before stacking other containers on top.
Chemical bottles containing sanitizer was not properly labeled. , , - Label bottles appropriately, clearly stating sanitizer., , Ensure all chemical bottles/containers are correctly labeled to avoid misuse.
**Repeat Violation**: January 15, 2026- Meat was left out at room temperature to thaw., , April 7, 2025:, Several frozen high-risk foods were left out in room temperature to thaw. , - Do not thaw 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 procedure , - In the microwave, if being cooked or consumed immediately
The handwashing sink located in the back preparation area was being used to dump food at the time of inspection., , - Use the handwashing sink to wash hands only, do not pour food in it., , Ensure handwashing sinks are accessible at all times during operation.
Various food items such as corn syrup, noodles, soy sauce, canola oil were observed to directly be placed on the floor in the hallway back area., , - Please ensure all foods/boxes of foods are stored at least 6 inches off the floor.
1. Cutting boards (white, red and a wooden one) observed with deep grooves on their surfaces., , - Replace or refinish the surfaces., , 2. Scoops were noted to be stored inside potato starch and flour containers., , -Ensure that the scoops are stored in such a manner that the handles do not come in contact with food.
Manna Korean Cuisine is in the ROSEMONT neighbourhood. ROSEMONT, Calgary has 13 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of March 19, 2026, there are 8 (62%) that have passed their most recent inspection, with 1 (8%) closed.
This restaurant has been inspected 3 times since June 14, 2024, with 3 passes and 0 closures on record.
Meat slicer observed with accumulated food debris at the time of inspection., , - Clean and sanitize all parts of the slicer regularly and thoroughly to prevent potential cross-contamination., , - Develop and implement a written clean-in-place procedure for the slicer.
Cleaning cloths were observed on the food prep surface opposite cookline with no sanitizer residue detected in them/in sanitizing solution. , , - Operator was instructed to replace cleaning cloths and use along with sanitizing solution., , Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
1. Operator observed to not wash hands after handling raw meat., , - Operator instructed to wash and dry hands., , Ensure to always wash hands thoroughly after handling high risk foods such as raw meat so as to prevent cross-contamination of food., , 2. During food portioning, operator was observed wearing disposable hand gloves to handle food and non-food contact surfaces without removing between tasks., , - If gloves are used, ensure to discard between tasks, wash hands and replace in a manner that would not contaminate food.
In the prep coolers opposite the cookline:, 1. Several ready-to-eat foods were observed in close proximity to raw meat products., , - Do not store raw meats with cooked/boiled or other ready to eat food items. Ensure to seperate and store raw meats away and below ready to eat foods., , 2. Meat products were observed to be overfilled in the containers and had significant accumulation of meat juices in them., , - Do not overfill containers in the coolers, store smaller portions and regularly monitor amount of juice to prevent spillage and possible cross-contamination. , , 3. Foods stored in aluminum containers are stacked without lids/covers. , , - Ensure all food containers are covered before stacking other containers on top.
Chemical bottles containing sanitizer was not properly labeled. , , - Label bottles appropriately, clearly stating sanitizer., , Ensure all chemical bottles/containers are correctly labeled to avoid misuse.
**Repeat Violation**: January 15, 2026- Meat was left out at room temperature to thaw., , April 7, 2025:, Several frozen high-risk foods were left out in room temperature to thaw. , - Do not thaw 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 procedure , - In the microwave, if being cooked or consumed immediately
The handwashing sink located in the back preparation area was being used to dump food at the time of inspection., , - Use the handwashing sink to wash hands only, do not pour food in it., , Ensure handwashing sinks are accessible at all times during operation.
Various food items such as corn syrup, noodles, soy sauce, canola oil were observed to directly be placed on the floor in the hallway back area., , - Please ensure all foods/boxes of foods are stored at least 6 inches off the floor.
1. Cutting boards (white, red and a wooden one) observed with deep grooves on their surfaces., , - Replace or refinish the surfaces., , 2. Scoops were noted to be stored inside potato starch and flour containers., , -Ensure that the scoops are stored in such a manner that the handles do not come in contact with food.
No sanitizer prepared at the time of inspection. , - Ensure a sanitizer solution such as chlorine at a concentration of 100 ppm is available for frequent sanitation of surfaces throughout the day.
Food handler was observed blowing into a single-use glove prior to donning the glove. , - Refrain from this practice as it can contaminate the glove. , - The food handler was directed to discard the glove and wash hands prior to donning a fresh pair of gloves.
1) The internal temperature of high-risk foods stored in room temperature such as seafood pancake batter and raw beef were measured at 20.7 and 22 degrees Celsius respectively. , - All high-risk foods must be always stored at 4C or less or greater than 60C. , , 2) Several frozen high-risk foods were left out in room temperature to thaw. , - Do not thaw 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 procedure , - In the microwave, if being cooked or consumed immediately, , 3) Several containers/bags of chopped vegetables were stored above the cooler inserts in cooler #2. , - Do not store chopped vegetables which are considered perishable foods in this manner. All foods must be stored in the cooler at a temperature of 4C or less. , , 4) Perishable foods stored in the cooler #8 were measured at 8C. , - All perishable foods under refrigeration must be stored at a temperature of 4C or less. Do not store in the cooler if cooler cannot maintain a temperature of 4C or less.
Pots of food were stored directly on the floor. , - Ensure all foods are stored at least 6 inches off the floor.
No chlorine test strips available. , - Chlorine test strips are required to verify the concentration of chlorine sanitizers. Chlorine sanitizers must be used at 100 ppm.
The 2 compartments sink faucet was in disrepair. , - All plumbing fixtures must be in a good state of repair. Please repair.
Grease and food debris accumulation observed in several surfaces of the main cooking line. , - A deep cleaning is required. Clean and always maintain in clean and sanitary manner.
a. Perishable foods such as raw calamari stored in preparation cooler number 3 which had an ice buildup was measured at 10 degrees Celsius., , Requirements: , , a. Service the cooler and do not store perishable foods on top the interim. The cooler must be able to always maintain a temperature of 4°C or less., b. Calamari was discarded. ,