10606 Southport Road
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Modern Steak is in the SOUTHWOOD neighbourhood. SOUTHWOOD, Calgary has 56 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 2, 2026, there are 36 (64%) 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.
Gyubee Japanese Grill Restaurant
WILLOW PARK
This restaurant has been inspected 5 times since March 13, 2025, with 2 in compliance, 3 not in compliance, and 0 closures on record.
No violations
3 violations
Temperature of one of the coolers in the cooking line was measured at 10C. Manager onsite confirmed that they will get the repair done asap. , Meanwhile, chef was instructed to use the alternate coolers or use ice immersion method for some of the perishables (depending upon space capacity). , , Do not use the cooler until it is maintained at 4C or below.
Iodine and quat test papers were expired, please purchase new supplies.
Wooden shelves at the back dry storage area's surface was worn out at some places., Repair/paint/resurface- Ensure the shelves surface is smooth, easily cleanable., , Floor baseboard tile was loose coming out below the handwashing sink present in front of the walk-in cooler., Please repair.
4 violations
Temperature of one of the coolers in the cooking line was measured at 10C. Manager onsite confirmed that they will get the repair done asap. , Meanwhile, chef was instructed to use the alternate coolers or use ice immersion method for some of the perishables (depending upon space capacity). , , Do not use the cooler until it is maintained at 4C or below.
Ice scoop handle was touching the ice at bar area. Staff onsite stored it inside cleaned container., , Scoop was stored inside the bulk supply containers at the back portion, handles was touching the food item, ensure the handle should be facing upwards, not touching the stored bulk supply.
Iodine and quat test papers were expired, please purchase new supplies.
No violations
3 violations
Thermometers were not provided in coolers located in garmo prep area and in the bar., , Requirement:, Provide thermometers in the coolers.
a) Internal temperature of portioned gnocchi stored in insert of prep cooler on the top was between 11 C-13 C and insert was overfilled., , b) Internal temperature of parmesan cheese stored in insert of prep cooler located in garmo area was 12 C at the top and 8.5C at the bottom., , Requirement:, a) Ensure that perishable foods under refrigeration are stored at 4C or less. , , b) gnocchi between 11 C-13 C and parmesan cheese at 12 c were discarded., c) parmesan cheese at 8.5C was moved to another cooler., , Do not overfill the inserts to prevent temperature abuse.
Access to hand washing sink located in the kitchen was blocked by sous vide equipment kept in front of the sink., , Requirement:, Ensure that access to hand washing sink is not blocked at any time.
Wooden shelves at the back dry storage area's surface was worn out at some places., Repair/paint/resurface- Ensure the shelves surface is smooth, easily cleanable., , Floor baseboard tile was loose coming out below the handwashing sink present in front of the walk-in cooler., Please repair.