9219 34 Avenue NW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 2, 2025
** - dirty single use cardboard, single use paper was observed used as a lining on shelves and in the walk in cooler. Remove please
** - cleaning required on the walls in the walk in cooler, the small storage room freezer lid and floors and light switch, the ice machine lid.
Jung Korean Restaurant is in the PARSONS INDUSTRIAL neighbourhood. PARSONS INDUSTRIAL, Edmonton has 58 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 28, 2026, there are 46 (79%) 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.
This restaurant has been inspected 5 times since July 29, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
2 violations
** - dirty single use cardboard, single use paper was observed used as a lining on shelves and in the walk in cooler. Remove please
** - cleaning required on the walls in the walk in cooler, the small storage room freezer lid and floors and light switch, the ice machine lid.
No violations
1 violation
** - no hot water to handsink in the kitchen. All sinks in the kitchen and washrooms must have running hot and cold water at the sinks with working faucets to allow for adjustment of temperature.
5 violations
**- do NOT use a garbage can as a food preparation surface or a countertop
** - designated handsink was missing from the kitchen cook line.
** - test strips to test the concentration of sanitizer is required.
** - do not use tape to repair shelving or food equipment. Please remove. All surfaces in the kitchen must be smooth, cleanable, non-absorbent and durable.
9 violations
** - All wet, used, dirty cleaning cloths must be stored in sanitizing solution when not in use.
** - Cooler to the left of the cook station was too warm (13-16’C). Remove all foods from the cooler, do not use until the cooler can maintain a temperature of less than 4 degrees Celsius.
** - designated handsink was missing from the kitchen cook line.
** -thoroughly clean all child high chairs for customers.
** - soap and paper towel must be supplied at every handsink
** - Improper utensil storage: ensure the handles are ready to grab, not the business or eating end of utensils. Do not store scoops, spoons or bowls directly in the food ingredient where the dirty high touch surface can contaminate the food.
** - test strips to test the concentration of sanitizer is required.
** - do not use tape to repair shelving or food equipment. Please remove. All surfaces in the kitchen must be smooth, cleanable, non-absorbent and durable.
** - both of the chest freezers in the kitchen require thorough cleaning, ** - cooking equipment requires more thorough cleaning, ** - walk in cooler requires thorough cleaning
** -thoroughly clean all child high chairs for customers.