7727 85 Street NW · RICHFIELD
February 26, 2026
PassNo - some of the shelving units in main kitchen (under the microwave) and in the waiter's station area (adjacent to the dishwashing area) are to be repaired (so as to be smooth, washable, and non-absorbent). Discontinue use of any cardboard as liners on shelving.
Korean Village is in the RICHFIELD neighbourhood. RICHFIELD, Edmonton has 20 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 8, 2026, there are 12 (60%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 5 times since February 20, 2025, with 5 passes and 0 closures on record.
No - some of the shelving units in main kitchen (under the microwave) and in the waiter's station area (adjacent to the dishwashing area) are to be repaired (so as to be smooth, washable, and non-absorbent). Discontinue use of any cardboard as liners on shelving.
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.
Grace Martin School - Food Bank
RICHFIELD
No (update) - the two refrigeration units at the front buffet area were repaired by a licensed technician (with a refrigerant re-boost), with cold-holding temperature now at 4 degrees Celsius, or lower. , , Also, however, the walk-in cooler was at ambient air temperature range of 10 to 12 degrees Celsius during the inspection, as the operator had recently adjusted the walk-in cooler thermostat (to prevent stored vegetables from 'freezing'). After re-adjusting the thermostat to a colder setting, the operator was directed to monitor the walk-in cooler for the next hour and remove any perishable food products (meat products) into the other functional refrigeration units in the food premises, or to discard the foods entirely., , The operator stated that a licensed technician would conduct regular maintenance of the walk-in cooler shortly as well.
No - some of the shelving units in main kitchen (under the microwave) and in the waiter's station area (adjacent to the dishwashing area) are to be washed and repaired as necessary (so as to be smooth, washable, and non-absorbent). Discontinue use of any cardboard as liners on shelving.
No - the two refrigeration units at the front buffet area were in disrepair and non-functional, with ambient air temperature range of 10 to 13 degrees Celsius (as the operator mentioned it had recently 'broken down' and was planning to use ice-packs under the metal inserts for cold-holding during the buffet service - one refrigeration unit used for whole food vegetable storage and the second refrigeration unit used for perishable meat products, including beef, pork, pork belly, chicken, spicy chicken, and lamb). All meat products were immediately removed and placed into the walk-in cooler storage., , At this time, the operator was directed to use the walk-in cooler and serve customers based on their orders, and to avoid using the buffet service until the two refrigeration units were repaired or replaced., , The operator is to contact a licensed technician to repair or replace the refrigeration units in question (and to conduct regular maintenance of all the other refrigeration and freezer units in the food premises).
No - there were sanitation issues with some food equipment requiring more cleaning in main kitchen area, including the microwave and adjacent shelving units. Also, the two refrigeration units used at the front buffet service must be repaired or replaced (and must be functional with cold-holding at 4 degrees Celsius, or lower).
No - there were sanitation issues in the main kitchen and dishwashing areas, with more regular washing of floors under sinks and around the commercial dishwasher and above-ground grease interceptor required (to remove accumulation of food spillage, dirt/dust, grime, etc.).
No - as was discussed, staff are to conduct daily monitoring of food safety temperatures, with use of checklists/logs (with AHS 'daily food safety checklist' provided to the operator by email).
No - the cold water tap of the kitchen hand-wash sink was non-functional (with repair of tap, screw, or washer required, so that hot and cold running water under pressure is available, alongside a supply of liquid soap and paper towels).
No - pest control records were not available for review. The operator is to ensure there is regular monthly pest control service, whether by contract with a licensed pest control company or staff use and completion of the AHS 'monthly pest control checklist' (with digital file or paper copy records kept on-site for a period of one year).
No - more regular cleaning and organization of items and equipment is required in the main kitchen, pantry, and adjacent food storage areas (as there was accumulation of bits of food spillage, dust, dirt, etc).