10145 104 Street NW
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 6, 2026
Not in ComplianceThe quat based sanitizer in the bucket was at inadequate concentration. Quat test strip was not available., , Fresh sanitizer was dispensed and measured at 200ppm. Ensure sanitizer is tested after dispensing. Quat test strips should be obtained.
Gravy in the hot holding unit was measured at 51C using a food probe. Gravy was reheated and hot holding unit was plugged., , Ensure hot holding is measured above 60C before storing food in it.
Bowls with no handles were observed in the bulk food. Bowls were taken out of the bulk food. Ensure scoops with handles are obtained and keep handles out of the food.
Pest control records were not observed onsite. Ensure monthly records are available onsite.
The hand sink in the back prep kitchen is in disrepair and not well equipped. Another hand sink is available on the cook line in the front. , , Ensure hand sink is repaired and fully equipped with running water, soap and paper towels.
- Build of food dirt and debris were observed behind the chicken hit unit and the cook line., - The ventilation hood buffers have a build-up of dirt and debris., , Ensure the indicated areas are cleaned and maintained in a sanitary manner.
Seoul Fried Chicken is in the DOWNTOWN neighbourhood. DOWNTOWN, Edmonton has 585 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 400 (68%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 3 times since June 24, 2024, with 2 in compliance, 1 not in compliance, and 0 closures on record.
6 violations
The quat based sanitizer in the bucket was at inadequate concentration. Quat test strip was not available., , Fresh sanitizer was dispensed and measured at 200ppm. Ensure sanitizer is tested after dispensing. Quat test strips should be obtained.
Gravy in the hot holding unit was measured at 51C using a food probe. Gravy was reheated and hot holding unit was plugged., , Ensure hot holding is measured above 60C before storing food in it.
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.
Cavern
DOWNTOWN
Bowls with no handles were observed in the bulk food. Bowls were taken out of the bulk food. Ensure scoops with handles are obtained and keep handles out of the food.
Pest control records were not observed onsite. Ensure monthly records are available onsite.
The hand sink in the back prep kitchen is in disrepair and not well equipped. Another hand sink is available on the cook line in the front. , , Ensure hand sink is repaired and fully equipped with running water, soap and paper towels.
- Build of food dirt and debris were observed behind the chicken hit unit and the cook line., - The ventilation hood buffers have a build-up of dirt and debris., , Ensure the indicated areas are cleaned and maintained in a sanitary manner.
2 violations
The sanitizer in the bucket and at the dispenser was at 0ppm of quat. The sanitizer at each station was replaced with 100ppm of bleach solution., , Wet cleaning clothes were on the counter . Cleaning clothes were moved to the sanitizer solution during inspection.
Staff were observed washing hands with either no soap , just water or washing hands with gloves on., , Ensure handwashing is completed with soap, running water and paper towel. Discard glove before handwashing and replace with a new glove as needed.
2 violations
The temperature of gravy on a steam unit was measured at 48C. The gravy was immediately reheated to at least 74C and hot held on the steam unit., Ensure hot holding temperatures of food are maintained at 60C or more., ,
Deep fried crumb chicken was left out at room temperature., The chicken was immediately move into a line cooler., Always store perishable foods at less than 4C or greater than 60C.