F1 - 8330 Macleod Trail SE
Non conforme
7 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
8 décembre 2025
Non conformeA spray bottle for sanitizing the food prep area in the kitchen was unlabeled. Operator labeled , the bottle as sanitizer., , -Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals
No paper towel in dispenser at the handwashing station at the front area and staff washroom., , -Ensure there is a paper towel in dispenser for hand drying at handwashing station.
Some dry dough for cake was left uncover on the top of the shelve at the main kitchen., , -Store dough in a clean food grade container with tight fitting lid
Carrot in bags were stored on floor at the separate kitchen. Operator placed food on a pellet., , -Ensure food is stored at least 6 inches of the floor in the freezer to enable easy cleaning and prevent , contamination.
The chlorine test strips available had expired., , -Ensure valid test strips are available for measuring the sanitizing agent concentration
Utensils were stored after use in handwashing sink at the front area., , -Do not store dirty utensils in handwashing sink to prevent cross contamination., -Store dirty utensils in a container, clean and sanitize after use.
The following areas had debris or dirt build-up:, 1. Floor behind the cookline (stove) at the main kitchen, 2. Inside of the microwave at the separate and main kitchen., , -Clean the indicated areas
Cheburek House se trouve dans le quartier ACADIA. ACADIA, Calgary compte 123 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 juillet 2026, 92 (75%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 5 fois depuis le 15 août 2023, avec 2 conformes, 3 non conformes et 1 fermeture au dossier.
7 infractions
A spray bottle for sanitizing the food prep area in the kitchen was unlabeled. Operator labeled , the bottle as sanitizer., , -Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals
No paper towel in dispenser at the handwashing station at the front area and staff washroom., , -Ensure there is a paper towel in dispenser for hand drying at handwashing station.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Roy's Korean Kitchen - Events
ACADIA
Some dry dough for cake was left uncover on the top of the shelve at the main kitchen., , -Store dough in a clean food grade container with tight fitting lid
Carrot in bags were stored on floor at the separate kitchen. Operator placed food on a pellet., , -Ensure food is stored at least 6 inches of the floor in the freezer to enable easy cleaning and prevent , contamination.
The chlorine test strips available had expired., , -Ensure valid test strips are available for measuring the sanitizing agent concentration
Utensils were stored after use in handwashing sink at the front area., , -Do not store dirty utensils in handwashing sink to prevent cross contamination., -Store dirty utensils in a container, clean and sanitize after use.
The following areas had debris or dirt build-up:, 1. Floor behind the cookline (stove) at the main kitchen, 2. Inside of the microwave at the separate and main kitchen., , -Clean the indicated areas
3 infractions
Used disposable gloves were left on the front counter with cooking utensils placed on top, , Throw away disposable gloves after use.
Various savory pastries left out at room temperature to cool. Surface temperature measured at 23C. , , Hot foods are to be cooled in a quick manner. Do not leave perishable foods out at room temperature for long periods of time
1) Cooking utensils placed directly in the front hand sink. , , All hand sinks are to be kept free and easily accessible at all times, , 2) Soap dispenser in the back hand wash station was empty, , Ensure hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
4 infractions
, Surface sanitizer was not prepared. Corrected during inspection
, Cutting board and knife placed directly on top of hand sink in the back kitchen. , , Ensure all hand wash stations are free and easily accessible at all times
, Small bag of raw carrots placed directly on the floor
, Dust accumulation on ceiling tiles in the middle cooking room
Aucune infraction
9 infractions
Sanitizing spray bottle was measured at 0ppm., Spray bottle content was discarded., New sanitizing spray bottle was prepared at 100ppm.
Onion bag was kept on the floor., Onion bag was kept on a crate., Additional shelf is required for food storage., All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
Meat held on the electric stove was measured at 53°C., Electric stove was adjusted and the meat was internally measured at 64°C.
Staff was washing and rinsing in the same sink., Dishes were rewashed and staff was promptly educated on proper dishwashing techniques.
Paper towel dispensers were empty at all the handwashing stations., Additional paper towels were available., Place paper towels on suitable dispensers.
Bulk food containers kept in the fridge were not covered with lids.
Bleach test strip was not available.
Pest control record was not maintained., Pest control checklist was sent to the operator., Pest control record must be maintained on a monthly basis.
Food handling permit was not displayed.