250H MC - 402 Collegiate Boulevard NW
Non conforme
5 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
24 septembre 2025
Non conformeA wet reusable cleaning cloth was observed on the counter by the microwave. , - During inspection staff member moved the wet reusable cleaning cloth into a bucket of sanitizer solution. Have reusable cleaning cloth submerge in sanitizer solution between use.
No single use paper towel at the front handwashing station. , - Have single use paper towel available at the handwashing station at all times.
1. A bowl was observed in bulk food container to scoop out dry food item., 2. A scoop with a handle was observed in bulk food container in contact with bulk supply., - Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
The permit was post was from a 2019 food permit. , - Replace with current food permit.
It was observed that cardboard boxes that is soiled are being as a liner on the floor in front of the cook station. , - Remove cardboard liners. Make sure surfaces are smooth, durable, easily cleanable, and impervious to moisture.
Kobe Beef se trouve dans le quartier UNIVERSITY OF CALGARY. UNIVERSITY OF CALGARY, Calgary compte 64 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 23 juillet 2026, 56 (88%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce restaurant a été inspecté 3 fois depuis le 9 avril 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
5 infractions
A wet reusable cleaning cloth was observed on the counter by the microwave. , - During inspection staff member moved the wet reusable cleaning cloth into a bucket of sanitizer solution. Have reusable cleaning cloth submerge in sanitizer solution between use.
No single use paper towel at the front handwashing station. , - Have single use paper towel available at the handwashing station at all times.
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.
Korean BBQ House
UNIVERSITY OF CALGARY
1. A bowl was observed in bulk food container to scoop out dry food item., 2. A scoop with a handle was observed in bulk food container in contact with bulk supply., - Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
The permit was post was from a 2019 food permit. , - Replace with current food permit.
It was observed that cardboard boxes that is soiled are being as a liner on the floor in front of the cook station. , - Remove cardboard liners. Make sure surfaces are smooth, durable, easily cleanable, and impervious to moisture.
2 infractions
After a 13-hour planned power outage, there were 5-6 boxes of Ramen noodles (perishable according to info on the box) stored in the storage unit 129B cooler which must be discarded., , Facility manager to follow-up with the facility to ensure these foods are discarded the next day as the access to building was restricted to everyone due the ongoing work.,
Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 2nd compartment. Second compartment was being used as storage. , Manual dishwashing utilizing a two-compartment sink must conform to the following procedures/conditions:, - All cooking utensils, pots and pans etc. must be:, 1) scraped to remove excess food prior to immersion;, 2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;, and rinsed in the first sink using clean water maintained at not less than 45°C; and, 4) sanitized in the second sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes, 4) Air dried in a clean area
3 infractions
A container of raw shrimps in water was being stored in room temperature. Internal temperature was measured at 17 degrees Celsius. , , All raw high-risk foods must be stored at a temperature of 4C or less. To thaw foods use of the following approved methods:, - Thaw in the cooler ahead of time., - Under running cold water., - During the cooking process, - in the microwave if they're being cooked/consumed immediately after.,
Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 2nd compartment. Second compartment was being used as storage. , Manual dishwashing utilizing a two-compartment sink must conform to the following procedures/conditions:, - All cooking utensils, pots and pans etc. must be:, 1) scraped to remove excess food prior to immersion;, 2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;, and rinsed in the first sink using clean water maintained at not less than 45°C; and, 4) sanitized in the second sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes, 4) Air dried in a clean area
Heavy buildup observed on flooring on the front cooking line. The flooring was also line with cardboard. , - Do not use carboards anywhere in the facility. Clean the floor thoroughly and maintain in a clean and sanitary condition at all times.