CalgaryDOWNTOWN COMMERCIAL CORE
205K - 401 9 Avenue SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
17 juin 2026
Paper towel not available at the back hand wash station. Please refill disposable paper towel in the dispenser for hand drying., , ***Refill paper towel dispenser
Food items in the upright cooler were observed to be uncovered. Uncovered food may become contaminated from environmental exposure, increasing the risk of foodborne illness., , **Keep food items covered in the cooler
Ventilation Hood was observed with accumulation of dust/dirt during the inspection. Ensure the canopy is cleaned frequently to prevent this accumulation what can cause fire hazard and potential contamination of food below., , **Please clean
Kogiya Korean BBQ se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 683 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 30 juillet 2026, 475 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Gateway Market 673
DOWNTOWN COMMERCIAL CORE
Ce restaurant a été inspecté 6 fois depuis le 30 janvier 2024, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
3 infractions
Paper towel not available at the back hand wash station. Please refill disposable paper towel in the dispenser for hand drying., , ***Refill paper towel dispenser
Food items in the upright cooler were observed to be uncovered. Uncovered food may become contaminated from environmental exposure, increasing the risk of foodborne illness., , **Keep food items covered in the cooler
Ventilation Hood was observed with accumulation of dust/dirt during the inspection. Ensure the canopy is cleaned frequently to prevent this accumulation what can cause fire hazard and potential contamination of food below., , **Please clean
Aucune infraction
6 infractions
A surface sanitizer solution was not prepared at the time of the inspection. , , A 100ppm bleach solution was mixed and tested at the time of the inspection. , , Please ensure that an approved surface sanitizer solution is always available when food handling is occurring.
Dirty bowls were being used as bulk scoops. , , Please ensure that all bulk scoops are equipped with a handle and are regularly cleaned to limit cross-contamination.
The rice paddle was being stored in dirty stagnant room temperature water. Staff explained they change out the water and clean the paddle every 2 hours. However, there was no timer or documentation supporting the 2-hour rule. , , Please either store the paddle in an ice bath or employ the use of a timer for the 2-hour system.
2 infractions
Dirty bowls were being used as bulk scoops. , , Please ensure that all bulk scoops are equipped with a handle and are regularly cleaned to limit cross-contamination.
Plastic spoons were being used to scoop seasonings. The spoons were dirty and encrusted in species. , , Please either discard the single-use spoons frequently or switch to a reusable scoop which can be washed and sanitized frequently.
3 infractions
The chlorine sanitizer was mixed too strong (bleached test strips). , , The sanitizer was diluted to 100ppm at the time of the inspection. , , please ensure the sanitizers are tested when mixed to ensure they are mixed to 100ppm.
A bowl of whole shell raw eggs was sitting on a cart with no temperature control. , , The eggs were placed in a cooler at the time of the inspection.
Plastic spoons were being used to scoop seasonings. The spoons were dirty and encrusted in species. , , Please either discard the single-use spoons frequently or switch to a reusable scoop which can be washed and sanitized frequently.
1 infraction
Whole shell eggs were sitting on a preparation cart with no temperature control. , , The eggs were placed in a cooler at the time of the inspection. , , Please ensure whole raw shell eggs are kept at a temperature of 7C or below to reduce the risk of salmonella growth and foodborne illness.
The facility is using a chlorine surface sanitizer solution but only had quat based test strips on-site. , , Please obtain chlorine test strips if you wish to continue using a chlorine-based surface sanitizer.
A plastic spice container had duct tape on the outside of the container. , , Duct tape is not a cleanable surface and can harbour dirt and bacteria., , The container was discarded, and the spices were transferred to a new container.
A build-up of grease, grime, and food debris was observed under and behind equipment throughout the facility. , , Please pull-out equipment and clean under and behind.