10145 104 Street NW
Non conforme
6 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
6 avril 2026
Non conformeThe 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 se trouve dans le quartier DOWNTOWN. DOWNTOWN, Edmonton compte 585 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 9 juin 2026, 400 (68%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 3 fois depuis le 24 juin 2024, avec 2 conformes, 1 non conforme et 1 fermeture au dossier.
6 infractions
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.
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.
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 infractions
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 infractions
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.