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A.BOONSIK

46 - 1324 10 Avenue SW Calgary AB T3C 0J2 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An ice bath was set up and cooling a pot of broth in the back area hand wash sink.Hand wash sinks must be kept free of obstructions at all times for handwashing. Use the two compartment sink for ice baths and other food preparation activities.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was out of service. Employees were manually washing dishes. Employees stated that a 10-50 ppm concentration of chlorine was being used to sanitize dishes.When manually washing dishes, a 100 ppm chlorine concentration solution must be used to sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the salad spinner had black accumulation on the red rubber piece on the inside at the bottom.Disassemble, clean and sanitize the salad spinner. If easy disassembly and cleaning is not possible, an alternate salad spinner will have to be used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the deep fryers, especially close to the wall had grease, soil and/or food debris accumulation.Clean the floor under the deep fryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The front counters, in the space between the plexiglass sneeze guard and the back of the equipment (hot holding, coolers) had soil and/or food debris accumulaiton.Clean the front counters, in the space between the plexiglass sneeze guard and the equipment.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water temperature at all sinks in the facility was fluctuating between 7 degrees Celsius to 45 degrees Celsius.Hot water temperature must measure at least 45 degrees Celsius at all times. Have the hot water system serviced/ repaired, or adjusted so that the hot water measures 45 degrees Celsius minimum.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were two holes in the ceiling in the front service area.Cover the holes or install access panels. Ensure that the ceiling is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath the right side deep fryer.Clean the floor under the deep fryer and ensure this area is cleaned on a regular basis.
  6. Monitoring Inspection

    4 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The hot water temperature at all sinks in the facility was fluctuating between 7 degrees Celsius to 45 degrees Celsius.Hot water temperature must measure at least 45 degrees Celsius at all times. Have the hot water system serviced/ repaired, or adjusted so that the hot water measures 45 degrees Celsius minimum.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were two holes in the ceiling in the front service area.Cover the holes or install access panels. Ensure that the ceiling is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a grease trap/ sewer gas odour by the dishwashing sinks/ grease trap.Have the source of the odour investigated and properly remediated to eliminate the odour from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath the right side deep fryer.Clean the floor under the deep fryer and ensure this area is cleaned on a regular basis.