Arirang Oriental Foods
B - 919 48 Avenue SE Calgary AB T2G 2A7 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 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 is a significant hole in the wall adjacent to the dishwashing sinks in the butcher area. Repair this wall.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no surface sanitizer available in the butcher area.Ensure that an approved sanitizer is readily available to sanitize equipment.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal items, including shoes and coats, were stored on shelves in the center of the kitchen.Remove all staff personal items from the kitchen and store them in a designated area away from food preparation and storage areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The handwashing sink located adjacent to the large two-compartment sinks in front of the walk-in cooler was not operational.Repair the handwashing sink.2. There was no paper towel for the employee washroom next to the kitchen.Ensure that the hand sink is always adequately supplied with soap and paper towel.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. An accumulation of dust was observed on the ceiling fans in the large walk-in prep cooler. Uncovered produce items were stored beneath these fans.Clean the ceiling fans on a regular basis to prevent contamination of exposed food items.2. There was an accumulation of food debris along the floors in the kitchen and butcher area.Thoroughly clean these areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff are not familiar with the cleaning in place method.- Ensure sanitizer is applied after cleaning. Bleach sanitizer in the spray bottles were measured over 200ppm or below 10ppm- Ensure bleach concentration is 100ppm.Corrected
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pallets of eggs and other perishable food items were siting at room temperature waiting to be picked up and shipped 3 hours later.- Ensure perishable foods that required temperature control are kept out of temperature danger zone as long as much.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The posted permit do not match with this file. please post the correct permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A raw wooden cover was used to cover the slicer in the kitchen,- Paint the cover or obtain a cover that is cleanable
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff are not familiar with the cleaning in place method.- Ensure sanitizer is applied after cleaning. Bleach sanitizer in the spray bottles were measured over 200ppm or below 10ppm- Ensure bleach concentration is 100ppm.Corrected
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pallets of eggs and other perishable food items were siting at room temperature waiting to be picked up and shipped 3 hours later.- Ensure perishable foods that required temperature control are kept out of temperature danger zone as long as much.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Blue bins and brown around bins were too big for the 3 comp sinks in the kitchen.- Install bigger sinks to fully submerge the bins OR buy smaller bins that fit the current sinks.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Gaps were found under and the side of the loading door C.- Seal the gapsMutiple flies were found in the kitchen.- Control the activities, and close the doors.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The posted permit do not match with this file. please post the correct permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A raw wooden cover was used to cover the slicer in the kitchen,- Paint the cover or obtain a cover that is cleanable
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food premises does not have an active Food Permit.-pay your annual permit fee immediately.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?