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Asadal Korean Cuisine

101 - 735 12 Avenue SW Calgary AB T2R 1J7 · Food - General

10 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared initially.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops in some bulk food storage containers.Ensure that scoops with handles are used for bulk food storage containers. Either store scoops outside of the food in a sanitary manner, or in the food container with the handle out of contact with the food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving in the walk-in cooler was rusted.Either resurface or replace rusted shelving.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The food establishment was operating without running water.Cease all open food handling until running water is restored at all plumbing fixtures at adequate pressure and flushing of taps is completed. Discard all foods that were prepared during the water disruption
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon bleach had been used to make bleach water for sanitizing food contact surfaces.Lemon bleach is not safe for food contact surfaces. Plain bleach was available in the facility. Lemon bleach solution was discarded and bleach water with plain bleach was prepared.
    • 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?
      • Mouse droppings were observed on floors throughout the facility, and on shelving on the west side of the facility. Safely clean up mouse droppings. Monitor for further activity. Ensure that adequate pest control is taking place in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Protective shipping wrapping was present on surfaces of the ice machine and the dishwasher.Remove wrapping from the ice machine and dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the ice machine had hard water buildup and mold accumulation.Empty the ice machine of ice, discard the ice, clean and sanitize interior of the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in hard to reach areas had grease, soil, and food debris accumulation.Clean floors in hard to reach areas. Ensure these areas are cleaned on a regular basis.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored in stagnate room temperature water that is only being changed daily. Please store the rice paddle in an ice bath that is frequently replenished to reduce the risk of pathogen growth and cross-contamination.
  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes for the food contact surfaces were not stored in sanitizer solution between uses. Inspector showed the operator how to make 100ppm chlorine sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are dirty.Clean.