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Azalea Korean Cuisine

110 - 25 Heritage Meadows Way SE Calgary AB T2H 0A7 · Food - General

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for use in the kitchen. No bulk supply of bleach available at the facility.- Operator was able to obtain bulk supply of bleach. 100 ppm chlorine sanitizer was prepared during inspection. - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A single‑use plastic container was being used as a scoop inside the prep‑line cooler and was stored directly on top of raw meat.- Discontinue the use of single‑use containers as scooping utensils and use scoops with handles.- Store scoops in a clean, designated location that prevents contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened tin can of mango pulp stored in the walk-in cooler. Can was discarded during inspection.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two trays of white shell eggs were stored at room temperature, and the temperature was measured at 8.9°C. The operator moved the eggs into the cooler during the inspection.- Ensure eggs are kept under refrigeration at or below 7°C.2. A full container of kimchi was stored at room temperature beside the prep‑line cooler. The temperature of the product was measured at 18.8°C (discarded).- Ensure food items are stored at appropriate temperature and out of the danger zone of 4-60 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards were balanced on top of tap fixtures at the 3-comp sink. Operator placed utensils for dishwashing during inspection.- This is not a sanitary area - please conduct air dry and storage in a sanitary area.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure food safe surface sanitizer is being prepared and readily available for staff to use throughout the food prep space. - Prepare a surface sanitizer solution of chlorine/water mix (1/2 teaspoon of bleach + 1 litre of water).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Frozen from raw meat packages are placed on top of other frozen products that are not meat or raw. - Rearrange both the upright and chest freezer in the back room and have a clear separation of meat products and other frozen products ensuring the meat products are always at the bottom.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser is broken. Operator is aware of this and had already ordered a new dispenser and awaiting delivery. - Ensure new dispenser is installed and the hand sink is fully stocked with soap and paper towel at all times.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure food safe surface sanitizer is being prepared and readily available for staff to use throughout the food prep space. - Prepare a surface sanitizer solution of chlorine/water mix (1/2 teaspoon of bleach + 1 litre of water).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Frozen from raw meat packages are placed on top of other frozen products that are not meat or raw. - Rearrange both the upright and chest freezer in the back room and have a clear separation of meat products and other frozen products ensuring the meat products are always at the bottom.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser is broken. Operator is aware of this and had already ordered a new dispenser and awaiting delivery. - Ensure new dispenser is installed and the hand sink is fully stocked with soap and paper towel at all times.