Baekjeong Korean BBQ House
2874 Calgary Trail NW Edmonton AB T6J 6V7 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- **Significant accumulation of black residue was observed on the ceiling exhaust fans and the ceiling tiles around the fans, more residue was observed on the wall behind a yellow fan sitting on the shelf in the kitchen. Ensure the areas indicated are cleaned and any other areas containing this black residue.**A significant amount of food debris was observed under the dishwashing machine. Ensure the area under the dishwasher is cleaned and inspected regularly and all components of the dishwashing machine designed to capture food debris are in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A scoop was observed stored directly inside the food container with the handle touching the food. Handles are high touch surfaces which may contaminate the food ingredient. Ensure that scoops are stored in a position that does not contaminate food ingredients.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** Silver cooler and countertop cooler in the bar service area were above 4 degrees Celsius. Internal temperatures of food in the coolers were measured at 5.8 degrees Celsius (shredded beef-silver cooler) and 9.2 degrees Celsius (pot pie-countertop cooler). Manager adjusted the temperatures and coolers recovered.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ** Dishwashing sponges, food residue and a toothbrush were observed at the handwashing sink in the bar service area. Handwashing sinks must be used exclusively for handwashing and are not to be used for any other purpose, to prevent cross contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Paper towels were not available at the handwashing sink located near the two white deep freezers in the kitchen, nor at the handwashing sink in the bar service area. Ensure all handwashing sinks are continuously stocked with soap and paper towel.****The faucet at the handwashing sink in the bar service area was broken. Ensure all handwashing sink fixtures are maintained in good repair at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **The ice machine was observed to have some visible residue and dark stains on the interior surfaces. The container being used to store the ice scoops was observed to be in an unsanitary condition with some tools in it. Ensure the ice machine and container used to store ice scoops are cleaned on a regular basis and no other items are stored in the ice scoop container.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Significant accumulation of black residue was observed on the ceiling exhaust fans and the ceiling tiles around the fans, more residue was observed on the wall behind a yellow fan sitting on the shelf in the kitchen. Ensure the areas indicated are cleaned and any other areas containing this black residue.**A significant amount of food debris was observed under the dishwashing machine. Ensure the area under the dishwasher is cleaned and inspected regularly and all components of the dishwashing machine designed to capture food debris are in good repair.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ** - ensure that the dirty high touch handle of a scoop is not stored in contact with a food ingredient.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ** - high risk foods such as meat, dairy, and or vegetables were stored above the fill line in the counter cooler. Anything stored above the fill line is considered “room temperature”
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ** - handsink was blocked and not accessible for frequent and proper handwashing. A large piece of equipment was parked in front of the sink. Please keep access to the sink open.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - cleaning required on the chest freezer lid (near wait area handsink), rolling dry ingredient bin, the ice machine lid, wipe the fuzzy dust off of all food equipment
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - more thorough cleaning identified in the washrooms required (child change tables, toilet bases.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A hole is observed at the handwashing sink in the front service area where the previous faucet was located. Ensure that the hole is sealed to be smooth, easily cleanable, and resistant to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A leak is observed at the faucet stem at the two-compartment sink. Ensure that the indicated leak is repaired.
- 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
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles with chemicals are not labelled. Ensure that all chemicals are labeled.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap dispenser at the handwashing sink near the two-compartment sink is not working. Ensure that soap in a functional dispenser is available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. A leak is observed at the faucet stem at the two-compartment sink. 2. The faucet at the handwashing sink in the front service area is loose. 1. Ensure that the indicated leak is repaired. 2. Ensure that the indicated faucet is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of grime is observed in the cabinet beneath the handwashing sink in the front service area. 2. A buildup of syrup is observed on the beer cooler doors beneath the beer taps. 1-2. Ensure that the indicated areas are cleaned and sanitized.
- 09. Are chemicals stored and handled in a safe manner?