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Baekjeong Korean BBQ House

E100 - 11660 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were stored on the prep cooler counter.2. No sanitizer solution bucket was prepared at the back kitchen and front service area.Quat sanitizer bucket was prepared at each prep station and new cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The dishwasher staff was using the same gloves to handle both dirty dishes and clean dishes after running a dishwashing cycle.The dishes were promptly rewashed.Ensure gloves are changed after each task.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Used serving tongs were stored on the handle of the stove grill.2. Used rice scoops were stored in stagnant water.3. Ice cream scoops were stored in stagnant water at 19.8°C.The utensils were washed in the dishwasher. Serving utensils were stored in an ice bath.Ice cream scoops were stored in the ice cream freezer.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The sewer drain had a foul smell.Chlorine sanitizer was poured in the drain.The owner indicated the sewer drain is scheduled to be evacuated in two weeks time.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was noted on the wall underneath the sink at the dishwasher area.Fix the wall.
  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in the spray bottle was measured at 1000ppm.Use 200ppm quat sanitizer and verify with test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large containers (5 gal) of sauces and soups were not cooled down rapidly.Use an ice bath or ice wand to aid in rapid cooling of large volume sauces and soups.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were discolored. Provide new quat sanitizer test strips and test daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Mop sink area was dirty.2) Plastic saran wrap was used to wrap the stainless-steel counter. Do not wrap any surface with material. Clean these areas.
  3. 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?
      • 1) Broken tile on the baseboard by the mop sink. Fix the baseboard.2) Unfinished wooden shelving in the walk-in cooler.Finish the shelving for easy cleaning.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No quat sanitizer was detected in the sanitizer spray bottles and red buckets. Dispenser was not working properly. Use 200ppm quat sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large 5-gal soups were not cooled down rapidly. Use a method such as ice bath or ice wands to cool down soups rapidly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the sanitizing cycle of the low temperature dishwasher. Fix dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 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) Broken tile on the baseboard by the mop sink. Fix the baseboard.2) Unfinished wooden shelving in the walk-in cooler.Finish the shelving for easy cleaning.