Bo Ri Korean Restaurant
35 - 3616 52 Avenue NW Calgary AB T2L 1V9 · Food - General
5 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was prepared at the time of inspection. - Ensure a food safe surface sanitizing solution is available for the frequent sanitization of the food contact surfaces throughout the day. Mix 1/2 of a teaspoon of unscented household bleach per liter of water.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Rice portioning spoon observed to be stored in a container at room temperature beside the rice cookers.- Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) as food debris in water at room temperature provides an ideal environment for bacteria to grow.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing of glassware and some utensils occurring in the 2-compartment sink in the bar area in the front.- All re-usable utensils, glassware, dishware etc. must be washed, rinsed and sanitized in the 3-compartment dishwashing sink in the back. Cease all manual dishwashing in the front immediately. Ensure at least one compartment is dedicated to handwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **** Outstanding dishwasher ****1) The Mechanical dishwasher is in disrepair and not be used.- Please fix or replace or remove the dishwasher. - A 3-compartment sink for manual dishwashing is available.March 5, 2025: Dishwasher still in disrepair. Operator is looking to purchase a new one.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water at the handwashing sink on the main cooking line was turned off and there was no soap available. - Ensure handwashing sinks are supplied with hot and cold water, liquid soap and paper towels in suitable dispenser at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard was being used in several different areas including in storage, coolers, and shelving. - Remove all cardboard. All surfaces must be smooth, easy to clean and non-absorbent.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Double door cooler glass is broken and fixed with glue. There is also an exposed foam material to the side panel of this unit. - Fix in a manner where the surfaces are finished in a smooth, easy to clean and nonabsorbent manner or replace.2) The door handle at the double door cooler in the front cooking area was fixed with tape.- Remove the tape and fix properly or replace. All surfaces including high-touched surfaces must be smooth, easy to clean and sanitize.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) The Mechanical dishwasher is in disrepair and not be used.- Please fix or replace the dishwasher. - A 3-compartment sink for manual dishwashing is available.March 5, 2025: Dishwasher still in disrepair. Operator is looking to purchase a new one.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer used for food contact surfaces was made way too strong.- Chlorine sanitizers must be used at 100 ppm. Please mix 1/2 teaspoon of unscented household bleachper liter of water. Use chlorine test strips to verify the concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Raw shell eggs were left out in room temperature. Internal temperature was measured at 20 C. - Discarded. - Ensure raw shell eggs are store at a temperature of 7C or less.2) Beef stock was stored in room temperature. - Do not store perishable foods in room temperature. Store at 4C or less or higher than 60C at all times.3) Raw frozen pork was thawing in room temperature. - Do not thaw foods at room temperature. Food must be thawed by one of the following approved methods: thaw in the cooler ahead of time, thaw under running cold water, thaw during the cooking process, or thaw in the microwave if the food being cooked immediately.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) The Mechanical dishwasher is in disrepair and not be used.- Please fix or replace the dishwasher. - A 3-compartment sink for manual dishwashing is available.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 2) Improper manual dishwashing was observed. Staff were observed sanitizing utensils first then washing equipment with detergent and water only. No sanitizing step was completed again afterwards.- For manual washing, ensure all dishes, equipment and utensils are washed, rinsed and sanitized by full submersion in an approved sanitizing solution such as chlorine at 100 ppm or Quats at 200 ppm for at least 2 minutes prior to airdrying.- A sanitizer solution was prepared by PHI and operator at the time of inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **** RECURRENT VIOLATION ****Cardboard, and newspaper used on many surfaces throughout the kitchen. - Discard and do not use. All surfaces must be smooth, easy to clean and impervious to moisture.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Cups and utensil are being washed in the 2-compartment sink in the bar without sanitizing. - All cups and utensils must be washed, rinsed and sanitized. Take all of these items to the dishwashing area and use the dishwasher on-site.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No handwashing soap available at the cooking line kitchen hand washing sink.Ensure all handwashing sinks are stocked with soap and paper towels in suitable dispensers at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard, and newspaper used on many surfaces throughout the kitchen. - Discard and do not use. All surfaces must be smooth, easy to clean and impervious to moisture.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was prepared at the time of inspection. - Ensure a sanitizer solution such as chlorine at 100 ppm is available during all hour of operations for frequent sanitation of surfaces.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Used ingle use-gloves were left on top of foods in the prep cooler in the service area. - Do not re-use single use gloves and discard after contaminated or when doffed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Pork hearts were thawing in the sink without running cold water. Frozen meat was also observed thawing by the vents of the prep cooler where hot air was being vented out. - Use one of the following approved methods to thaw foods: in the cooler, under running cold water, during the cooking process or in microwave if cooked or consumed immediately. 2) Animal based stock was left out in room temperature. Temperature measured above 20C. - All perishable foods must be stored at a temperature of 4C or less or greater than 60C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Cups and utensil are being washed in the 2-compartment sink in the bar without sanitizing. - All cups and utensils must be washed, rinsed and sanitized. Take all of these items to the dishwashing area and use the dishwasher on-site.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No handwashing soap available at the cooking line kitchen hand washing sink.Ensure all handwashing sinks are stocked with soap and paper towels in suitable dispensers at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cardboard, and newspaper used on many surfaces throughout the kitchen. - Discard and do not use. All surfaces must be smooth, easy to clean and impervious to moisture.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?