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Bow Bulgogi House

A - 3515 17 Avenue SW Calgary AB T3E 0B7 · Food - General

2 inspections

  1. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two large boxes of raw shelled eggs left out at room temperature. Internal temperature of top layer of eggs measured at 19C.Eggs discarded. All products are to be received in a timely manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooler 3 & 4 measured at 8C.2. Under counter cooler measured at 8CCold foods are to be maintained at 4C or below
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Heavy accumulation of grease in between large cooking equipment- Debris observed in hard to reach areas under shelving units.
  2. Initial Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw meat stored directly above ready-to-eat foods such as. Kimchi, and lettuce in the sliding door refrigeratorRe-organize refrigerator so that raw meats are stored on the bottom or separate from ready-to-eat foods
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle at the front service station was not labeled.Spray bottle labeled as "Windex" did not contain "Windex"All chemical bottles/ containers are to be properly labeled as to its contents
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of frozen meat were left out at room temperature to thaw. Properly thaw foods in the refrigerator, or under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooler 3 & 4 measured at 8C.2. Under counter cooler measured at 8CCold foods are to be maintained at 4C or below
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule availableProvide inspector with a written cleaning schedule for daily, weekly, and monthly cleaning
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Heavy accumulation of grease in between large cooking equipment- Debris observed in hard to reach areas under shelving units.