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Buok Kitchen

103 - 10707 100 Avenue NW Edmonton AB T5J 3M1 · Food - General

6 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The initial concentration test of the chlorine-based surface sanitizer resulted in 0 ppm. The sanitizer was remade, after which a satisfactory concentration was achieved.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired Chlorine test strips were observed. Provide valid test strips to accurately monitor sanitizer concentration.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Rodent droppings were observed in the area of the back entrance door. Pest control records indicated that the last checks were conducted on June 30, 2025. Conduct pest control and ensure pest control records are updated and maintained regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Biofilm (slime) buildup up on the inner surface of the ice machine. Conduct thorough cleaning and sanitization of ice machine ASAP.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed under the front hand wash sink and by the coffee grinder machine. Please clean area and monitor for activity. Should there be any new activity, please investigate and repair any areas that may the source of entry. In house pest control monitoring in place, however, forms were last completed in October 2024. Please conduct monitoring on a monthly basis and record findings.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • 2023-08-29Spray bottle was not yet labelled. 2023-08-23Spray bottle by the front prep sink was not labelled to indicate contents. Action Required: label all chemical bottles to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2023-08-291. Prep table cooler and single door cooler were satisfactory temperature. Four-door cooler was slightly elevated. 2. Refrigeration thermometers not yet obtained.3. Discussed utilizing an audible timer to ensure eggs are not held for >2 hours. 2023-08-231. Several coolers were inadequate temperature. They are as follows:**ICB four-door cooler: Internal temperature of chopped garlic slurry was 7C.**Upright True one-door Cooler: Internal temperature of soup was 8C**ICB Prep table cooler: internal temperature of noodles was 11C**Reach-in cooler (front customer area): ambient temperature of 10C. No high-risk foods noted in this cooler.Action required: service all the above mentioned coolers. Ensure they are keeping temperature at or below 4C. Consider keeping temperature logs of coolers. 2. Unable to locate thermometers in some of the above-mentioned coolers. Action required: ensure all coolers are equipped with working thermometers.3. Eggs were being held at room temperature. CDI: moved to cooler. Action required: if holding eggs at room temperature for the lunch rush, set a digital timer for 2 hours. Once 2 hours is reached, any leftover eggs should be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 2023-08-29Cleaning not yet completed. 2023-08-23Dirt/mop grime build-up along edges of the prep-sink legs, counter base, food storage containers, grease bin, 2-comp sink legs, dishwasher, & cooler wheels. Photos taken & provided to operator to assist in identifying problem areas.Action required: deep clean required around/under equipment.
  6. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle by the front prep sink was not labelled to indicate contents. Action Required: label all chemical bottles to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Several coolers were inadequate temperature. They are as follows:**ICB four-door cooler: Internal temperature of chopped garlic slurry was 7C.**Upright True one-door Cooler: Internal temperature of soup was 8C**ICB Prep table cooler: internal temperature of noodles was 11C**Reach-in cooler (front customer area): ambient temperature of 10C. No high-risk foods noted in this cooler.Action required: service all the above mentioned coolers. Ensure they are keeping temperature at or below 4C. Consider keeping temperature logs of coolers. 2. Unable to locate thermometers in some of the above-mentioned coolers. Action required: ensure all coolers are equipped with working thermometers.3. Eggs were being held at room temperature. CDI: moved to cooler. Action required: if holding eggs at room temperature for the lunch rush, set a digital timer for 2 hours. Once 2 hours is reached, any leftover eggs should be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt/mop grime build-up along edges of the prep-sink legs, counter base, food storage containers, grease bin, 2-comp sink legs, dishwasher, & cooler wheels. Photos taken & provided to operator to assist in identifying problem areas.Action required: deep clean required around/under equipment.