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Busan

33B - 4604 37 Street SW Calgary AB T3E 3C9 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloths on counters. Ensure cloths are placed in a sanitizing solution when not in use to prevent potential bacteria growth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two pots uncovered in prep cooler. Ensure all food products are covered when stored.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the walk in cooler floor and around the outside on the floor. Ensure these areas are cleaned.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Three packs of frozen chicken measured 0°C were kept on the grease trap underneath the 3-compartment sink to thaw.2) Two packs of frozen pork measured 0°C were kept on the grease trap underneath the 3-compartment sink.The three packs of frozen chicken were submerged under cold running water at the 3-compartment sink.The two packs of frozen pork were kept i the cooler.Thawing of potentially hazardous foods must be done under refrigeration at 4°C, completely submerged in cold running water or by microwaving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items were filled above the inserts fill line.Do not fill food above the fill line.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were kept on the counter.New cleaning cloths was kept in a bleach sanitizer solution at 100 ppm.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration to prevent the growth of harmful microorganisms.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was not available.Fresh sanitizer solution was prepared at 100 ppm at each prep station.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food items were store on the floor adjacent the back exit door.2) Take out containers were stored on the floor in the kitchen.3. Food items were stored on the floor in the walk-in cooler.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods were improperly cooled on the counter at 35°C.Ice bath was promptly prepared and the foods were kept in the ice bath to rapidly cool.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen foods were kept on the counter to thaw at -5°C.Frozen foods were submerged under cold running water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bean sprout was measured at 10°C at the prep top cooler.Food items were filled above the inserts fill line.Do not fill food above the fill line.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hot water at the back sink handwashing sink.Hot water faucet was adjusted.Fix the handwashing sink faucet.