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Cheongdam Korean BBQ Restaurant

5130 - 4 Royal Vista Way NW Calgary AB T3R 0N2 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used cleaning cloths were left of the counter. Spray bottles were being used.2) No sanitizer buckets was available.Used cleaning cloths were laundered and new cleaning cloths were stored in quat sanitizer solution buckets at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A mobile phone was stored on a plate. The mobile phone was removed and the plate was washed in the dishwasher.Items not related to food must be stored in a different area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Octopus and fish cake were stored in a container to thaw with an internal temperature of 20°C and 15°C, respectively.Food products were discarded.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.2) Cooked white rice in the hot holding unit measured between 46.9°C to 50.5°C. The hot holding unit was adjusted and measured 57°C.Food discarded.Fix the hot holding unit to measure 60°C or above.3) Leftover soup on the stove grill measured 34.1°C. Food discarded.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The dishwasher staff was using the same gloves to handle both dirty dishes and clean dishes after running a dishwashing cycle.Staff was seen washing their hands and changing gloves between tasks.Ensure gloves are changed between tasks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease buildup was noted on the ventilation canopy filters.A section of the filters were being cleaned on a weekly basis.Ensure the filters are cleaned at least twice a week or when there are grease build up on the filters.2) Deep grooves were noted on the green cutting boards.Resurface or replace as needed.3) Food and dirt build up were noted between the splash guard separating the standing fridge and prep sink.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles containing surface sanitizer were not labelled indicating their contents.Ensure that all chemical containing bottles are adequately labelled.
    • 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?
      • There was a gap at the bottom of the back exit door.Install a weatherstripping to seal the gap.March 6, 2025: Violation Ongoing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back of the kitchen around the kimchi freezer was cluttered.Organize and clean this area.
  5. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloths were kept on the counter.Cleaning cloths were kept in the sanitizer buckets.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?
      • No sanitizer bucket available.Sanitizer buckets were prepared and placed at teach prep station.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Single-use containers and scoop without a handle were placed in the bulk food bins.Single-use containers were discarded.Replace broken scoops.Use scoops that have handles and are made of a sturdy food safe material that can be easily cleaned and will not break and/or chip. 2) Used utensils/tongs were kept in a bucket.Utensils/tongs were washed in the dishwasher and kept in an ice bath at -0°C.Ensure serving 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 right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food products were stored on the floor in the walk-in cooler.2) A bag of onions was kept on the floor in the kitchen.Foods were kept off the floor.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were not labelled.Sanitizer spray bottles were adequately labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperatures of food products held on the hot holding unit, including ddukbbokki, yaki udon, and dumplings, were 54.2°C, 58.8°C, and 58.4°C, respectively.The hot holding unit was adjusted, and the internal temperature of the food items exceeded 60°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The rice temperature in the hot holding unit measured 54.1°C.The hot holding unit was adjusted and the temperature of the rice exceeded 60°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no quat test strip to measure the sanitizer concentration.Obtain quat test strips to measure the 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?
      • There was a gap at the bottom of the back exit door.Install a weatherstripping to seal the gp.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The dishwashing staff used the same pink rubber gloves to handle clean dishes as handling dirty dishes.The dishwasher staff rewashed the dishes and wore new pairs of gloves to handle clean 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?
      • There was smoke in the dining area when customers were cooking their meals. The ventilation canopies were insufficient to exhaust the smoke.
  6. Initial Inspection

    0 infractions