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Dookbaeki

2872 Calgary Trail NW Edmonton AB T6J 6V7 · Food - General

7 inspections

  1. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - meat was stored above and beside vegetables, ready-to-eat foods, and/or cooked foods in several of the coolers - please retrain staff to ensure raw meat/seafood is stored on the bottom shelves and away from non-meat items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling of hot broth observed: large 5 gallon pails were on the dirty floor, covered so that the heat cannot escape, and in far too large an amount to cool properly. Cool rapidly to prevent bacterial growth by 1. removing the hot food from the cooking vessel into a cold container. 2. divide the hot food into smaller amounts to speed up cooling 3. stir often to release the heat.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - meat and cut vegetables were stored in stagnant water, no ice was in the water. Proper ice baths are required to ensure high risk foods are stored at a temperature of 4'C or less to prevent bacterial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - handwashing sink was blocked by food equipment, the faucet turned away from use, it was missing paper towels. Do not block the dirty handwashing sink with food equipment at any time. Ensure that the handwashing sink is supplied with paper towel at all times. Retrain the staff to wash their hands often at the designated handwashing stations.
    • 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?
      • ** - door was propped open, there was no barrier to prevent pests from entering the kitchen and food areas. Please install a tight fitting screen door to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - duct tape was observed on many surfaces within the kitchen including food equipment. Tape is not permitted for repair use in a kitchen, it cannot be cleaned and sanitized. Remove all duct tape from the kitchen. Ensure all surfaces in a kitchen are smooth, cleanable, non-absorbent and durable. ** - the protective single use protective sales wrap was observed on many pieces of food equipment in the kitchen, some of it was fraying and in poor condition. Please remove all single use protective plastic disposable sales wrapping from all food equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grime, dust, debris was observed under the cook line on the floors, and around ceiling diffusers and ceiling tiles, and on the doors of the walk-in cold holding units. The shelving underside of the shelves above the cook line had a thick buildup of grease.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - remove the fly zapper and use only approved fly lights that stun but do not explode insects.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- high risk foods such as bone broth was stored on the dirty floor. All food/food equipment must be stored off of the dirty floors. Discussed onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - improper cooling practices observed: multiple large containers of hot bone broth were observed with lids on partially, on the dirty floor. The amounts are far too large to cool rapidly as required. Cool properly and safely by 1. Dividing into smaller amounts OR divide into containers that do not allow the food product to be more than 2 inches thick (no place for the heat to hide). 2. Stir the hot food often to break up trapped heat. 3. Ice bath can be used to aid in rapid cooling. 4. Use a timer to ensure high risk foods are not stored at room temperature for long periods of time. Education was provided, methods to cool discussed with chef. External temp 66’C. Internal temp 42’C
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - handsink was inaccessible for frequent and proper handwashing
    • 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?
      • ** - weatherstripping was in disrepair and may allow for potential pest entry – please repair (by the laundry room)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - single-use disposable cardboard was used to line shelving. Please remove. does not fit the requirement of smooth, cleanable, nonabsorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - tape was observed on knives, duct tape observed on food equipment. Cease and desist the use of tape of any kind to repair or mark food (temporary labels exempt) as tape does not meet the requirements of smooth, cleanable, nonabsorbent and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - cleaning required under the cook station on the floors, and the back kitchen storage area as buildup of grease and grime was observed on the floors in that area as well.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer pump is observed to be in disrepair.Ensure that the QUAT sanitizer pump is repaired.
    • 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?
      • Mice droppings are observed on the floor in the dry storage room. Ensure that the indicated mouse droppings are cleaned up.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several holes are observed in the corners of the walls in the dry storage room where pests may potentially enter into the facility. Ensure that the indicated holes are sealed.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer pump is observed to be in disrepair.Ensure that the QUAT sanitizer pump is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel is available in the dispenser at the handwashing sink beside the dishwasher. Ensure that paper towels are available in a dispenser.
    • 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?
      • 1. Mice droppings are observed on the floor in the dry storage room. 2. Several flies are observed in the dry storage room. 1. Ensure that the indicated mouse droppings are cleaned up. 2. Ensure that pest control measures are taken to reduce and eliminate the presence of flies in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several holes are observed in the corners of the walls in the dry storage room where pests may potentially enter into the facility. Ensure that the indicated holes are sealed.
  7. Risk Management Inspection

    0 infractions