Dosirak Korean Food
425 - 9737 Macleod Trail SW Calgary AB T2J 0P6 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were stored inside storage containers and used to scoop dried food items. The operator was instructed to use scoops with handles and ensure that the handles do not touch the food items to prevent contamination of the bulk supply.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken soup was observed in the hot holding unit with an internal temperature of 42°C. Instructions were provided to the operator to regularly monitor the temperatures of all equipment and ensure that hot holding units are set to 60°C or above. The chicken soup was discarded on-site.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning and organization of the kitchen are required. Deeply clean the kitchen- behind the freezers, shelves, behind cooking line, under the dishwashing area, dry storage area etc.Please maintain the written cleaning schedule of the kitchen (template will be attached with the report as a reference).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Soy sauce and sugar containers were observed on floor of storage room.**Ensure all food items are stored a minimum of 6 inches above the floor to prevent cross contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Corrected**Soap and scrub bucket observed in the basin of the hand sink in the back kitchen. - operator removed the soap and scrub.**Ensure hand sinks remain unobstructed and accessible at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The grease trap lid was rusted and deteriorated along the front left edge. **Please replace the grease trap lid. **No equipment should be rusty.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counter after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored on the upper shelf above ready to eat food like potato salad, veggie and other foods in upright cooler.Requirement: Ensure that raw meat is stored in the bottom shelf apart from any other food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Sauce pails were stored directly on floor in front of washroom door, water bottles were stored directly on floor in back area.b) Jackets were stored in food storage area touching food cans.c) Brooms and mop bucket was stored in food storage area.Requirement:a) Store food at least 15 cm off the floor.Do not store any food in front of washroom door.b) Store personal and miscellaneous items separately from food and food areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of rice stored in the rice warmer was 54C.b) Internal temperature of chicken stored in the warmer was 38.9C, Beef was at 43.3C.Requirement:Ensure that perishable foods under hot holding are stored at 60C and higher.Temperature of rice warmer was raised during inspection.Chicken and beef were discarded.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Access to hand washing sink in back prep area was blocked with garbage bin and one cardboard box kept in front of the sink.Requirement:Ensure that access to hand washing sink is not blocked at any time.
- 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?
- Self-managed pest control inspection report available on site was for Aug, 2024.Requirement:Maintain pest control records on monthly basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt buildup on both chest freezer lids located in back area.b) Cardboard lined on the inner side of chest freezer was dirty having spills.c) Several items were stored here and there directly on floor making place clutter and difficult to clean.d) Area under hand washing sink in front prep area was cluttered.Requirement:a) Clean the chest freezer lids and remove the dirty cardboard.b) Organize the facility and store items off the floor for easy and effective cleaning.c) De-clutter the area under hand washing sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine surface sanitizer solution was tested onsite at 200ppm for both spray bottles (front of house and back of house).- Please ensure chlorine surface sanitizer solution concentration is at 100ppm (1/2 teaspoon + 1 litre of water). Operators immediately remade the solutions and was tested at 100ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw frozen meat products were stored next to ready-to-eat/other frozen food products in the chest freezer.- Please rearrange the freezers and move the RTE/other frozen food products to the secondary chest freezer to prevent potential risk of cross-contamination during storage.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Accumulation of grease and debris behind and around the cooking equipment at front of house.2) Accumulation of dust around the ceiling vents at front of house.- Please clean these areas and ensure regular cleaning is done.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- One bottle of sanitizer had a concentration of 0 ppm. Chlorine sanitizer is to have a concentration of 100 ppm.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical spray bottles were not labeled as to its contents
- 09. Are chemicals stored and handled in a safe manner?
- One bottle of chlorine sanitizer was too strong (bleaching out test strips). Chlorine sanitizer is to have a concentration of 100 ppm
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?