Gangnam & Coco
144 Leva Avenue Red Deer County AB T4E 1B9 · Food - General
12 inspections
- Risk Management Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No temperature logs were available to demonstrate active monitoring of refrigerators, freezers, and hot holding equipment.Please ensure a logbook or checklist is created and implemented to ensure all temperature control equipment is continuously monitored and documented to effectively maintain food products.Supporting safe temperature control practices, including removing food from malfunctioning equipment if required, ensuring all food continues to remain stored safely.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No temperature logs were available to demonstrate active monitoring of refrigerators, freezers, and hot holding equipment.Please ensure a logbook or checklist is created and implemented to ensure all temperature control equipment is continuously monitored and documented to effectively maintain food products.Supporting safe temperature control practices, including removing food from malfunctioning equipment if required, ensuring all food continues to remain stored safely.
- 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?
- The back door and screen door did not form a tight seal with the door frame when closed. Gaps were present around the edges of the door and at the top and bottom of the screen door.Please install or repair the door sweep, weatherstripping, and/or screen door as necessary to ensure both doors form a tight seal with the frame and no outside light is visible around the edges when closed. Maintaining a tight seal will help prevent the entry of insects and other pests into the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- One cutting board was set aside for repair or replacement due to excessive wear, deep grooves, and discoloration.Please ensure damaged cutting boards are repaired or replaced as needed. Equipment should be routinely monitored so that worn items are removed from service before they can no longer be effectively cleaned and sanitized.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler was observed improperly using gloves for food handling and dishwashing. Food handler was asked to replace his current gloves with a new pair.The manager was informed and staff will be reminded to take off gloves for different food handling activites.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The outsides of the microwave ovens and rice cookers require cleaning.**Have these items cleaned and increase their overall frequency of cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Kitchen staff were not sanitizing dishes effectively. Facility staff adopted the use of hot water for sanitizing dishes. PHI explained that their current sink set up and water supply cannot provide/maintain hot water at 77 degrees C for 2mins which is required to properly sanitize dishes during manual procedures.**Staff to implement the use of chemical sanitizers (Chlorine at 100ppm or Quats at 200ppm). The solutions are to be routinely monitored with test strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Improper glove use was observed during the inspection. Kitchen staff were not changing gloves as required and did not wash or sanitize their hands when changing gloves.**Ensure gloves are changed frequently and carry out hand washing or sanitize hands with an alcohol-based hand rub when changing gloves.-This practice was observed again during the re-inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Kitchen staff were not sanitizing dishes after washing.**Ensure all dishes/utensils are washed, rinsed and then soaked in sanitizer for at least 2 minutes before being set to air dry.-Staff interviewed during the re-inspection was unable to properly demonstrate the 3-sink manual dish washing procedure.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following items require cleaning:1. The outside of all bulk storage containers.2. The condiment squeeze bottles.Please have these times washed and sanitized and increase the overall frequency of cleaning for these items.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer solutions in the spray bottles and buckets measured at 100ppm of quats.**Ensure all quat based sanitizers are maintained at 200ppm of quat.-The operator mixed the sanitizer to 200ppm of quat during the inspection.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Improper glove use was observed during the inspection. Kitchen staff were not changing gloves as required and did not wash or sanitize their hands when changing gloves.**Ensure gloves are changed frequently and carry out hand washing or sanitize hands with an alcohol-based hand rub when changing gloves.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A vaping device was observed on a shelf holding food items and kitchen utensils.**Ensure to designate a storage area for staff personal items that is separate from food prep and food storage areas.**Be reminded that smoking/vaping is not permitted anywhere inside a food facility. Ensure to wash your hands after smoking/vaping before returning to the food prep area.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Kitchen staff were not sanitizing dishes after washing.**Ensure all dishes/utensils are washed, rinsed and then soaked in sanitizer for at least 2 minutes before being set to air dry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several soiled cleaning cloths were observed on countertops and food contact surfaces.**Ensure soiled cleaning cloths are stored in sanitizer at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Improper glove use was observed during the inspection. Kitchen staff did not wash or sanitize their hands when changing gloves.**Ensure to carry out hand washing or sanitize hands with an alcohol-based hand rub when changing gloves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The house made sauces in individual cups were observed to be stored at room temperature in the front service area. The staff on duty could not ascertain if the sauces were shelf stable.**Please ensure all high-risk items are stored at 4 degrees C or below/ 60 degrees C and above.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment/items require cleaning:1.The body of the black microwave oven.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas/items require cleaning:1. The floor of the walk-in freezer.Please have these area/items cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several soiled cleaning cloths were observed on countertops and food contact surfaces.**Ensure soiled cleaning cloths are stored in sanitizer at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The clean in place procedure for the rice roll cutter was inadequate.**Please ensure the equipment is uncoupled, and the detachable parts are washed, rinsed and sanitized. The non-detachable part of the equipment is to be cleaned ensuring the removal of all food debris and then wiped twice with sanitizer. These procedures should be carried out after each use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Several spray bottles of quats sanitizer were not maintained at adequate concentrations.**Ensure all quat based sanitizers are adequately mixed/monitored to ensure they are maintained at 200ppm quats at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Improper glove use was observed during the inspection. Kitchen staff did not wash or sanitize their hands when changing gloves.**Ensure to carry out hand washing or sanitize hands with an alcohol-based hand rub when changing gloves.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A container holding ice for drinks was observed to be stored in a sink adjacent to the hand sink.**Ensure all food items including ice are protected from contamination at all times.**Please discontinue the use of the sink for storage of ice.
- 09. Are chemicals stored and handled in a safe manner?
- Several unlabeled bottles were observed in the kitchen. The staff could not identify their contents.**Ensure all spray bottles and containers holding chemicals are adequately labeled to properly identify their contents and prevent the contamination of food, utensils and food areas.-The kitchen staff emptied the bottles during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of cooked meat used for the preparation of a menu item was left out at room temperature. Measured at 10 degrees C.**Please all high-risk items are stored at 4 degrees C or below/ 60 degrees C and above.-The kitchen staff placed the food item back in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The house made sauces in individual cups were observed to be stored at room temperature in the front service area. The staff on duty could not ascertain if the sauces were shelf stable.**Please ensure all high-risk items are stored at 4 degrees C or below/ 60 degrees C and above.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment/items require cleaning:1.The body of the black microwave oven.2.The body and handles of the rice cookers.3.Both standing coolers with glass doors in the kitchen area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas/items require cleaning:1. The floor of the walk-in freezer.2.The filters and body of the fume canopy.3.The shelves in the front service area.Please have these area/items cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions