Skip to content
Loading map…

H-Mart

11810 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

19 inspections

  1. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen department:1. Dirty used cleaning cloths were stored on the counter.2. There was no sanitizer bucket available as the cloths were being reused and stored on the counter.Wiping cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.Fresh quat sanitizer buckets were prepared at 200 ppm and cleaning cloths were stored in the sanitizer buckets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Kitchen department:1. Serving utensil was stored on the rice cooker.Utensils were washed and stored in an ice bath.2. There was an opened cans of leftover ketchup and tomatoes paste stored on the hot water tank.The ketchup was discarded and the tomatoes paste was stored in a food grade container and stored in the preparation cooler.Do not store leftover food in the can. Store food in another clean food grade container.3. Rice scoop was stored in stagnant water.Rice scoop was washed and stored in an ice bath.Bakery department:Stainless bowl without a handle was stored inside the bulk food bins.The bowl was promptly removed.Ensure to obtain a scoop that have a handle and ensure the handle is not in direct contact with the food.BBQ department:Paper towels were used to line the inserts before storing food in the inserts and cover the food.The paper towels were promptly removed.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sea food department:1. There were not chlorine test strips available.2. Chlorine sanitizer solution spray bottles were too strong and bleaching off the chlorine sanitizer test strips. It was noted that quat sanitizer was mixed with chlorine sanitizer.The sanitizer spray bottles were discarded.Fresh quats sanitizer bottles were prepared at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen department:The following food items were left on and underneath the counter without temperature control:1. Crate of uncooked raw eggs were stored on and underneath the counter with an internal temperature of 14.4°C, 16.1°C, and 18°C.The eggs were discarded.2. Vegetable soup stored on the stove measured 31°C. Food discarded.3. Gomtang stored on the stove grill measured 55°C.Food discarded.4. Cake soup stored on the stove grill measured 51°C.Food discarded.5. The walk-in cooler measured 9.5°C and the thermometer attached to the walk-in cooler measured 42.4°F.Photos of the temperature of the walk-in cooler were sent by the administrative manager, which recorded within 30°F to 35°F.6. Uncooked frozen pork and beef were stored in a container at the 3-compartment sink to thaw with an internal temperature of -1.6°C, -1.3°C, 0.1°C, 2.4°C, and 8.9°C.Food items were stored in the walk-in cooler.High-risk 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.7. Packs of frozen seasoned burdock were stored on the floor at the sushi preparation area.Food items were stored in the walk-in cooler.Baking department:1. Two curry croquettes measured were stored in the hot holding unit at 53°C.Food discarded.BBQ department:1. Food stored on the bottom of the hot holding unit measured 37.1°C. It was observed that the food items were stored on an iron platform. Food discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Kitchen department:A food handler was observed washing and rinsing small cooking pots and taking them to the cookline without sanitizing and air-drying them.The dishes were promptly washed in the high temperature dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen department:1. Paper towel dispensers were empty.Additional paper towels were available and the dispensers were promptly restocked.2. Food containers were stored in front of the handwashing sink obstructing convenient access for food handlers to wash their hands.The containers were moved towards to the side
    • 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?
      • Receiving area:1. Gap was noted below the bay area at the receiving area.Install weatherstripping/door sweep to seal the gap.Ensure door sweep is installed at the front entrance door.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff demonstrated lack of knowledge in food safety.The manager noted to enroll new staff in a food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Trim vegetable station:1. Deep grooves were used to cut vegetables.The cutting boards were removed.2. Cardboard was used to cut the produce.The cardboard was promptly removed.Ensure surfaces are smooth, non-absorbent and easy to clean.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Vegetables such as carrot in oil at 14.6°C, mushroom in oil 14.7°C, cucumber in oil 19.4°C, green onion 15.4°C, and green vegetable 13.7°C were left sitting on the counter.Food products were discarded.Store the vegetables in an ice bath to keep the temperature at 4°C or less at all times.2. Uncooked raw meats were left on the sink to thaw next to the dishwasher at 5.6°C and 9.4°C respectively.The meat products were promptly stored in the walk-in cooler.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.3. Soup was left on the container to cool with a temperature of 64°C.The soup was promptly stored in an ice bath to cool rapidly.Cool perishable foods using one of the following techniques:1) Ice bath – Place container holding liquid food into a sink/tub filled with ice water and stir food occasionally. Cover and place in cooler when at 4°C.2) Shallow Pans – Place food into a shallow pan and store in cooler. Cover when 4°C.3) Cut into Smaller Portions – Cut large pieces of food into smaller portions and place in shallow pan on the top shelf of cooler. Cover when 4°C.
    • 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 next to the ventilation canopy was obstructed with food containers.The containers were promptly removed.Ensure all handwashing sinks are accessible at all times to allow convenient access for all food handlers to wash their hands regularly.
  3. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The cold water faucet at the handwashing sink was not operational.Fix the cold water faucet to ensure the handwashing sink is fully functional.2. Handwashing sink next to the ventilation canopy was obstructed with food containers. (Corrected During Inspection).The containers were promptly removed.Ensure all handwashing sinks are accessible at all times to allow convenient access for all food handlers to wash their hands regularly.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    4 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?
      • There was no pH test strip to measure and record the pH value of the sushi rice.Obtain pH test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Repeat violation:Staff demonstrated lack of knowledge in food safety. Managers in each department should enroll in an advanced food safety certificate and other food handlers should enroll in the basic food safety course.Repeat violation:Staff lacks knowledge in food safety. Please have staff take the Koren basic food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat department:Deep grooves were noted on the cutting boards.Resurface or replace as needed.Produce area:There was ice buildup noted on the floor of the walk-in freezer.Fix the indicated areas.Produce:Deep grooves were noted on the produce cutting boards.Replace or resurface the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen:1. Food debris build up was noted on the floor of the walk-in cooler.2. Food debris build up was noted on the floor of the walk-in freezer.Bakery:The walk-in freezer flooring was dirty.Clean the indicated areas
  6. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen department:1. Several used cleaning cloths were observed sitting on the counter and were being reused, which may pose a risk of cross-contamination.2. No sanitizer bucket was available. A sanitizer bucket was later prepared and did not detect any sanitizer solution concentration with the quat test strip. It was noted that the bucket contained water.Fresh quat sanitizer was prepared at 200 ppm, and new cleaning cloths were stored therein.Please ensure staff check the sanitizer concentration with a quat test strip after being prepared.
    • 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?
      • There was no pH test strip to measure and record the pH value of the sushi rice.Obtain pH test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen department:1) The bottom layer of the right hot holding unit measured 55°C.The internal temperature of the following food items including but not limited to were stored in the hot holding unit:-Fried chicken: 27.5°C, 30.2°C, 30.3°C,and 38.2°C, -Sweet&Spicy Chicken: 39°C, 41°C, and 41.11°CFoods were discarded.An "Out of Order" signs were displayed on the bottom of the hot holding unit.2. Deep fried kitchen was sitting on the counter with an internal temperature of 21.1°C. It was noted that the food was just deep fried and has been sitting on the counter for 30 minutes to cool.Food was discarded.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.Previous violations:Kitchen department:1. The following food were sitting on the counter without temperature control:Ginger beef: 40.5°CFish cake: 39.5°CMushroom: 13°CZucchini stir fry: 11.7°Ccarrot stir fry: 14.7°CSteamed meat: 14.8°CUncooked raw eggs: 6°C (stored in the cooler)diced green onions: 16.3°CFood items were discarded.2. The lower layer of the display hot holding unit measured 45°C.Food items stored on the lower layer were discarded.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • BBQ:The temperature of the handwashing hot water was not hot enough.Provide hot water for 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?
      • Kitchen:1. Flies were observed flying around the kitchen. No fly lights were observed at the time of the inspection.Contact your pest control technician to eradicate the flies in the kitchen.Seafood department:1. Flies were flying around the seafood area. There was no fly light noted at the seafood area.Contact your pest control exterminator to eradicate the flies.Bakery:1. Flies were observed flying around at the bakery department. No fly lights were observed at the time of the inspection.Contact your pest control exterminator to eradicate the flies.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Repeat violation:Staff demonstrated lack of knowledge in food safety. Managers in each department should enroll in an advanced food safety certificate and other food handlers should enroll in the basic food safety course.Repeat violation:Staff lacks knowledge in food safety. Please have staff take the Koren basic food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Produce:Two plywood boards were used for storing purposes at the produce area.Refinish the plywood boards to be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen:1. The mechanical dishwasher was leaking when running the dishwasher.Meat department:1. Deep grooves were noted on the cutting boards.Resurface or replace as needed.Loading area:1. The seafood walk-in cooler plumbing line was leaking at the loading area.2. There was ice buildup noted on the floor of the walk-in freezer.1 to 2: Fix the indicated areas.Produce:1. Deep grooves were noted on the produce cutting boards.Replace or resurface the cutting boards.BBQ:1.The ventilation canopy filters were accumulated with grease deposits and other residues.Clean the filters at least three times in a week.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen:1. The top of the dishwasher was dirty.2. Dust build up was noted on the kitchen ceiling and air vents.3. Food debris build up was noted on the floor of the walk-in cooler.4. Food debris build up was noted on the floor of the walk-in freezer.5. Grease deposits and other residues were noted on the ventilation canopy filters. It was noted that the ventilation is cleaned every 6 months. Clean the filters at least three (3) times in a week.Bakery:1. The walk-in freezer flooring was dirty.BBQ:Dust build up was noted on the ventilation canopy filters, ceiling and air vents.Clean the indicated areas
  7. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen department:1. Used cleaning cloths were sitting on the counter. The cleaning cloths were being reused.2. No sanitizer bucket was available Sanitizer spray bottles were being used.Fresh quat sanitizer solution at 200 ppm were prepared at each preparation station and new cleaning cloths were stored therein.Bakery:1. Used cleaning cloths were sitting on the counter. The cleaning cloths were being reused.2. Used cleaning cloths to clean the espresso wand were sitting on the base of the espresso machine.3. No sanitizer bucket was available Sanitizer spray bottles were being used.Fresh quat sanitizer solution at 200 ppm were prepared at each preparation station and new cleaning cloths were stored therein.
    • 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?
      • There was no pH test strip to measure and record the pH value of the sushi rice.Obtain pH test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Kitchen department:1. Rice scoops were submerged in a stagnant water at 24.6°C.The rice scoops were promptly washed in the high temperature dishwasher and stored in an ice bath.2. Food items in the display hot holding unit were too full.The food items were served in small portions.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labelled.The chemical spray bottles were promptly labelled.Ensure chemical spray bottles are labeled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen department :1. The following food were sitting on the counter without temperature control:Ginger beef: 40.5°CFish cake: 39.5°CMushroom: 13°CZucchini stir fry: 11.7°Ccarrot stir fry: 14.7°CSteamed meat: 14.8°CUncooked raw eggs: 6°C (stored in the cooler)diced green onions: 16.3°CFood items were discarded.2. The lower layer of the display hot holding unit measured 45°C.Food items stored on the lower layer 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?
      • Kitchen:1. The handwashing sink was obstructed with containers and a ladder. (Corrected During Inspection).The carton boxes and ladder were immediately removed and stored in a different location.Ensure handwashing sinks are accessible at all times.2. The paper towel dispenser next to the ventilation hood system was jammed.Fix the jammed paper towel dispenser.Meat department:1. The handwashing sink faucet was not operational. It was noted that there is a plan to fix the handwashing sink faucet.Bakery department:1. The handwashing sink was obstructed with carts/racks (Corrected During Inspection).The carts/racks were immediately removed.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • BBQ:The temperature of the handwashing hot water was not hot enough.Provide hot water for 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?
      • Kitchen:1. Flies were observed flying around the kitchen. No fly lights were observed at the time of the inspection.Contact your pest control technician to eradicate the flies in the kitchen.Seafood department:1. Flies were flying around the seafood area. There was no fly light noted at the seafood area.Contact your pest control exterminator to eradicate the flies.Bakery:1. Flies were observed flying around at the bakery department. No fly lights were observed at the time of the inspection.Contact your pest control exterminator to eradicate the flies.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Repeat violation:Staff demonstrated lack of knowledge in food safety. Managers in each department should enroll in an advanced food safety certificate and other food handlers should enroll in the basic food safety course.Repeat violation:Staff lacks knowledge in food safety. Please have staff take the Koren basic food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitchen:1. The mechanical dishwasher was leaking when running the dishwasher.Meat department:1. Deep grooves were noted on the cutting boards.Resurface or replace as needed.2. The fan condenser covers had dust and debris build up.Clean the fan covers.Loading area:1. The seafood walk-in cooler plumbing line was leaking at the loading area.2. There was ice buildup noted on the floor of the walk-in freezer.1:2: Fix the indicated areas.Produce:1. Deep grooves were noted on the produce cutting boards.Replace or resurface the cutting boards.BBQ:1.The ventilation canopy filters were accumulated with grease deposits and other residues.Clean the filters at least three times in a week.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen:1. The top of the dishwasher was dirty.2. Dust build up was noted on the kitchen ceiling and air vents.3. Food debris build up was noted on the floor of the walk-in cooler.4. Food debris build up was noted on the floor of the walk-in freezer.5. Grease deposits and other residues were noted on the ventilation canopy filters. It was noted that the ventilation is cleaned every 6 months. Clean the filters at least three (3) times in a week.Seafood:1. The walk-in cooler floor had debris build up.Produce:1. Food debris build up was noted on the produce walk-in cooler.Bakery:1. The walk-in cooler floor was dirty.BBQ:Dust build up was noted on the ceiling and air vents.Clean the indicated area
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eel and salmon rice platters were no reheated before placing in the hot holding unit well. Eel and Salmons were measured between 19 to 35 degrees C. Discarded the Eel and salmon rice platters.Reheat food to 74 degrees C before serving or storing them at 60 degrees C or higher.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks knowledge in food safety. Please have staff take the Koren basic food safety course.
  9. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main Kitchen:1) Perishable foods in the hot holding unit were measured between 32 to 55 degrees C. 2) Whole eggs on top of ice were measured between 16.7 to 19.0 degrees C. 3) Seafood medley on top of ice was measured between 5.0 to 9.6 degrees C. Discarded perishable foods in the hot holding unit. Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A part was ordered to fix the dishwasher and new hot water tank is installed to supply hot water to the dishwasher. Dishwasher was still being used even though there is inadequate hot water in the facility to ensure reaches sanitizing temperature.Main Kitchen:Dishwasher final rinse temperature was measured at 67.7 degrees C. Repair dishwasher and ensure the final rinse temperature gets up to 71 degrees C. or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not operational. Dishes are done manually. Staff skipped the sanitizing step during manual dishwashing. The quat sanitizer dispenser at the two-compartment sink was dismantled. Follow the manual dishwashing steps:1) Wash with soap and warm water. 2) Rinse with warm water3) Sanitize by submerging the dishes in 200ppm quat sanitizer for 2 minutes and then air dry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks knowledge in food safety. Please have staff take the Koren basic food safety course.
  10. Demand Inspection

    7 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 pH test strips were available and sushi rice pH was not checked.Provide pH test strips or meter to monitor the rice pH.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main Kitchen:December 13, 2024, inspection:Hot holding unit for main platters:Pork platter was measured at 46.4 degrees C. Japchae noodle was measured between 39 to 55.1 degrees CDiscarded the platters and do not use the hot holding unit until it can store the perishable foods at 60 degrees C or higher. November 15, 2024, inspection:Hot holding unit. Perishable foods in the hot holding were not maintained at 60 degrees C or above. Mayo chicken platter @ 45.9 degrees C Mata Tofu platter @ 38.0 degrees C. Grilled Eel rice platter @ 44 degrees C. Discarded the platters. CLOSED THE HOT HOLDING. PERISHABLE CAN'T BE MAINTAINED AT 60 DEGREES C OR HIGHER.Previous Inspection:Main Kitchen:Hot holding unit:Beef Bulgogi- 44.4 to 51.1 degrees CGrilled eel rice- 49.1 degrees CMayo chicken – 51.6 degrees C Discarded all hot foods in hot holding unit
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display of mushroom packages were at room temperature. Label stated " Keep Refrigerated."Follow the package storage instructions.Store perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was still being used even though there is inadequate hot water in the facility to ensure reaches sanitizing temperature.Main Kitchen:Dishwasher final rinse temperature was measured at 67.7 degrees C. Repair dishwasher and ensure the final rinse temperature gets up to 71 degrees C. or higher.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Dishwasher was not reaching sanitizing temperature due to inadequate hot water supply. Dishwasher was being used. Increase hot water supply.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks knowledge in food safety. Please have staff take the Koren basic food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot Kitchen:Sharp edges on the new plastic doors on the hot holding unit, end up cutting the inspector's finger. Fix the doors.
  11. Demand Inspection

    7 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 pH test strips were available and sushi rice pH was not checked.Provide pH test strips or meter to monitor the rice pH.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main Kitchen:December 13, 2024, inspection:Hot holding unit for main platters:Pork platter was measured at 46.4 degrees C. Japchae noodle was measured between 39 to 55.1 degrees CDiscarded the platters and do not use the hot holding unit until it can store the perishable foods at 60 degrees C or higher. November 15, 2024, inspection:Hot holding unit. Perishable foods in the hot holding were not maintained at 60 degrees C or above. Mayo chicken platter @ 45.9 degrees C Mata Tofu platter @ 38.0 degrees C. Grilled Eel rice platter @ 44 degrees C. Discarded the platters. CLOSED THE HOT HOLDING. PERISHABLE CAN'T BE MAINTAINED AT 60 DEGREES C OR HIGHER.Previous Inspection:Main Kitchen:Hot holding unit:Beef Bulgogi- 44.4 to 51.1 degrees CGrilled eel rice- 49.1 degrees CMayo chicken – 51.6 degrees C Discarded all hot foods in hot holding unit
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display of mushroom packages were at room temperature. Label stated " Keep Refrigerated."Follow the package storage instructions.Store perishable food at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was still being used even though there is inadequate hot water in the facility to ensure reaches sanitizing temperature.Main Kitchen:Dishwasher final rinse temperature was measured at 67.7 degrees C. Repair dishwasher and ensure the final rinse temperature gets up to 71 degrees C. or higher.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Dishwasher was not reaching sanitizing temperature due to inadequate hot water supply. Dishwasher was being used. Increase hot water supply.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks knowledge in food safety. Please have staff take the Koren basic food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot Kitchen:Sharp edges on the new plastic doors on the hot holding unit, end up cutting the inspector's finger. Fix the doors.
  12. Risk Management Inspection

    8 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 pH test strips were available and sushi rice pH was not checked.Provide pH test strips or meter to monitor the rice pH.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • November 15, 2024, inspection:Main Kitchen:Hot holding unit. Perishable foods in the hot holding were not maintained at 60 degrees C or above. Mayo chicken platter @ 45.9 degrees C Mata Tofu platter @ 38.0 degrees C. Grilled Eel rice platter @ 44 degrees C. Discarded the platters. CLOSED THE HOT HOLDING. PERISHABLE CAN'T BE MAINTAINED AT 60 DEGREES C OR HIGHER.Previous Inspection:Main Kitchen:Hot holding unit:Beef Bulgogi- 44.4 to 51.1 degrees CGrilled eel rice- 49.1 degrees CMayo chicken – 51.6 degrees C Discarded all hot foods in hot holding unit
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Bags of frozen meats were thawed in stagnant water. Thaw in cooler overnight, under cold running water or inside a microwave.2) Container of sliced beef, eggs and shredded cheese were stored at room temperature. Sliced beef @ 19.1 degrees C. Eggs @ 16.4 degrees CShredded cheese @ 15.0 degrees C.Discarded the sliced beef, eggs and cheese. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was still being used even though there is inadequate hot water in the facility to ensure reaches sanitizing temperature.Main Kitchen:Dishwasher final rinse temperature was measured at 67.7 degrees C. Repair dishwasher and ensure the final rinse temperature gets up to 71 degrees C. or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Tous Les Jours Bakery:No sanitizer test stripsProvide test strips and test daily.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Dishwasher was not reaching sanitizing temperature due to inadequate hot water supply. Dishwasher was being used. Increase hot water supply.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks knowledge in food safety. Please have staff take the Koren basic food safety course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • B.BQ Chicken:1) Grease build-up on the front of the deep-fryers.Main Kitchen:1) Dust build-up on the kitchen air vents. 2) Mold observed in the sealant by the spray sink.3) Grime build-up on the walk-in freezer floor.
  13. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Tous Les Jours Bakery:Quat sanitizer was measured less than 100ppm. Seafood and Meat:No quat sanitizer was detected in the spray bottles. The quat sanitizer dispensers were not operational.
    • 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 pH test strips were available and sushi rice pH was not checked.Provide pH test strips or meter to monitor the rice pH.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • B.BQ Chicken:Rack of dishes were drying on top of a garbage can. Do not use the garbage for drying dishes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • B.BQ Chicken:Staff snacks and creams were stored with food and food items. Tous Les Jours Bakery:Medication and personal items were stored with food and food items.Provide a separate space for personal items storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • B. BQ ChickenProbe thermometer was covered in grease and stains. Staff was not checking the deep-fried chicken to make sure it was cooked to 74 degrees C or higher. Using the timer only. Staff stated that they cooked the chicken to 67 degrees C. Check chicken to make sure it is cooked to 74 degrees C or higher.Main Kitchen:Hot holding unit:Beef Bulgogi- 44.4 to 51.1 degrees CGrilled eel rice- 49.1 degrees CMayo chicken – 51.6 degrees C Discarded all hot foods in hot holding unitTous Les Jours Bakery:Perishable bake goods were stored at room temperature.Blueberry cream cheese breadPremium Red Bean BreadCurry, Kimchi and regular CroquettesRed Bean BreadPortuguese Egg TartSpinach Feta Danish
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Main Kitchen:Dishwasher final rinse temperature was measured at 67.7 degrees C. Repair dishwasher and ensure the final rinse temperature gets up to 71 degrees C. or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Tous Les Jours Bakery:No sanitizer test stripsProvide test strips and test daily.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks knowledge in food safety. Please have staff take the Koren basic food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main Kitchen:Tape was wrapped around the knife handle and sharpener.Remove tape and clean the knife handle and sharpener.Tous Les Jous Bakery:Stickers and sticker residues were observed on clean food storage containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • B.BQ Chicken:1) Grease build-up on the front of the deep-fryers.2) Aluminum foil was used to cover the stainless steel wall.3) Grime build-up on the floor's hard to reach areas. 4) Dust and grease build-up on the canopy filters. Tous Les Jours Bakery:1) Grease build-up on the walls behind the prep tables. 2) Debris build-up on the floor's hard to reach areas. 3) Grease build-up on the plastic table.Main Kitchen:1) Dust build-up on the kitchen air vents. 2) Dust and grease build-up on the canopy filters. 3) Mold observed in the sealant by the spray sink.4) Grime build-up on the walk-in freezer floor. Seafood and Meat:Grime build-up on the floor's hard to reach areas.
  14. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main Kitchen: Still issues with temperature control of perishable foods. Deep fried seaweed rolls @ 37.1 degrees C. Deep fried fish cakes and other items @ 49.8 degrees C. Deep fried meat @ 35 degrees C. Onions in cold table @ 16.3 degrees C. Previous Report1) Blood sausages were left on top of the hot holding unit and they were measured at 15.1 degrees C. 2) Mini hot dogs and tufos were left out at room temperature by the stoves. STORE ALL PERISHABLE FOODS AT 4 DEGREES C OR BELOW OR AT 60 DEGREES C OR HIGHER.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bakery:Ham and cheese pastry and garlic Cream bread were stored at room temperature without temperature control.Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • BB.Q Chicken:1) Back area prep handwash sink was used to store instant noodle packages. 2) Brita filter is still on the handwash sink. Remove the Brita Filter.Previous Report1) Brita filter was installed at the front handwash sink2) Table and other items were blocking the back handwash sink. Ensure handwash sink is available for handwashing at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks knowledge in food safety. Please have staff take the Koren basic food safety course.
  15. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • bb.q Chicken:Stainless steel prep table was wrapped in plastic saran wrap. Remove plastic wrap and clean and sanitize the prep table when it gets dirty or every 2 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • bb.q Chicken:Utensils were stored in stagnant water. Store utensils in ice water and wash them in dishwasher every 2 hours. Bakery:Bread bags were not closed, and they were displayed in front of customers. All bake goods need to be protected from customer contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main Kitchen:1) Blood sausages were left on top of the hot holding unit and they were measured at 15.1 degrees C. 2) Mini hot dogs and tufos were left out at room temperature by the stoves. STORE ALL PERISHABLE FOODS AT 4 DEGREES C OR BELOW OR AT 60 DEGREES C OR HIGHER.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • BB.Q Chicken:1) Brita fillter was installed at the front handwash sink2) Table and other items were blocking the back handwash sink. Ensure handwash sink is available for handwashing at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks knowledge in food safety. Please have staff take the Koren basic food safety course.
  16. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bakery: Perishable bake goods in the hot holding unit were measured between 29 to 40 degrees C. Main Kitchen:1) Perishable foods in the hot holding unit were measured between 24 to 52 degrees C. 2) Blood sausages were left on top of the hot holding unit and they were measured at 15.1 degrees C. 3) Garlic in oil left out at room temperature next to the grill. 4) Sushi filling was not cooled down before storing in the prep cooler insert and it was measured at 30 degrees C. - Improper cooling noted.5) Sushi fillings were double stacked in the prep cooler inserts. Fish was measured at 8.0 degrees C. -Improper storage noted. STORE ALL PERISHABLE FOODS AT 4 DEGREES C OR BELOW OR AT 60 DEGREES C OR HIGHER.
  17. Initial Inspection

    0 infractions

  18. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer dispensers were mixed up several departments. Quat sanitizer dispenser unit was hooked up to soap bottle instead of the sanitizer bottle. Fix the dispensers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • BBQ chicken department:Dishwasher not installed. Ensure the dishwasher is operational.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • BBQ Chicken Department:Changed kitchen layout and added dessert and drinks to the menu. No front service handwash sink available for handwashing. Install a handwash sink.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Bakery Department:No hot water available at the handwashing sink and dishwashing sinks. Fix the hot water tank.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight construction build-up on equipment and shelves. Clean the equipment and shelves.
  19. Demand Inspection

    0 infractions