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Ham Ji Bak

3803 Calgary Trail NW Edmonton AB T6J 5M8 · Food - General

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no ready-made sanitizer was observed, food was already being processed.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - staff member was observed using the dirty floor as a countertop for processing vegetables. Cease and desist this practice immediately and do not use dirty surfaces for food processing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Manufacturers disposable plastic wrap remained on the food measuring scale. Please remove the plastic cover to allow for proper cleaning and sanitation of equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - buildup of grime and grease observed on containers, lids, floors in hard to reach areas, white wire racks over the dishwashing sinks, under the dishwasher - cleaning required.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - no ready-made sanitizer was observed, food was already being processed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - high-risk foods in the cooler inserts were filled above the fill line
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **-Manufacturers disposable plastic wrap remained on the food measuring scale. Please remove the plastic cover to allow for proper cleaning and sanitation of equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - buildup of grime and grease observed on containers, lids, floors in hard to reach areas, white wire racks over the dishwashing sinks, under the dishwasher, high on the walls and on the ceilings - cleaning required.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - a pair of used and dirty single-use disposable gloves were removed from hands and saved for re-use. Gloves must be immediately disposed of once removed from the hands
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - staff were observed storing processed onion on the dirty floor. Please retrain staff not to store food on the floor or to use the floor as a countertop at any time.** - a container of food was observed stored directly on top of food with no barrier in between (stacking).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were observed with the dirty high-touch handle in direct contact with the food ingredient
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of food and grime were noted in the following areas that require more thorough cleaning: microwave, dishwashing faucet, floors under shelving and in hard to reach areas.
  6. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - DO NOT use black/green/orange garbage bags to cover any foods at any time. The plastic is not food-grade and may contaminate the food it is in contact with.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • **-facility prepared food for the public when a CLOSURE ORDER was in place.
  7. Risk Management Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **-the mechanical dishwasher was not sanitizing dishes at the plate; temperature was not measured at more that 63⁰C after several attempts. There was no soap or chemical sanitizer connected to the dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **- improper manual dishwashing was being practiced - no soap or sanitizing step
    • 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?
      • **-mouse droppings were noted on the floors under equipment and among the food storage shelving
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-surfaces in the facility were not smooth, cleanable, nonabsorbent, or durable:-the handles of the woks were covered in fabric that was falling apart and was in poor condition -dirty newspaper and dirty cardboard was covering surfaces of the equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-sanitation was poor for the following areas:-floors in hard to reach areas were dirty/ mouse droppings
  8. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-wet, dirty, used cleaning cloths were noted on many surfaces throughout and were not stored in a sanitizing solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **- staff are not washing their hands after conducting non - food related activities
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-the dirty handles of scoops were observed in direct contact with the food ingredient within.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-improper thawing observed of raw pork at room temperature. Staff member ran to the sink to turn the tap on. When probed the pork was 18⁰C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-overfilling the cooler inserts - the seafood was stored mounded at room temperature and not below the fill line as required to maintain a temperature of less than 4'C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **-the mechanical dishwasher was not sanitizing dishes at the plate; temperature was not measured at more that 63⁰C after several attempts. There was no soap or chemical sanitizer connected to the dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **- improper manual dishwashing was being practiced - no soap or sanitizing step
    • 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?
      • **-mouse droppings were noted on the floors under equipment and among the food storage shelving
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • **- facility was in operation without a valid and current Food Handling Permit.
    • 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 wok cooking station was leaking water, standing water in large amounts that appeared discolored was observed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-surfaces in the facility were not smooth, cleanable, nonabsorbent, or durable:-the handles of the woks were covered in fabric that was falling apart and was in poor condition -dirty newspaper and dirty cardboard was covering surfaces of the equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-sanitation was poor for the following areas:-ceiling and upper walls had a thick coating of grime, grease, and fuzz-microwave had a build up of food and grime-floors in hard to reach areas were dirty/ mouse droppings
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-no written cleaning schedule was available upon request
  9. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **-wet, dirty, used cleaning cloths were noted on many surfaces throughout and were not stored in a sanitizing solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **- staff are not washing their hands after conducting non - food related activities
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **-the dirty handles of scoops were observed in direct contact with the food ingredient within.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-improper thawing observed of raw pork at room temperature. Staff member ran to the sink to turn the tap on. When probed the pork was 18⁰C
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **-overfilling the cooler inserts - the seafood was stored mounded at room temperature and not below the fill line as required to maintain a temperature of less than 4'C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **-the mechanical dishwasher was not sanitizing dishes at the plate; temperature was not measured at more that 63⁰C after several attempts. There was no soap or chemical sanitizer connected to the dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **- improper manual dishwashing was being practiced - no soap or sanitizing step
    • 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?
      • **-mouse droppings were noted on the floors under equipment and among the food storage shelving
    • 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 wok cooking station was leaking water, standing water in large amounts that appeared discolored was observed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **-surfaces in the facility were not smooth, cleanable, nonabsorbent, or durable:-the handles of the woks were covered in fabric that was falling apart and was in poor condition -dirty newspaper and dirty cardboard was covering surfaces of the equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-sanitation was poor for the following areas:-ceiling and upper walls had a thick coating of grime, grease, and fuzz-microwave had a build up of food and grime-floors in hard to reach areas were dirty/ mouse droppings
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **-no written cleaning schedule was available upon request
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2024-02-08Located IR thermometer. Facility still needs to obtain a probe thermometer.2024-01-29Unable to locate probe or IR thermometer.ACTION REQUIRED: obtain probe thermometer. Ensure facility has method of monitoring cooler temperatures (IR thermometer OR refrigeration thermometer in each cooler).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 2024-02-08Below violation not yet corrected._____________________2024-01-29Current food handling permit was not posted. ACTION REQUIRED: post current food handling permit on public display.
  13. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Unable to locate probe or IR thermometer.ACTION REQUIRED: obtain probe thermometer. Ensure facility has method of monitoring cooler temperatures (IR thermometer OR refrigeration thermometer in each cooler).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Current food handling permit was not posted. ACTION REQUIRED: post current food handling permit on public display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2024-01-291) Plastic film on cooler next to the cookline was dirty and in poor condition. ACTION REQUIRED: remove plastic film from cooler. If installing a partition to protect to the cooler from heat, please ensure it is smooth, durable, washable, & impervious to moisture. Below violation not observed to be an issue at the time of inspection. To be confirmed upon re-inspection._________________________2023-08-281) Shelves in the dry storage area were lined with unfinished wood. Finish the wood so that the surface is easy to clean, impervious to moisture and smooth.
  14. Risk Management Inspection

    2 infractions

    • 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) No pest control checklist was available at the time of the inspection. Ensure that the pest control checklist is completed weekly or provide an invoice from a pest control company. If more mouse droppings are found at the facility a pest control company will need to be consulted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Shelves in the dry storage area were lined with unfinished wood. Finish the wood so that the surface is easy to clean, impervious to moisture and smooth.
  15. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were found on food prep surfaces. Ensure cloths that are not in use are returned to a sanitizer pail to minimize microbes in the cloths. The cloths were put in sanitizer during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Canned foods were found stored on the floor. Ensure that all food is stored at least 15 cm or 6 in off the ground to protect the food from floor debris.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Several containers of food in the food prep cooler were uncovered. Ensure that food in the lower part of the cooler is covered to prevent contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) A mop was found stored near the cooking line. Ensure that cleaning equipment that may be dirty are stored away from food prep areas. Store the mop in an appropriate location.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Non food grade containers were in use and some of the containers were broken. Ensure that containers are in good repair and are food grade. Non food grade containers can contaminate food.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) A spray bottle with sanitizer was found without a label. Ensure that sanitizer bottles are labelled for chemical safety.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sliced diakon was found at 21 degrees Celsius and was just at the end of processing. The diakon was moved into the cooler during the inspection. Ensure that sliced vegetables including diakon are stored at 4 degrees Celsius or below after being sliced.
    • 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) Mouse droppings were found under and behind a shelving unit in the back dry storage area. Ensure that the area is cleaned with hantavirus precautions. Clean and sanitize the area regularly to prevent the attraction of pests.
    • 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) No pest control checklist was available at the time of the inspection. Ensure that the pest control checklist is completed weekly or provide an invoice from a pest control company. If more mouse droppings are found at the facility a pest control company will need to be consulted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Scoops were found in bulk stores. Ensure that scoops with handles are stored in a separate container and are cleaned and sanitized regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The dishwasher was found with a lot of build up and scale. Ensure that the dishwasher is descaled and cleaned to prevent contamination of sanitized dishware.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Cardboard was in use as shelf liner on a variety of food prep surfaces and in coolers and freezers. Some of the cardboard was removed during the inspection. Ensure that shelf liner is smooth, easy to clean and impervious to moisture. Remove all cardboard being used as a liner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An area near, under and behind the dough machine, noodle maker, and bins in the back was dirty with flour residue and other food debris. Ensure that this area is cleaned and sanitized daily to prevent the attraction of pests and food contamination. 2) Many high touch surfaces including microwave door handles, cooler handles, light switches, the front panel on the food processor and doors of equipment were found dirty with food debris. Ensure that high touch surfaces are cleaned and sanitized throughout the work day to prevent food contamination. 3) Grease build up was found on the exhaust hood and behind the cooking line. Ensure that the build up is removed and the area is cleaned and sanitized regularly to prevent the attraction of pests and food contamination. 4) Cooler and freezer units in the facility had food debris and appeared dirty outside and inside the units. Ensure that units are cleaned and sanitized regularly to prevent food contamination.5) The ceiling and vents had an accumulation of dust and debris. Ensure that the ceiling is cleaned and sanitized regularly to prevent food contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Clutter was found under shelving units and unnecessary items were stored in the facility. Ensure that the facility is organized and allows for a clear flow of food. Remove the clutter.