Hankki Korean Street Food
391 Heritage Drive SE Calgary AB T2H 1M8 · Food - General
6 inspections
- Demand Inspection
1 infraction
- 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?
- Pest control records were maintained. However, a hole was observed in the delivery door. Please seal.
- 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?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution in the bucket was tested 0 ppm. Operator refilled quat sanitizer and concentration measured at 200 ppm during inspection.- As discussed, ensure that sanitizer solution is prepared, tested, and maintained at adequate concentration (200 ppm).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution in the bucket was tested 0 ppm. Operator refilled quat sanitizer and concentration measured at 200 ppm during inspection.- As discussed, ensure that sanitizer solution is prepared, tested, and maintained at adequate concentration (200 ppm).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Mozzarella cheese requiring refrigeration (1°C–4°C) was found at room temperature. Two unopened packets measured 18.5°C, and one container of sliced cheese measured 18.9°C during inspection.- Operator discarded the product and was instructed to keep all dairy products under refrigeration at ≤4°C at all times to prevent bacterial growth.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was not reaching the correct temperature. Max temp reached was 63C after multiple cycles. - Repair dishwasher/booster and ensure that the final rinse is reaching a minimum of 71C at the dish level.- Operator advised to sanitize dishes using the 2-comp sinks available adjacent to the dishwasher.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS test strips were expired. **Please acquire new QUATS test strips with valid expiry date.**Please ensure QUATS test strips are present at all times to measure sanitizer concentration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler in the front of the house is not working. - Staff has unplugged the cooler and will not be storing any food inside until the repairs are done.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**1. Salt container on the prep table in the back kitchen was not covered. - Operator covered the salt container to prevent contamination. 2. Scoop handle was in direct contact with flour. - Operator removed the scoop to prevent contamination. **Please store scoops with their handle upright and/or store in a separate clean food grade container.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers stored on the floor in the back kitchen area. **Please ensure food is stored 6 inches above the ground at all times to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Corrected**1. Fried chicken in container in the back kitchen measured 24.1*C. - Operator discarded the chicken during inspection. 2. Chicken and Pork in the prep cooler in back kitchen beside exit door measured 17*C and 11*C/9*C respectively. - Operator discarded the chicken and pork. **Please ensure high risk foods are held at 60*C or above (in hot holding if cooked) or 4*C or below (in cooler) at all times to prevent bacterial growth.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATS test strips were expired. **Please acquire new QUATS test strips with valid expiry date.**Please ensure QUATS test strips are present at all times to measure sanitizer concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Saran (plastic) wrap was observed on the wall below the ventilation canopy. **Please remove the wrap. **Ensure all the surfaces in the food facility are durable and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Prep cooler in the back kitchen area near the exit door was unable to maintain internal temperature of 4*C or below. **Please repair.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions