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In Sa Dong Korean Restaurant

132 - 920 36 Street NE Calgary AB T2A 6L8 · Food - General

6 inspections

  1. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Three containers of raw meat were stored in the utility room. One container was left uncovered. Temperature was satisfactory and containers moved to one of the coolers in the kitchen. COMPLETE THE FOLLOWING:1. Do not store raw meat at room temperature. It must be stored in the fridge.2. Do not store food in the utility room.
    • 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. A dead mouse was observed in a trap by the ice cream cooler. It was unclear how long the mouse had been there for. Staff removed the mouse during the inspection. The Operator stated they hired a professional pest control company for monthly pest control services, however, no traps from the company were observed in the facility, and the Operator did not have any pest control records.COMPLETE THE FOLLOWING:1. Contact the professional pest control company for servicing as this is the second time a dead mouse has been observed in the kitchen.2. Ensure records are kept on site.
    • 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?
      • **OUTSTANDING**1. Light visible at bottom and side of back kitchen door.**May 11, 2026: gaps still observed. The Operator stated they ordered a screen door. COMPLETE THE FOLLOWING:1. Install weatherstrip on the side and bottom of the back kitchen door to seal gaps and prevent entry of pests into the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. Observed duct tape being used to cover the back part of the basin in the 1-compartment sink in the dishwashing area. **May 11, 2026: infraction has not been corrected. COMPLETE THE FOLLOWING:1. Do not use duct tape on utensils or on surfaces in the kitchen, because it is not durable and easy to clean. Repair or replace the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant accumulation of food and grease under the cooking equipment along the back wall.**May 11, 2026: food and grease still remain under the cooking equipment and along the back wall. COMPLETE THE FOLLOWING:1. Clean under the cooking equipment. Cleaning has not improved in this area since the last inspection. The kitchen needs to be maintained in a clean and sanitary manner and to prevent attracting pests into the kitchen.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **OUTSTANDING**1. No thermometer available for checking food temperatures and dishwashing temperature.**April 1, 2026: thermometer available, however, the batteries were not working. COMPLETE THE FOLLOWING:1. Please replace the batteries for the thermometer.
    • 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?
      • **OUTSTANDING**1. Light visible at bottom and side of back kitchen door.COMPLETE THE FOLLOWING:1. Install weatherstrip on the side and bottom of the back kitchen door to seal gaps and prevent entry of pests into the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. Observed duct tape being used to cover the back part of the basin in the 1-compartment sink in the dishwashing area. COMPLETE THE FOLLOWING:1. Do not use duct tape on utensils or on surfaces in the kitchen, because it is not durable and easy to clean. Repair or replace the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant accumulation of food and grease under the cooking equipment along the back wall.2. The hood vent filters above the flat-top grill had a lot of grease buildup. **April 1, 2026: professional cleaning is due May 2026. However, the filters need to be taken down and cleaned weekly. If filters are not regularly cleaned, it can create a fire hazard. COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean and sanitary condition.
  3. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Observed dried meat around the blade of the meat saw equipment. 2. There was left over dried meat on all surfaces of the meat slicer. COMPLETE THE FOLLOWING:1. The meat slicer needs to be cleaned and sanitized promptly after use to prevent cross contamination of food. The equipment should not be left to clean at a later time, because it is harder to clean dried food. 2. Develop step-by-step instructions for cleaning and sanitizing the meat cutting equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer available for checking food temperatures and dishwashing temperature.COMPLETE THE FOLLOWING:1. Purchase a waterproof probe thermometer with maximum temperature function.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Observed several containers of food in the cooking area left out at room temperature: fried chicken: 29*, cooked beef: 32*C, and pork: 32*C. Foods were discarded during the inspection and education provided to the Food Handler.COMPLETE THE FOLLOWING:1. High risk foods must be kept cold at 4*C or less, or hot above 60*C. Food must not be left at room temperature, as bacteria can grow quickly and make customers ill.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Observed a cooking utensil stored in the kitchen handwashing sink. Utensil removed during the inspection.COMPLETE THE FOLLOWING:1. Do not store anything in the handwashing sink. The sink needs to be easily accessible at all times so food handlers can wash their hands properly and without obstruction.
    • 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?
      • **OUTSTANDING**1. Pest control records were not being maintained.2. The insect screen curtain at the kitchen exit door was torn at the center and did not fully seal at the floor.COMPLETE THE FOLLOWING:1. Fill out the pest control checklist whenever conducting checks for pests. Keep records on site and available for review. 2. Repair/replace the curtain and eliminate gaps to prevent pest entry.
    • 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. Light visible at bottom and side of back kitchen door.2. Observed mouse droppings in the following areas:a. On the floor behind the meat cutting equipmentb. On a metal tray under the counter next to the dishwasher. 3. A dead rodent was caught in a trap under the 2-compartment sink in the front kitchen area.COMPLETE THE FOLLOWING:1. Replace the side and bottom weather strip on the back kitchen door to seal gaps and prevent entry of pests into the kitchen.2. Remove the mouse droppings and dead rodent using the proper cleaning and disinfecting procedures. Monitor daily for further droppings and signs of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Broken floor tiles were observed throughout the kitchen.COMPLETE THE FOLLOWING:1. Replace damaged tiles so the floor is easy to clean and maintain
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed duct tape on handle of cleaver knife left on the meat slicer.2. Rice scoop in front of the rice cooker was stored in a container of room temperature water. 3. Observed duct tape being used to cover the back part of the basin in the 1-compartment sink in the dishwashing area. COMPLETE THE FOLLOWING:1. Do not use duct tape on utensils or on surfaces in the kitchen, because it is not durable and easy to clean. Repair or replace the equipment. 2. Store rice scoop in ice water. The ice must be replaced as soon as the ice melts.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris observed on the floors throughout the janitor room. 2. The wall and floor in front of the kitchen back door had a buildup of grease and debris.3. There was a significant accumulation of food and grease under the cooking equipment along the back wall.4. The hood vent filters above the flat-top grill had a lot of grease buildup. 5. The white step stool in the cooking area had a buildup of black debris.6. There was a significant buildup of food of the fire hydrant beside the handwashing sink in the back kitchen. 7. The shelf used to store dirtied customer dishes had a buildup of food debris on the shelving sides. COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean and sanitary condition, and to prevent attracting pests into the kitchen. 2. Develop a daily, weekly and monthly cleaning list.
  4. 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. Pest control records were not being maintained.Develop and maintain pest control records.2. The insect screen curtain at the kitchen exit door was torn at the center and did not fully seal at the floor.Repair the curtain and eliminate gaps to prevent pest entry.
    • 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. Broken floor tiles were observed throughout the kitchen.Repair or replace damaged tiles to maintain a safe and clean surface.2. The booth seat near the facility entrance had a large tear exposing the foam.Repair the seat to maintain cleanliness and prevent contamination.3. The light fixture above the dishwashing line was out and missing a shatterproof cover.Repair the light and obtain shatter proof covers.
  5. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left on food prep counters in the kitchen.Store cloths in a sanitizer solution when in use, and keep them off prep surfaces. Replace when heavily soiled.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared at the time of inspection.Ensure sanitizer is always available during food preparation.The operator prepared a bleach sanitizing solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed switching tasks without performing hand hygiene and washing hands while wearing gloves.Ensure proper hand hygiene is followed: remove and discard used gloves, wash hands with soap and water, and put on a new pair of gloves before resuming work. Do not continue using the same disposable gloves throughout the day.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was directly stored above prepared foods and produce in the standing refrigerators.Reorganize the refrigerator. Ensure raw meat is stored below ready-to-eat foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. In the cookline, there was sliced produce in the ice bath measured 10-12°C due to insufficient ice.Maintain adequate ice levels and monitor temperatures to keep food at or below 4°C.2. There was cooked pork and beef (discarded) that measured 34C.Ensure that foods are hot held at 60C and above at all times. I recommend obtaining a hot holding unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Obtain a probe themometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap for the hand sink adjacent to the 2- compartment sink.Ensure that soap is always readily available and supplied in a dispenser.
    • 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. Pest control records were not being maintained.Develop and maintain pest control records.2. The insect screen curtain at the kitchen exit door was torn at the center and did not fully seal at the floor.Repair the curtain and eliminate gaps to prevent pest entry.
    • 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. Broken floor tiles were observed throughout the kitchen.Repair or replace damaged tiles to maintain a safe and clean surface.2. The booth seat near the facility entrance had a large tear exposing the foam.Repair the seat to maintain cleanliness and prevent contamination.3. The light fixture above the dishwashing line was out and missing a shatterproof cover.Repair the light and obtain shatter proof covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Contaminated cooking and serving utensils were stored in stagnant water.Store utensils in ice water or a sanitizing solution while in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris, sauce, and grease were found on spice containers and the top of the prep cooler. Dirty duct tape was observed inside the silver refrigerator at the glass drawer and on the faucet of the 1-compartment dishwashing sink.Thoroughly clean these areas and remove the contaminated duct tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The hallway / dry foods storage area was unorganized and unclean. Food residue was noted on dry food storage containers. Organize and clean the dry storage area, remove unneeded items and clean or replace the food containers. 2. Food debris was noted around the cook / grill line, behind the equipment and under the floors. Clean these areas thoroughly.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were placed directly on food prep. counters in the kitchen. Store all cleaning cloths in a container of sanitizer when in use, and not on food prep. surfaces.
    • 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 in the kitchen was not turned on and had various food equipment stored in the dishwashing area. Staff indicated that the dishwasher is not used, and that dishwashing is done manually in a 2 compartment sink.Service the dishwasher and restore / replace it. A functional mechanical dishwasher or a 3 compartment sink is needed for full food operations at the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the entry area of the kitchen was blocked by other equipment and utensils. Keep all handwash sinks free of other items and only use them for washing hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cardboard liners used on the bottom of shelves in upright coolers were soaked with food and need to be replaced. Avoid using absorbent materials like cardboard to line cooler shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hallway / dry foods storage area was unorganized and unclean. Food residue was noted on dry food storage containers. Organize and clean the dry storage area, remove unneeded items and clean or replace the food containers. Food debris was noted around the cook / grill line, behind the equipment and under the floors. Clean these areas thoroughly.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Several garbage containers with food waste were present in the restaurant at opening time. As discussed, empty all food waste from the facility daily. A container of used oil was sitting uncovered next to prepared foods in the kitchen. Store used oil away from food prep. areas and cover it during storage.