Jeong Korean Restaurant
1204 17 Avenue SW Calgary AB T2T 0B8 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some floor tiles in the kitchen were cracked.Replace cracked floor tiles.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled wiping cloths were being stored on the counter top.Wiping cloths must be stored in food contact surface sanitizer solution between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Reusable wiping cloths were being hand washed in the facility.Either wash reusable wiping cloths in a mechanical washing machine, followed by machine drying, or use disposable wiping cloths.
- 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?
- Kimchi is made in the facility. No written procedures were available for review, no records were available for review, and no testing of pH is taking place.Kimchi must have written procedures available on site, records must be kept, and pH testing must take place.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ice cream scoop was being stored in water in an insert container in the basin of the front hand wash sink. Storing the ice cream scoop in the basin of the handwash sink subjects it to contamination from hand washing. As discussed, either store the scoop cold (in cold water in the cooler for example), use a clean scoop each time, or install a dipper well.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some floor tiles in the kitchen were cracked.Replace cracked floor tiles.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Plumbing access point in the customer washroom was covered with a paper single use take out container.Install a proper access panel over the plumbing access point.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were two holes in the dishwashing sink basins behind the faucets.Seal the holes in the dishwashing sink basins.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Foam insulation wrapped with plastic wrap was being used to insulate the top of the food preparation coolers at the end of the day.Plastic wrapped foam insulation is not a cleanable surface. Switch to something that is cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- A garbage bag was covering an old heating unit mounted on the ceiling of the kitchen. The bag was dusty.Remove and discard dusty bag.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
16 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled wiping cloths were being stored on the counter top.Wiping cloths must be stored in food contact surface sanitizer solution between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Reusable wiping cloths were being hand washed in the facility.Either wash reusable wiping cloths in a mechanical washing machine, followed by machine drying, or use disposable wiping cloths.
- 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?
- Kimchi is made in the facility. No written procedures were available for review, no records were available for review, and no testing of pH is taking place.Kimchi must have written procedures available on site, records must be kept, and pH testing must take place.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food in containers was stacked on top of food in inserts in the preparation cooler in the kitchen. The bottom of the food container was in contact with the food in the insert below.Do not stack food in the top of the food preparation cooler. Food above the cooling line will not be adequately cooled, and the bottom of the container in contact with food below it subjects the food below to contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Yam noodles soaking at room temperature had an internal temperature of 25 degrees Celsius.Either soak noodles in the cooler at 4 degrees Celsius or lower or time soaking so that it does not extend longer than 2 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Bean sprouts were being stored at room temperature. Internal temperature of the sprouts measured 11.5 degrees Celsius.Sprouts were discarded. Bean sprouts must either be stored in the cooler at 4 degrees Celsius or less, or in ice water at 4 degrees Celsius or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature dishwasher initially measured 10 ppm.Operator adjusted dishwasher and then residual chlorine concentration measured 100 ppm. Ensure dishwasher chlorine concentration is verified daily and maintained at 100 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Rice was being rinsed/soaked in the kitchen hand wash sink.Hand wash sinks must remain free of obstructions at all times to accommodate proper hand washing.
- 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 initially available at the kitchen hand wash sink.A counter top bottle of soap was placed at the sink during inspection. Ensure that hand soap is available at all hand wash sinks at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser for the kitchen hand wash sink was empty of paper towels.Dispenser was refilled during inspection. Ensure that all hand wash sinks are stocked with hand washing supplies at all times.
- 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 paper towel dispenser at the front service area hand wash sink.Install a paper towel dispenser at the front service area hand wash sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Protective wrap was present on surfaces of the rice cooking equipment.Remove protective wrapping.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were two holes in the dishwashing sink basins behind the faucets.Seal the holes in the dishwashing sink basins.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Foam insulation wrapped with plastic wrap was being used to insulate the top of the food preparation coolers at the end of the day.Plastic wrapped foam insulation is not a cleanable surface. Switch to something that is cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease, soil, and food debris accumulation on the wall and floor behind and underneath the dishwashing sinks and dishwasher.Clean the wall and floor behind and underneath the dishwasher and dishwashing sinks.
- 23. Is the facility maintained in a clean and sanitary condition?
- The side storage room and the back storage area were cluttered and disorganized.Declutter and reorganize the side storage room and the back storage room.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were two holes in the dishwashing sink basins behind the faucets.Seal the holes in the dishwashing sink basins.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease, soil, and food debris accumulation on the wall and floor behind and underneath the dishwashing sinks and dishwasher.Clean the wall and floor behind and underneath the dishwasher and dishwashing sinks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Demand Inspection
21 infractions
- 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 available at the front service area hand wash sink.Ensure that all hand sinks are stocked with handwashing supplies at all times.
- 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 observed in several areas of the facility, including behind the chest deep freezer, in the cupboard containing the electrical panel, on the baseboard and floor by the stainless steel topped wooden table on the north side of the kitchen.Safely clean up all mouse droppings. Monitor for further activity. Ensure that adequate pest control is taking place in the facility.
- 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 back side of the payment counter in the front service area was unfinished/unsealed particle board.Finish/seal the unfinished particle board.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was unfinished wood and a gap in the wall on the south side of the front service area.Finish the unfinished wood in the front service area and seal the gap in the wall.
- 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 south wall by the food preparation cooler located at the entrance to the kitchen was not completely painted. There was some unfinished wood visible. The west wall behind the same cooler was damaged, and missing paint in areas.Repair/ finish the damaged and unfinished walls.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Acoustic ceiling tiles were present on the ceiling in the southwest portion of the kitchen (by the hand wash sink and food preparation cooler).Acoustic ceiling tiles are not cleanable. Change ceiling tiles or otherwise finish the ceiling so that it is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
- 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 wall to the north of the kitchen hand wash sink was damaged.Repair the damaged wall. Ensure the wall is smooth, non-absorbent to moisture, and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Both ceiling mounted air conditioners were leaking. The ceiling by the north air conditioner was damaged, with paint peeling off the ceiling.Repair both ceiling air conditioners to stop the leaking. Repair the damaged ceiling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Steel wall panels in various areas was detaching from the wall. Gaps were present between the panels and the wall behind the panels.Reattach the panels or otherwise repair the walls.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A portion of steel wall paneling on the south side of the facility was rusted.Either replace rusted wall paneling or remove the rust and refinish the rusty wall paneling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a hole in the wall on the east side of the facility by the chest freezer.Repair the hole in the wall. Ensure the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was an unfinished portion of concrete on the floor between the kitchen and the back storage area. Finish the floor. Ensure the floor is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There were holes in the south wall of the back storage area.Repair the hole in the wall. Ensure the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
- 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 cabinet holding the electrical panel was missing one door.Install a door on the electrical panel cabinet.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a space in the wall behind the kitchen hand wash sink, both at the wall and behind the cabinet.Seal the holes in the wall. Ensure the area is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a hole/space in the wall in the cabinet under the front hand wash sink.Seal the holes in the wall. Ensure the area is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a hole in the wall on the east side of the facility close to the food preparation sinks.Repair the hole in the wall. Ensure that wall surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the front service area, the backsplash behind the hand wash sink had gaps and was repaired/ adhered with tape.Repair or replace the backsplash.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were two holes in the dishwashing sink basins behind the faucets.Seal the holes in the dishwashing sink basins.
- 23. Is the facility maintained in a clean and sanitary condition?
- There were no paper towels in the paper towel dispenser of one of the washrooms.Refill the paper towel dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease, soil, and food debris accumulation on the wall and floor behind and underneath the dishwashing sinks and dishwasher.Clean the wall and floor behind and underneath the dishwasher and dishwashing sinks.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?