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Jjamppong

100 - 5802 MacLeod Trail SW Calgary AB T2H 0J8 · Food - General

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the hot-holding containing cooked rice was measured at 35C. Instructed staff not to use that hot holding unless it can be maintained at 60C or above. Instructed staff to discard the rice. corrected.Staff did not have a thermometer to monitor temperatures. Please purchase a 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?
      • Gap noted at the back delivery door, that could be an entry point for pest. Please repair.No pest control records were maintained. Please maintain the pest control records. (AHS pest control checklist will be sent along with the report).
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • One of the electrical switch panel was half-broken (exposing the internal parts). Please replace/repair the cover panel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboards were sticked on the steel shelves (located near to the preparation counter, sticked with a duct-tape. Staff was instructed to remove the tape and the cardboard. Ensure that the shelving is smooth, durable, easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleaning was not satisfactory. Deep cleaning is required throughout the kitchen-container lids on the bottom shelves located on the right side of the kitchen entrance.- Walk-in cooler's floor, shelves, fan, door-standup cooler fan-under the dishwashing area-Behind the cooking line (oil spill notes, accumulation of grease/fat-ventilation hood-Counter's bottom shelves-Knife holderPlease clean indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding"1. Food containers were dirty with accumulation of dried/caked ingredients.--clean/sanitize all food storage containers as they get dirty.2. Accumulation of grime on floor in hard to reach areas, stairway, and back dry storage shelving unit (This has improved, but continue focusing on cleaning all areas in the premises)3. OCT 30/24: Additionally, dishwashing area requires a thorough cleaning, including handles, tops and outside of machine, and nearby walls, floors, and other surfaces.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food containers were dirty with accumulation of dried/caked ingredients.--clean/sanitize all food storage containers as they get dirty.2. Accumulation of grime on floor in hard to reach areas, stairway, and back dry storage shelving unit (This has improved, but continue focusing on cleaning all areas in the premises)3. OCT 30/24: Additionally, dishwashing area requires a thorough cleaning, including handles, tops and outside of machine, and nearby walls, floors, and other surfaces.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food containers were dirty with accumulation of dried/caked ingredients.--clean/sanitize all food storage containers as they get dirty.2. Accumulation of grime on floor in hard to reach areas, stairway, and back dry storage shelving unit (This has improved, but continue focusing on cleaning all areas in the premises)5. The basement floor had pooling water from a leak--the leak was being repaired by a plumber; ensure all the water is cleaned up AND move any equipment/items away from the pooling water. IF any equipment is contact with the water, ensure they are cleaned and sanitized. Recommend clearing out the basement of any items not in use by the restaurant.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored on food preparation surfaces/counters, etc. There was no sanitizer readily available.-store wiping cloths in sanitizer solutions in food handling areas. (demonstrated how to set-up a sanitizer bucket)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) containers of dry goods (eg. flour) were stored in the stairwell uncovered.-ensure all food is protected from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The mechanical dishwasher measured 0ppm of chlorine in the sanitizing cycle.-obtain fresh/new chlorine sanitizer for the dishwasher, and/or immediately call a repairperson. Do not use until the dishwasher is verified to have 100ppm of chlorine in the sanitizing cycle
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required(Previous infraction -- provide certificates of food safety training)
    • 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) There was cardboard lining cooler shelves.-remove all cardboard; all surfaces must be smooth, durable, non-absorbent and easily washable.2) There were green garden hoses connected to the cooking line to fill pots/cooking equipment. -obtain potable water hoses instead of green garden hoses
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris on floor around cooking equipment and behind/under equipment.2. Accumulation of food debris on floor in hard to reach areas, stairway, and back dry storage shelving unit3. The floor and walls in the walk-in cooler were dirty.4. The non-operational cooler in the basement was dirty with old spills and debris.5. The basement washrooms were dirty with dirt, grime, etc.