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Jung Korean Restaurant

9219 34 Avenue NW Edmonton AB T6E 5T5 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** - dirty single use cardboard, single use paper was observed used as a lining on shelves and in the walk in cooler. Remove please
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - cleaning required on the walls in the walk in cooler, the small storage room freezer lid and floors and light switch, the ice machine lid.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - no hot water to handsink in the kitchen. All sinks in the kitchen and washrooms must have running hot and cold water at the sinks with working faucets to allow for adjustment of temperature.
  4. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **- do NOT use a garbage can as a food preparation surface or a countertop
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - test strips to test the concentration of sanitizer is required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - designated handsink was missing from the kitchen cook line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - do not use tape to repair shelving or food equipment. Please remove. All surfaces in the kitchen must be smooth, cleanable, non-absorbent and durable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** -thoroughly clean all child high chairs for customers.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** - All wet, used, dirty cleaning cloths must be stored in sanitizing solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - Improper utensil storage: ensure the handles are ready to grab, not the business or eating end of utensils. Do not store scoops, spoons or bowls directly in the food ingredient where the dirty high touch surface can contaminate the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - Cooler to the left of the cook station was too warm (13-16’C). Remove all foods from the cooler, do not use until the cooler can maintain a temperature of less than 4 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - test strips to test the concentration of sanitizer is required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - designated handsink was missing from the kitchen cook line.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - soap and paper towel must be supplied at every handsink
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - do not use tape to repair shelving or food equipment. Please remove. All surfaces in the kitchen must be smooth, cleanable, non-absorbent and durable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - both of the chest freezers in the kitchen require thorough cleaning** - cooking equipment requires more thorough cleaning** - walk in cooler requires thorough cleaning
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** -thoroughly clean all child high chairs for customers.
  6. Risk Management Inspection

    0 infractions