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Kimchi House

407 Patricia Street Jasper AB T0E 1E0 · Food - General

5 inspections

  1. Monitoring Inspection

    7 infractions

    • 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?
      • No food safety records were available for review at the time of the inspection. Records related to food safety monitoring (e.g., temperature logs, sanitation records, cleaning schedules, sanitizer concentration in the final rinse of the low temperature dishwasher are to be maintained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers containing vegetables were stacked on the prep table with the bottoms of the upper containers in direct contact with the exposed food in the containers below, creating a risk of contamination. - Discontinue stacking food containers in a manner that allows the bottoms of containers to come into contact with exposed food. Store vegetables in covered containers or use appropriate barriers/lids when stacking is necessary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bin of raw eggs and a bowl of cooked rice were observed being held at room temperature. These potentially hazardous foods were not maintained at a temperature that prevents the growth of harmful bacteria. - Ensure all potentially hazardous foods are maintained outside of the temperature danger zone (4°C–60°C). Staff immediately relocated raw eggs and cooked rice to appropriate temperature-controlled storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of sanitizer in the final rinse cycle of the low-temperature dishwasher was not being monitored or recorded. - Test and record the sanitizer concentration in the final rinse cycle of the low-temperature dishwasher to verify proper operation on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen was not accessible because a prep table cooler is located in front of the sink blocking the access to the sink.
    • 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?
      • The back exterior door was wide open. No screen door has been installed to prevent pest entry. - Staff closed it immediately upon notification of inspector.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training among staff was deemed inadequate. During the inspection, six staff members were present; however, there was no evidence that a designated Person-in-Charge with appropriate food safety training was on duty. A trained Person-in-Charge is required to be present during all hours of operation to ensure safe food handling practices are followed and food safety concerns are addressed promptly.
  2. Monitoring 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?
      • Several ceiling light fixture covers above the kitchen are damaged. This has prevented proper cleaning of the ceiling surface. - Replace the damaged light fixture covers.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring 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?
      • Access to the only hand washing sink in the kitchen was blocked by a preparation cooler. - Keep the hand sink accessible all the time during operation.