Kimchi House Korean Restaurant
571 Gregg Avenue Hinton AB T7V 1N1 · Food - General
11 inspections
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Observed visible dirt buildup on the handle base of the handwashing sink tap in the women’s washroom.- Corrected during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed a cleaning cloth left in a bucket without a sanitizer solution. - Facility staff stored the cloth in a 200 ppm quats sanitizer solution at the time of inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels for the hand sink in the cooking area were not stored in a dispenser and were not accessible. - Corrected during inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- No paper towel was available at the staff washroom hand sink.Corrected at the time of inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Less than 50 ppm quats was detected in a sanitizer solution spray bottle. - A new sanitizer solution with 200 ppm quats was provided at the time of inspection. - Please ensure sanitizer solution containers (spray bottles) are properly labeled.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 50 ppm quat was detected in a surface sanitizing solution spray bottle. - Corrected at the time of inspection - the bottle was refilled with a 200 ppm quat.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Observed a container of onsite-made sweet and sour sauce in the kitchen without temperature control (temperature of the sauce was 14C). Ingredients of the sauce: soy sauce, sugar, vinegar, garlic, black paper, and cooking wine. - The pH of the sauce was determined to be 3.5, using the PHI's pH test strip. - Kitchen staff stored the sauce in a cooler at the time of inspection, upon the PHI's instruction. 2. Observed a container of onsite-made ginger sauce in the kitchen without temperature control (temperature of the sauce was 12C). Ingredients of the sauce: ginger, soy sauce, sugar, and vinegar. The pH of the sauce was determined to be 3.0, using the PHI's pH test strip. - Kitchen staff stored the sauce in a cooler at the time of inspection, upon the PHI's instruction.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The staff washroom hand sink was not supplied with paper towels.- Few minutes after the PHI left the facility, the operator forwarded a photo confirming the correction of the concern.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0 ppm quat was measured in a sanitizer bucket used to store cleaning cloths. Noted that the dispenser was not dispensing sanitizer. Facility staff troubleshooted the dispenser at the time of inspection - 200 ppm quat was measured. The need to check concentration of sanitizer with test strips was discussed.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- No soap was available at the staff washroom hand sink. Corrected at the time of inspection.- No paper towels were available at the at the staff washroom hand sink. Corrected at the time of inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Noted that the walk-in freezer was not in operation. Operator advised that the walk-in freezer stopped working on Nov 23 at 8 pm and that all foods (beef and noodles) stored in the freezer were transferred to other small freezers right away. No food was stored in the freezer at the time of inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0 ppm chlorine was detected in the dishwasher. Ran it 4 times. Observed that sanitizer and detergent were not flowing into the dishwasher. Only the rinse aid was flowing into the dishwasher. * Operator called the service provider at the time of inspection. * Advised operator to wash and sanitize (using bleach) dishes manually in the 2-comparment sink until the dishwasher is serviced. * Advised operator to wash and sanitize dishes again that were washed previously by the dishwasher.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Observed that the bar area hand sink was supplied with a hand soap in a container that is not suitable for handwashing. Please ensure hand soap is provided in a suitable dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed a broken bowl being used to scoop bulk rice. Operator discarded the bowl at the time of inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Noted that the walk-in freezer was not in operation. Operator advised that the walk-in freezer stopped working on Nov 23 at 8 pm and that all foods (beef and noodles) stored in the freezer were transferred to other small freezers right away. No food was stored in the freezer at the time of inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions