Kogiya Korean BBQ
205K - 401 9 Avenue SW Calgary AB T2P 3C5 · Food - General
6 inspections
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items in the upright cooler were observed to be uncovered. Uncovered food may become contaminated from environmental exposure, increasing the risk of foodborne illness.**Keep food items covered in the cooler
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel not available at the back hand wash station. Please refill disposable paper towel in the dispenser for hand drying.***Refill paper towel dispenser
- 23. Is the facility maintained in a clean and sanitary condition?
- Ventilation Hood was observed with accumulation of dust/dirt during the inspection. Ensure the canopy is cleaned frequently to prevent this accumulation what can cause fire hazard and potential contamination of food below.**Please clean
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A surface sanitizer solution was not prepared at the time of the inspection. A 100ppm bleach solution was mixed and tested at the time of the inspection. Please ensure that an approved surface sanitizer solution is always available when food handling is occurring.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Dirty bowls were being used as bulk scoops. Please ensure that all bulk scoops are equipped with a handle and are regularly cleaned to limit cross-contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The rice paddle was being stored in dirty stagnant room temperature water. Staff explained they change out the water and clean the paddle every 2 hours. However, there was no timer or documentation supporting the 2-hour rule. Please either store the paddle in an ice bath or employ the use of a timer for the 2-hour system.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility is using a chlorine surface sanitizer solution but only had quat based test strips on-site. Please obtain chlorine test strips if you wish to continue using a chlorine-based surface sanitizer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A plastic spice container had duct tape on the outside of the container. Duct tape is not a cleanable surface and can harbour dirt and bacteria.The container was discarded, and the spices were transferred to a new container.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of grease, grime, and food debris was observed under and behind equipment throughout the facility. Please pull-out equipment and clean under and behind.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Dirty bowls were being used as bulk scoops. Please ensure that all bulk scoops are equipped with a handle and are regularly cleaned to limit cross-contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic spoons were being used to scoop seasonings. The spoons were dirty and encrusted in species. Please either discard the single-use spoons frequently or switch to a reusable scoop which can be washed and sanitized frequently.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer was mixed too strong (bleached test strips). The sanitizer was diluted to 100ppm at the time of the inspection. please ensure the sanitizers are tested when mixed to ensure they are mixed to 100ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bowl of whole shell raw eggs was sitting on a cart with no temperature control. The eggs were placed in a cooler at the time of the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic spoons were being used to scoop seasonings. The spoons were dirty and encrusted in species. Please either discard the single-use spoons frequently or switch to a reusable scoop which can be washed and sanitized frequently.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Whole shell eggs were sitting on a preparation cart with no temperature control. The eggs were placed in a cooler at the time of the inspection. Please ensure whole raw shell eggs are kept at a temperature of 7C or below to reduce the risk of salmonella growth and foodborne illness.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?