Manna Korean Cuisine

104 - 3400 14 Street NW Calgary AB T2K 1H9 · Food - General

5 inspections

1. Monitoring InspectionJan 15, 2026

   9 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Meat slicer observed with accumulated food debris at the time of inspection.- Clean and sanitize all parts of the slicer regularly and thoroughly to prevent potential cross-contamination.- Develop and implement a written clean-in-place procedure for the slicer.
   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Cleaning cloths were observed on the food prep surface opposite cookline with no sanitizer residue detected in them/in sanitizing solution. - Operator was instructed to replace cleaning cloths and use along with sanitizing solution.Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • 1. Operator observed to not wash hands after handling raw meat.- Operator instructed to wash and dry hands.Ensure to always wash hands thoroughly after handling high risk foods such as raw meat so as to prevent cross-contamination of food.2. During food portioning, operator was observed wearing disposable hand gloves to handle food and non-food contact surfaces without removing between tasks.- If gloves are used, ensure to discard between tasks, wash hands and replace in a manner that would not contaminate food.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • In the prep coolers opposite the cookline:1. Several ready-to-eat foods were observed in close proximity to raw meat products.- Do not store raw meats with cooked/boiled or other ready to eat food items. Ensure to seperate and store raw meats away and below ready to eat foods.2. Meat products were observed to be overfilled in the containers and had significant accumulation of meat juices in them.- Do not overfill containers in the coolers, store smaller portions and regularly monitor amount of juice to prevent spillage and possible cross-contamination. 3. Foods stored in aluminum containers are stacked without lids/covers. - Ensure all food containers are covered before stacking other containers on top.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Various food items such as corn syrup, noodles, soy sauce, canola oil were observed to directly be placed on the floor in the hallway back area.- Please ensure all foods/boxes of foods are stored at least 6 inches off the floor.
   • 09. Are chemicals stored and handled in a safe manner?
     • Chemical bottles containing sanitizer was not properly labeled. - Label bottles appropriately, clearly stating sanitizer.Ensure all chemical bottles/containers are correctly labeled to avoid misuse.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • **Repeat Violation**: January 15, 2026- Meat was left out at room temperature to thaw.April 7, 2025:Several frozen high-risk foods were left out in room temperature to thaw. - Do not thaw in room temperature. Use one of the following approved methods to thaw foods:- In the cooler ahead of time- Under running cold water- During the cooking procedure - In the microwave, if being cooked or consumed immediately
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The handwashing sink located in the back preparation area was being used to dump food at the time of inspection.- Use the handwashing sink to wash hands only, do not pour food in it.Ensure handwashing sinks are accessible at all times during operation.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. Cutting boards (white, red and a wooden one) observed with deep grooves on their surfaces.- Replace or refinish the surfaces.2. Scoops were noted to be stored inside potato starch and flour containers.-Ensure that the scoops are stored in such a manner that the handles do not come in contact with food.
2. Monitoring InspectionApr 7, 2025

   7 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • No sanitizer prepared at the time of inspection. - Ensure a sanitizer solution such as chlorine at a concentration of 100 ppm is available for frequent sanitation of surfaces throughout the day.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Food handler was observed blowing into a single-use glove prior to donning the glove. - Refrain from this practice as it can contaminate the glove. - The food handler was directed to discard the glove and wash hands prior to donning a fresh pair of gloves.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Pots of food were stored directly on the floor. - Ensure all foods are stored at least 6 inches off the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1) The internal temperature of high-risk foods stored in room temperature such as seafood pancake batter and raw beef were measured at 20.7 and 22 degrees Celsius respectively. - All high-risk foods must be always stored at 4C or less or greater than 60C. 2) Several frozen high-risk foods were left out in room temperature to thaw. - Do not thaw in room temperature. Use one of the following approved methods to thaw foods:- In the cooler ahead of time- Under running cold water- During the cooking procedure - In the microwave, if being cooked or consumed immediately3) Several containers/bags of chopped vegetables were stored above the cooler inserts in cooler #2. - Do not store chopped vegetables which are considered perishable foods in this manner. All foods must be stored in the cooler at a temperature of 4C or less. 4) Perishable foods stored in the cooler #8 were measured at 8C. - All perishable foods under refrigeration must be stored at a temperature of 4C or less. Do not store in the cooler if cooler cannot maintain a temperature of 4C or less.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • No chlorine test strips available. - Chlorine test strips are required to verify the concentration of chlorine sanitizers. Chlorine sanitizers must be used at 100 ppm.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • The 2 compartments sink faucet was in disrepair. - All plumbing fixtures must be in a good state of repair. Please repair.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • Grease and food debris accumulation observed in several surfaces of the main cooking line. - A deep cleaning is required. Clean and always maintain in clean and sanitary manner.
3. Risk Management InspectionJun 14, 2024

   1 infraction

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • a. Perishable foods such as raw calamari stored in preparation cooler number 3 which had an ice buildup was measured at 10 degrees Celsius.Requirements: a. Service the cooler and do not store perishable foods on top the interim. The cooler must be able to always maintain a temperature of 4°C or less.b. Calamari was discarded.
4. Risk Management InspectionMar 28, 2024

   4 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • A bag of rice was stored directly on the floor. - All food must be stored at least 6 inches off of the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • a. Perishable foods stored in a preparation cooler which was in a state of disrepair previously were measured below 4C at the bottom but measured around 8.5 C at the top. Requirements: a. Service the cooler and do not store perishable foods on top the interim. The cooler must be able to always maintain a temperature of 4°C or less.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Operator exhibited a lack of food safety knowledge.An on-site manager/owner must register and successfully complete an approved food safety certificate course: Recognized food safety courses in Alberta. All other staff members are required to take the Alberta Food Safety Basics course:https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • A lot of cleaning done but there was still some accumulation of grease and grime and/or food debris on the flooring and walls. b. The dishwashing area was cluttered, and unorganized. Many pots are stored on the floor as there is a lack of adequate storage/shelving.Requirements: a. Clean and sanitize the facility thoroughly and always maintain the food establishment in a clean and sanitary condition.b. Organize, de-clutter and dishwashing area and install more shelves for the pots or remove them from the facility.
5. Monitoring InspectionMar 20, 2024

   7 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • a. There was no surface sanitizer solution prepared for the kitchen.b. The only chemical available to prepare a sanitizer solution was a lemon scented bleach.Requirements:a. Ensure an approved sanitizing solution such as chlorine at 100 ppm is always available in the kitchen. Household bleach must be unscented.b. Obtain chlorine test strips to verify the concentration of chlorine sanitizers.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Pork soup in pots and a bag of onion were stored directly on the floor.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • a. Perishable foods were knowingly stored in a preparation cooler which was in a state of disrepair. The internal temperature of vegetables in a fish sauce and fish cakes measured between 19-22 degrees Celsius.b. Cooked potato was stored at room temperature. The internal temperature measured 11 degrees Celsius.c. A large container of fish cakes was placed in hot holding unit. The internal temperature measured 31.9 degrees Celsius.d. Bags of frozen raw chicken were left out at room temperature to thaw.e. Pork soup in large pots was cooling at room temperature.Requirements: a. Service the cooler and do not store perishable foods in it in the interim. The cooler must be able to always maintain a temperature of 4°C or less.b. Do not store perishable foods at room temperature. All perishable foods must be stored at a temperature of 4°C or less or greater than 60°C.c. Perishable foods in hot holding units must be maintained at 60°C or higher.d. Do not thaw foods in room temperature. Thaw foods using one of the following approved methods: in the cooler ahead of time, fully submerged under running cold water, during the cooking process, or in the microwave if cooked or consumed immediately after.e. Foods must be cooled to 20°C within the first 2 hours and the internal temperature must reach 4°C or less within the following 4 hours. To achieve this use one or combination of the following methods: divide food into smaller portions, use an ice water bath or an ice wand and store in shallow pans to increase the surface area.
   • 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 pest control reports were not available for review.- Provide the last 3 pest control reports an Alberta Health Services Executive Officer for review. Ensure pest monitoring reports are available upon request.
   • 20. Do food handlers at the facility have adequate food safety training?
     • Operator exhibited a lack of food safety knowledge.An on-site manager/owner must register and successfully complete an approved food safety certificate course: Recognized food safety courses in Alberta. All other staff members are required to take the Alberta Food Safety Basics course:https://ahs.myabsorb.ca/#/public-dashboard. Provide completion certificates to an Alberta Heath Services, Executive Officer.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • The wall along the back of the cooking line was opened to allow access to the back storage and was not reconstructed and finished. There was exposed framing and cut out dry wall.Repair and finish the wall along the cookline so it is smooth, impervious to moisture and easy to clean.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • a. There was an accumulation of dirt, grease, grime and/or food debris on various items and surfaces throughout the facility, including but not limited to: floors, ceiling, walls, hood ventilation system, curtains, sides of the coolers, underneath cooking equipment, on preparation tables, interior surfaces of the coolers, the floor underneath the dishwashing area, and on surfaces in the dry storage area and the back hallway.b. The hallway to back exit door and storage area was cluttered, unorganized and dirty.c. There was no written cleaning schedule or procedures in place.Requirements: a. Clean and sanitize all equipment, containers and surfaces in the facility thoroughly and always maintain the food establishment in a clean and sanitary condition.b. Organize, de-clutter and maintain the back storage area and hallway in a sanitary condition.c. Develop and implement a detailed written sanitation procedure to facilitate proper cleaning of all areas of the food establishment, including equipment and surfaces. The sanitation procedure must include a list of all cleaning and sanitizing agents used and the frequency in which cleaning is done. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.