Nicemeat Korean BBQ & Streetfood
26 - 1200 37 Street SW Calgary AB T3C 1S2 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The walk in cooler was not operational at the time of inspection and measured 19.2 degrees C.High risk food items, including fried chicken, were discarded during the inspection.Mar 16 - Cooler still not operational.March 17 - Cooler still not operational. No perishable foods stored in walk-in cooler
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The walk in cooler was not operational at the time of inspection and measured 19.2 degrees C.High risk food items, including fried chicken, were discarded during the inspection.Mar 16 - Cooler still not operational.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Carboard was used to line shelving in the walk-in cooler.Remove the cardboard.Surfaces must be smooth, non-absorbent to moisture and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of food debris under shelves and hard-to-reach areas (between and under large cooking equipment
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The walk in cooler was not operational at the time of inspection and measured 19.2 degrees C.High risk food items, including fried chicken, were discarded during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Carboard was used to line shelving in the walk-in cooler.Remove the cardboard.Surfaces must be smooth, non-absorbent to moisture and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of food debris under shelves and hard-to-reach areas (between and under large cooking equipment
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management 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?
- Carboard was used to line shelving in the walk-in cooler.Remove the cardboard.Surfaces must be smooth, non-absorbent to moisture and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of food debris under shelves and hard-to-reach areas (between and under large cooking equipment
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food in the walk-in cooler measured at 8C. Ambient air temperature of walk-in cooler measured at 10C. Cold foods are to maintain a temperature of 4C or below.
- 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?
- Recurring violation:Pest control records were not up to date. Pest control checklist of August 15 was available.Previous violation:No pest control record was available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Cardboard was used placed on the floor to collect grease at the deep fryer area.2) Carboard was used to line shelving in the walk-in cooler.Remove the cardboard.Surfaces must be smooth, non-absorbent to moisture and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of food debris under shelves and hard-to-reach areas
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used/wet cleaning cloths were kept on the counter.The cleaning cloths were promptly washed and kept in the chlorine sanitizer bucket at 100 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler did not wash their hands before wearing a pair of gloves to prepare customers food.The staff was instructed to wash their hands and ensure gloves are used once and discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Cooked vegetable dumpling was kept beside the deep fryer with an internal temperature of 21.6°C. The food was discarded.2) Frozen uncooked raw chicken containers were stored on the floor to thaw with a surface temperature of -0°C to 2.2°C.Food items were stored in the walk-in cooler.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.
- 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?
- Recurring violation:Pest control records were not up to date. Pest control checklist of August 15 was available.Previous violation:No pest control record was available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repeating violations:1) Foods were stored on the floor beneath the prep counter.2) Bulk food bins were stored on o.5 inches surface.2) Boxes were stored on the floor in the front cashier area.Provide proper shelving and store foods including boxes of food items at least 6 inches off the floor.Recurring: violations:1. Foods were stored on the floor beneath the prep counter.2. Food were stored on the floor in the front cashier area.3. Cardboards were used to line the rack and the floor.Remove cardboard. Previous violations:1) Food service supplies were stored on a plank of unfinished wood in the front service area. Finish the wood so that the surface is smooth, non-absorbent to moisture and easy to clean.2) Cases of food were stored on the floor of the walk-in cooler.**CORRECTED (2023-07-19). The cases of food were still stored on the floor in the walk-in cooler. The food cases were moved to the shelving unit during the inspection. Please ensure that no food is stored on the floor in the walk-in cooler.3) Dry foods were stored on the kitchen floor. Provide adequate shelving and store foods at least 6 inches off the floor.**OUTSTANDING (2023-07-19). The dry food items were still stored on the kitchen floor. Please find a spot for those dry food items so that they are stored at least six inches above the ground.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Cardboard was used placed on the floor to collect grease at the deep fryer area.2) Carboard was used to line the bottom of the walk-in freezer.Remove the cardboard.Surfaces must be smooth, non-absorbent to moisture and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was debris noted on the walk-in cooler condenser fan cover.Clean and sanitize the indicated area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Cleaning cloths were kept on the counter.2. No sanitizer buckets available.Fresh sanitizer buckets were measured at 100ppm and the cleaning cloths were kept thereon.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Gloves were stored in the top cooler to be reused.Gloves were discarded.Once a glove is taken out discard it immediately. Wash your hands before wearing new gloves.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Opened canned of toyster sauce was kept on the top shelves at the back kitchen.Oyster sauce was discarded.Store leftovers open canned food into clean food grade containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Dumplings and fried potatoes were lkeft on the counter adjacent to the deep fryer at 28.2°C and 15.9°C.Foods were kept in the cooler.
- 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?
- No pest control record was available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Recurring: violations:1. Foods were stored on the floor beneath the prep counter.2. Food were stord on the floor in the behind the cahsier area.3. Cardboards were used to line the rack and the floor.Remove cardboard. Previous violations:1) Food service supplies were stored on a plank of unfinished wood in the front service area. Finish the wood so that the surface is smooth, non-absorbent to moisture and easy to clean.2) Cases of food were stored on the floor of the walk-in cooler.**CORRECTED (2023-07-19). The cases of food were still stored on the floor in the walk-in cooler. The food cases were moved to the shelving unit during the inspection. Please ensure that no food is stored on the floor in the walk-in cooler.3) Dry foods were stored on the kitchen floor. Provide adequate shelving and store foods at least 6 inches off the floor.**OUTSTANDING (2023-07-19). The dry food items were still stored on the kitchen floor. Please find a spot for those dry food items so that they are stored at least six inches above the ground.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Recurring violation:Caulking at the two-compartment sink and wall joint was discolored and in a state of disrepair. Replace caulking.Previous violation:Caulking at the two-compartment sink and wall joint was discolored and in a state of disrepair. Replace caulking.**OUTSTANDING (2023-07-19). The caulking was still in the same condition. Please ensure to replace the caulking, as discussed, to remove the discoloration and potential mold growth.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must either be single use of be fully submerged in a sanitizer bucket solution. The staff/operator agreed to do the latter. Please ensure to have all cleaning cloths be fully submerged in a sanitizing bucket solution at all times after use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The food preparation cooler had a temperature of 9°C on the top inserts and 12°C on the bottom refrigeration unit. The food items were moved to the walk-in cooler during the inspection. Please ensure that the refrigeration unit is maintained below 4°C at all times. Otherwise, please contact a technician to repair the unit.**DO NOT USE THE REFRIGERATION UNIT UNLESS IT IS ABLE TO MAINTAIN A TEMPERATURE OF 4°C OR BELOW. REPAIR THE UNIT.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot-holding unit, containing cooked meat, was measured at 55°C. The unit was adjusted during the inspection and the temperature was measured at 65°C. The inspector informed the staff/operator that hot-holding units must be maintained at or above 60°C at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The staff/operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff/operator on how to properly use the sink for sanitization. A copy of the two-compartment sink poster/instruction will be provided with this report. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The staff/operator demonstrated adequate understanding of the proper dishwashing method afterwards. Please ensure to follow the instruction/poster, as discussed during the inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no evidence of approved food safety training. Successfully complete an approved food safety course and provide certification. Owners of more than one food establishment must have a separate manager with approved food safety training at each location.**OUTSTANDING (2023-07-19). There was no Food Safety Training Certificate provided during the inspection. The staff/operator mentioned that they have not completed a Food Safety Training approved in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. The inspector informed the staff/operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized Food Safety courses in Alberta. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Food service supplies were stored on a plank of unfinished wood in the front service area. Finish the wood so that the surface is smooth, non-absorbent to moisture and easy to clean.2) Cases of food were stored on the floor of the walk-in cooler.**CORRECTED (2023-07-19). The cases of food were still stored on the floor in the walk-in cooler. The food cases were moved to the shelving unit during the inspection. Please ensure that no food is stored on the floor in the walk-in cooler.3) Dry foods were stored on the kitchen floor. Provide adequate shelving and store foods at least 6 inches off the floor.**OUTSTANDING (2023-07-19). The dry food items were still stored on the kitchen floor. Please find a spot for those dry food items so that they are stored at least six inches above the ground.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking at the two-compartment sink and wall joint was discolored and in a state of disrepair. Replace caulking.**OUTSTANDING (2023-07-19). The caulking was still in the same condition. Please ensure to replace the caulking, as discussed, to remove the discoloration and potential mold growth.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?