Skip to content
Loading map…

Onion Korean Noodle & Kitchen

2136 - 10 Aspen Stone Boulevard SW Calgary AB T3H 0K3 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required at the back storage area.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cleaning cloths were observed sitting on counter outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria.2) No sanitizer bucket at each food prep stationOperator set up sanitizer buckets with chlorine sanitizer solution measured at 100 ppm and submerged the cleaning cloths in the solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Rice paddle was observed to be stored on top of the rice cooker.The operator made an ice bath to store the rice paddle when it is not in use2) A single use container with no handle was observed to be used as a scoop in a bulk container. Scoops with handles prevent cross-contamination between the operator's hands and the food product.Please remove the single use container and replace it with a handled scoop. Operator replaced the single use scoop with a handled food grade scoop.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food was observed on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests.Please elevate the food off the floor by 6 inches or more.2) Eggs were stored in the walk-in cooler above ready-to eat foods. Eggs could potentially break and contaminate food stored below with harmful pathogens.Please relocate the tray of eggs to a bottom shelf below ready-to-eat food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle located at the front used for sanitizing table surfaces was unlabeled.Operator labelled the sanitizer spray bottle during the time of the inspection.Ensure chemical spray bottles are adequately labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Battered egg was observed sitting at room temperature on the sandwich table located in the kitchen. Temperature of the battered egg was measured at 25.6C. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment.The battered egg was discarded.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were kept on the counter.2. Sanitizer bucket at the front retail area was too strong. Chlorine test strip was bleaching off.3. Spray bottle containing bleach solution was too strong - chlorine test strip was bleaching off.Fresh sanitizer solution was prepared at 100 ppm and new cleaning cloths were kept in a sanitizer bucket.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Opened canned oyster sauce was stored in the prep cooler.Opened canned food was promptly discarded.Store leftovers open canned food into a clean food grade container.2. Scoops without a handle were stored in the bulk food container.Scoops were promptly removed.Obtain scoop with a handle.3. Winter jackets, toque and bags were stored on the chest freezer.Items were promptly removed and kept in a separate area.All articles and materials in a commercial food establishment that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas and in a manner that contaminates neither.4. Bulk foods were stored in non-food grade containers.Food grade stainless steel containers were being used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs were kept on the counter at 11°C.Eggs were promptly kept in the cooler.2. Cooked pork was kept on the counter to cool at 36°C.Food was kept in ice bath to rapidly cool.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 0 ppm after completing a cycle. Sanitizer bucket was empty.In the meantime, 100 ppm sanitizer solution was prepared at the 2-comp sink until the dishwasher is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No handwashing soap at the kitchen handwashing sink.2. Paper towel dispenser at the kitchen handwashing sink was empty.Handwashing supplies were promptly restocked.
    • 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?
      • 1. No pest control record was available.2. Gap was noted at the bottom of the back exit door weatherstripping.1. Operator promptly contacted a pest control services provider. Recent pest control record was sent to the health inspector's email.2. Back exit door weatherstripping was fixed and appeared to be in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were insanitary:1. Underneath the dishwasher area.2. Underneath the counters and had to reach areas were accumulated with food debris.Operator sent pictures of the indicated areas and the areas appeared to be cleaned and in a sanitary condition.
  7. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer measured 10 ppm.100 ppm chlorine sanitizer was prepared during the inspection.2) Used cleaning cloths were stored on the tables.Cleaning cloths were placed in a sanitizer during the inspection. Keep cleaning cloths immersed in a sanitizer between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry food was stored in a non-food grade rubber container.Dry food was transferred to a food grade container during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained sanitizer were not labeled to indicate their contents.These spray bottles were labeled during the inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • There was evidence of food preparation prior to the food establishment receiving health approval from Alberta Health Services.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was debris in the line cooler located in the server area. Packaging material was still taped to the cooler.Packaging material was removed and the cooler was cleaned during the inspection.