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San Dong Banjeom

14 - 3803 26 Avenue SW Calgary AB T3E 6V7 · Food - General

7 inspections

  1. Initial Inspection

    0 infractions

  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizer solution was present in the main kitchen while the food preparation was in process. Operator was instructed to prepare a sanitizer solution. Bleach solution was prepared, measured at 100 ppm.Wet cleaning clothes were stored on the counters, instructed to submerge the wet clothes inside the sanitizer solution between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • "Reoccurring violation"Plastic cups and metal bowls used as scoops for bulk ingredientsObtain scoops with a handle to prevent contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw eggs were stored in the prep cooler and measured at 13°C. The eggs were overfilled. The operator was instructed not to overfill the cooling cabinet, as this affects proper air circulation and temperature control.
    • 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 was blocked with the mop sink bucket. The sink was unblocked, and the operator was advised to relocate the mop bucket storage."
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Reoccurring violation"A portable propane stove was placed on top of the chest freezer at the back. The appliance was operational at the time of inspection. The operator was reminded that this is the third time this violation has been noted. The operator was instructed to remove the portable stove from the facility.Cited on 2025-02-13: Portable propane stove was placed on a wooden shelving unit at the back to cook.Remove propane stove and cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
    • 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 preparation sink tap and the 2 compartment dishwashing sinks were leaking. Please get the plumbing repairs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Reoccurring violation"The kitchen floor was wet.Ensure to fix any leak or mop up excess water that is causing the kitchen floor to be wet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required in following areas:-Behind the cooking line-Below the dishwashing area-dry storage area shelves and the floor-ceiling panels-ventilation canopy -all the below shelves in the preparation areaOrganize back areaPlease clean indicated areas.
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic cups and metal bowls used as scoops for bulk ingredientsObtain scoops with a handle to prevent contamination
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Portable propane stove was placed on a wooden shelving unit at the back to cook.Remove propane stove and cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no light at the storage room.Replace the light.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden board used to line top of prep coolerReplace wooden board with a material that is smooth, non-porous, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen floor was wet.Ensure to fix any leak or mop up excess water that is causing the kitchen floor to be wet.
  4. Monitoring Inspection

    12 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large container of raw squid placed on the floor of the kitchen. No cover available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic cups used as scoops for bulk ingredientsObtain scoops with a handle to prevent contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Rice scoop stored at room temperature in a container of still waterRice scoop is to be stored either in an ice bath (4C or below), hot water bath (60C or above), sanitizer (100ppm chlorine, or 200ppm QUAT), or cleaned and sanitized after each use
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Spray bottle was not labeled as to its content2) Spray bottle containing bleach solution was too strong (bleaching out test strips)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were being stacked on top of one another in the dishwasherEnsure dishes are being properly stacked to ensure dishes are cleaned and sanitized
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Large bin placed on top of the hand sink and the mop bucket was blocking access to the hand wash station. Ensure hand wash station is kept free and easily accessible at all times
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Portable propane stove was placed on a wooden shelving unit at the back to cook.Remove propane stove and cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
    • 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) Fluorescents light fixtures above the chest freezer had no light cover.Cover fluorescent light with light covers.2) There was a broken wall tiles underneath the 2-compartment sink.Repair or replace the wall tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no light at the storage room.Replace the light.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden board used to line top of prep coolerReplace wooden board with a material that is smooth, non-porous, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen floor was wet.Ensure to fix any leak that is causing the kitchen floor to be wet.Previous violation:1) Scissors and other utensils were stored in a dirty container.Utensils and the container were cleaned and sanitized in the dishwasher.2) A red bin with diced onions was damaged.Replace the container. Ensure foods are stored in food grade containers.3) Water was dripping under the wok range causing water to accumulate on the kitchen floor.Repair the wok range and stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) There was an accumulation of dust and grime on the kitchen walls and ceiling.2) The kitchen floor was excessively wet.3) There were accumulation of grease deposits and other residues on the ventilation canopy filters.4) Underneath the dishwashing area was dirty.5) Front service air vent was accumulated with dust and grime.Thoroughly clean the indicated areas and deep clean the kitchen including hard to reach areas.Ensure the kitchen floor is dry to prevent fall and trip hazard.Written sanitation plan was available.Previous violations:1) There was an accumulation of grease on the kitchen walls and under the wok range.Clean the kitchen thoroughly including hard to reach areas.2) There was no cleaning schedule.Prepare, implement, and maintain a detailed written cleaning schedule to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The cleaning schedule must include a list of all cleaning and sanitizing agents used within the food establishment, all equipment to be cleaned and the frequency of cleaning.
  5. Risk Management Inspection

    12 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Wiping cloths was wrapped around a condiment container.Wiping cloths was removed.Ensure condiment containers are labelled to identify their contents.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Disposable glove was stored on the Korean reddish pickle at the front service prep cooler.Disposable gloves should only be used once.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of the fried pork cooling on the counter was17.5°C.Fried port was discarded.2) Tomato containing garlic sauce was stored on the chest freezer cooling at 62.5°C.Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within four hours. Cool foods rapidly by:i. Dividing foods into smaller portions. Large foods take longer time to cool.ii. Placing foods in ice water bath.iii. Storing foods in pre chilled shallow pans.After proper cooling, label and store the food with the date and time they were prepared.Previous violations:1) Peeled, whole onions and processed vegetables were stored without temperature control. Processed vegetables measured 19.2CStore processed vegetables away from the temperature danger zone (4 to 60C).2) Black bean sauce (made in house) measured 23.2C and was stored without temperature control. pH measured approximately 5.Black bean sauce was placed in a cooler during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips appeared old and the vial was not equipped with a color chart. These test strips did not respond to 100 ppm chlorine sanitizer.Replace with new chlorine test strips and monitor sanitizer concentrations daily.
    • 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:Portable electric induction unit stored on the chest freezer was being used for grease producing cooking.Do not use the induction unit.Previous violations:1) There was build-up of grease and char on the kitchen ventilation system. Clean the ventilation system.2) The induction unit on the chest freezer was being used for grease producing cooking.Cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
    • 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) Protective film was peeling from a shelf where pots were stored.2) Woks/ pans were stored on a soiled cardboard liner.Remove the protective film and soiled cardboard. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 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) Fluorescents light fixtures above the chest freezer had no light cover.Cover fluorescent light with light covers.2) There was a broken wall tiles underneath the 2-compartment sink.Repair or replace the wall tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no light at the storage room.Replace the light.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were using two cook tops to cook grease producing food without a ventilation canopy.Refrain from cooking without a ventilation canopy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen floor was wet.Ensure to fix any leak that is causing the kitchen floor to be wet.Previous violation:1) Scissors and other utensils were stored in a dirty container.Utensils and the container were cleaned and sanitized in the dishwasher.2) A red bin with diced onions was damaged.Replace the container. Ensure foods are stored in food grade containers.3) Water was dripping under the wok range causing water to accumulate on the kitchen floor.Repair the wok range and stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) There was an accumulation of dust and grime on the kitchen walls and ceiling.2) The kitchen floor was excessively wet.3) There were accumulation of grease deposits and other residues on the ventilation canopy filters.4) Underneath the dishwashing area was dirty.5) Front service air vent was accumulated with dust and grime.Thoroughly clean the indicated areas and deep clean the kitchen including hard to reach areas.Ensure the kitchen floor is dry to prevent fall and trip hazard.Written sanitation plan was available.Previous violations:1) There was an accumulation of grease on the kitchen walls and under the wok range.Clean the kitchen thoroughly including hard to reach areas.2) There was no cleaning schedule.Prepare, implement, and maintain a detailed written cleaning schedule to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The cleaning schedule must include a list of all cleaning and sanitizing agents used within the food establishment, all equipment to be cleaned and the frequency of cleaning.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Wastewater from cleaning the floor was disposed down a kitchen floor drain.Follow municipal codes and bylaws.Dispose wastewater directly into a sanitary sewage system in a non-food handling area to avoid contamination of food.
  6. Monitoring Inspection

    15 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Wiping cloths was wrapped around a condiment container.Wiping cloths was removed.Ensure condiment containers are labelled to identify their contents.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer bucket was measured at 10 ppm.Fresh bleach sanitizer was prepared at 100 ppm.Ensure fresh sanitizer bucket is prepared every 2 hours.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Disposable glove was stored on the Korean reddish pickle at the front service prep cooler.Disposable gloves should only be used once.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open canned hot bean paste sauce was stored in the cooler.Hot bean paste sauce was discarded.Once a can is opened remove food from the can and store leftover in a food grade container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bucket and spray bottles were not labelled.The sanitizer bucket and spray bottles were promptly labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The internal temperature of the fried pork cooling on the counter was17.5°C.Fried port was discarded.2) Tomato containing garlic sauce was stored on the chest freezer cooling at 62.5°C.Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within four hours. Cool foods rapidly by:i. Dividing foods into smaller portions. Large foods take longer time to cool.ii. Placing foods in ice water bath.iii. Storing foods in pre chilled shallow pans.After proper cooling, label and store the food with the date and time they were prepared.Previous violations:1) Peeled, whole onions and processed vegetables were stored without temperature control. Processed vegetables measured 19.2CStore processed vegetables away from the temperature danger zone (4 to 60C).2) Black bean sauce (made in house) measured 23.2C and was stored without temperature control. pH measured approximately 5.Black bean sauce was placed in a cooler during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips appeared old and the vial was not equipped with a color chart. These test strips did not respond to 100 ppm chlorine sanitizer.Replace with new chlorine test strips and monitor sanitizer concentrations daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was obstructed with bulk food containers and moping sink.Bulk food containers were stored in a separate location and moping sink was stored in the toilet.
    • 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:Portable electric induction unit stored on the chest freezer was being used for grease producing cooking.Do not use the induction unit.Previous violations:1) There was build-up of grease and char on the kitchen ventilation system. Clean the ventilation system.2) The induction unit on the chest freezer was being used for grease producing cooking.Cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
    • 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) Protective film was peeling from a shelf where pots were stored.2) Woks/ pans were stored on a soiled cardboard liner.Remove the protective film and soiled cardboard. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 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) Fluorescents light fixtures above the chest freezer had no light cover.Cover fluorescent light with light covers.2) There was a broken wall tiles underneath the 2-compartment sink.Repair or replace the wall tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen floor was wet.Ensure to fix any leak that is causing the kitchen floor to be wet.Previous violation:1) Scissors and other utensils were stored in a dirty container.Utensils and the container were cleaned and sanitized in the dishwasher.2) A red bin with diced onions was damaged.Replace the container. Ensure foods are stored in food grade containers.3) Water was dripping under the wok range causing water to accumulate on the kitchen floor.Repair the wok range and stop the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Wet bulk food bins were stored on the floor to air-dry.The bulk food bins were promptly taken off the floor and washed in the dishwasher.Ensure dishes are stored in a sanitary surface to air-dry.2) Containers without handles were being stored in the bulk food containers.Obtain scoops that have handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1) There was an accumulation of dust and grime on the kitchen walls and ceiling.2) The kitchen floor was excessively wet.3) There were accumulation of grease deposits and other residues on the ventilation canopy filters.4) Underneath the dishwashing area was dirty.5) Front service air vent was accumulated with dust and grime.Thoroughly clean the indicated areas and deep clean the kitchen including hard to reach areas.Ensure the kitchen floor is dry to prevent fall and trip hazard.Written sanitation plan was available.Previous violations:1) There was an accumulation of grease on the kitchen walls and under the wok range.Clean the kitchen thoroughly including hard to reach areas.2) There was no cleaning schedule.Prepare, implement, and maintain a detailed written cleaning schedule to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The cleaning schedule must include a list of all cleaning and sanitizing agents used within the food establishment, all equipment to be cleaned and the frequency of cleaning.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Wastewater from cleaning the floor was disposed down a kitchen floor drain.Follow municipal codes and bylaws.Dispose wastewater directly into a sanitary sewage system in a non-food handling area to avoid contamination of food.
  7. Risk Management Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared in the kitchen.100 ppm chlorine sanitizer was prepared during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Onions were being prepared on the floor.Prepare food on a food preparation table.2) Covers for raw meats in insert containers were dirty with food debris. Foods were handled without utensils. 3) A bowl was being used to scoop raw seafood from the line cooler.Use utensils for handling food and store utensils in a manner that prevents the handles from coming into contact with food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shell eggs, raw seafood and raw poultry were stored above and next to produce in the cooler with sliding doors.The cooler was organized during the inspection so that raw eggs, seafood and meats were on the bottom.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was placed on the chest freezer where food was being prepared.Store personal items separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Peeled, whole onions and processed vegetables were stored without temperature control. Processed vegetables measured 19.2CStore processed vegetables away from the temperature danger zone (4 to 60C).2) Black bean sauce (made in house) measured 23.2C and was stored without temperature control. pH measured approximately 5.Black bean sauce was placed in a cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Shredded meat on the chest freezer measured 20.6C.2) Spring roll pastry had thawed on the chest freezer. It measured 9.6C.Shredded meat and spring roll pastry were placed in a cooler during the inspection.3) Perishable foods such as hydrated fungus, mushrooms and shell eggs in top refrigerated inserts measured between 10 to 11.7C. This cooler had ice build-up below the inserts.All perishable foods in top refrigerated inserts were discarded. Repair the cooler and store perishable foods 4C or less and shell eggs 7C or less under refrigeration.4) Cooked, green peas were stored measured 21C on the table with no means of temperature control.Green peas were placed in cooler during the inspection.5) A bowl of minced garlic on a top refrigerated insert measured 21.8C.Minced garlic was discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips appeared old and the vial was not equipped with a color chart. These test strips did not respond to 100 ppm chlorine sanitizer.Replace with new chlorine test strips and monitor sanitizer concentrations daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food was being prepared in the front service area without an accessible hand sink.Install a hand sink in the front service area or prepare all foods in the kitchen. Handling of opened foods in the front service area is not permitted without an accessible hand sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed by containers and janitorial equipment.Items that had obstructed the hand sink were removed 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 training at each site.
    • 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) There was build-up of grease and char on the kitchen ventilation system. Clean the ventilation system.2) The induction unit on the chest freezer was being used for grease producing cooking.Cease all grease producing cooking in this area. It is not permitted without an approved HVAC system.
    • 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) Protective film was peeling from a shelf where pots were stored.2) Woks/ pans were stored on a soiled cardboard liner.Remove the protective film and soiled cardboard. Surfaces must be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Scissors and other utensils were stored in a dirty container.Utensils and the container were cleaned and sanitized in the dishwasher.2) A red bin with diced onions was damaged.Replace the container. Ensure foods are stored in food grade containers.3) Water was dripping under the wok range causing water to accumulate on the kitchen floor.Repair the wok range and stop the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of grease on the kitchen walls and under the wok range.Clean the kitchen thoroughly including hard to reach areas.2) There was no cleaning schedule.Prepare, implement, and maintain a detailed written cleaning schedule to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The cleaning schedule must include a list of all cleaning and sanitizing agents used within the food establishment, all equipment to be cleaned and the frequency of cleaning.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Wastewater from cleaning the floor was disposed down a kitchen floor drain.Follow municipal codes and bylaws.Dispose wastewater directly into a sanitary sewage system in a non-food handling area to avoid contamination of food.