Sang-Seoul Table Dining
9929 109 Street NW Edmonton AB T5K 1H6 · Food - General
4 inspections
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Not checked - The buffet line was missing a sneezeguard for some of the toppings and the sauce stations. Please install proper protection/covers to any open food at the buffet area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dish cloths were left on counter. Did not observe any sanitizing solution available for dish cloths. Please ensure wet dish cloths are submerged in sanitizing solution when not in use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored on shelf in the walk-in cooler above sesame dressing. Please ensure raw meat stays at bottom shelf to prevent cross contamination of ready to eat products.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The buffet line was missing a sneezeguard for some of the toppings and the sauce stations. Please install proper protection/covers to any open food at the buffet area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink at the end of the cookline was blocked with waste disposal bin. Owner moved the bin during inspection. Ensure easy access to hand sink at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One paper towel dispenser by the front prep kitchen (attached room) was empty. Please restock with paper towels. All hand sinks had soap.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher was equipped with detergent, rinse and chlorine. Concentration was at 100ppm. Glasswasher detergent jug was empty at the time, operator was aware and will be replacing the jug. Iodine concentration was at 50ppm and operator was asked to reduce concentration to 12.5-25ppm. Both iodine and chlorine test strips were present. A two compartment and a separate one compartment sink were present in the dishwashing area. Both were unavailable for testing due to repairs. Please provide detergent and sanitizer for the sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One hand sink by the ice machine was missing paper towels. Operator will be placing a roll in the dispenser.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water pressure was low for one of the male washroom hand sinks. Please ensure there is adequate hot and cold water available for the hand sinks. Please double check all washroom hand sinks for temperature and pressure.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The produce walk in cooler condenser hose was sitting on top of the stainless steel shelf. Extend the hose and lead it into a pail on the floor to prevent cross contamination. Minor cleaning required in the produce walk in cooler floor especially the corners.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?