Seolgyupsal
Bay J - 254 Gregoire Drive Fort McMurray AB T9H 4K6 · Food - General
8 inspections
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Marinated sliced raw meats, raw chicken, and raw seafood (shrimp and mussels) in plastic containers were observed to be stored above ready-to-eat lettuce in a standing cooler.The facility operators rearranged the standing cooler to move the raw meats and seafood below the ready-to-eat food items.Ensure that foods are stored appropriately to prevent contamination; Prepared ready to eat foods and raw vegetables under refrigerated storage must not be stored below raw meat and fish products.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Hot pot sauce ingredients in individual plastic containers were observed uncovered and appeared with no customer / sneeze guard.Facility operators were instructed to place the lids on the ingredients. An option can be to have a sneeze guard above the ingredients to prevent customer contamination. Ensure that the customer accessible food items such as hot pot sauce ingredients be protected from customer contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Opened bottle sauces were observed to be stored at room temperature when bottle instructions indicate to refrigerate after opening. Facility operators move the sauce bottles to the coolers. Ensure that food instructions are followed to prevent early spoilage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen beef brisket for slicing was observed thawing in the sink. When asked, facility operators described the thawing procedures as leaving frozen meat items at room temperature for hours.The proper thawing procedures were reviewed and discussed: 1. by microwaving, 2. frozen food items completely submerged in cold running water, 3. frozen food items are thawed under refrigeration at 4C.The beef brisket was completely submerged in in cold running water. Ensure that the proper thawing procedures are reviewed and followed to prevent the pathogenic bacterial growth.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A facility operator was observed drying cleaned and sanitized utensils using a reusable towel. The manual dishwashing manuals were reviewed with staff members; to allow dishware and utensils to be air dried. Ensure that clean and sanitized dishware and utensils are protected from being recontaminated by air drying after sanitizing and stored in an area that is clean and away from where splashing may occur.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Sponges were observed in the sink of the front hand washing station. When questioned about the sink use, a facility operator indicated that cups are sometimes washed in the hand washing sink and sometimes in the dishwashing sink.The facility operators were instructed to only use the hand washing station for hand hygiene and all dishwashing dishware must be conducted in the dishwashing sinks. The sponges were removed from the sink.Ensure that a dedicated hand washing sink is not used for any other purposes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser was observed to be removed from the hand washing station near the dishwashing sinks with no paper towel near the station. Facility operators indicated a mechanical dishwasher would be installed in place of the hand washing station. Facility operator was instructed to place paper towel for use near the hand washing station to ensure that proper hand washing can still occur. Ensure that hand washing sinks are fully supplied with paper towel, soap, and hot and cold running water at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Frozen spring rolls in unlabeled plastic bags and containers was observed in the facility freezers. Facility operator indicated they were made from the owner's home. Facility operator was instructed to dispose or remove the spring rolls from the facility. The facility operator called someone to pick the food items and bring home for personal use. The food items were picked up and removed from the facility during the inspection.All foods sourced and served must be from an approved source.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A reusable towel was observed to be used for hand drying at the front hand washing sink. Facility operator was instructed to remove the towels and obtain single use paper towels for hand washing to prevent cross contamination.
- 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?
- Pest control management records were observed to be not up to date. The AHS pest control checklist was last completed on August 2025.Facility operator conducted and completed the pest control checklist during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- An accumulation of grease was observed on the exhaust rangehood system and grills. Clean the exhaust range hood and grills, ensure it is cleaned on a frequent basis.
- 23. Is the facility maintained in a clean and sanitary condition?
- The front counter along side the hand washing sink was observed with a build-up of grime and debris. The facility operator cleaned and sanitized the counter during the inspection.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Frozen raw meats and seafood were stored above and next to ready to eat food items, bucket of ice cream. Reorganize the standing freezer to ensure that ensure that all ready to eat foods are protected from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Opened bottles of hoisin sauce, oyster sauce, and sweet chili sauce were observed stored at room temperature. The facility operator was instructed to place the opened bottles in the fridge. Ensure that food items labeled "Refrigerate after opening" are placed in the fridge to prevent spoilage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Plastic scoops with and without handles were touching food items such as sugar and rice grains. Protect food items from cross contamination by storing scoops outside of the food container or scoop handles not touching the food item.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The second washroom lacked paper towel in the paper towel dispenser. Refill the paper towel dispenser. Ensure all hand sinks are full supplied with hot and cold running water, soap, and paper towel at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility operators demonstrated cleaning and sanitizing procedures for the meat slicer: the equipment is disassembled and washed with soap and water, quats sanitizer solution is applied using a cloth. Facility operators were instructed to submerge all equipment, utensils, and dishware in a sanitizer solution. The clean in place method should be used for equipment that cannot be submerged to ensure all areas are sanitized. Ensure that proper sanitation procedures are conducted for all food handling equipment, utensils, and dishware.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Raw meats were stored above ready to eat foods items in the standing fridge. Facility operators rearranged the raw meats and food items. Ensure that all foods are protected from bacterial contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Uncovered portioned side sauces were observed exposed on a countertop.Facility operators were instructed to cover the side sauces. Ensure that all food items are protected from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Tofu and boiled and marinated potatoes in the food warmer were measured at 54C. The warmer was observed with an inadequate amount of water to warm the food items. Facility operators added more water to the warmer and increased the temperature setting. The food items were remeasured at 61C. Ensure that all high-risk food items are stored at appropriate temperatures, 4C and below or 60C and above.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Yellow milk crates were observed at a refuse container. Obtain and use a suitable garbage receptacle that is non-porous and easy to clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions