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Seoul Country Korean Restaurant

103 - 215 Banff Avenue Banff AB T1L 1C2 · Food - General

10 inspections

  1. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One bottle of QUAT sanitizer was too strong, concentration over 400ppm. - Please ensure solution is diluted to be between 200-400ppm QUAT. Please use test strips whenever making sanitizer solutions to verify the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some food items in the kitchen and in the walk-in cooler were stored directly on the ground. - Please ensure all food items are stored at least 15cm above the ground.2) Some items in the walk-in cooler were stored without a lid/cover. - Please ensure all items are covered to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer spray bottles in the kitchen were unlabeled. - Please ensure all chemicals used are labelled to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of raw beef were out on the counter; internal temperature was around 8C. Operator indicated it was out for 1 hour and was put back into the fridge.- Please ensure high-risk foods are kept below 4C, keep them in the fridge or on ice to ensure temperatures are maintained. Foods kept above 4C for more than 2 hours must be discarded. *Same issue has been noted in the past multiple times*
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
    • 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 shelf above the deep fryer is damaged with chipping paint, exposing raw wood. - Please repair/replace the shelf. Ensure all shelving is smooth, non-porous, and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Soiled cardboard/tin foil was covering many of the shelves throughout the facility. - Please remove any soiled cardboard and tinfoil as it cannot be cleaned/sanitized properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Raw wood pallet holding buckets was on the floor in the back corner of the facility. - Raw wood cannot be cleaned/sanitized properly and needs to be sealed, painted, or removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Repeat Violation*Some of the large kimchi buckets were damaged (melted, chipped rims) and some of them require additional cleaning. - Please discard any damaged buckets, and ensure they are all properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a build-up of grease and food debris in areas throughout the facility. Clean areas including but not limited to: -Ventilation unit-Plate storage area next to the cook line-Hard-to-reach areas (behind fryer) -Onion storage shelves- Floors of walk-in cooler- Bar area
  2. Risk Management Inspection

    11 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Marinated meat was on the counter, internal temperature was 16C. Meat was discarded. - Please ensure all high-risk foods are held above 60C or below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
    • 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 in the preparation area initially had some items (bowel, bags) inside of it blocking it.- Items were removed, please ensure this sink is always available for hand washing
    • 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?
      • *Repeat Violation*Some fruit flies and house flies were observed in the kitchen. - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Floor by the dish pit is lifting and cracked. - Repair the floor ensure it is a smooth and cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Soiled cardboard/tin foil was covering many of the shelves throughout the facility. - Please remove any soiled cardboard and tinfoil as it cannot be cleaned/sanitized properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood pallet holding buckets was on the floor in the back corner of the facility. - Raw wood cannot be cleaned/sanitized properly and needs to be sealed, painted, or removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some of the large kimchi buckets were damaged (melted, chipped rims) and some of them require additional cleaning. - Please discard any damaged buckets, and ensure they are all properly cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Container storing the ice scoop was dirty. - Please clean this container, ensure all utensils are stored in a clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a build-up of grease and food debris in areas throughout the facility. Clean areas including but not limited to: -Ventilation unit-Plate storage area next to the cook line-Hard-to-reach areas (behind fryer) -Onion storage shelves- Floors of walk-in cooler- Bar area
  3. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bottle in the kitchen had a concentration of 0 ppm QUAT. - Bottle was replaced with one from the front area that had a concentration of 200 ppm. Please ensure that while food preparation is occurring there are proper sanitizers in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items in the walk-in cooler and the dry storage area were stored directly on the ground. - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Meat was out of the counter at around 10C, staff said meat was just taken out of the fridge. Meat was moved back into the fridge while it was not in use. - Please ensure that all high-risk products are stored below 4C, in the fridge or using an ice bath. No high-risk food products (eggs, meat, cut vegetables, etc.) can be stored on the counter without means of temperature control. 2) Containers of sauces were out of the counter without means of temperature control.- Provide evidence that these prepared sauces are shelf stable or provide temperature control (i.e., refrigeration, ice baths, etc.).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
    • 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?
      • *Repeat Violation*Some fruit flies were observed in the kitchen. - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Soiled cardboard/tin foil was covering many of the shelves throughout the facility. - Please remove any soiled cardboard and tinfoil as it cannot be cleaned/sanitized properly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood pallet holding buckets was on the floor in the back corner of the facility. - Raw wood cannot be cleaned/sanitized properly and needs to be sealed, painted, or removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Floor by the dish pit is lifting and cracked. - Repair the floor ensure it is a smooth and cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Container storing the ice scoop was dirty. - Please clean this container, ensure all utensils are stored in a clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Rice cookers in the back were unclean. - Please clean rice cookers, ensure all food equipment is stored in a sanitary condition. 2) Some of the large kimchi buckets were damaged (melted, chipped rims) and some of them require additional cleaning. - Please discard any damaged buckets, and ensure they are all properly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a build-up of grease and food debris in areas throughout the facility. Clean areas including but not limited to: -Ventilation unit-Plate storage area next to the cook line-Hard-to-reach areas (behind fryer) -Onion storage shelves- Floors of walk-in cooler- Bar area
  4. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Repeat Violation*Open sauces on the cook line were stored on the floor. - Ensure all food products are stored at least 15 cm above the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Coffee cups and other personal items such as cell phones, were out on the counters where food preparation was occurring. - Please ensure that these items are stored separately from food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items in the walk-in cooler and the dry storage area were stored directly on the ground. - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violations*1) Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
    • 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?
      • Some fruit flies were observed in the kitchen. - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Floor by the dish pit is lifting and cracked. - Repair the floor ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a build-up of grease and food debris in areas throughout the facility. Clean areas including but not limited to: -Ventilation unit-Plate storage area next to the cook line-Hard-to-reach areas (behind fryer) -Dishwashing area-Ice machine- Onion storage shelves
  5. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Repeat Violation*Open sauces on the cook line were stored on the floor. - Ensure all food products are stored at least 15 cm above the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Coffee cups and other personal items such as cell phones, were out on the counters where food preparation was occurring. - Please ensure that these items are stored separately from food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items in the walk-in cooler and the dry storage area were stored directly on the ground. - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Dishwasher has not been repaired; all dishes are to be manually sanitized until dishwasher is repaired**Dishwasher was not reaching sanitizing temperature; hottest it reached was 68C. - Please ensure dishwasher is repaired so that it reaches at least 71C at the plate level. In the meantime, dishes need to be sanitized after washing, please continue to ensure this is being done in a sink basin in an approved sanitizer solution by submersion in for at least 2 minutes. Then dishes need to be airdried.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violations*1) Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
    • 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?
      • Some fruit flies were observed in the kitchen. - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Floor by the dish pit is lifting and cracked. - Repair the floor ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a build-up of grease and food debris in areas throughout the facility. Clean areas including but not limited to: -Ventilation unit-Plate storage area next to the cook line-Hard-to-reach areas (behind fryer) -Dishwashing area-Ice machine- Onion storage shelves
  6. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Repeat Violation*Open sauces on the cook line were stored on the floor. - Ensure all food products are stored at least 15 cm above the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Coffee cups and other personal items such as cell phones, were out on the counters where food preparation was occurring. - Please ensure that these items are stored separately from food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items in the walk-in cooler and the dry storage area were stored directly on the ground. - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw meat was out on the counter without means of temperature control. Surface temperature was 6C. - Meat was moved back to the refrigerator. Please ensure that all high-risk products are maintained below 4C, they should not be out on the counter without means of temperature control.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not reaching sanitizing temperature; hottest it reached was 68C. - Please ensure dishwasher is repaired so that it reaches at least 71C at the plate level. In the meantime, dishes need to be sanitized after washing, please continue to ensure this is being done in a sink basin in an approved sanitizer solution by submersion in for at least 2 minutes. Then dishes need to be airdried.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violations*1) Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
    • 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 near the prep line in the kitchen was initially blocked by a garbage can. - Garbage can was moved, please ensure these sinks are always accessible for staff to wash their hands as often as necessary.
    • 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?
      • Some fruit flies were observed in the kitchen. - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Floor by the dish pit is lifting and cracked. - Repair the floor ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a build-up of grease and food debris in areas throughout the facility. Clean areas including but not limited to: -Ventilation unit-Plate storage area next to the cook line-Hard-to-reach areas (behind fryer) -Dishwashing area-Ice machine- Onion storage shelves
  7. Risk Management Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Repeat Violation*Open sauces on the cook line were stored on the floor. - Ensure all food products are stored at least 15 cm above the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*Coffee cups and other personal items such as cell phones, were out on the counters where food preparation was occurring. - Please ensure that these items are stored separately from food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items in the walk-in cooler and the dry storage area were stored directly on the ground. - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Repeat Violation*1) High-risk products such as tofu and cut vegetables were stored on the cook line in ice containers, the temperature of these items was around 6C. Items were moved into the fridge.- Please ensure that all high-risk items are stored below 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violations*1) Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
    • 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?
      • Some fruit flies were observed in the kitchen. - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Floor by the dish pit is lifting and cracked. - Repair the floor ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a build-up of grease and food debris in areas throughout the facility. Clean areas including but not limited to: -Ventilation unit-Plate storage area-Hard-to-reach areas (behind fryer) -Dishwashing area-Ice machine- Onion storage shelves
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soiled cardboard was covering many of the storage shelves.- Remove the cardboard, please ensure all surfaces can be cleaned and are in good condition.
  8. Monitoring Inspection

    14 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were observed washing their gloves. Gloves are single-use and cannot be washed. Staff were instructed to remove their gloves, wash their hands, and put on new gloves. - Please ensure that proper hand hygiene is occurring, and that staff are not washing their gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Repeat Violation*Open sauces on the cook line were stored on the floor. - Ensure all food products are stored at least 15 cm above the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee cups and other personal items such as cell phones, were out on the counters where food preparation was occurring. - Please ensure that these items are stored separately from food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items in the walk-in cooler and the dry storage area were stored directly on the ground. - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some sanitizer bottles were unlabeled. - Please ensure all chemicals used have appropriate labels to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Repeat Violation*1) High-risk products such as tofu and cut vegetables were stored on the cook line in ice containers, the temperature of these items was around 6C. Items were moved into the fridge.- Please ensure that all high-risk items are stored below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Many products such as squid, and beef, were observed thawing at room temperature. Products cannot be thawed at room temperature and need to be thawed using an approved method such as in the fridge, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process. Items were still frozen and were moved into the fridge onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violations*1) Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level). 2) No test strips were available onsite to test the concentration of sanitizers used. - Please acquire appropriate test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were initially dishes in the hand sink on the cook line and the one in the prep area. - Dishes were removed, these sinks need to remain clear at all times so proper handwashing can occur.
    • 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?
      • Some fruit flies were observed in the kitchen. - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Repeat Violation*Floor by the dish pit is lifting and cracked. - Repair the floor ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat Violation*There was a build-up of grease and food debris in areas throughout the facility. Clean areas including but not limited to: -Ventilation unit-Plate storage area-Hard-to-reach areas (behind fryer) -Dishwashing area-Ice machine- Onion storage shelves
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Soiled cardboard was covering many of the storage shelves.- Remove the cardboard, please ensure all surfaces can be cleaned and are in good condition.
  9. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open sauces on the cook line were stored on the floor. - Ensure all food products are stored at least 15 cm above the ground.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were stored overtop of ready-to-eat foods such as cut vegetables in the walk-in cooler. - Ensure all raw products are stored below ready-to-eat ones.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) High-risk products such as tofu and cut vegetables were stored on the cook line without means of temperature control. - Items were moved to the refrigerator, please ensure that all high-risk items are stored below 4C. 2) No probe thermometer was available onsite. - Acquire a probe thermometer to measure internal temperatures of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level). 2) No test strips were available onsite to test the concentration of sanitizers used. - Please acquire appropriate test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two of the hand sinks in the kitchen did not have paper towel in appropriate dispensers. - Ensure all hand sinks are stocked with soap and paper towel in dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor by the dish pit is lifting and cracked. - Repair the floor ensure it is a smooth and cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris in areas throughout the facility. Clean areas including but not limited to: -Vent-Plate storage area-Hard-to-reach areas (behind fryer) -Dishwashing area-Ice macine
  10. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sponges were stored in water and not a sanitizer solution. - Sponges should be stored the same as the wiping cloths in an approved sanitizer solution such as 100 ppm bleach.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strips were hung over top of food products in the dry storage area. - Do not hang fly strips over food preparation/storage areas to prevent contamination from flies into food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Staff beverages were out on the food preparation line. - Keep staff items away from food preparation/storage areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Operators were spraying RAID at night to get rid of the flies. - Do not use RAID as it can be a contaminant around food. 2) Sanitizer bottles were unlabeled. - Label all chemicals to indicate their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooler on the cook line was measuring around 9C. - Contact maintenance to lower the temperature so food can be held below 4C. 2) No probe thermometer was available onsite. - Acquire a probe thermometer to measure internal temperatures of food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Egg cartons were used to store food and plates. Do not used egg cartons are they cannot be cleaned and can be contaminated from the eggs. - Cartons were discarded onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of grease and food debris in areas throughout the facility. Clean areas including but not limited to: -Vent-Plate storage area-Hard-to-reach areas (behind fryer) -Floors/walls of walk-in cooler-Dishwashing area