Seoul Fried Chicken
7904B 104 Street NW Edmonton AB T6E 4C8 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Additional food safety training required. Ensure basic food safety training is provided to all staff members. Please ensure at least one staff member has the advanced food safety training that meets Section 31 of the Food Regulation.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hot water noted at the faucet level in the washroom. One washroom noted onsite. Ensure available hot/cold water is available along with supplies for handwashing.
- 20. Do food handlers at the facility have adequate food safety training?
- Additional food safety training required. Ensure basic food safety training is provided to all staff members. Please ensure at least one staff member has the advanced food safety training that meets Section 31 of the Food Regulation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation cleaning is due. Please ensure ventilation maintenance is up to date.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution measured with test strips and noted to be at 0 ppm. No test strips were observed. Ensure test strips are available to use onsite and ensure an approved food surface sanitizer is available at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Used scoops, bowls and tongs were noted to be stored in the containers with the bulk supply. Ensure supply is protected from contamination at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thawing noted to be done at room temperature (corn fritter and cut potatoes). Temperature measured with infrared thermometer and noted to be at approx. 20C. Ensure thawing is done in a safe matter and not at room temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hot water noted at the faucet level in the washroom. One washroom noted onsite. Ensure available hot/cold water is available along with supplies for handwashing.
- 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?
- Back door noted to be open. Ensure food establishment is maintained in a matter to prevent the entry of pests. Pest control records not available onsite.
- 20. Do food handlers at the facility have adequate food safety training?
- Additional food safety training required. Ensure food safety training is provided to all staff members. Food safety certificate not observed onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy needs to be cleaned. The sticker noted shows that ventilation cleaning is due. Grease accumulation noted on the metal filters as well. Please ensure ventilation maintenance is up to date.
- 23. Is the facility maintained in a clean and sanitary condition?
- Several areas noted to be needing cleaning. Areas were discussed with the operator
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Multiple wet/used cleaning cloths observed on food contact surfaces when not in immediate use. Used cleaning cloths must be stored in the sani bucket when not in immediate use for cleaning.
- 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?
- Food permit posted is expired - post a copy of the new food permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is required for the following areas (including but not limited to):-ceiling vents-fume hood canopy (all external surfaces must be cleaned on a weekly basis or more often if needed)-black and white shelving racks in the back (build up of flour)-faucet in the back dishwashing area (build-up of flour)-flour scoop (was removed for dishwashing during the inspection)
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. A spray bottle measured at 10 ppm chlorine. A new sanitizer solution was made.2. Do not mix soap and bleach in the same sani bucket as this can affect the concentration/efficiency of the bleach.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal belongings (purse, cell phone) were stored on food contact surfaces. Ensure staff items are stored in dedicated staff areas and not in food areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items are stored on the floor. Ensure all food items are stored off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The prep cooler holding kale, carrots and other items measured at ~18C. Items were moved into another cooler.2. High risk sauces (made with dairy) were stored at room temperature - these were put into a cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The cooler that is in disrepair does not have a thermometer inside. Ensure all coolers are equipped with thermometers and that temperatures of coolers are checked daily.
- 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 were not located.
- 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?
- The food permit posted is expired. Please post a copy of your new food permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cooler holding the kale and carrots is in disrepair. Please repair the cooler so that it is maintaining temperature at or below 4C.
- 23. Is the facility maintained in a clean and sanitary condition?
- The vent hood filters are dirty.*Ensure that the facility is maintained in a clean and sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?