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Seoul Gamasot

23 - 12424 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

3 inspections

  1. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were stored on the counter.2. No sanitizer bucket available for the food preparation counters.Quat sanitizer bucket was prepared at 200 ppm at each preparation station and the cleaning cloths were stored therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The ice scoop was stored inside the ice machine with the handle in direct contact with the ice. Corrected During Inspection).The ice scoop was stored in a container on the counter.2. A bag of onions was stored on the floor at the back exit door.Food must be stored at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles were not labelled.Chemical spray bottles were promptly labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Uncooked raw eggs were sitting on the counter at 6.5°C.2. Two containers of cut spring onions were sitting on the counter at 7.3°C and 7.9°C, respectively.3. Display cooler at the cookline measured 14°C. The cook noted that the display cooler was recently switched on. The cooler later measured 3.8°C.Food items were promptly stored in the walk-in cooler.
    • 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?
      • No pest reports were available for review and no monitoring traps were found in the facility. Provide pest control for the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Please take free online course available on our website.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plaster and paint were peeling off the wall by the kitchen entrance. Fix the wall
    • 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 back exit door area was dark. It was noted that the light fixtures were burnt out.Fix the lights.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime and debris build-up underneath the dishwasher. 2) Food stains and grease on the fabric curtains by the kitchen entrance. Clean these areas.
  2. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pork legs and bones were not covered in the stand-up freezer. Cover all foods in the freezer.
    • 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?
      • No pest reports were available for review and no monitoring traps were found in the facility. Provide pest control for the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Please take free online course available on our website.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plaster and paint were peeling off the wall by the kitchen entrance. Fix the wall
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily and weekly cleaning schedule. No temperature, dishwasher and sanitizer charts.Provide a cleaning schedule.Check and record cooler temperatures, dishwasher and sanitizer daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime and debris build-up underneath the dishwasher. 2) Food stains and grease on the fabric curtains by the kitchen entrance. Clean these areas.
  3. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was detected less than 100ppm, staff added water to the solution from the dispenser unit. Food prep surfaces were not properly sanitized. Use 200ppm Quat sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mold noted in the small cooler ledge where foods are stored.Clean and sanitize the entire cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Pork legs were stored in garbage bag (CDI)Use food grade bags for food. 2) Fruits were stored in tin can.Do not use tin can for food storage.3) Rice scoops were stored in stagnant water. Store scoops in ice water or no water and wash them in 2 hours. 4) Pens, elastics and tools were stored with takeout utensils and other food items. Provide a separate space to store pens and non-food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Chemical spray bottle was not labeled.Label all chemical bottles.2) Quat, soap and other chemical bottles were stored in the mop sinkStore these bottles in a clean area
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Whole box of frozen fish cakes was thawing at room temperature overnight. Slices fish was measured between 10 to 17.0 degrees C. Discarded 9 bags of frozen sliced fish. Thaw in cooler overnight or under cold running water or use a microwave. 2) Container of eggs was left out at room temperature. Egg surface was measured at 11.0 degrees c. Store eggs at 7.0 degrees C or below. 3) Large pot of sauce from the walk-in cooler was measured at 7.1 degrees C. Sauce was made last night and did not cool down to 4.0 degrees C within 6 hours.Cool down sauces/soup down rapidly with ice bath or ice wands or store sauces in smaller containers.4) Two pots soups/sauces were on the stove without the heat. Provide a hot holding unit to hold the soups/sauces at 60 degrees C or higher.5) Front service cooler was measured at 19.8 degrees c. Discarded all perishable foods in the cooler. Fix cooler and store all cold perishable foods at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels at the kitchen handwash sink for handwashing.Ensure the handwash sink is supplied with paper towels for handwashing.Previous Inspection:No paper towels and soap in proper dispensers at the kitchen handwash sink. Provide paper towel and soap 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?
      • No pest reports were available for review and no monitoring traps were found in the facility. Provide pest control for the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Please take free online course available on our website.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 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) Plaster and paint were peeling off the wall by the kitchen entrance. Fix the wall 2) Several ceiling tiles were displaced.Fix the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Food stains build-up on the walk-in cooler door. 2) Debris build-up on the stand-up freezer bottom grill1 to 2) Clean walk-in cooler door and freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Stains and footprints were on the walk-in cooler door. Grease and debris on the walk-in cooler black plastic storage shelves. Slight dust above the door.2) Grease build-up on the kitchen cooking equipment. 3) Char build-up on the large soup pot.4) Mold inside the small cooler and grease and stains on the top 5) Stand-up freezer condenser unit leaking. Ice build-up on the food and container underneath the condenser area. 6) Grease stains build-up on the stand-up freezer door. 7) Mold noted on the two compartment sink sealant. 8) Scoop handles were touching the ingredients in the storage bin.9) Small containers of sauce were stored directly on the floor. 1 to 9) Address these issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No daily and weekly cleaning schedule. No temperature, dishwasher and sanitizer charts.Provide a cleaning schedule.Check and record cooler temperatures, dishwasher and sanitizer daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and dust build-up on the kitchen shelves. 2) Grime build-up on the kitchen baseboards and bottom of the kitchen doors. 1 to 2) Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up underneath the dry storage shelves. 2) Heavy dust accumulating around the kitchen air vents.3) Heavy stains on the office door and walls the mop sink.4) Grease and debris build-up on the wall and floor by the stoves. 5) Grime and debris build-up underneath the dishwasher. 6) Stains and food debris build-up on the clean dishes' storage shelves. 7) Dirty duct tape on the menu metal board.8) Dried up sauces on the underside of the kitchen shelves. 9) Food stains and grease on the fabric curtains by the kitchen entrance. 1 to 9) Clean the entire kitchen.