Seoul Kitchen
702 15 Avenue Slave Lake AB T0G 2A4 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths not stored in a sanitizing solution. Moved to a bleach solution during inspection. ENSURE:Used cloths are stored in a sanitizing solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some food containers in walk-in cooler not protected. Covered with plastic wrap during inspection.ENSURE:All containers of food are properly covered.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat stored above cooked product in the walk-in cooler. - Operator moved the meat to a lower shelf during inspection. ENSURE:Raw meats are not stored above cooked product.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility did not have chlorine test strips for testing the concentration of the bleach sanitizer in the spray bottle and the dishwashing sink. Please ensure that chlorine test strips are provided so the concentration of the sanitizing solution can be tested prior to use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Area under the shelves in the cooler and freezer have debris built up. Please ensure these areas are thoroughly cleaned to prevent contamination and pest harbourage.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility did not have chlorine test strips for testing the concentration of the bleach sanitizer in the spray bottle and the dishwashing sink. Please ensure that chlorine test strips are provided so the concentration of the sanitizing solution can be tested prior to use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash station at the front did not have paper towels. Operator corrected this during the inspection. Please ensure that soap and paper towels are made available at all times for handwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Area under the shelves in the cooler and freezer have debris built up. Please ensure these areas are thoroughly cleaned to prevent contamination and pest harbourage.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?