Seoul Korean and Japanese Cuisine
4912 50 Street Wetaskiwin AB T9A 1J8 · Food - General
10 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloths were left out on surfaces.Wiping cloths for cleaning food contact surfaces should be routinely cleaned and when not in use kept in sanitizing solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloths are being utilized and left out on surfaces.Please keep the cleaning cloth in designated sanitizer buckets when not in use.Rectified during inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Pepsi cans were placed directly on the floor in boxes. Keep all food products at a minimum of 6 inches above the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop handles were immersed in containers of dry food. Please make sure that scoops are stored correctly in dry storage containers to prevent contamination from bare hands. Correct scooping techniques were reviewed during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of dust, debris, and/or food particles was observed on the following surfaces:- beneath the prep cooler.- beneath the deep fryer.Please ensure these areas are thoroughly cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed cleaning cloth on the counter. Chlorine based sanitizer in pails also measured at 200ppm. Educated operator on having cleaning cloth dispersed in solution when not in use. Staff also remade chlorine solution and achieved 100ppm. Test strips were available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Nov 28, 2024No free-standing thermometer present in the refrigerator in the back by the receiving area.**Nov 30, 2024Free-standing thermometer purchased for refrigerator.Violation corrected.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Nov 28, 2024Cutting boards that were stored in the shelving rack in the back of the kitchen as well as the ones used in the prep area had deep grooves and were improperly finished.**Nov 30, 2024New blue cutting boards purchased. Violation corrected.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Contaminated cleaning cloths are being used and left out on counters.Please store cleaning cloth in approved sanitizer between uses.2. Surface sanitizer was not prepared at the start of the inspection. Upon request, the staff prepared sanitizer solutions which were measured at 100 ppm (bleach and water solution)Please ensure multiple sanitizer solutions for food contact surfaces are available at all times. Sanitizer solutions should be readily available for use.Corrected during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of dust, debris, and food particles was observed on the following surfaces:1. hard to reach areas such as below the cooking grill2. below all equipment and prep tablesPlease ensure these areas are thoroughly cleaned and sanitized and maintained in a clean and sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 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 The facility was not maintaining pest control reports. An AHS pest control checklist was supplied during the PREVIOUS monitoring inspection. Please assess the facility for pests or conditions which could result in pests and fill out the checklist once per month. The checklists must also be stored at the facility so they are available for review. No evidence of pest activity was observed during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- REPEAT VIOLATION The pH meter used for assessing acidity of the sushi rice was malfunctioning during the inspection, showing pH ranges from 2-14 depending on where it was placed in the rice. Please either calibrate the pH meter so it consistently reads <4.6 in the rice, or purchase pH test strips to prove the rice has been sufficiently acidified to prevent the growth of pathogenic bacteria.
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The kitchen did not have any sanitizer prepared. Upon request, a staff member retrieved a bottle of sanitizer from the dining area. Please note that it is strongly recommended to prepare sanitizer in a bucket with cloths submerged in it rather than using a spray bottle. When sanitizing surfaces with a spray bottle, a new cloth must be used every time. Also note that if using bleach as a sanitizer, it is required to be unscented.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Upon entering the kitchen, it was observed that the handwashing sink was filled with equipment and thus made inaccessible. A staff member quickly removed the equipment from the sink at the start of the inspection. Hand washing sinks must be accessible at all times and should be used frequently, before and after changing tasks in the kitchen.
- 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?
- The facility was not maintaining pest control reports. An AHS pest control checklist was supplied during the inspection. Please assess the facility for pests or conditions which could result in pests and fill out the checklist once per month. The checklists must also be stored at the facility so they are available for review. No evidence of pest activity was observed during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The pH meter used for assessing acidity of the sushi rice was malfunctioning during the inspection, showing pH ranges from 2-14 depending on where it was placed in the rice. Please either calibrate the pH meter so it consistently reads <4.6 in the rice, or purchase pH test strips to prove the rice has been sufficiently acidified to prevent the growth of pathogenic bacteria.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and food residue buildup was observed on the metal storage racks at the back of the kitchen.- Please ensure these are cleaned regularly to prevent attracting pests and the growth of bacteria. The overall sanitation of the facility was satisfactory.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Most food was properly covered during the inspection, except for two items in the cooler.- After busy periods, please ensure food is covered after use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and food residue buildup was observed on the metal storage racks at the back of the kitchen.- Please ensure these are cleaned regularly to prevent attracting pests and the growth of bacteria. The overall sanitation of the facility was satisfactory.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?