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Seoul Korean BBQ Restaurant

4336 Macleod Trail SW Calgary AB T2G0A4 · Food - General

15 inspections

  1. 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?
      • Fruit flies were observed in the bar line and rear food prep area.Install pest control methods to eliminate the fruit flies.
    • 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 dishwashing floor was worn out.- Ensure the floor is re-finished.
  2. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the buffet area:1. Bean sprout salad measured at 17C.2. Macaroni salad measured at 24C.3. Spicy lettuce salad and house salad measured at 21C.4. Dak-galbi was measured at 37C. These food items were discarded.Ensure that food is maintained at below 4C and above 60C at all times. Utilize a probe thermometer to monitor temperatures and maintain a log.
    • 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?
      • Fruit flies were observed in the bar line and rear food prep area.Install pest control methods to eliminate the fruit flies.
    • 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 dishwashing floor was worn out.- Ensure the floor is re-finished.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The buffet salad cooler was found to be not in proper working order and was measured at 14°C. Repair or replace the cooler immediately. Food items must not be stored in this unit until it has been repaired and is capable of maintaining safe temperatures of 4C and below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was food debris accumulated in the prep colors and standing freezers.Thoroughly clean this equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The was raw meat observed on the meat slicer.Ensure that the meat slicer is adequately disassembled, washed, and sanitized after use. Visually inspect the equipment for cleanliness after reprocessing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The walls along the walk-in cooler were covered in spillage.2. The floors of the walk-in cooler had significant spillage and food debris.3. The ceiling tiles above the cook line had an accumulation of dust.Thoroughly clean the indicated areas. Develop a cleaning procedure for the facility.
  3. Demand Inspection

    1 infraction

    • 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 dishwashing floor was worn out.- Ensure the floor is re-finished.
  4. Risk Management Inspection

    1 infraction

    • 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 dishwashing floor was worn out.- Ensure the floor is re-finished.
  5. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottle was measured less than 100ppm.Use 200ppm quat sanitizer and verify with test strips.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves were being reused. Used single use gloves were found on top of oil container in the large storage room, and one was still attached to the cloth gloves.Discard single use gloves after one use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Container of raw marinated chicken was stored next to ready to eat bean sprouts in the kitchen prep cooler inserts. 2) Containers of raw meat were stored about bottles of sauces in the front stand up cooler.1 to 2) Store all raw meats in a safe manner to prevent contamination.3) Mold and water damaged on the bar preparation counter. Replace or remove the counter.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A bottle of Advil, a screwdriver and package of cigarettes were stored by the prep cooler ledge. Provide a separate space for storage of personal items and tools.2) Several bags of flour were stored directly on the floor in the large storage room.3) A tray pan of food was stored directly on the walk-in cooler floor. 2 to 3) Store all food and food item at least 6 inches off the floor.4) Frozen sliced meat in the freezer was not covered and tongs were directly in the meat in the large storage room. No handwash sink need by for handwashing. Cover all frozen food in the freezer and do not handle food in the large storage room.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of chicken was placed on top of the prep cooler insert. Chicken was measured at 16 degrees C. Discarded the chicken. 2) Six 500mL of soft tofu was just delivered to the restaurant. Staff left the tofu out at the counter. Tofu was measured between 9.7 to 10.0 degrees C. Discarded the tofu,
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher and food surface sanitizer were not checked daily. Check and record dishwasher and food surface sanitizer daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) A container was stored in the kitchen handwash sink. Ensure handwash sink is available for handwashing at all times. 2) No paper towels at the kitchen handwash sink. 3) No paper towels and soap at the dishwashing area handwash sink. Grease and stains build-up on the paper towel dispenser.2 to 3) Ensure both handwash sinks are supplied with soap and paper towels. Clean the paper towel dispenser.4) Food was being handled in the large storage room in the dining area, there was no handwash sink for handwashing in this area. Stop handling food in the large storage area or provide a handwash sink
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks food safety knowledge. Additional training required. Have all staff take the free basic online food safety course.
    • 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 dishwashing floor was worn out.- Ensure the floor is re-finished.
    • 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) There were holes and missing baseboards on the kitchen walls.Fix the wall,2) Evidence of sewer noted by the grease trap and underneath spray nozzle sink. Two toilet plungers and heavy grease and debris build-up by the sink and grease trap. Fix the plumbing issue.3) Acoustic tiles were used to replace the smooth washable kitchen ceiling tiles and one of the tiles was displaced.Fix the ceiling.Mold and water damaged noted on the bar preparation counter. Fix the preparation counter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dried raw meat juice and debris build-up on the prep coolers shelves and handles. Clean the prep coolers.2) Paint was peeling off the Walk-in freezer door and food stains build-up on the door and handle area.Refinish the door and clean the walk-in freezer. 3) Paint was peeling off the walk-in cooler door and food stains build-up on the door and handle area. Dust build-up on the walk-in cooler condenser unit and food debris build-up on the floor and shelves. Refinish the door and clean the walk-in cooler. 4) Calcium and food stains build-up on the prep sink next to the handwash sink. Clean the sink.5) Dirty clear tape was on the stand-up freezer door in the small dirty storage room. Clean the stand-up freezer. 6) Dirty sign on the deep freezer lid and one of the deep freezer lid was broken and repaired tape and clear plastic. Clean and repair the freezer lid.7) Mold was noted on the tip end of the clear hose at the two-compartment sink. Clean or remove hose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat violationThe floor and wall behind the grill were dirty with grease. The floor at the walk-in cooler was dirty with sauce. - Ensure the indicated areas are cleaned and sanitized. The wall behind the cooking line was dirty with grease/sauce, etc.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Heavy grease and debris build up by the large grease trap and sink.2) Dust build-up on the kitchen air vents, walls, fire extinguisher and shelves. 3) Grease and debris build-up behind, underneath and on the kitchen equipment. 4) Grime build-up on the garbage can exteriors. 5) Grime build-up on the kitchen and bar floor's hard to reach areas and baseboards. 6) Grease build-up on the electrical outlets. 7) Food stains and grease build-up on all chemical bottles underneath the sink. 8) Dirty string was tied in front the deep fryer.9) Food stains and grease on kitchen walls10) Mold on the clear hose at the two-compartment sink.1 to 10) Clean the entire kitchen and bar.11) A cleaning schedule was not available. Temperature records were not being kept for the coolers and freezers. Sanitizer concentration records were not being kept for the dishwasher and food contact surface sanitizer. Sanitizer concentrations were not being monitored.Check and record the temperatures of the coolers and freezer, the concentration of the dishwasher, and food surface sanitizing solutions daily.Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. Ensure to include daily weekly and monthly cleaning duties. Provide the sanitation schedule to an Alberta Health Services, Public Health Inspector for review.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning rags were left on the cold prep cooler arcoss from the grill.- Ensure cleaning rags are store in food safe sanitizer in between use.A bucket of 100ppm bleach was made and rags stored in.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The covers used in the buffet areas were uncleanable - Ensure the covers are smooth, non-porous, and easily cleanable. Scoops handles in bulk food containers, including condiments and frozen meat rolls, were found touching the foods.- Ensure the handles are stored up/away from the foods. CDI
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient and food temperature of a refrigerator by the dishwasher was measured around 7-9C. - Ensure temperature is checked regularly to make sure temperature is at or below 4C.Moved all high risk foods to the walk-in cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the bar handwashing sink is too far away.- Ensure the dispenser is installed nearby the sink.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The ventilation hood is overdue for service. - Ensure the hood is serviced regularly. Service appointment booked for next week, please send the receipt to inspector.
    • 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 dishwashing floor was worn out.- Ensure the floor is re-finished.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Repeat violationThe floor and wall behind the grill were dirty with grease. The floor at the walk-in cooler was dirty with sauce. - Ensure the indicated areas are cleaned and sanitized. The wall behind the cooking line was dirty with grease/sauce, etc.
  7. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the cooking line was dirty with grease/sauce, etc.
  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the cooking line was dirty with grease/sauce, etc.
  9. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Salad bar and raw meat buffet/display tables were placed close to each other. There are chances that cross contamination can happen.Ensure to put shield or separation between the two buffet tables to prevent any cross contamination.The operator separated the two tables and created a sufficient gap to prevent meat juices splashing to the salad bar during the inspection.
    • 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 violation was still outstanding on Sept 18, 2023**Floor tiles in the walk-in cooler were missing.-repair/replace the broken/damaged/missing tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** The violation was still outstanding on Sept 18, 2023**Air intakes were dirty. Some walls in the kitchen were dirty with debris, grease, spills, etc. -- Clean the walls in the serving area (by the kitchen).
  10. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3) Floor tiles in the walk-in cooler were missing.-repair/replace the broken/damaged/missing tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2) Chest freezers lids were replaced, but tape was used to help secure the lids. -ensure tape isn't used since it's not durable or a cleanable surface; consider other options to repair the freezers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Some walls in the kitchen were dirty with debris, grease, spills, etc. --great progress has been made on cleaning in the kitchen.-- Clean the walls in the serving area (by the kitchen).
  11. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Food on the customer buffet tables were not covered with sneeze guards.-install sneeze guards on all customer accessible food items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2) The walk-in cooler was too dark as you could not see the back corners/area of the cooler.-add more lighting or ensure the light is bright enough to see the back of the coolers.3) Floor tiles in the walk-in cooler were missing.-repair/replace the broken/damaged/missing tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2) Chest freezers had broken lids.-repair/replace any and all food equipment. 3) Stand-up fridges/freezers had broken handles.-repair/replace any and all food equipment. 4) Cooking equipment was dirty with grease, food/sauce spills.-clean all cooking equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls in the kitchen were dirty with debris, grease, spills, etc. (Behind cooking equipment)--continue to clean the kitchen. Progress has been made, but more attention to some areas is needed.
  12. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Food on the customer buffet tables were not covered with sneeze guards.-install sneeze guards on all customer accessible food items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2) The walk-in cooler was too dark as you could not see the back corners/area of the cooler.-add more lighting or ensure the light is bright enough to see the back of the coolers.3) Floor tiles in the walk-in cooler were missing.-repair/replace the broken/damaged/missing tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2) Chest freezers had broken lids.-repair/replace any and all food equipment. 3) Stand-up fridges/freezers had broken handles.-repair/replace any and all food equipment. 4) Cooking equipment was dirty with grease, food/sauce spills.-clean all cooking equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls in the kitchen were dirty with debris, grease, spills, etc. (Behind cooking equipment)--continue to clean the kitchen. Progress has been made, but more attention to some areas is needed.
  13. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The meat slicer cover has never been removed so it is never cleaned or sanitized after use.-all food equipment must be dismantled, cleaned and sanitized after use. OR remove the slicer from the premises.**tried to dissemble the slicer, but it still can't be taken apart for proper cleaning and sanitizing. Contact the food equipment maintenance/repair company.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Food on the customer buffet tables were not covered with sneeze guards.-install sneeze guards on all customer accessible food items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2) The walk-in cooler was too dark as you could not see the back corners/area of the cooler.-add more lighting or ensure the light is bright enough to see the back of the coolers.3) Floor tiles in the walk-in cooler were missing.-repair/replace the broken/damaged/missing tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2) Chest freezers had broken lids.-repair/replace any and all food equipment. 3) Stand-up fridges/freezers had broken handles.-repair/replace any and all food equipment. 4) Cooking equipment was dirty with grease, food/sauce spills.-clean all cooking equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls in the kitchen were dirty with debris, grease, spills, etc. (Behind cooking equipment)--continue to clean the kitchen. Progress has been made, but more attention to some areas is needed.
  14. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The meat slicer cover has never been removed so it is never cleaned or sanitized after use.-all food equipment must be dismantled, cleaned and sanitized after use. OR remove the slicer from the premises.2)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Food on the customer buffet tables were not covered with sneeze guards.-install sneeze guards on all customer accessible food items.2) Raw meat was stored above cooked/ready-to-eat food items.-store all raw meats/seafood/poultry, etc on the bottom shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) 4 bins of marinating meat were stored at room temperature; the surface measured 10Celsius.-store all perishable foods in the cooler at 4Celsius or less.2) Frozen pork was thawing at room temperature.-thaw perishable foods in the cooler or under cold, running water. Do not store at room temperature.3) The food in the buffet tables measured 45Celsius.-all hot food in the buffet table must be 60Ceslius or above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The mechanical dishwasher measured 0ppm of Chlorine-repair or replace the dishwasher to ensure to achieves adequate washing and sanitizing (100ppm).2) Dishes were not cleaned and sanitizing following manual dishwashing procedures -dishes must be washed, rinsed and sanitized in the 3-compartment sinks
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwash sink in the kitchen wasn't operational as it was broken. This is the only handwash sink for the cooking and prep staff. -immediately repair/replace the handwash sink in the kitchen.
    • 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) There were leaks at many plumbing fixtures creating pooling water on the floor.-repair and replace all plumbing leaks/deficiencies.2) The walk-in cooler was too dark as you could not see the back corners/area of the cooler.-add more lighting or ensure the light is bright enough to see the back of the coolers.3) Floor tiles in the walk-in cooler were missing.-repair/replace the broken/damaged/missing tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Plastic containers, and strainers were deteriorated/broken and/or repaired with tape.-discard any and all items that are in disrepair. 2) Chest freezers had broken lids.-repair/replace any and all food equipment. 3) Stand-up fridges/freezers had broken handles.-repair/replace any and all food equipment. 4) Cooking equipment was dirty with grease, food/sauce spills.-clean all cooking equipment5) Containers for dry foods were dirty with debris, food, dirt, etc.-clean and sanitize food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls, shelves, exhaust hood canopy in the kitchen were dirty with debris, grease, spills, etc.-clean the entire kitchen.2) The storage area by the bar was cluttered, disorganized and had old food debris.-remove items that are not needed for the operation of the food establishment; clean and organize the area.3) There was no cleaning schedule to follow.-create and provide a cleaning schedule4) The walk-in cooler floor, walls, shelves, etc were dirty with food, water/spills, grease, dirt, etc. -clean the walk-in cooler.
  15. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The meat slicer cover has never been removed so it is never cleaned or sanitized after use.-all food equipment must be dismantled, cleaned and sanitized after use. OR remove the slicer from the premises.2)
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Food on the customer buffet tables were not covered with sneeze guards.-install sneeze guards on all customer accessible food items.2) Raw meat was stored above cooked/ready-to-eat food items.-store all raw meats/seafood/poultry, etc on the bottom shelves.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) 4 bins of marinating meat were stored at room temperature; the surface measured 10Celsius.-store all perishable foods in the cooler at 4Celsius or less.2) Frozen pork was thawing at room temperature.-thaw perishable foods in the cooler or under cold, running water. Do not store at room temperature.3) The food in the buffet tables measured 45Celsius.-all hot food in the buffet table must be 60Ceslius or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The handwash sink in the kitchen wasn't operational as it was broken. This is the only handwash sink for the cooking and prep staff. -immediately repair/replace the handwash sink in the kitchen.
    • 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) There were leaks at many plumbing fixtures creating pooling water on the floor.-repair and replace all plumbing leaks/deficiencies.2) The walk-in cooler was too dark as you could not see the back corners/area of the cooler.-add more lighting or ensure the light is bright enough to see the back of the coolers.3) Floor tiles in the walk-in cooler were missing.-repair/replace the broken/damaged/missing tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Plastic containers, and strainers were deteriorated/broken and/or repaired with tape.-discard any and all items that are in disrepair. 2) Chest freezers had broken lids.-repair/replace any and all food equipment. 3) Stand-up fridges/freezers had broken handles.-repair/replace any and all food equipment. 4) Cooking equipment was dirty with grease, food/sauce spills.-clean all cooking equipment5) Containers for dry foods were dirty with debris, food, dirt, etc.-clean and sanitize food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The walls, shelves, exhaust hood canopy in the kitchen were dirty with debris, grease, spills, etc.-clean the entire kitchen.2) The storage area by the bar was cluttered, disorganized and had old food debris.-remove items that are not needed for the operation of the food establishment; clean and organize the area.3) There was no cleaning schedule to follow.-create and provide a cleaning schedule4) The walk-in cooler floor, walls, shelves, etc were dirty with food, water/spills, grease, dirt, etc. -clean the walk-in cooler.