Seoul Streets Food Hall
200 - 450 1 Street SW Calgary AB T2P 5H1 · Food - General
7 inspections
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monga - 1) the scoops being used for dry bulk rice were not equipped with a handle. Please ensure that all scoops are equipped with a handle to protect from contamination. 2) The ice bin scoop was stored directly in the ice bin in direct contact with the ice. Store the ice bin scoop outside of the ice bin in a clean container to protect from contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- KOR - The facility is offering reusable customer utensils but is only equipped with a two-compartment sink for dishwashing. The minimum requirement to offer reusable customer utensils is a) a three-compartment sink or b) a two-compartment sink and a commercial dishwasher. Discussed adding a one-compartment sink directly next to the existing two-compartment sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- KOR - The mechanical ventilation baffles and canopy had a build-up of grease and debris. Please clean and add to a regular cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monga - 1) the scoops being used for dry bulk rice were not equipped with a handle. Please ensure that all scoops are equipped with a handle to protect from contamination. 2) The ice bin scoop was stored directly in the ice bin in direct contact with the ice. Store the ice bin scoop outside of the ice bin in a clean container to protect from contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- KOR - The facility is offering reusable customer utensils but is only equipped with a two-compartment sink for dishwashing. The minimum requirement to offer reusable customer utensils is a) a three-compartment sink or b) a two-compartment sink and a commercial dishwasher. Discussed adding a one-compartment sink directly next to the existing two-compartment sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- KOR - The mechanical ventilation baffles and canopy had a build-up of grease and debris. Please clean and add to a regular cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- KOR - An approved food safe surface sanitizer was not available at the time of the inspection. When a sanitizer solution was requested, staff pulled out a bottle of water and vinegar. Vinegar is not an approved surface sanitizer. Staff then mixed and 100ppm chlorine solution at the time of the inspection. Please ensure that a 100ppm chlorine solution of 200ppm Quat solution is always mixed and ready for use when food handling is occuring.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monga - 1) the scoops being used for dry bulk rice were not equipped with a handle. Please ensure that all scoops are equipped with a handle to protect from contamination. 2) The ice bin scoop was stored directly in the ice bin in direct contact with the ice. Store the ice bin scoop outside of the ice bin in a clean container to protect from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- KOR - Knives were being stored between the walls and the two-compartment sink and prep tables. This is not a clean and sanitary way to store knives as the space between the wall and equipment cannot be cleaned. Please store all knives in a clean and sanitary manner.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monga - drain plugs were not available at the time of the inspection. The stall had closed for the day but staff were unable to locate two drain plugs for the two-compartment sink. Two drain plugs are needed to allow for proper manual ware-washing (only offer single-use customer utensils). Please located two drain plugs prior to opening the next day.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- KOR - The facility is offering reusable customer utensils but is only equipped with a two-compartment sink for dishwashing. The minimum requirement to offer reusable customer utensils is a) a three-compartment sink or b) a two-compartment sink and a commercial dishwasher. Discussed adding a one-compartment sink directly next to the existing two-compartment sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monga - The front hand-washing sink was not stocked with liquid hand soap at the time of the inspection. A bottle of hand soap was brought over to the hand sink during the inspection. Please ensure that all hand-washing sinks are always stocked with liquid hand soap, single-use paper towels, and running hot/cold water to facilitate proper hand washing by staff.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- KOR - The mechanical ventilation baffles and canopy had a build-up of grease and debris. Please clean and add to a regular cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions