Sopoong Korean Restaurant
53 Sioux Road Sherwood Park AB T8A 4C7 · Food - General
2 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Operator was observed using very high concentration for quats >>500 ppm. The operator was advised to dilute the sanitizer to 200 ppm. The solution was adjusted during the inspection, and the concentration was verified to be within acceptable limits.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No records were available for review for temperature monitoring, sanitizer concentration, or sushi pH testing at the time of inspection. The operator was provided with an AHS template and instructed to complete and maintain all required records. Documentation must be kept up to date and readily available for review at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauces requiring refrigeration, such as mayonnaise, were observed at 15°C. The operator was advised to keep all refrigerated sauces at ≤4°C by storing them in a cooler or in an ice bath to maintain proper temperature control. The operator relocated the products to a cooler during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions