SOT Korean Restaurant
C - 1216 9 Avenue SE Calgary AB T2G 0T1 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer detected in glasswasher final rinse. Corrected.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- There is a gap along the sides and on the bottom of the back exit door. The facility must be constructed in a way that prevents the entry of pests. Install a weatherstripping.
- 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
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat sanitizer solution measured 100ppm. The concentration of the quat solution must be maintained at 200ppm to effectively sanitize food contact surfaces. Regularly replace the quat solution and test with the appropriate test strips. The operator remade the quat sanitizer solution and measured 200ppm at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Meat, onion, carrots, lemons etc. were stored on the floor in the walk-in cooler and walk-in freezer.Please ensure all food is stored at least 6 inches above the floor to protect it from contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low temperature dishwasher was not dispensing chlorine. The chlorine bucket was empty. The low temperature dishwasher must dispense at least 100ppm of chlorine to effectively sanitize food equipment/utensils. The operator stated they test the concentration of chlorine at least once per week. Please ensure the dishwasher is tested at least once per day prior to the start of operations. The operator placed a new bucket of chlorine, and the dishwasher dispensed 100ppm of chlorine.
- 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?
- There is a gap along the sides and on the bottom of the back exit door. The facility must be constructed in a way that prevents the entry of pests. Install a weatherstripping.
- 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?
- A dog was present onsite in the main kitchen area where food is prepared. Dog treats were observed on the preparation table. Live animals are prohibited in a food establishment. Refrain from bringing animals onsite to prevent contamination of the food. The operator removed the dog at the time of the inspection
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Food handling permit was not posted. Please ensure the food handling permit is posted at all times. The operator posted the food permit at the time of the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer dispensed from the mop area was measured at 100ppm- Ensure the dispenser is repairedCurrently dispensing sanitizer from the 2 comp sink area, confirmed 200ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer dispensed from the mop area was measured at 100ppm- Ensure the dispenser is repairedCurrently dispensing sanitizer from the 2 comp sink area, confirmed 200ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher was not able to reach sanitizing temperature - Ensure sanitizing temperature reach 82C from manifold, 71C from a Maximum-registering thermometers
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Obtain a maximum-registering thermometer or thermo-labels to confirm the dishwasher's sanitizing temperature
- 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?
- A gap was found at the bottom of the back door.- Seal the gap
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer dispensed from the mop area was measured at 100ppm- Ensure the dispenser is repaired
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher was not able to reach sanitizing temperature - Ensure sanitizing temperature reach 82C from manifold, 71C from a Maximum-registering thermometers
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Obtain a maximum-registering thermometer or thermo-labels to confirm the dishwasher's sanitizing temperature
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel in a dispenser was missing from the bar's handwashing sink.- Supply paper towel in a dispenser.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Maximum hot water temperature was measured at 44.6C.- Ensure the hot water is hot enoughthe hot water pressures at the kitchen handwashing sink were low to minimum.- increase the water pressure
- 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?
- A gap was found at the bottom of the back door.- Seal the gap
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Both walk-in cooler and freezer were not in operation.-Ensure the cooler is able to maintain 4c or lower, and freezer at -18C or lower.The handwashing sink faucet by the back door entrance was corrode and with holes.- Replace or repair
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulated behind the cookline.- Clean and sanitize the area
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?