SOT Korean Restaurant - Events
C - 1216 9 Avenue SE Calgary AB T2G 0T1 · Food - Special Event
4 inspections
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No sanitizer.2. No test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ice was melted in cooler when onsite. Operator got more ice.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not available for use.Obtain chlorine test strips to verify the concentration of food contact surface sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No concentrated food contact surface sanitizer was available for sanitizing dishes during the event.Obtain concentrated sanitizer for dishwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not available for use.Obtain chlorine test strips to verify the concentration of food contact surface sanitizer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no fresh water in the foot pump operated hand wash station in the booth.Fill the temporary hand wash station with fresh water.
- 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
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Shrimp and scallop mixture in the cooler was measured between 9.7 to 12.0 degrees C. The cooler lost power. Power was restored during inspection. Monitor the cooler and store cold perishable at 4 degrees C or below.2) Corn mixture in water bath (most of the ice melted) was measured at 8.0 degrees C. Added more ice during inspection.1 to 2) Store cold perishable foods at 4.0 degrees C. or below.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not available for use.Obtain chlorine test strips to verify the concentration of food contact surface sanitizer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?